262 NEW AMERICAN ORCHARDIST. 



mouth, and is of a honey-like sweetness, and musky flavor 

 and scent. The berries are congregated in bunches of 

 from two to six each, the weight of the largest being eighty 

 grains, and the smallest forty grains. The vine is a great 

 grower and abundant bearer ; its flowers have no odor ; 

 and it ripens its fruit here (at Richmond) the last week in 

 September. The vine differs from the Black Scuppernong 

 only in respect to color. This vine^ produces a wine much 

 like one of high value in Madeira, (Aqua de Mel,) only 4 

 or 5 pipes of which are made there each season on a 

 single estate." 



Much wine is made of this grape in North Carolina. 

 Many barrels are made in a single season from a single 

 vine. They are trained on arbors over the large court 

 which usually separates the main houses in that country 

 from the kitchen, which is in the rear ; and a single vine 

 will soon cover a space of a hundred feet by forty. The 

 climate of New England is not so well suited to this vine. 

 Accounts have been stated of single vines which would 

 produce forty bushels in Carolina. They are said to flour- 

 ish, and their roots will find nourishment in sandy land, 

 good for nothing else. 

 56. WORTHINGTON. 



This grape, according to Professor Rafinesque, produces 

 smaller berries than the Frost grape; the juice sweet and 

 rough, of a dark red color. Major Adlum calls it a very 

 great bearer, and states that the wine of this grape, mixed 

 with the Schuylkill, gives it a degree of roughness between 

 Port and Claret. 



CULTIVATION, SOIL, <fcc. 



The grape vine is propagated by layers; also by cut- 

 tings, which should be cut of the length of two or three 

 eyes, and close below the lowest eye, and set in a warm 

 situation, and humid soil, with but a single eye above the 

 surface ; or it re raised even from the cuttings of a single 

 eye. They may also be grafted at the root by the common 

 mode of cleft grafting. 



