RJtHFUSS' LETTER NATIVE WINE. 89 



"2. Publishing- monthly the different parts of the work to 

 be done in the vineyard as a vineyard calendar. 



"3. Publishing the different modes of fermenting the 

 wine, and its treatment in the cellar. 



"4. To induce wealthy merchants at home and abroad to 

 invest their capital in our wine, so that by a competition for 

 the produce a fair price may be realized by the maker, who 

 may thus always find a ready sale, and not become discour- 

 aged by the low state of the market. 



"5. Chemical analyses should be made of our soil, of the 

 wood and leaves of the vine, and particularly of the fruit, 

 from the beginning to the time of its maturity. 



" On the three first propositions you do not need a com- 

 ment. To the fourth I have to remark, it would be bene- 

 ficial for the wine-dealers to open large cellars here, and 

 take the sweet must from the vine-dresser, and ferment it in 

 their own cellars, under regular treatment, by which means 

 the wine would be made of a more equal quality. 



" The man who dresses the vine, and he who understands 

 the treatment of the wine in the cellar, are, in Europe, sepa- 

 rate persons. 



"Here, among our vine-dressers, from a want of good cel- 

 lars and casks, and from lack of proper treatment, I have 

 found the best must converted into a liquid not good enough 

 for vinegar, and too bad to be called wine. 



"L. REHFUBS. 



"February, 1852." 



(From the Western Horticultural Review.) 

 NATIVE WINE. BY DR. MOSHER. 



In this climate, in good localities, it has already been 

 proved, and many respectable persons in this vicinity can 

 attest to the fact, that the Catawba and the Cape grape, when 

 well treated, will yield a pure and perfect dry wine without 



