244 TIIE VINEYARD. [March. 



damps, which would otherwise be imbibed by (he fruit, and render 

 it crude and insipid; and more particularly so when their stocks 

 grow large, and their branches proportionably extend themselves 

 on each side. 



The next thing to be considered is the choice of proper sorts. 

 It is worthy of particular notice, that the best grapes for eating are, 

 for the most part, the worst for making wine. This is agreeable 

 to the practice of cider-makers, who always prefer the rough, juicy, 

 and austere kinds of apples to those that are considered best for 

 the table, and also to that of the most skilful Vignerons of Europe, 

 who are very particular in selecting such kinds of grapes whose juice 

 after being pressed and properly fermented, affords a vinous, rich 

 liquor. 



The Auvernat Noir, or true Burgundy grape, is the kind most 

 preferred, and in the greatest repute in Burgundy, Champagne, 

 Orleans, and most of the wine countries in France. The Munier 

 is also in great repute; but as far as I have yet observed, I have 

 seen no kind more likely to answer for making good wine in 

 America than the Conslantia, or Cape of Good Hope grape,* and 

 with either of these the claret grape, to heighten and enliven the 

 colour, when red wine is intended to be made. 



But as this business is yet in its infancy here, and as the differ- 

 ence of soil and climate is well known to make a material change 

 in the produce of the same kind of grape, experiments must be 

 made on the various sorts, in order to ascertain which may best 

 answer the purpose. 



I shall now proceed to the different methods of propagating the 

 vine, and then to its planting. 



Propagation in general. 



The vine admits of being propagated various ways: first, by seeds; 

 secondly, by layers; and thirdly, by cuttings. This tree can also 

 be propagated by grafting, inoculation, and in arching. 



Propagation by seed is undoubtedly the way to raise new kinds, 

 but is seldom practised, on account of the length of time and 

 hazard of obtaining better, or even as good kinds, as the original 

 grapes from whence the seeds were taken; but this should never 

 deter, for superior kinds may be obtained, and a seedling vine, 

 judiciously managed, will produce fruit in about seven years, or 

 perhaps sooner. 



Propagation by Seed. 



When you raise vines from seed, always be sure to do it from 

 the very best kinds. The grapes for seed should be permitted to 



* This grape was imported from the Cape of Good Hope some years 

 a g°» hy Mr. Legaitx of Spring Mill, before mentioned, who for several years 

 past has made wine from it, of a most excellent quality, and also from the 

 Munier. 



