152 



GRAPE CULTURE AND 



individual grower. And I say frankly, that I do not write 

 this book for those who, other things being even, would not 

 take more delight in handling and producing fine wine, than in 

 producing a common or low grade, even if equally profitable. 

 Such men will not add to the prosperity of the business nor ^ 

 their own, and the sooner they step out of the ranks, and 

 'make room for better men, the more lucky for us and them. 

 Zinfandel, or Zinfindal, as some call it. The true origin 

 and dissemination of this important variety is not yet clear. 

 It seems clear, however, that Col. Agoston Haraszthy brought 

 it from Hungary, and that it was also received from some 

 New York nurseries about the same time. Downing in his 

 " Fruits and Fruit Trees of America " describes it among the 

 the foreign varieties. Be that as it may, it has proven of great 

 value in developing the wine industry of the State, as it 

 proved that a really good, red wine, resembling choice claret, 

 could be made in this State, a fact which was very much 

 doubted before its introduction. It may be closely related to 

 the most famous red wine grape of Hungary, the Kadarka, the 

 description of which closely resembles it. However this 

 may be, we know and appreciate it under its present name as 

 one of the most valuable grapes for red wine in good loca- 

 tions, and properly handled. I have yet to see the red wine 

 of any variety, which I would prefer to the best samples of Zin- 

 fandel produced in this State. Unfortunately these best samples 

 are like angels visits, " few and far between." The reasons 

 for this are manifold. While it will grow and bear abun- 

 dantly in almost any soil, it is by no means a perfect grape, 

 and must be closely studied to give its best results. First, it 

 needs a soil rich in minerals, iron especially, to produce its best 

 fruit. Then it must be well ripened, and many cannot wait 

 for this, but pick it when fully colored. As, with a fair per- 

 centage of sugar, it also contains abundance of tartaric acid, 

 it 'will make a wine that is greenish, harsh and sour, if 



