GRAPE-VINE, 75 
wine-making is to obtain such as at maturity possess suffi- 
cient sugar in their juice to render the addition of either 
sugar or alcohol unnecessary for the future stages of the 
wine. 
The Catawba is, according the Cincinnati authorities, 
the only grape yet found in the U.S. which fulfils this 
great desideratum. Good wine is often made from other 
grapes—such for example as the Isabella and Scuppernong 
—but both these require the addition of considerable sugar 
to produce the requisite degree of fermentation. 
The following communication, made by Mr. Longworth 
to the Cincinnnati Horticultural society, contains much 
highly valuable information relative to the vine culture in 
the United States :— 
“YT have for thirty years experimented on the foreign 
grape, both for the table and for wine. In the acclimation 
of plants I do not believe, for the White Sweet Water does 
not succeed as well with me as it did thirty ycars since. I 
obtained a iarge variety of French grapes from Mr. Lou- 
bat many years since. They were from the vicinity of Pa- 
ris and Bordeaux. From Madeira I obtained six thousand 
vines of their best wine grapes. Notone was found worthy 
of cultivation-in this latitude, and were rooted from the 
vineyards. As a last experiment, I imported seven thou- 
sand vines from the mountains of Jura, in the vicinity of 
Salins, in France. At that point the vine region suddenly 
ends, and many vines are there cultivated on the north side 
of the mountain, where the ground is covered with snow 
the whole winter from three to four feet deep. Nearly all 
lived, and embraced about twenty varieties of the most cel- 
ebrated wine grapes of France. But after a trial of five 
years, all have been thrown away. I also imported sam- 
ples of wine made from all the grapes. One variety alone, 
