March.] THE VINEYARD. 245 
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, who 
are very particular in selecting such kinds of grapes, whose juice 
after being pressed and properly fermented, affords a vinous rich 
liquor. 
The Auvernat JVoir, or true Burgundy grape, is the kind most 
preferred, and in the greatest repute in Burgundy, Cha.mfia.gne, Or- 
leans, 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 an- 
swer 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 inarching. 
Propagation by seed, is undoubtedly the way to raise new kinds, 
but is seldom practised, on account of the length of time, and hazard 
of obtaining better, or even so 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 
remain on the plant, until they are perfectly ripe. As soon as the 
seed is taken from the pulp, it should be laid in some airy, but 
shady place, to dry, and then carefully preserved in sand till spring. 
If, however, the seeds were immediately sown in pots, and preserv- 
* This Grape, was imported from the Cape of Good Hope, some years 
ago, by Mr. Legaux of Spri?^ J'lill, before mentioned, who for several years 
past, has made wine from it, of a most excellent quality, and also from the 
jffwiier. 
