MARCH.] THE VINEYARD. 237 



The next thing to be considered, is the choice of proper sorts. 

 It is worthy of particular notice, that the best grapes for eating, are 

 for the most part, the worst for making wine. This is agreeable to 

 the practice of cider-makers, who always prefer the rough, juicy, 

 and austere kinds of apples, to those that are considered best for the 

 table, and also to that of the most skilful Vigncrons of Europe, who 

 are very particular in selecting such kinds of grapes, whose juice 

 after being pressed and properly fermented, affords a vinous rich 

 liquor. 



The Awvernat JVoir^ or true Burgundy grape, is the kind most 

 preferred, and in the greatest repute in Burgundy, Champagne^ 

 Orleans^ and most of the wine countries in France. The Munur, is 

 also in great repute ; but as far as I have yet observed, I have seen 

 no kind more likely to answer for making good wine in America, 

 than the Constantia, or Cape of Good Hope grape *, and with either 

 of these, the Claret Grape, to heighten and enliven the colour, 

 when red wine is intended to be made. 



But as this business is yet in its infancy here, and as the differ- 

 ence of soil and climate, is well known to make a material change 

 in the produce of the same kind of grape ; experiments must be 

 made on the various sorts, in order to ascertain, which may best 

 answer the purpose. 



I shall now proceed to the different methods of propagating the 

 Vine, and then to its planting. 



Propagation in general. 



The Vine admits of being propagated various ways : first, by 

 seeds ; secondly, by layers ; and thirdly, by cuttings. This tree 

 can also be propagated by grafting, inoculation, and inarching. 



Propagation by seed, is undoubtedly the way to raise new kinds, 

 but is seldom practised, on account of the length of time, and hazard 

 of obtaining better, or even so good kinds, as the original grapes 

 from whence the seeds were taken ; but this should never deter, 

 for superior kinds may be obtained, and a seedling Vine, judiciously 

 managed, will produce fruit in about seven years, or perhaps 

 sooner. 



Propagation by Seed. 



When you raise Vines from seed, always be sure to do it from 

 the very best kinds. The grapes for seed should be permitted to 

 remain on the plant, until they are perfectly ripe. As soon as the 

 seed is taken from the pulp, it should be laid in some airy, but 

 shady place, to dry, and then carefully preserved in sand till spring. 

 If, however, the seeds were immediately sown in pots, and preserv- 



* This Grape, was imported from the Cape of Good Hope, some years 

 ago, by MR. L-EGAUxof Spring Mill, before mentioned, who forseveral years 

 past, has made wine from it, of a most excellent quality, and also from the 



Municr. 





