13 



propagation, more expensive and difficult to manage. For those 

 ■who desire to learn them, and, also, the principles of Grape Cul- 

 ture, I would recommend the " Grape Culturist," by xindrew S. 

 Fuller, Brooklyn, New York, 1864, and " Grape Culture and 

 Wine Making,'' by John Phin, New York, 1862. Either of these 

 books can be ordered of any bookseller, at a moderate price. 



G-rafting. 



Grafting is done in the Fall, to the best advantage. Cut off 

 the old stock squarely, six inches under ground ; split it, for an 

 inch or two, with a sharp knife ; cut a scion long, wedge shaped, 

 with two buds, and fit the inner bark of the scion and stock to- 

 gether ; tie with bass and fill the earth up to the level of the up- 

 per bud. Then invert a flower pot over it, and bank up the earth, 

 on the outside, to the level of the bottom of the pot ; then cover 

 that with six inches of straw, and bank earth pver the whole. In 

 this way the scion is protected from frost, and can be uncovered, 

 in spring, without disturbing its union with the stock. This is 

 Fuller's method. The scion starts early in spring and makes a 

 strong growth ; frequently setting some fruit, the first year. 

 Grafts set in the spring often fail. 



Varieties. 



While there are some twenty or thirty varieties before the pub- 

 lic, there are only three or four that have proved successful 

 enough to warrant the recommendation of them for general vine- 

 yard culture, in this State. There are few grapes that combine 

 the hardiness to resist our severe winters, the prolific fruitfulness 

 to reward the cultivator, and the sweetness, richness and high 

 flavor which command the admiration of all lovers of good grapes. 

 The Concord'^is a fine, large, black grape, with a beautiful, blue 

 bloom, and shouldered bunches often w^eighing a pound. Skin 

 thin ; flesh moderately juicy, buttery and sweet. Flavor good ; 

 in my opinion, equal to the Isabella. It is the most hardy and 

 strong growing vine cultivated in this State. It is the most pro- 

 fitable grape to grow for the market ; for the public taste demands 

 something large, black and handsome, as well as sweet. The 

 Hartford Prolific originated in the garden of Mr. Steele, in Hart- 

 ford, Conn. It is smaller than the Concord, and about as good. 

 It ripens a week or two earlier, but is apt to fall from the bunch 

 as soon as ripe. Marketmen will not buy it on that account. 

 The Creveling originated in Pennsylvania. It is much like the 

 Hartford, but does not fall from the bunches. None of these 

 grapes have a spicy flavor or very delicate perfume ; those quali- 

 ties do not belong to the Vitis Labrusca, in an eminent degree. 

 The Diana is a lilac-colored grape, having a thick skin and some- 

 what tough pulp, with a delicious juice and musky perfume. It is 



3 



