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Earely does their price exceed three-quarters of a cent per pound, and when we 

 consider the expense there, the high price of land, and the difficulty of getting the 

 land into cultivation, as it is a very hard soil to work and requiring irrigation, for 

 them to be satisfied with that price should induce us to be content with a cent a 

 pound. The irrigation canals in California are built by the State authoi-ities, and the 

 growers are charged so much for irrigating their land, according to its size. All 

 these expenses considered, also the high wages for employees, which must be a tax 

 upon them, why should not we, the grape-growers of Canada, be satisfied with a 

 cent a pound when we have all these advantages. I quite agree with the remarks 

 ofMr.Beall. 



Judge MosGRovE (Ottawa). — I suppose I am the most extensive grape-grower 

 in this part of the country, but when I hear gentlemen like Mr. Smith, coming from 

 a section of the country where they have vineyards in fifty acre lots and larger, I 

 hardly feel justified in saying anything on the subject. My experience has been but 

 of a few years. I knew nothing about grape-growing until I happened to purchase 

 a small tract of land a few miles from Ottawa, and I went thereto reside, but not 

 with the intention of planting a vineyard or anything of that kind. Howevei', I 

 took a fancy to grapes, and have now under cultivation ten acres. I had had no 

 experience or knowledge whatever of grape culture, except from my reading, and, 

 at first I laboured under many great difficulties. For the first few years I employed 

 gardeners, paying them high wages, and got but little satisfaction in return. The 

 first year I planted 168 vines, of which I have but eight or ten living. The next 

 year I planted from 500 to 600, and of that quantity I have about 100 or 160 of the 

 original planting left. The following year I planted 720 vines, and of those I have 

 300 living. This, certainly, was not promising, but I was determined to succeed if 

 I could. I was told that grapes could not grow here, but I was resolved to continue, 

 and did continue, until I feel now that I can plant 100 grape vines and calculate on 

 seeing more than 90 of them grow and bear fruit. I have got about 100 varieties on 

 my premises. So far as my field goes, I have not more than a dozen varieties there, 

 but in my garden and around my walks I have a large number of varieties. In 

 regard to wine-making, I brought up from South Missouri a white wine gi'ape — the 

 " Elvira " — and it has succeeded beyond my expectations. It is an immense bearer, 

 and has increased much in size. As to the quality, I cannot recommend it as a table 

 grape, but it makes a nice white wine. I made about 600 gallons of wine last year 

 altogether. Of the red giapes, I likewise got the "Marion." Last year I took 

 extra care in picking the grapes, and had the green and injured ones thrown out. 

 In this section of the country last year, 1889, was the worst for grapes we have had since 

 I have had anything to do with fruit. It was the only year in which the frait did 

 not fully ripen with me, but the two wine gi'apes which 1 have mentioned always 

 ripen. The reason is, that they are the grandchildren of our common wild grape. 

 The " Elvira " is from seed of the " Taylor," which is one remove from the wild 

 grape. I cannot give the pedigree of the " Marion." Bush describes it as one of 

 " Wendwortt's famous school of grapes." That is all he says of it in his work. In 

 regard to the effect of properly examining the grapes before they are mashed down, 

 for several years the amount of acid ranged as high as 15 or 16 degrees, but last 

 year, by eliminating all inferior grapes — the green and injured ones — I reduced the 

 acid by 3 degrees, which anyone who makes wine, and knows anything about wine- 

 making, knows that that is a great difference. It brought up the sugar to 75 

 degrees by Oschell's saccharometer, and I had to put in very little sugar. 

 Mr. McGill, the assistant Dominion Analyst analysed the wine, and finds it 

 contains 11 degrees of alcohol. I have some very nice wine, but I have never sold 

 any yet. I am satisfied, however, that we can make a fine wine here. As to selling 

 it, I cannot speak, but I am going to try it this season, as I have on hand all that 

 I made during the past six or seven years. I have made a nice sparkling wine, 

 which does very well for passing an evening with friends, making the hours short 

 and happy, driving dull care away. For the first attempt I have ever made in this 

 direction I do not think it is at all discreditable. I am strongly impressed with 



