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AMERICAN WINE FROM THE EUROPEAN GRAPE. 
AMERICAN WINE FROM THE EUROPEAN GRAPE. 
I beg to submit the following statement of my 
management of vinery, &c. The vinery is lo¬ 
cated at Syracuse, near the Fair grounds; it is 
on a hillside, with a southern exposure. The 
soil loamy on the surface, with a subsoil of red 
clay, which loosens by exposure to the air. The 
ground was covered with stumps and brush¬ 
wood when I entered upon it, six years ago. I 
hoed it over thoroughly, so as to entirety re¬ 
verse the soil to the depth of about two feet, 
using the roots and stones as a fence. I ma¬ 
nured it over in the second and third years. 
The grape roots were all imported from Baden- 
Baden, 20,000 in number; 15,000 of them I 
planted out, digging the holes about four feet 
apart, about eighteen inches deep, and setting 
in the roots aslant, about six inches towards the 
south, jso that the top laid upon the ground 
towards the north, but not enough to expose 
any part of the plant. I arranged it so as to have 
the plant settle from sight, and mark the spot 
with a stick. The other 5,000 plants I reserved 
to supply failures of those planted out. Over 
4,000 of them failed, in consequence of shipment 
from Europe, too late in the season; but this 
difficulty, I have obviated by successful opera¬ 
tions with slips. 
I have cut slips four or five feet long, and 
prepared a trench about eighteen inches deep, 
and laid in the slip bending it up even with the 
surface, and marking the spot with a stick. 
Plants raised from slips, so prepared, have borne 
grapes the second year, in some cases, and 
always in the third year by cutting back so as 
to leave the first year two buds, and the second 
year four. Very short plants, I allow six buds. 
In the fourth year, twelve buds, and in the fifth 
year, as many as thirty buds may be left. The 
ground should be worked every spring, about 
six inches deep. For raising grapes, the plants 
should be eight feet apart, and this would allow 
a plow to pass, and be cheaper than hoeing. 
Any vegetable may be raised between them that 
does not grow high enough to obstruct the sun. 
The refuse from vegetables, well rotted with 
cow dung, is the best manure. Horse or hog 
manure is injurious, as it creates a kind of ex¬ 
crescence to grow upon the stems, and other¬ 
wise hinders the growth, and indeed, often de¬ 
stroys the plant. In the spring, after flowering 
time, some of the underneath foliage should be 
removed to allow a free passage of air to the 
berry; otherwise they do not develop themselves 
fully, and many shrivel up and are lost. 
Mildew is the only foe I have encountered, 
and this may be conquered by arranging the 
land so as to prevent dust from settling on the 
grape, which is the cause of mildew, as it holds 
the moisture of dews or rain about the grape, 
which would not be the case if the grapes were 
clean. Hoeing should therefore be avoided 
during the summer, as it loosens the earth and 
raises dust. 
The grapes should not lay on the ground, 
neither should they be raised more than four 
feet above it. Trimming should be done every 
season, in March; late trimming, (in the Euro¬ 
pean grape,) causes bleeding, and consequent 
loss of thrift. 
Making Wine .—The grapes must be gathered 
when fully ripe at the end of October, or begin¬ 
ning of November—the frost will never hurt the 
ripe grape—throw the grapes into a large tub, 
and pound them so as to break the grape; let 
it stand three days for red wine, (for white wine 
from black or blue grapes must not stand,) then 
press the liquor from the seeds and skins in a 
common press, keeping out the skins and seeds; 
put it into a hogshead filled within three inches, 
and make around the bung hole, at about an 
inch and a half from it, a rim of clay four inches 
high, into which fermentation will throw the 
impurities; let it stand a week, and then re¬ 
move the clay and place over the bung hole a 
sand-bag valve for a few days, until the fermen¬ 
tation subsides, after which, bung it up, leaving 
a small vent by means of a goose quill near the 
bung; after two or three days, close it tight and 
let it stand until February, and on a clear day, 
rack off in small barrels; these barrels will re¬ 
quire to be kept in a cool cellar, and filled up 
once a month, the volume being constantly 
diminishing, and the vacant space would cause 
the whole to sour. All the vessels used should 
be very clean, and no metal should be brought 
in contact with the wine in any part of its 
manufacture. 
The following are the grapes cultivated by 
me:— 
Black. —Burgundy, Silvaner, Black Cluster, 
Champagne. 
Red. —Feldliner, Muscat, Malvider, Factor, 
Rolander. 
Blue. —Factor, Hungarian. 
White. —Netherlander, White Cluster, Elsesser, 
and many others.— 
Syracuse , September 12 th, 1849. B. Pofpe. 
B. Poppe, of Syracuse, exhibited a specimen 
of new grape juice, or must, for wine, which he 
calls a champagne; the one made from a ma¬ 
ture white grape, and the other from a ripe grape 
of a dark color. The latter was thought to 
promise well. We understand the maker is a 
German, and is attempting to apply German 
vine-dressing and vintage to the soil and cli¬ 
mate of the centre of our state. May he have 
abundant success. The manner of culture by 
Mr. Poppe, is annexed to this report as per 
above.— N. Y. State Transactions. 
POULTRY. 
It has been rather a current historical opin¬ 
ion, that the citizens of Boston have been game 
since about 1630, when old Governor Winthrop 
first took possession of Tri-mount, and drove off' 
the blood-thirsty salvages, the Pequots and Nar- 
agansets, who infested the numerous strong 
holds of that, and the neighboring regions. But 
whatever may have been their character in the 
olden time, it is quite certain, if not game before, 
they are being converted into game now, quite 
rapidly. 
As an illustration, we give a few items from 
rather a cute Quaker poultry fancier, away down 
