THE SOUTHERN CULTIVATOR. 
throughout the Union. The cultivation of the 
soil is now resarded with a real pride. The toil, 
hardened hand and the sun-burnt face are no 
longer esteemed a reproach. Labor is approach- 
ing the true dignity of its position, while the devo- 
tees of indolence begin to be estimated as they 
should be, in a republican country like ours. 
“Though much has been done, much remains 
to be done. Improvement should be the con- 
stant watthword in al the details of farming. 
When anything is to be done, it may be as well 
done well, as shabbily done, and frequently too 
with no more e.xpense, and trouble. The great 
point in all farming should be to get the full worth 
of the labor and monet expended. The experi- 
ence of every one will at once call to mind how 
much is wasted. The comparison and observa- 
tion of every farmer wif constantly suggest some- 
thing better. When alterations or repairs are to 
be made, cotnmon sense would at once say that 
these should be done in an improved style.” 
We are happy, too, in being able to produce evi- 
dence of increasing respect for labor in our own 
section of the Union. Heretofore, if we mistake 
not, agriculture was not deemed worthy of more 
than a casual remark, in our Governor’s Mes- 
sages, connecting it, in some general observation, 
with commerce and manufactures. Now, how- 
ever, we find whole paragraphs devoted to the 
subject . 
Extract from Gov. Crincford's Message, to the Legisla- 
ture of Georgia. 
“In view of the depressed condition of the ag- 
riculture of the State, I respectfully submit to 
your consideration the prorriety and necessity of 
adop'ing some plan which will give the promise 
of plenty in the land. The first step will doubt- 
less be to restore fertility to the fields and procure 
grains and grasses adapted to the climate. Every 
experiment faithfully and fairly made will require 
improved impb-me its of husbandry ; and if relia- 
ble as a guide for the future, a closeness and ac- 
curacy of observation wnich shall mark its pro- 
gress and end. For this purpose I earnestly re- 
commend that an appropriation of a limited sum 
be annually expended in the pu chase of the va- 
rieties of grains and grasses, and gratuitously 
distributed to the several agricultural societies of 
the State which are now or may be hereafter 
fornred. The object is to concentrate individual 
experiments, deduce general results, and thereby 
give to this primitive and indispensable occupa- 
tion that strength which system always imparts.’) 
Extract from the Messige of Gov. Aihen to the Legisla- 
ture of South Carolina. 
“ Of all these, our agricultuie demands the 
first and greatest consideration. It is the great 
interest of the State — to which all others are but 
secondary^, Jts food is the support of all, and its 
staples sustain Commerce and Manufactures. 
On its extension and improvem.ent, depend more 
interests than on all the rest. It bears the chief 
burdens of the State taxation, and it has received 
less of State favor and assistance than anv other. 
Possessing the power of the State, the Agricul- 
tural in'erest seems rather to have opposed than 
to have sought for the aid of the State, when that 
aid might have legitimately been extended to it. 
There is no School of instruction, no department 
of the C )ileze, v/here this oldest and noblest *of 
the .Arts of civilization is taught. The only boon 
they have asked and received, has been the par- 
tial, hurried and imperfect examination of the 
State by the unfinish'’d Agricultural or Geologi- 
cal .‘survey. Jlany there are, wl o underrate and 
depreciate the value of this work. It is hoped 
and b-lieved, however, that this spirit is passing 
away; and a more enliglftened estimate ot the 
importance of the measure prevails, .^outh 
Carolina has the honor of leading the way before 
all her sister States in this department of im- 
provement. But uniortunatelv, though she be- 
gan first, she paused in the work. Others seeing 
its immense advantages, adopted it. Connecti- 
cut, with a territory scarcely.equal in extent to 
one seventh of our State, has employed an able 
and successful gentleman for a series of years, at 
great expense, who has just completed a survey 
of that State. Massachusetts, Maine, New 
York, Virginia, and others have also completed 
or now have in progress, similar surveys. Of 
those which have been finished, several of the 
States have had ample reports, accompanied by 
admirable Maps, indicating the localities of valu- 
able Mines, and Minera's, published at the public 
expense. The survey of our State, if made with 
the same leisure and minuteness, could not fail to 
be attended with advantages fully balancing a'l 
possible expenditure. The scientific examina- 
tion of our soils, their analysis, and an explana- 
tion of their derivation and nature, the exposure 
of the substances existing amongst us, suited to 
the improvement of those soils, especially the 
Marl of the Lower country and the Limestone of 
the Upper, the disc very of the rich Mines of 
precious and useful Metals, which abound in our 
hills and mountain lands, are advantages not un- 
worthy of ihe highest appreciation. I therefore 
recommend the continuance of the survey for 
such ti t e, and on such terms, as will insure its 
being completed in a manner adapted to its im- 
portance, and the character of the State.” 
(fl)riginal (Eommtinicatioits. 
The Scupperiioug Grape for the South. 
JVIr. Camak: — As your uselul periodical is 
calculated particularly to enlighten the farming 
community in the South ot our country, I trans- 
mit you lor insertion, .some observations, and an 
extract ot a letter of mine on the peculiar 
Southern advantages ot the ScuppernongGrape. 
I once was doubtlul on this point, from an obser- 
vation in a letter I had from the late excellent 
Mr. N. Herbemont, of Columbia, S. C. But 
I now consider t is mistake w.as in not gather- 
ing the ripe grapes at intervals of ripening. 
But now, from various information,! can as- 
sure you that the Scuppernong is the finest ot 
grapes South. Mr. Noyes, ot Natcheg, Miss., 
who remitted to me tor a set of those vines two 
years since, and got them by way of New Or- 
leans, aud so up the Mississippi, intorms me 
by letter, that they did finely, bore well, matured 
well, and were the finest of truit from the mid- 
dle till the end of August in his location. And 
the wine I presented him in the box ot vines 
was pronounced by ihe best judges of wune al 
Natchez, first-rate Scuppernong Champagne. 
He has lately remitted me a bill by letter, and an 
order for more Scuppernong vines. Mr. Noyes 
sent late in February tor his vines, and when 
arriving, thf-y w'ere by late arrival so sprouted 
and injured, he thought they would not grow. 
But 1 quote an extract ol his letter to me in 
April last : 
“With regard to success, I have exceeded 
my expectations, seeing their condition on be- 
ing unpacked. Ot Ihe Scuppernong, I have 
lost only ten, and they do so well, as yet, that 1 
am induced to think they wijl exceed all other 
grapes in this climate. They open out late in 
ttie spring, thereby escaping the attacks of our 
late frosts that are so injurious to all the earlier 
kinds ; in fact, these vines look so well (nearly 
all now in blossom.) that they give me more 
satisfaction than any vines 1 have imported.” 
Mr. Noyes, under date of September 29th, 
writes as follows : 
“ I received your reply, dated June 6th, to my 
former letter, and the Natchez paper, and as you 
expr.tssed some surprist al my Scuppernong be- 
ing in blossom, (as early as April, when in N. 
Carolina not until June in blossoming,; and 
wished to know whether the fiuit matured or 
not at the proper season, I inform you that all 
the vines that were two years old when I had 
them from you, (1844) have borne this year, 
(184.5,) and matured the fruit well, shedding 
scarcely any at all. They blossomed in April. 
I gathered the first ripe fruit from them on the 
I3ih of August, and the last ripe on the 30th ot 
the same month. Some of the berries were 
three inches round, (several here have measur- 
ed 34 inches in circumference.) This grape 
has been almost the only one this season that 
has borne, as it has been the worst year for the 
grape, and almost all other fruit, 1 have ever 
known in this country. Have the goodness in 
your next to inform me a little as to your me- 
thod of wine making. You will find inclosed 
SIO, lor which you will please send me forty 
lwo-y?ar old, well rooted Scuppernong vinc.s, 
packed the same as the last, and direct to J. 
Noyes, Hollywood, Natchez, Miss., care ot 
Burke, Watt & Co., New Orleans.” 
Mr. Noyes names in the above guotatioh a 
• Natchez paper, to explain which, I quote again 
from his other letter of April 30th, viz : 
“ Last Wednesday, I had a good opportunity 
of opening the bottle of wine you presented me. 
About 30 members of the St. George’s Society 
dined with me, and among them are some good 
judges of a glass of wine. The “ Natchez Cou- 
rier” of the 25th inst., which I have forwarded, 
will show you the compliment w’e consider due 
both you and the wine.” 
As to Mr. N.’s inquiry about wine making, I 
will answer him as I inform you, that straining 
the juice of any ripe grape through folds of 
woollen blankets, as it comes from the press, 
and putting in immediately (and shaking well 
the mixture,) at least one-fourth good spirits, or 
at least two pounds of sugar per gallon, will 
make an excellent safe-keeping wine, that will 
be ready lor use or market in a few months, 
(instead of years as by European modes of long 
fermentation ;) and if a sweet as 'well as strong 
wine, that will not spoil in almostanv situation, 
is desirable, after the fourth of brandy, to the 
strained juice add also one pound of sugar per 
gallon, and shake the contents of the cask well 
belore putting it away. And I add, if the most 
palatable and healthlul cordial be wanted, to the 
juice well strained as above directed, add one- 
third spirits and two pounds of sugar pergal- 
lon, and double refined susar if you wish your 
cordial to excel any of the foreign in market. 
And I again add, that as to injured wine, not 
too acid, it may be recovered and made good by 
putting therein some sugar or good spirits, or 
both, and letting it stand awhile. 
But as an encouragement for others to perse- 
vere in the vineyard enterprise as I have done, 
I name here as the remit of my past vintage, that 
I have made about twenty barrels of wine in 
all the modes above suggested, and from exami- 
nation I dn not calculate to lose a gallon by 
spoiling, but think all will prove excellent wine 
in a few months (instead of years it servilely 
following European modes of making) fit for 
n arket, and realize me as that heretofore made, 
from 75 cents to $1.50 per gallon. I calcula- 
ted, from former ratio of increase, on lorty bar- 
rels the past season ; but having advertised the 
sale of grapes at 40 cents per gallon, and en- 
trance into my vineyard to partake of the Iruit 
at 20 cents a person, and commutation tor com- 
panies, and scarcely any other fruit in this re- 
gion, 1 had constant abstractions of grapes for 
about two months— sometimes large numbers 
of visitors per day, as 30, 60, and at one time 
100. And as an evidence ot the prolific nature 
ot a Southern vineyard, well managed, 1 will 
here state that the 100 mostly partook or pluck- 
ed grapes for themselves, (by standing on bench- 
es and other fixtures, and thus reaching the 
grapes hanging on Ihe canopies above,) within 
the space of about a quarter of an acre, (my 
vineyard is about six acres, the largest, 1 believe, 
in North Carolina,) and that some, after retiring, 
returned to notice the altered appearance of the 
canopies, and reported, that they could not miss 
the grapes ! 
As a sample of the appearance of a vineyard, 
after a few years’ culture, according to “wy 
American System ot Vine Culture,” 1 will de- 
scribe the view presented to the eye when ap- 
proaching said quarter. Nothing is seen for 
six or eight feet high but posts, ten feet apart, to 
support the scaffolding above, and the stems or 
trunks of the vines; or, no stragg'ing, down- 
hanging branches to impede the passage of 
wind, persons, or teams. The trunks of the 
Scuppernong vines, at least twenty feet apart, 
and of other kinds, (mostly Weller’s Halifax, 
Norton’s Virginia Seedling, and Cunning- 
ham,) ten feet. For although 1 have more 
than one hundred varieties in bearing, I calti- 
vate but few on one space of ground; and, of 
the one hundred or more kinds, I consider but 
a dozen or so good in every respect, so as to be 
