406 FARMER'S ASSISTANT. 



In Albany and Newyork, they sell for as much, upon an 

 average, as twenty-five cents per pound. 



The foregoing is mostly an abridgment of Mr. Johnson, 

 on the culture of the vine, and very nearly agrees with Mr. 

 Winterbotham on the same subject. Mr. Forsyth describes 

 a new method of training the vines, for wall or garden-fruit; 

 but this does not seem applicable to the vineyard. His 

 method is exhibited in his drawings, which are well worthy 

 of examination. Other essays on this culture may also be 

 worthy of examination; such as those of Sfieechley^ Miller, 

 Jtntill* and that contained in the Encyclopedia; and even the 

 song of the first of Roman Poets on the subject, if it should 

 not afford additional instruction, may nevertheless be found 

 possessed of charms which may more strongly incline the 

 Man of taste to the industrious culture of the vine. 

 For the method of making the wine, see WINE. 



Mr. Livingston, in describing the beautiful country which 

 lies upon the Loire, between Nantz and Orleans, in France, 

 notices * the farm-houses surrounded by gardens filled with 

 fruit-trees, with vines, trained up the trees, and extended 

 from one to the other. Every house, he says, is al>o co- 

 vered with a large grape-vine, at least on three sides.' 

 This practice he very justly recommends for Farmers, as 

 being highly ornamental to small houses, useful as it re- 

 gards health, convenient for shade ; while the fruit, though 

 not intended for wine, might be made a source of family 

 comfort and enjoyment. He observes, too, that the earth 

 round dwellings is always rich and warm ; and therefore 

 adapted to the grape. 



VINEGAR. The method of making this liquid out of 

 cider, wine, Sec. is too generally known to need any descrip- 

 tion ; but it is not so generally known that a very sharp 

 Tinegar may also be made out of whey. The method of 

 making it, as described by Mr. Genet, is very simple. 



4 After having clarified the whey, it is poured into casks 

 with some aromatic plants, or elder-blossoms, as suits the 

 fancy, and exposed in open air to the sun, where it soon 

 acquires an uncommon degree of acidity.' 



Vinegar may also be made from the juice of elder- 

 berries, mixed with a suitable proportion of water, and ex- 

 posed to the sun, as before mentioned. It may also be made 

 from the juice of the black-birch, or of the maple, when 

 either is boiled down sufficiently; or from the juice of beets, 

 carrots, turnips, potatoes, Sec. when boiled and the juice 

 pressed out, and exposed in like manner. 



VIVES. A swelling, says Mr, Bartlet, of the kernels 

 under the ears of a Horse, being the part first affected. 



