THE GRAPE. 



Thk impetus given to the culture of the Grape within the last 

 third of a century, has been one of the most remarkable features in 

 horticulture. The idea that grapes can be produced from our na- 

 tive stock, suitable foi* the best of wine and +br the table, has made 

 a deep impression upon our people. With an unexampled energy 

 and perseverance, the propagation of new varieties has been pushed, 

 until vse have now a large number that rank in quality with the 

 foi-eign, and are far superior in point of hardiness and adaptability 

 to our soil and climate. 



Such has been the desire to obtain grapes of superior excellence, 

 that fortunes have been made by many propagators, on varieties 

 that proved in the end to be failures. Some of these, having shone 

 for a time like meteors in the firmament,, have gone down in dark- 

 ness ; or, having been tested, have been found unequal to the public 

 requirements. 



The succesfful culture of the grape for wine, has also developed 

 the fact that it can be cheaply grown tor table use ; that it can be 

 made not only a cheap, but a healthful and nutritive article of 

 daily food — for the many as well as for the few. for the poor as 

 well as for the rich. And it has been shown, too, that its culture, 

 80 far from being one of the fine arts, accessible only to the gifted 

 few, can be successfully attempted by the many. 



During this period volume-* have been written on the culture and 

 management of the gra])e, much of which had a tendency to deter 

 the common people from engaging in it, even for home use ; fearful 

 of the cost and care claimed to be necessary. It has, however, long 

 since been demonstrated that good results can be obtained without 

 great cost, and without that constant care and watching urged by 

 Bome. 



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