214 THE CULTURE OF THE GRAPE. 



in consequence, of it. I have noticed, that, whenever 

 wheat is injured by the rust, the grape is, to a propor- 

 tionate extent, affected by the rot. They, doubtless, ori- 

 ginate from a common cause. As to what that cause is, 

 great diversity of opinion exists. My observation does 

 not enable nie to give, with confidence, any opinion on 

 the subject. The young shoots, in spring, are seldom 

 injured by frost, except in low grounds. This fact is 

 now beginning to be understood by our farmers, and the 

 highest ground is selected, for both vineyards and or- 

 chards. 



" I have never tried any of the foreign varieties, Mr. 

 Longworth's experience having satisfied me, that it would 

 he but a waste of time and money. 



" There are a considerable number of vineyards in our 

 county, — I cannot, of course, speak with entire accura- 

 cy, — but I think I cannot be far wrong, in estimating the 

 quantity of land devoted, at present, to the culture of 

 the grape, in this county, at from one hundred to one 

 hundred and twenty acres. In this estimate, I do not 

 mean to include jmall portions grown merely for family 

 use, but vineyardij intended for the manufacture of wine. 

 This quantity will, probably, be doubled in the course of 

 two years more. The vineyards on the hills seem to do 

 much better than those immediately on the river. In 

 thejrich, alluvial bottoms, they do not succeed well, the 

 fruit almost invariably rotting. 



"With regard to the profit, a careful cultivator may 

 safely calculate on two hundred gallons of wine per acre, 

 one year with another; he may, with as much certainty, 

 calculate on selling the juice at the press, at from sixty 



