GRAPE-VINE. 73 



grapes — such for example as the Isabella and Scupper- 

 nong — but both these require the addition of consider- 

 able sugar to produce the requisite degree of fermen- 

 tation. 



The following communication, made by Mr. Long- 

 worth to the Cincinnati Horticraltural -Society, contains 

 much highly valuable information relative, to the vine 

 culture in the United States : — 



"I have for thirty years experimented on the foreign 

 grape, both for the table and for wine. In the accli- 

 mation of plants I do not believe, for the White Sweet 

 Water does not succeed. fis well with ma as it did thirty 

 years since. I obtained a large variety of French 

 grapes. from Mr. Loubat many years since. They were 

 from the vicinity of Paris and Bourdeaux. From Ma- 

 deira I obtained six thousand ^dnes of their best wine 

 grapes. Not one was found worthy of cultivation in 

 this latitude, and were rooted from the vineyards. As 

 a last experiment, I imported seven thousand vines 

 from the mountains of Jura, in the vicinity of Salins, 

 in France. At that point the vine region suddenly 

 ends, and many vines are there cultivated on the north 

 side of the mountain, where the ground is covered with 

 snow the whole winter from three to_ four feet deep. 

 Nearly all lived, and embraced,' about twenty varieties 

 of the most celebrated wine grapes of France. But 

 after a trial of five years, all have been thrown away. 

 I also imported samples of wine made from all the 

 grapes. One variety alone, the celebrated Arbois 

 wine, which partakes slightly of the Champagne cha- 

 racter, would compete with our Catawba. 



^' If we intend cultivating the grape for wine, we 

 must rely on our native grapes, and new varieties raised 



