240 Notes a7td Glea7ii)igs. 



eighty gallons each or more. One bushel of grapes will m.ike three gallons of 

 wine. One vine will live for a hundred }-ears, continually increasing in size and 

 quantity, if properly treated. The Scuppernong never fails to bear, never mil- 

 dews, never rots, and is seldom troubled by frost. There are but few fruit-trees 

 of any kind known to live half as long as the Scuppernong Grape, which is cer- 

 tainly \\\& poor Jitati's friend. 



Soil. — Its native region is a level, dry, sandy, open soil ; though it is also 

 found in abundance in pine-barrens, along hillsides, near the Tar, Neuse, Roa- 

 noke, and Cape-Fear Rivers. It will flourish in alluvial bottoms as well as 

 sandy plains. Thousands of acres in the South could be planted: indeed, it will 

 grow in this latitude anywhere that corn or cotton will grow, and is ten times as 

 profitable as either. An acre that will grow thirty bushels of corn will yield 

 three hundred bushels of Scuppernong grapes. It will not flourish in low, wet, 

 heavy land ; indeed, no other grape will : it perhaps will come nearer it than 

 any other. It has never been tested in the North and West. Should it prove 

 successful, it will be a rich legacy in the hands of those who first propagate and 

 introduce it. 



Wine. — The celebrated chemist, Dr. Jackson of Boston, analyzed thirty-eight 

 of the best wine grapes in America, and says, " Scuppernong wine may be made 

 so fine as to excel all others made on this continent." There is no higher 

 authority known. The white variety makes a beautiful pale, amber-colored 

 wine, sweet, rich, luscious, fragrant, very pleasant, and everywhere the ladies' 

 favorite : so says the President of the Memphis and Little-Rock Railroad, who 

 has been familiar with it for many years. Mr. Bunter of N. Carolina, a celebrat- 

 ed vigneron, says, " Its effervescing quality will render it the champagne-grape 

 of this continent." The black Scuppernong makes a dark-colored wine, some- 

 what stronger and heavier than the variety. A mi.\ture of the two makes a 

 wine superior to either. Col. Rose took the premium in Georgia for this mixed 

 wine. The third variety, ripening much later, makes an exceedingly strong 

 drink, which readily induces intoxication. 



The process of wine-making is very simple. The grapes of the white variety 

 are gathered by shaking the vine over a sheet, put into a tub or press, and the 

 juice expressed at the rate of three gallons to the busheL A pint of whiskey or 

 brandy, or two pounds of white sugar, or a part of brandy and sugar, are added to 

 each gallon of juice ; put in a clean barrel ; suffered to stand for a month or 

 more, then drawn off and bottled or barrelled. The crude wine is worth one 

 dollar and a half per gallon ; at ten years of age, from three to five dollars per 

 bottle. — Cor. Dixie Farmer. 



Squashes. — So far as we can judge from indications at the present date 

 (Sept. 3), we shall have an excellent crop of Hubbard, Turban, and Crookneck 

 .Squashes. Our soil is an exceedingly poor, gravelly, and sandy loam ; and the 

 only manure we applied was Peruvian guano, at the rate of about fifteen hundred 

 pounds to the acre. The growth of the vines is enormous, and the squashes 

 are numerous and large. Marblehead Mammoth Sweet-Corn planted on the 

 same soil has attained an immense size. — Ed. 



