GRAPE-VINE. 69 



down. The wine made from it is sometimes good, re- 

 sembling light Madeira. 



The Qataivha bears bunches rather regularly formed, 

 with a few shoulders. The berries are round and of a 

 coppery-red color when ripe. The flesh is pulpy, though 

 rather juicy, and the taste sweet, with a slight musky 

 flavor. The leaves much resemble those of the Isabella, 

 having a white down beneath, but being of a paler 

 green and more reflexed. Whilst it is perhaps the best 

 native table-grape, it stands at present as the unrivaled 

 wine-grape of the United States. Mr. Longworth, of 

 Cincinnati, has offered $500 reward to any one who 

 will produce a better native variety. Several new 

 seedlings of merit have been brought forward, none of 

 which, however, have proved equal to the original 

 Catawba. Mr. L. thinks the commefh Fox grape the 

 parent of the Catawba. The wine produced from this 

 grape is described as varying from a clear water-color 

 to straw-color and pink, with a fine fruity flavor, and 

 slightly musky rich aroma. By mixing the produce of 

 the new vintage with that of an old, half and half, a supe- 

 rior sparkling wine is made, much resembling sparkling 

 Moselle. It also makes a still wine resembling a dry 

 hock. If Catawba grapes be thoroughly ripened, no 

 sugar will, be required in making the wine, whilst wine 

 rbade from the Isabella, resembling a light Madeira, 

 requires for the proper promotion of its fermentation 

 the addition of from eighteen to twenty -four ounces of 

 sugar to each gallon of juice, or "must." 



The Powell Grape, called also the Alexandria, and 



Bland — in compliment to Mr. Bland of Alexandria, 



Ya., who first introduced it — is considered a hybrid, or 



cross between the Isabella and B. Hambura'. It bears 



7 



