THE GRAPE. 505 



unrivalled beverage which its fermented juice affords, recommended it 

 to the especial care of the patriarchal tillers of the soil, and vineyards 

 were extensively planted long before orchards or collections of other 

 fruit-trees were at all common. 



The grapes of the old world are all varieties of the wine grape ( Vitia 

 vinifera), which, though so long and so universally cultivated and natu- 

 ralized in all the middle and southern portions of Europe, is not a na- 

 tive of that continent, but came originally from Persia. From the lat- 

 ter country, as civilization advanced westward, this plant accompanied 

 it first to Egypt, then to Greece and Sicily, and gradually to Italy, 

 Spain, France, and Britain, to which latter country the Romans carried 

 it about two hundred years after Christ. To America the seeds and 

 plants of the European varieties were brought by numerous emigrants 

 and colonists within the first fifty years after its settlement. 



The wild grapes of our own country are quite distinct species from 

 the wine grape of Europe are usually stronger in their growth, with 

 larger and more entire foliage, and, in their native state, with a pecu- 

 liar foxy odor or flavor, and more or less hardness of pulp. These 

 traits, however, disappear in process of cultivation, and we have reason 

 to hope that we shall soon obtain from the wild type new varieties of 

 high quality, and of superior hardiness and productiveness in this 

 climate. 



The grape-vine is in all cases a trailing or climbing deciduous shrub, 

 living to a great age, and, in its native forests, clambering over the tops 

 of the tallest trees. In the deep rich alluvial soils of western America 

 it is often seen attaining a truly prodigious size, and several have been 

 measured on the banks of the Ohio the stems of which were three feet 

 in circumference, and the branches two hundred feet long, enwreathing 

 and festooning the tops of huge poplars and sycamores. In a culti- 

 vated state, however, it is found that fine flavor and uniform produc- 

 tiveness require the plants to be kept pruned within a small compass. 



USES. The grape in its finest varieties, as the Hamburgh and the 

 Muscat, is in flavor hardly surpassed by any other fruit in delicacy and 

 richness, and few or none are more beautiful in the dessert. Dried, it 

 forms the raisin of commerce, the most excellent of all dried fruits, every- 

 where esteemed. And wine, the fermented juice, has always been the 

 first of all exhilarating liquors. Some idea of the past consumption of 

 this product may be formed from the fact that more than 500,000,000 

 imperial gallons have been made in France in a single year ; and as a 

 data to judge of its value we may add that, while a great proportion 

 of the vin ordinaire, or common wine, is sold at 10 or 12 cents a bot- 

 tle, on the other hand, particular old and rare vintages of Madeiras or 

 Sherries will not unfrequently command twenty or thirty dollars a gal- 

 lon. 



SOIL. The universal experience in all countries has established the 

 fact that a dry and warm soil is the very best for the vine. Where 

 vineyards are cultivated, a limestone soil, or one composed of decay- 

 ing calcareous rocks, is by far the best ; but where, as in most gardens, 

 the vine is raised solely for its fruit, the soil should be highly enriched. 

 The foreign grape will scarcely thrive well here on a heavy soil, though 

 our native varieties grow and bear well on any strong land ; but the 

 essence of all that can be said in grape culture respecting soil is, that it 

 be dry and light, deep and rich. Frequent top-dressings of well-rotted 



