36 
SOUTHEEN CULTIVATOR. 
ly recommend its cultivation on the Ohio hills in Ken- 
tucky. They may rival the vine clad hills of Ohio and 
Indiana. The Catawba, and other native Grapes, are still 
on the farm of Mr. Murray. Thus far. North Carolina 
stands ahead of any other State in the production of fine 
orapes. But I can not rank their Scuppernong among 
the number. I estimate that grape for table use and for 
v/ine as ranking with the Fox Grape. The greatest value 
of either is in time of war, for bullets when, lead is scarce. 
Mr. Thurmond sent me, last fall, three bunches of his 
native grape, of your State. I deem it very superior as a 
table grape, and I made from it a vial of wine, and I am 
led to believe it may be valuable as a wine grape. I hope 
next season to give it a fair trial, I also made a vial of 
wine from three bunches of the Warren Gape, sent to me 
from your State. The northern part of your State, and of 
South Carolina will be best calculated for the manufacture 
ck’fine wine. In a hot climate, sugar must be added to 
the “must” or brandy to the wine. There is always a large 
quantity ol brandy added to the wines in hot climates, or 
where sweet wine is made, the “must” is boiled or the grapes 
died, as sugar is dear. I have pure wine now that I made 
27 years since, from the Catawba and Schuylkill Musca- 
dell Grape. ^ strong then was the belief that good wine 
could never be made in the United States, that I had a 
few thousand labels made for bottles, to make the wine 
pass as German wine without any direct lying. My 
vineyards were on Mount Tuscalum, and the wine made 
from the Catawba Grape. The labels read : Vorzuglicher, 
superior; Berg Tusculum, Mount Tusculum ; Vereechert, 
Alsiener Rebensaft, warranted the pure juice of the grape. 
Jerseymen are said to love money, and I hail from that 
State, But I believe I never sold any wine with the labels 
on, though I still have a few bottles of the wine with the 
labels on. I believe it was not conscience that prevented 
their use. For if the disbelievers in the adaptation of our 
soil and climate for wine, had not common sense enough 
to convince them of their error, I believe a few years 
would prove it to the world. If the countries of Europe 
could make superior wine, where a native grape is never 
seen, I believe we. would eventually leave them in the 
back ground, as our mountains, hills and valleys, are 
covered with hundreds of varieties of native grapes, I 
did, some years since, believe it might be advisable to 
cross our best native grapes with those of foreign growth, 
1 have now changed my opinion. Within the last five 
years, I have received grafts and cuttings of native grapes 
from all parts of America, and have had more than lOO 
kinds in bearing, and several of them as table grapes, 
superior to many of the table grapes that rank high in 
Europe. From seed, we can soon surpass them, by plant- 
ing seed of our best native grapes, not crossed with those 
of Europe, which might render them too tender for our 
climate. 
As an evidence of what may be done, I have a chance 
seedling of the Isabella, the fruit of which raised in the 
open ground, has as soft a pulp, as thin a skin, as juicy 
and the berry larger, than any foreign grape raised under 
glass. 
I am now raising, yearly, from 1000 to 2000 seedlings 
and this season had one, from seed planted this spring, to 
grow upwards of 7 feet, with many lateral branches, that 
was sufTerred to run on the ground till it was 5 feet long. 
J expect it to grow 30 feet next season, and bear fruit the 
following season. 
My reasons for not valuing the Scuppernong grape, 
are these : It has a thick skin and a hard pulp, and bears 
from 2 to 6 berries on a branch, and, like our Fox Grapes, 
has but little sugar. Mr. Coeller, to make what he 
called Hock wine, put three pounds of sugar to the gallon 
of “must.” Where he put less sugar, he added spirits. Our 
Ce.'swba Grape contains more sugar and makes a strong- 
er wine than the wine grapes of Europe. To make wine 
of first quality, the last pressing, say l-5th, should be kept 
separate. It contains but little sugar; yet to this we add 
but pounds of sugar and make a sweet wine that will 
keep in the cask for years. 
If, in the days of spiritual rappings, we should be able 
get ourselves ground over, my chief motive for undergoing 
the process would be to live to see the day when we shall 
not only supply our own country with wine, but Europe, 
and make a drunken man a greater miracle than a spiritu- 
al medium now is. N. Longworth. 
Cincinnati, Ohio, Dec., 1855. 
NEW GARDEN POT. 
The following account of a new kind of garden pot ap- 
pears in the Reviic Hnrticolc. An English amateur, Mr. 
Keir, residing in Paris, has contrived a method by which 
the branches of trees can be more conveniently layered 
than heretofore. Pots with a slit on one side have been 
long in use ; but difficulty has been found in their use out 
of doors, on account of the want of any good means of se- 
curing them in a fixed position or at any desired height. 
Mr. Keir proposes to make such pots with a tubular pro- 
jection one side {a, b) through which a staff” may pass, 
and, being driven into the ground, hold the pot perfectly 
steady. 
The above cut explains, at a glance, the nature of the 
invention. In forming such a pot, it is said that the pot- 
ter must take care that the slit, c, is so small as just to al- 
low the branch, d, to pass in without leaving room for the 
earth to slip out. But this precaution seems needless; 
for it would be easy to prevent the earth slipping by 
means of pebbles or crocks applied to the slit after the 
branch is inserted, and as the pot is being filled with 
earth. 
Grafting or Budding. — Mr. Stow'ell says, in se- 
lecting grafts, take the twigs from those branches which 
have borne fruit the previous season ; or if you want 
buds, take from those branches which have fruit buds 
upon them. By being careful as to this, you will get 
fruit usually two years from insertion. 
