60 CULTURE OF THE GRAPE. 



acre), 240,000 gallons of wine annually ; but in good sea- 

 sons much more. 



The number of acres now in bearing is a little over 740. 

 The average distance apart in the rows, is three by six feet, 

 making 2,400 plants to the acre. 



(See Appendix for the Report of the President of the 

 Cincinnati Horticultural Society to the Legislature of Ohio, 

 on this subject). 



The average product to the acre, in 1 848, was about 300 

 gallons, from near 280 acres then in bearing, and in 1849 

 (the worst year for rot that has yet been known), about 100 

 gallons to the acre, from some 360 acres. New vineyards 

 produced 200 to 250 gallons— but the old only 60 to 100; 

 and the crops of a few were entirely destroyed by the rot. 



Mr. A. Liggett, of Ripley, Ohio, has obligingly furnished 

 the statistics of the vineyards in that neighborhood. There 

 are ninety-three acres planted, and sixteen proprietors ; about 

 one-half the vines in bearing. The distance apart in the 

 rows, three by six feet — the quantity of wine made in 1848 

 and 1849, about the same to the acre as in this vicinity, and 

 the rot equally destructive. 



vineyard culture in the united states. 



The vegetable productions of North America were a source 

 of wonder to the early adventurers to its shores, and the grape- 

 vine appears to have especially attracted their attention. Let- 

 ters to Europe from this part of the world gave glowing ac- 

 counts of the wild grapes found in Florida, Louisiana, and 

 Virginia. 



Redding says, a considerable quantity of wine was pro- 

 duced from a native grape in Florida, as far back as 1564, 

 according to the testimony of Sir John Hawkins. Wine was 

 also made at a very early period in Louisiana. 



The more recent attempts at wine-making, from vineyard 

 culture, commenced, about the beginning of the present cen- 



