130 AMERICAN GRAPE GROWING 



name), I believe that a cutting from it to-day will pro- 

 duce as rank and healtliy a growth as in its earliest days. 



In the early days of my experience, owing to imposi- 

 tions and accidents in refilling vacant places in my vine- 

 yard and in enlarging it, I found vines of numerous 

 sorts, such as Muscat of Alexandria, Rose of Peru, and 

 others, mixed with my Missions. What at first seemed 

 a matter of regret was later one of congratulation, for 

 wherever the vines were mixed, there the fruit was better, 

 with larger clusters and berries, and a larger aggregate 

 of crop. I attribute this to the cross fertilization, the 

 workings of which were effectively aided by my Italian 

 honey bees, of which I keep twenty-five colonies. I 

 would not, for $500 per annum, deprive my orchards 

 and vineyards of the cooperation of my bees. 



I practice close pruning, never leaving more than one 

 or two buds on a spur, although three may be left if it 

 is desired to build up a young vine. Leaving more will 

 increase the crop for the season, but is apt to impair 

 permanently the vitality and productiveness of the vine. 



The wine-making industry is yet in its infancy here. 

 With a proper selection of grapes, we can have the best 

 of wine. Among these is the native early Muscatelle, 

 which makes one of the finest and most aromatic of 

 wines, and is especially useful for blending with other 

 wines to add to their bouquet. The Black Burgundy 

 grape is also an excellent kind for mixing with the Mis- 

 sion grape and for adding color to lighter wines from 

 other grapes. 



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