FRUITS. VARIETIES AND CULTURE. 369 



ties, removed some one, two, and three generations from 

 the original type. Foreign grapes do not succeed in our 

 climate in open air or out-door cultivation. All the 

 foreign varieties do well both North and South, in cold 

 graperies, under glass. 



The grape is a cooling and refreshing fruit, of the 

 highest excellence ; green, it is used for pies and tarts ; 

 when ripe, it is a nutritious and most delicious dessert fruit, 

 and is also used for preserving and jellies. The dried 

 fruit, or raisins, are employed extensively for the dessert, 

 and in many preparations of cookery. The leaves are an 

 elegant garnish to other table fruits, but the chief product 

 of the grape is wine, which is superior to that made of 

 any other fruit. 



Large quantities of wine are now made in the United 

 States, more especially in California, where most of the 

 foreign varieties succeed. In the Southern States, vine- 

 yard culture has proved a failure with all derived from 

 the Labrusca and JEstivalis species. After one or two 

 fair crops, the vines become stunted and unfruitful, or if 

 stimulated by extra culture and manuring, both vines and 

 fruit mildew and rot. There are but very few varieties 

 which can be depended upon with anything approaching 

 to certainty, and we shall only recommend such, as we 

 have thoroughly tested most of the celebrated varieties 

 cultivated in the Northern States for the past six to ten 

 years. 



We here insert the mode of culture of a vineyard of 

 the Catawba grape, together with the several methods of 

 training the vine, as laid down in the first edition of this 

 work, by Mr. White, but our subsequent experience com- 

 pels us to say that we have been much disappointed in the 

 results : 



"For vineyard culture of the Catawba grape, the 

 ground should be subsoiled with a plow, or deeply 

 trenched. A declivity should be worked into terraces, 

 16* 



