34 CULTURE OF THE C4RAPE. 



IV. Red wine (Cape), P. Bate's vintage, 1845, alcohol 

 9.12, water 90.88— equal 100. 



Showing a decided difference in favor of the American 

 wine. 



The above Avines were the pure juice of the grape. 



Mr. LoNGwoRTH, Horticulturist, Vol. 2, p. 318, in an article 

 to C. W. Elliot, written in 1847, remarks : 



" My own impression is, that in skillful hands, our Catawba 

 will make a wine superior in flavor and aroma to the best 

 French champagne imported, or that manufactured in London 

 from perry, or in New Jersey from cider and green corn. The 

 aroma of the Catawba grape continues in the wine in all its 

 stages. 



"I made the first Champagne five years since. It was 

 produced by chance, and induced me to erect a building for 

 the manufacture, and to send to France for a manufacturer ; 

 I shall be content, if we can always make as fine a wine by 

 design as was then made by accident." 



In a communication to the Cincinnati Horticultural Society, 

 Sept., 10, 1845, Mr. Longworth remarks : 



"We have prejudices to overcome, 'for a prophet is not 

 honored in his own country.' 



"We become fond of the flavor of particular wines from a 

 continued use of them, as some of our citizens have of the 

 bilge-water taste of the Spanish Manzanilla. Our domestic 

 wines have a flavor of their own, and with wine drinkers 

 accustomed to the particular flavor of other wines, it will re- 

 quire time to form a taste for them. It was so with our Ger- 

 man population ; for a time they gave a decided preference 

 to German wines. They now greatly prefer the domestic. 



" For the manufacture of a fine dry Hock, I consider the 

 Catawba unrivaled. 



" But our Madeira and Sherry wine-bibbers would say, as 

 Mr. ScHULTz's friends told him in Baltimore, thirty years 



