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Destroying the Grub a7id Wire-worm. — The Grape. Vol. XI. 



Destroying the Grub and Wire-worm. 



In a recent conversation with an intelli- 

 gent farmer of Cayuga county, N. Y., he 

 described the method by which he saved his 

 corn crop from the destruction of the wire- 

 worm and grub. The former of these de- 

 predators had appeared in prodigious num- 

 bers — something less than a bushel per 

 square rod of land, and their ravages were 

 great. He ascertained by observation that 

 they did not descend deep into the soil at 

 the usual time of ploughing sward land for 

 corn, but continued mostly among the roots 

 of the grass. His object, therefore, was to 

 bury them alive. This he accomplished by 

 turning over the sod with a powerful team, 

 to a depth of at least eight inches, the soil 

 being rather heavy. The surface was then 

 pressed down evenly and firmly with a heavy 

 roller. By this process several inches of 

 compact soil lay above the region of the 

 wire-worms, and as a consequence, when- 

 ever they attempted to pass upwards to the 

 surface, they met with too formidable a re- 

 sistance to penetrate. Hence, they contin- 

 ued with the grass below, and perished with 

 its decay. Whether this be the true expla- 

 nation or not, one thing was certain, — that 

 where the corn was formerly almost wholly 

 destroyed, it is now full and even in the 

 rows, without the usual numerous vacant 

 spaces over the field, always existing under 

 the old practice. 



By a similar process of observation, he 

 was enabled to destroy the grubs. He dis- 

 covered that these depredators, instead of 

 remaining at the surface, like the wire- 

 worm, descend deeply, and hence that deep 

 ploughing brings nearly all of them to the 

 surface. Hence by the use of a heavy rol- 

 ler, many of them were crushed, and the 

 remainder immovably compressed in the so- 

 lid earth, till a fine toothed harrow passing 

 over the surface, tore out and destroyed 

 them. The utility of this practice, like that 

 of the former, has been amply proved by 

 successful experiment. 



Another practice of the same farmer, 

 though not new, is worthy of notice. He 

 has been enabled to keep his flock of sheep 

 of the very finest animals only, by always 

 doing his own picking for sales, instead of 

 leaving this to the purchaser, as is too fre- 

 quently the case. Or, at any rate, no sheep 

 buyer is permitted to select from his flock, 

 unless he is willing to pay fifteen or twenty 

 dollars per head, which, of course, he will 

 not do. A perseverance in this course for a 

 long series of years has so improved his 

 sheep, that though originally nothing un- 

 common, they will now compare creditably 



with many of the very finest in market. — 

 Cultivator. 



For the Farmers' Cabinet. 

 Culture of the Grape. 



For many years we have thought the 

 cultivation of the grape, both for table use 

 and the manufacture of wine, might and 

 ought to be increased an hundred fold. 



It may not be known to all your readers 

 that Europe is not naturally a grape grow- 

 ing country. All the vines in the first in- 

 stance, having been brought from Asia; — 

 and yet France alone, produces annually 

 twelve thousand millions of pounds of grapes, 

 giving employment to several millions of the 

 French population. 



The citizens of Paris alone consume ten 

 millions of pounds of grapes annually for 

 the table ; a quantity probably much larger 

 than all that is raised in the United States : 

 and yet the grape is indigenous in our coun- 

 try, growing spontaneously in every State 

 and territory in the Union. It is true some 

 of our varieties are small, sour, and of little 

 value, but we have many kinds that are ex- 

 cellent both for table use and for wine. The 

 Isabella, although originally from the South, 

 is perfectly hardy in the middle and eastern 

 States, and thrives well in all parts of the 

 Union, except in the vicinity of Cincinnati 

 and some parts of North Carolina. As an 

 abundant bearer, either in the garden or the 

 vineyard, producing a delicious and whole- 

 some fruit, it is unsurpassed in this or any 

 other country. It also produces an excel- 

 lent wine, equal to the best pure Lisbon. 



The Catawba is considered by many per- 

 sons a richer and finer grape for table use, 

 than the Isabella. At Cincinnati it is the 

 favourite for producing a rich wine, similar 

 to the finest Hock wine of Europe. Cham- 

 paign has also been made from the Cataw- 

 ba, which readily sold at Cincinnati at $15 

 per dozen bottles. It is a fine bearer and 

 thrives well as far north as Croton Point, on 

 tlie North River, forty miles above the city 

 of New York. It is not quite as hardy as 

 the Isabella. 



The other favourite grape cultivated at 

 Cincinnati, is there called the "Cape grape;" 

 at Vevay, Indianna, it is called the "Con- 

 stantia;" at York and Reading, Pa., the 

 "JMndoira;" at Philadelphia, the "Alexan- 

 der;" at Flushing, N. Y., the "Schuylkill 

 Muscadel ;" and at some other places, the 

 " Winne grape." It is a constant and 

 abundant bearer, perfectly hardy, and pro- 

 duces wine which is equal to good Madeira. 

 The White Scvppernong has long been 

 celebrated at the South for producing a rich 



