LONGWORTH ON THE CAPE GRAPE 47 



a hybrid between Vitis sylvestris (common bunch 

 grape) and Vitis vinifera, because it was found 

 on the rocky hills near the Schuylkill, above the 

 upper ferry, in the neighborhood of an old vine- 

 yard of European grapes: but I believe it to be 

 an American." The variety was never widely dis- 

 seminated, and it is unknown to the present gene- 

 ration. It had nearly passed out of cultivation by 

 1850, and it was probably not planted to any ex- 

 tent for ten years before that time. It was driven 

 out by the Catawba, which was "almost the only 

 variety planted" in the Cincinnati grape region in 

 1850, according to Robert Buchanan ; and from 

 that time until now there has been a competition 

 and succession of varieties, an indubitable proof 

 of progress or evolution. 



It should be said, however, that the Cape grape 

 did not pass from cultivation wholly because of lack 

 of merit for wine, but partly because the wine was 

 too sour unless it was artificially sweetened. In 

 1845, Nicholas Longworth declared in his pamphlet 

 upon "The Cultivation of the Grape," that "the Cape 

 is generally free from rot, and bears and ripens well, 

 and makes a better wine than Isabella." In speak- 

 ing of the settlers at Vevay, he continues: "They 

 cultivated the Cape grape only (Schuylkill Musea- 

 del), and erred in the method of manufacture from 

 that grape. They fermented it on the skin, and 

 made from it a hard, rough, red wine, and seldom 

 fit for table use, and only calculated to make a fine 

 wine sangaree. The same grape, gathered before any 

 fermentation has taken place in the fruit, and pressed 

 as soon as gathered, with the addition of from 12 to 



