ON tiiE ART OF MAKING WINE. 71 



ton, in a situation, with respect to soil and ex- 

 posure, of which parallel instances are to be found 

 almost every where throughout the country, and 

 produced from land of no value whatever for the 

 ordinary purposes of agriculture. 



It is true, that the uncertainty of this climate 

 will sometimes prevent the grapes from ripening : 

 But this case is not without remedy. 



Of the numerous varieties of grapes, it is well 

 known to gardeners, that some are much more for- 

 ward than others, and ripen their fruit at least a 

 month earlier. It is obviously necessary to select 

 for our purposes those which are the most ean^, 3 

 if it is our desire to produce in every season a 

 ripe crop. Of these; the Auvefnat, the Miller, 

 the White Muscadine, the White and Black Chas- 

 selas, the Black Sweet- water, and the Black Ham- 

 burgh, are among those which ripen earliest, and 

 with the greatest certainty. But I need not enter 

 on this part of the subject, since it is fully known 

 to gardeners. 



It is more important to consider, what improve- 

 tnents rhay yet be made in the naturalization of 

 , this foreign plant, and whether care and attention 

 may not, in time, produce new varieties, still more 

 hardy and capable of ripening, with the same cer- 

 tainty as the currant or gooseberry. In a paper 

 read before the Caledonian Horticultural Society/ 

 I slightly alluded to this subject, and pointed otff 



FS 







