64 Vineyard Culture. 



American grapes is yet quite small, compared to the very 

 numerous varieties which are cultivated in Europe ; which 

 have probably all been derived from one and the same spe- 

 cies, under cultivation, but have shown a wonderful dispo- 

 sition to sport into distinct varieties. With the different 

 species of grapes in our country, their tendency to variation, 

 and the great attention which has been bestowed upon them, 

 with a view to the production of new varieties, by crossing 

 and hybridizing, we already have quite a respectable assort- 

 ment, and may expect, in a few years, to have very many 

 more presented to the public. 



Up to this time very little has been done in the way of 

 commingling the products of different vines, by our wine- 

 makers. Certain varieties, with very high aroma, have been 

 suggested as valuable, to add to others that are deficient in 

 character, and some few experitrreirtThave been made. Thus, 

 the juice of the Diana, with its peculiar feline flavor, has been 

 mixed with some grapes that were deficient or insipid, to 

 dilute this character, and bring it within reasonable bounds. 

 The highly musky juice of the Anna, has been mixed with 

 the rich, but often rather tame, fluid produced by the Dela- 

 ware, and the result was a most delicious product. These, and 

 similar trials, have shown us that good results may follow 

 from the judicious admixtures of some of our grapes, and no 

 doubt future experiments will be attended with happy re- 

 sults. 



Up to this time, our wine-makers have, very properly, taken 

 a great deal of pains in attempting to produce pure wines 

 from all of the grapes they were cultivating, keeping each 

 separate and unmixed, so as to ascertain its peculiar character 

 and merits ; but as the culture is extended, and the number of 

 varieties is increased, we may very properly begin to experi- 

 ment with this class of mixtures, which are perfectly legiti- 



