136 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



an abundant one the present year. It is stated that there are 

 now about 4,000 acres laid out in vineyards in Ohio, half of which 

 are in the immediate vicinity of Cincinnati. The yield last year 

 is estimated at 350 gallons per acre for the whole State, which is 

 much above the usual average. From a careful estimate of the 

 vintages for the last twelve years, the average yield for the Ohio 

 valley is 200 gallons per acre ; on well cultivated vineyards in 

 favorable positions, 300 gallons, which is about the average pro- 

 duct in France and Germany. In Missouri and Illinois, the yield 

 does not exceed 200 gallons to the acre, owing to the prevalence 

 of rot; and in Tennessee, Georgia and South Carolina, it was 

 very much reduced by a destructive frost in April. The hills of 

 South Carolina and Georgia are rapidly becoming covered with 

 vineyards. One wine-grower, Dr. McDonald, has already planted 

 ninet)' acres with the grape. In regard to the variety, the Ca- 

 tawba suffers greatly from untimely frosts wherever they occur. 

 Several new species that seem less subject to disease have already- 

 been partially tried, and found to yield wines superior in quality 

 to the Catawba, Cape or Isabella. The Delaware is the best — 

 the Venango, the Herbemont, the Diana, and the Norton's Vir- 

 ginia for red wine, all of very superior quality; and it would 

 seem a matter of wisdom in the planting of new vineyards to 

 introduce several varieties, in about equal proportions, instead 

 of planting exclusively the Catawba, as we have been too much 

 in the habit of doing. In this way there would be a chance of 

 securing a crop of one or more kinds in seasons when others fail. 



The Chairman stated that 700 gallons per acre was the highest 

 quantity ever made near Cincinnati, 



Prof. Mapes. — Here is a bottle of wine made last fall by Sam- 

 uel Wettervell, Bethlehem, Penn., from Catawba grapes by a new 

 process. The sugar is placed in a kettle, with water at about 

 17*^ Raumer, and adds about half a gill of sulphuric acid, and 

 boils it some twelve hours, and then adds chalk enough to take 

 up the acid, and precipitate the acid in the form of sulphate of 

 lime. He uses about a pint of the syrup to seven gallons of 

 grape juice. 



MILDEW ON GOOSEBERRIES. 



The Chairman inquired if any one could tell how to prevent 

 the mildew upon gooseberries. 



Prof. Mapes. — I find careful open pruning and mulching with 



