OF THE VINE. 57 



from one to two weeks earlier than formerly. It has 

 a thin skin, and tender pulp, jniey and fine flavor, and 

 is an abundant bearer. It produces a wine similar 

 to light Madeira, requiring from one to two pounds 

 of sugar per gallon in its fermentation. It ripens 

 in the latter part of September. 



The Catawba grape was discovered in North 

 Carolina, in 1802, and has since been found on the 

 Arkansas river, in about the same latitude. Its 

 merits as a wine grape, were first brought to notice 

 by Major John Adlum, of Washington, D. C, some 

 thirty ye^-rs ago, and so sanguine was he of its 

 superior properties for loine^ that he remarked that 

 in bringing this grape into notice, he had conferred 

 a greater favor on his country, than if he had 

 paid off the national debt. Its period of ripening 

 is a little later than the Isabella, and requires with 

 us, a favorable season for its perfect maturity. It 

 is not so full a bearer as the Isabella, but for wine 

 it is preferred to any other kind — particularly at 

 the south and west. A superior variety, called the 

 Martford Prolific^ has recently come into notoriety 

 at Hartford, Conn., which bids fair to excel in some 

 desirable points. It is probably a seedling from 

 the Isabella, and has improved upon the good char- 

 acter of its illustrious parent, by ripening about 

 two weeks earlier — say in the early part of Septem- 

 ber — a recommendation much in its favor, especially 

 in seasons which are not propitious for other kinds. 

 In its taste, it is distinguished from the Isabella by 

 a slight muskiness, which is relished by many. 

 6* 



