244 "^HE VINEYARD. [March. 
damps, which would otherwise be imbibed by the fruit, and render 
it crude and insipid; and more particularly so when their stocks 
grow large, and their branches proportionably extend themselves 
on each side. 
The next thing to be considered is the choice of proper sorts. 
It is worthy of particular notice, that the best grapes for eating are, 
for the most part, the worst for making wine. This is agreeable 
to the practice of cider-makers, who always prefer the rough, juicy, 
and austere kinds of apples to those that are considered best for 
the table, and also to that of the most skilful Vignerons of Europe, 
whoare very particular in selecting such kinds of grapes whose juice 
after being pressed and properly fermented, affords a vinous, rich 
liquor. 
The Jluvernat Noir, or true Burgundy grape, is the kind most 
preferred, and in the greatest repute in Burgundy, Champagne^ 
Orleans, and most of the wine countries in France. The Munier 
is also in great repute; but as far as I have yet observed, I have 
seen no kind more likely to answer for making good wine in 
America than the Constantia, or Cape of Good Hope grape,* and 
with either of these the claret grape, to heighten and enliven the 
colour, when red wine is intended to be made. 
But as this business is yet in its infancy here, and as the differ- 
ence of soil and climate is well known to make a material change 
in the produce of the same kind of grape, experiments must be 
made on the various sorts, in .order to ascertain which may best 
answer the purpose. 
I shall now proceed to the different methods of propagating the 
vine, and then to its planting. 
Propagation in general. 
The vine admits of being propagated various ways: first, by seeds; 
secondly, by layers; and thirdly, by cuttings. This tree can also 
be propagated by grafting, inoculation, and in arching. 
Propagation by seed is undoubtedly the way to raise w^w kinds, 
but is seldom practised, on account of the length of time and 
hazard of obtaining better, or even as good kinds, as the original 
grapes from whence the seeds were taken; but this should never 
deter, for superior kinds may be obtained, and a seedling vine, 
judiciously managed, will produce fruit in about seven years, or 
perhaps sooner. 
Propagation by Seed. 
When you raise vines from seed, always be sure to do it from 
the very best kinds. The grapes for seed should be permitted to 
* This grape was imported from the Cape of Good Hope some years 
^go? hy Mr. Legaux of Spring Mill, before mentioned, who for several years 
past has made wine from it, of a most excellent quality, and also from the 
Munier. 
