332 THE GRAPE. 
leads us to believe that we may even here pursue wine-making 
profitably. 
The vineyard culture of the native grape is very simple. 
Strong, loamy, or gravelly soils are preferable—limestone soils 
‘being usually the best—and a warm, open, sunny exposure 
oeing indispensable. The vines are planted in rows, about six 
feet apart, and trained to upright stakes or posts as in Europe. 
The ordinary culture is as simple as that of a field of Indian 
corn—one man and horse with a plough, and the horse culti- 
vator, being able to keep a pretty large surface in good- order. 
The annual pruning is performed in winter, top-dressing the 
vines when it is necessary in the spring; and the summer 
work, stopping side shoots, thinning, tying, and gathering, 
being chiefly done by women and children. In the fermenta- 
tion of the newly made wine lies the chief secret of the vigne- 
ron, and, much as has been said of this in books, we have sat-’ 
isfied ourselves that careful experiments, or, which is better, a 
resort to the experience of others, is the only way in which to. 
secure success in the quality of the wine itself. - 
Diszaszs. The mildew, which is troublesome in some dis- 
tricts, is easily prevented by keeping the vine of small size, 
and by the renewal system of pruning, or never allowing the 
vine to bear more than two years on spurs from the same old 
wood. 
The beetles which sometimes infest the grape vines in sum- 
mer, especially the large brownis ow vine beetle, (Pelid- 
nota punctaia,) and the grape-vine tle, (Haltica chalybea,) 
‘are very destructive to the foliage and Qtds, and the most effec- 
tual remedy is hand-picking when taken in time. But we 
would also very strongly recommend again the use of open 
mouthed bottles, half filled, (and kept renewed,) with a mixture 
of sweetened water and vinegar, and hung here and there 
among the vines. Indeed, we have seen bushels of beetles, and 
other insects, destroyed in a season, and all injury prevented, 
simply by the use of such bottles. 
Variztizs. The most valuable native grapes are those two 
old standard varieties, Isabella and Catawba, with those more 
recently introduced, Diana, Delaware, Rebecca, and Concord. 
For warm exposures and particularly for the South the Her- 
bemont is a most excellent variety. The Elsingburgh, is a 
very small grape, but of delicious quality, and the Clinton is 
prized’ chiefly for latitudes where the Isabella does not alwaya 
ripen. é 
