USES WINE-HOUSE. 



ing the plant when not in perfect health. The rot, so much depreca 

 ted by Vignerons, at Cincinnati, we regard as attributable to same 

 cause as mildew, viz : a want of consistent food for the perfection of 

 the fruit. Some, we notice, consider it attributable to too late and 

 clean cultivation ; and as late cultivation only tends to late growth, and 

 formation of new leaves to exhaustion of what is required for per 

 fection of those already formed, the theory is good, so far as it 

 goes ; and possibly in soils greatly deficient in the constituents to 

 perfect the grape, it may in a measure be the cause ; but in soils 

 well supplied with the required food, late cultivation would only 

 cause the bursting of new buds and continuance of growth. 



Uses. Universally esteemed when well ripened, as a dessert fruit, 

 the grape is also highly valued by many physicians, as in its free use 

 tending to health and the prevention of rheumatic affections of the 

 human system. For culinary use, and for making of preserves, they 

 ^ are sought for, both in a green and ripened state. Carefully gath 

 ered when ripe, laid in heaps for a few days on the floor of a cool, 

 dry room, then spread out for one or two days, and packed in shal 

 low boxes with layers of cotton batting at bottom and interme 

 diate between layers of fruit, as well as between bunches, they may 

 be placed in a cool room and kept fresh throughout most of the 

 winter. Last, though not least, made into wine, a sketch of the de 

 tails of which, with cuts illustrative of plan of a wine house and 

 press, we extract from the &quot;Western Horticultural Review :&quot; 



3 a 



A. Door opening to the vineyard by which the grapes are 

 brought into the wine house. 

 B. Back door of wine house. 

 C. Front door of wine house. 

 11 



