62 



THE GENESEE FAEMER. 



VINE ASB FSUIT GEOWINQ Df MISSOUBL 



The State of Missouri, in ita Eastern and South- 

 ern eection, is a natural vine growing region.— 

 Thousands of wild vines are growing all over its 

 hills and valleys ; many of tlie grapes yielding a 

 ■wine that is valuable for making claret, and much 

 liked by the Germans in its native purity. Thous- 

 ands of bushels of the grapes are gathered from 

 these wild vines, one bushel of which it is estimated 

 will make about three gallons of wine, which sells 

 at about fifty cents a gallon from the press. 



Seeing the natural adaptation of the soil and 

 oKmate to the growth of the Vine, Wm. Glasgow, 

 Jr., Esq., now President of the Wine Grower's 

 Association, about fourteen years since made the 

 first plantation of the Catamha grape vine, for the 

 purpose of wine making ; and it is froEa his example, 

 and the foundation of the Wine Grower's Associa- 

 tion, that attention has been so extensively given to 

 tha subject. 



Vine-growing for Wine purposes has now become 

 a fixed fact here. Already it is estimated that there 

 are, withm sixty miles of St. Louis, nearly eight 

 hundred acres successfully cultivated, yielding from 

 two to four hundred dollars a year per acre. Add 

 to this, large vineyards, that are as yet only one or 

 two years old, and you will gather a tithe of the 

 reality of vine-growing in this region. 



Vine-growers, and owners of lands generally, are 

 inquiring constantly as to the most successful 

 practices of culture, their costs, and the prospects 

 of pecuniary success. I have just been reading a 

 little essay on vine-growing, by Ohas. H. Haven, 

 Esq., of Melrose, St. Louis County, wherein the 

 advantages and profits of Vineyards are well and 

 ably considered, without, as is to often the case, 

 extravagant deductions. 



The Catawba is about the only grape vine grown 

 to any extent ; and if the grower prefers selling his 

 grapes to making wine, he can always find a pur- 

 chaser in the Wine-Grower's Company, at from 

 seven to ten cents a pound — equal to about one 

 dollar a gallon for the j nice. 



The best vintners here prepare their grounds in 

 the summer or early fall, and make their plantings 

 in the fall. In fact, nearly everything does better, 

 I am told, to be transplanted in the fall of the year. 



While upon Wine, let me tell you of some 

 samples made from rhubarb. The first was made 

 by S. Francis, Esq., the able Secretary of the 

 Illinois State Agricultural Society, only a year (or 

 two perhaps) old ; and although pleasant, and 

 without taste of rhubarb, was not superior as a 

 wine. I think it only requires age to make a good 

 heavy wine. The second sample was m&deby Wm. 

 Glasgow, Jr., of St. Louis, seven years since ; and 

 although carelessly corked, I found it closely to 

 resemble a Spanish wine that I believe is called 

 Mansinello. I think that very little sugar should 

 be used in making rhubarb wine, and that it wants 

 age ere it is really desirable to drink. For cooking 

 purposes it will be policy to add more sugar, and 

 thus add to its spirit. If you want a receipt for 

 making, I can send you one. 



I daily watch the fruit markets, and occasionally 

 visit the country a few miles out, to examine the 

 success of different varieties, and frequently I am 

 troubled to recognize even old acquaintances, so 

 much does soil and climate change their characters. 



The past season having been quite wet. we are 

 favored with large fruit, most beautifully and highly 

 colored. 



Maiden's Bliuh and old Kesidiclc Codlin are two 

 among the most profitable sorts grown. Yellow 

 Bellefivioer, Oi'tley oi' White Bellejlower, and even 

 Prior's Red are now retailing in market for eating. 

 They are of course only worm ripened ; but the 

 varieties are all fit for eating this month, yet tliey 

 will keep until January. Fall Pippin and Porter 

 do admirably here. So also Bamho, Smith's Cider 

 and Newtoum Pippin. 



The old Pennock, or Big Romanite as it is here 

 called, are wagoned in by the load, and, like pota- 

 toes, rolled out, barrelled, and shipped in great 

 quantities. It is profitable business, the trees 

 being great bearers. 



Good Pears are not in this market, but there are 

 many native Pears from old trees planted by the 

 early French Settlers. Occassionnally I have found 

 one that would pass as good, but generally they are 

 too austere. The Pear does finely here, both as & 

 standard and on Quince ; but growers, so far as I 

 have seen, no nothing of pruning, nor do they 

 mulch ; and this is the climate of all others, where 

 mulching will prove profitable. There are a gooti 

 many bearing trees of choice Pears in geutlemen'3 

 gardens here, which evidence the success that will 

 attend good culture. 



You may look to Missouri as the future garden 

 of the West and South. elliott. 



St. LouU, Mo., Dec, 1858. 



HOETICULTTTRAL NOTES FOE THE MONTH. 



There is not much that can be done in the gar- 

 den this month, save making preparations for the 

 coming busy month. 



At this time hot-bed frames and sashes should 

 be brought out, washed, painted and mended, and 

 put in order for use the next month, A suflScient 

 portion of manure, fresh from the stable, should 

 at once be got together, and laid in some sheltered 

 place to ferment — either in a shed away fi'om wind 

 and snow, or well covered with some old boards. 

 In six or eight days it will require turning and 

 shaking, and well mixing together. This is neces- 

 sary, in order that it be all in an equal state of fer- 

 mentation. Directions for making the hot-beds 

 will be given next month. 



About the middle of the month is a good time 

 to prune the hardy grape vines, gooseberries, and 

 currants. Gooseberry trees bear their fruit both 

 upon the new and old wood. All the little, twiggy 

 pieces of wood should be cut out of the body of 

 the tree to about one inch in length, forming little 

 fruit spurs, which will become permanent bearing 

 spurs. Where the trees are desired to increase in 

 size, the leading branches should be cut back to 

 five or sLx inches in length of the new wood. 



Currants may be pruned as above, but they bear 

 mostly upon wood of two years' growth or more. 

 All the fruit-bearing spurs upon the main branches 

 must, therefore, be carefully preserved. 



Rochester, February, 1859. JOSIAH 8ALTEE. 



^ * ^ 



The quince will bear a greater amount of salt 

 than almost any other tree. Every fall, after the 

 leaves have fallen, fork in five or six shovelfuls of 

 fresh manure from the stable, about the roota. 



