AND WINE MAKING. 169 



CHAPTER XXXVIII. 



VITICULTURE IN NAPA COUNTY, CALIFORNIA. 



BY H. W. CKABB, OF OAKVILLE. 



The caltivation of the vine in this State was com- 

 menced by the Mission Fathers three-quarters of a cen- 

 tury ago, with a single Yariety. The history of its origin 

 is not known, further than that it is identical with the Pisca 

 vine I imported from Chili — one of the oldest varieties in 

 cultivation there, and is the brandy grape of that coun- 

 try, as the Mission grape has become of this. It is a 

 vigorous grower and a good bearer, containing a high per 

 cent of sugar, and a small degree of acid, and is well 

 adapted for Sherry, Madeira, and Angelica wines, and for 

 Brandy. 



The Riesslmg, White Pineau, and Chasselas stand at 

 the head of the list for dry, white wines, on account of 

 their lightness, fineness, and delicacy of flavor. Black 

 Burgundy, Zmfindel, and Charboneau are our best varie- 

 ties for Claret. The first makes a dark, full-bodied, and 

 richly-flavored wine. The second has a fine raspberry 

 flavor, but rather an excess of acid, and is a little light, 

 both in body and color. The last one, like the Tinto, 

 has but one characteristic color. Black Malvoisie is our 

 best Port wine grape. The large White Muscatel makes 

 the finest raisins, and the White Malaga the next best ; 

 while the raisins of the Seedless Sultana are the ne 2^lus 

 ultra for culinary purposes. 



In planting and grafting, only the cuttings of bearing 



canes are used, and are worth from $2 to 15 per thousand. 



In planting I plow the ground twice, sub-soiling it the 



las* time, then harrow well and roll it. Make a chain of 



S 



