63 HANDBOOK OF CONNECTICUT AGRICULTURE. 



ures was caused by a frost in May, when the trees were in 

 bloom ; one by two weeks of warm, rainy weather at bloom- 

 ing time, and all others by extremes of frost, from 12 to 22 

 below zero, that killed the dormant buds in winter. Six 

 years out of eight the freezing was done between December 

 22d and January 2d ; once it was done late in January and 

 once again late in February. The older so-called peach-grow- 

 ing States cannot show as good a record as this. 



J. H. HALE, South Glastonbury. 



Mr. Hale, the pioneer in peach culture, fears no competi- 

 tion. When Connecticut is supplied, other markets are ready 

 for our surplus. His Georgia peach orchard only prepares 

 the way for the sale of the Connecticut crop, and he wel- 

 comes every effort to extend this industry. 



GRAPE CULTURE. 



The beginning of my grape culture was in 1856. Situa- 

 tion for vines was on the southern slope of Mt. Carmel, near 

 the base, where the soil is largely composed of the disinte- 

 grated trap-rock which protrudes through the layers of the 

 sandstone underlying the lower section of this locality. The 

 varieties then known for culture were Isabella and Catawba. 

 About .ten years later the Concord and Clinton were planted 

 in 1864. Being then a novice in grape culture, and wishing 

 to give the experiment the best possible care, I employed a 

 German vine-dresser and gave the care of the vineyard to 

 him. The success in growing grapes was phenomenal, and 

 proved beyond controversy that Connecticut is the home of 

 the grape. 



My vineyards, cared for and planted by the old German 

 vine-dresser, who had been a soldier in many wars, are still 

 productive. They have endured the scourge of the black rot 

 which has devastated so many vineyards, and though not al- 

 ways escaping, have recovered from its ravages, and vines are 

 still fruitful at an age of nearly forty years. 



