THE GRAPE. 117 



be really useful to all classes of people. When it 

 is recollected that the crab apple is the primitive of 

 all the fine varieties of apples now extant, which 

 have be^n worked up to a fine quality mostly by cul- 

 ture and seedlings, it is as reasonable to suppose that 

 the same improvement is to be made on the grape, 

 in a few years. A trial will most probably justify 

 these remarks if properly and per severingly followed. 

 In trying the experiment, I would recommend that 

 the Isabella grape, when in flower, be impregnated 

 with the foreign grape, as the Black Hamburgh ; or, 

 perhaps, the Burgundy would be more proper. 

 From the seed of these grapes raise young vines by 

 sowing it in pots of rich soil, early in the spring, and 

 plunge the pots in a moderate hot-bed the beginning 

 of March. When the young plants are well rooted, 

 plant them in rows, eighteen inches apart, and train 

 and manage them as directed, art. 3. When the 

 seedlings are in a fruiting state, I recommend that 

 the best varieties be selected for seed, and the same 

 experiment be followed through three or four gener- 

 ations, until the desired object be obtained of pro- 

 ducing varieties that are well flavored and ameliorated 

 to the climate. 



ART. 7. Naturalizing the Grape by Cutting, and 

 Grafting. 



While I am on the subject of naturalizing the 

 foreign grape, it may not be improper to give some 

 hints on the probability of its being much facilitated 

 by a continual raising of young vines, yearly, from 

 cuttings ; and grafting on the native varieties. 



The experiment I would recommend to be tried 



