GRAPE-V INE. 79 
of Mr. Duhme. The fruit has no shade, few leaves, and 
but little young wood on the fruit branches to carry sap to 
the grapes to ripen them. The wood is life, and the circu- 
lation of the sap stopped. Not one-fourth of the grapes will 
ripen perfect, many of them shrivel and drop, and many of 
them scarcely change color. A favorable fall will aid them. 
“‘T observed in the vineyard of Mr. Langdon that the 
Catawba vine is much closer jointed than in our richer 
land, where there is a sub-soil of clay; and one of my 
German vine-dressers assured me this is always the case. 
This would indicate an increased crop, and the change 
probably depends on the richness of the soil. An impor- 
‘tant inquiry is, Will the grape in a sandy soil yield an 
equal amount of sugar? I wish our vine-dressers to 
direct their attention to this subject. In some of our 
vineyards, they have both soils, and the question will be 
easily decided. The color of the Catawba grape is no cer- 
tain evidence of its ripeness and richness. They are often 
of unusual dark color this season, yet the juice has one- 
eighth less sugar.” 
Robert Buchanan, Hsq., a highly intelligent and suc- 
cessful vine-culturist and wine-maker, of Cincinnati, has 
lately favored the public with a short but very compre- 
hensive “ Treatise on the Cultivation of the Grape in Vine- 
yards,” in which he mentions the varieties of grapes chiefly 
raised near Cincinnati, the characteristics of the wine made 
from them, and modes of culture pursued. This publica- 
tion, coming from one so intelligent and well qualified by 
experience in the vine culture and wine making, will be 
found to convey the most opportune and valuable instruc- 
tion to all interested in the subject. _ 
Propagating the Vine by Cuttings and Layers.—Mr. 
Buchanan says, that in the vicinity of Cincinnati the most 
