TEMPERANCE AND THE VINE. 93 



the bottles, and the brand on the bottom of the cork. I have 

 no desire to have even French Champagne sold as my Spark- 

 ling Catawba. A merchant of our city writes me, that he 

 was at one of your first hotels, and called for a bottle of my 

 Sparkling Catawba, which was brought to him. That the 

 moment he tasted the wine, he found it had not the Catawba 

 aroma and flavor. He examined the bottle, and found no 

 label on it. He took up the cork, and instead of my brand 

 on its end, found the name of a French house. From the 

 character of the hotel, I am satisfied this was a mistake of the 

 waiter, who perhaps had never heard of Sparkling Catawba 

 ■wine. Of the flavor and aroma of my wine, each person who 

 drinks it can judge. I claim for it one superiority over im- 

 ported Champagne. It will be found to suit the stomach 

 better and be much healthier. It is the pure juice of our 

 native Catawba grape, with the addition of the best rock 

 candy. The French champagne is made from a mixture of 

 three or four diff'erent wines, which never can be healthy to 

 the stomach. They say one kind is to give aroma and flavor; 

 another strength ; another eff'ervescence. If true, our Ca- 

 tawba is superior, for it contains all these properties. Inte- 

 rest may have its influence, even in France, as one of the 

 wines used costs three times as much as the others. I expect, 

 next summer, to have more wine than will meet the home de- 

 mand, and shall then send to the eastern and southern cities, 

 to wine merchants, to be sold at private sale, but never at 

 auction. Any person who buys it, and is dissatisfied with its 

 quality, can return it to the agent, and receive back the full 

 sum paid. '' N. Longworth. 



''October, 1851." 



(From the Western Horticultural Review.) 

 TEMPERANCE AND THE VINE. 



We have long been of opinion, says the Southern Press, that 

 the best Remedy against the love of strong drink — a besetting 



