spring, whereas, by summer planting, tne 
plant gains time to attach its roots, ana then 
is ready for a vigorous growth ir» the spring. 
Quite Uincpnl 
IS THE DELAWARE A FOREIGN 
GRAPE 1 
George W. Campbell, Delaware, O., who 
introduced this grape, has the following to 
say as a contribution to the discussion re¬ 
cently started :—This question, which was 
quite fully discussed some years since, seems 
to have arisen again ; and although it may 
never be definitely settled to the satisfaction 
of all parties, some new facts have been de¬ 
veloped in later years tending to strengthen, 
if not to coniirm, its claims to a native 
American origin. I have often visited the 
vines which were brought to this neighbor- 
borhood from Hunterdon Co., N. J., some¬ 
where about 40 years ago, and have ques¬ 
tioned those who brought them, and who 
had known the grape many years before it 
was brought to Delaware. If its traditional 
history were correct, those who claim its 
foreign origin would have the weight of 
evidence in their favor. One story is that it 
was found in the garden of a Frenchman by 
the nuttte of Paul li. Provost, who procured 
it from the gardens of the King of France. 
Another is, that it was sent to Mr. Provost 
from Italy, and was called the “ Italian 
Wine Grape.” 
Other's ugaiu say the Itulian wine grape 
was another variety, smaller and sweeter 
than the variety now known as the Dela¬ 
ware. How much truth there is in any of 
these stories can never be known ; but par¬ 
ties who many years afterward visited its 
native locality for the express purpose of 
obtaining additional information as to its 
early history or origin were unable to obtain 
anything satisfactory, as Mr. Provost was 
long since dead, and his surviving relatives 
knew nothing further of the matter. Many 
persons were confident from its general 
characteristics that it was a foreign variety. 
Others, from the same premises, were 
equally certain it was a native ; while 
others, and perhaps with more probability, 
believed it to be a native hybrid, or chauce 
seedling crossed between some of the many 
varieties of native and foreign grapes grown 
by Mr. Provost. 
That it is either a hybrid of this character 
or a pure native seedling I liuvc hud but 
little doubt, and all succeeding experience 
has tended to confirm the opinion first 
formed. Of many hundreds, if not thou¬ 
sands of seedlings grown from the Delaware, 
I have never grown any that seemed to tend 
toward the foreign class of vines, or that 
were uuy nearer the sinifera in appearance 
than the Delaware itself. The usual tend¬ 
ency of all natural seedlings of the Delaware 
has been to return to the original or wild 
native type, from which 1 believe it sprung, 
and which are scarcely distinguishable in 
wood, fruit or foliage from the native wild 
grapes of the American forests, classed by 
botanists as vitis Aestivalis. The fruit is 
small, black, seedy, sour and uneatable. I 
have some vines of this character, grown 
from Delaware seed, still growing in my 
garden as matters of curiosity. Hybrids or 
crosses of foreigu grapes with the Delaware 
have also the same general characteristics 
that crosses with other of our natives with 
foreign varieties present; while crosses of 
the Delaware with Concord and others of 
our native grapes do not resemble the hy¬ 
brids produced by crossing acknowledged 
natives with foreign kinds. To my mind 
these experiments in the way of seedlings 
and crosses are conclusive as to the native 
American character of the Delaware grape ; 
and they are the result of nearly 20 years’ 
observation. 
- > » 
THE DELAWARE GRAPE. 
In your Rural New-Yorker of June 20 
is an article on the origin of the Delaware 
grape. It is more than 40 years old by a 
good deal. There is a vine now growing in 
the town of Thurston, Steuben Co., that was 
brought from New Jersey 70 ycal's ago lost 
spring. It was brought by a man by the 
name of Crevelino, who always kept it in 
his own family, and would not allow any 
one else to have a eutting of it till some 12 
or 15 years ago some of his children allowed 
it to get out. 1 think he got it of a Mr. 
Provost. He called it the Lisbon Wine 
Grape. 1 kuow it to be the true Delaware, 
l'or 1 have grown it side by side with Dela¬ 
wares obtained of Mr. Campbell, An ac¬ 
quaintance of mine, an English gardener, 
Mr. Pu llar, says he saw a large vineyard of 
it near the city of Lisbon, This name Lisbon 
may aid in tracing out its history. 
Barrington, N. Y. W. H. Olin. 
VINEYARD NOTES. 
New Process of Determining Alcohol in 
Wines .—If to a known volume of water 
larger and larger quantities of alcohol are 
added, the density and the superficial ten¬ 
sion of the mixtures obtained are simul¬ 
taneously diminished, and consequently 
there is an increase in t he number of drops 
which they form if allowed to flow slowly 
from a given aperture. If this aperture has 
constant dimensions, the number of drops 
corresponding to each alcoholic mixture is 
constunt also. The difference between the 
numbers thus formed is largo enough to fur¬ 
nish a basis for a very sensitive aleoliolo- 
metric method. The instrument proposed 
is a piquette holding 0.3 cubic inch. It is 
filled with the alcoholic liquid under exam¬ 
ination, and the number of drops escaping is 
counted. From this number the proportion 
of alcohol is calculated by the aid of tables 
which fhe author has drawn up. Slight 
traces of liquids more diffusible than alco¬ 
hol, such as acetic ether, greatly increase the 
number of drops.— M. Ducleaux in Chemi¬ 
cal News. 
The Wilder, or Rogers No. 4, Drape .—On 
the 1st of June I was shown and tasted 
specimens of the Wilder grape (Rogers No. 
4) in perfect condition. They were kept on 
top of a cistern lid, where they would not 
freeze, but bo ulways cool. This places 
Rogers No. 4 first, or among the first of long- 
keeping grapes. It is of excellent quality 
and ripeus about with Concord, one of the 
poorest keepers that grows. Most of the 
Rogers grapes are good keepers. I have 
noted this peculiarity in Wilder, Salem, 
Barry and Agawam, and all except the 
last-named are sufficiently early.— Western 
New York. 
Scuppemong Grape in Georgia.—A writer 
ut Randolph, Ga., saysGrape culture is 
assuming considerable importance. Our cli¬ 
mate is peculiarly udapted to the culture of 
the Seuppernong variety. Being indigenous 
and exempt from any of the casualties of 
the bunch grape in the more northern cli¬ 
mate, it will in time render this the grape 
country. The yield is enoimous—from 400 
to 500 bushels per acre, and 4 to 4t£ gallons 
per bushel. One hand can cultivate 10 
acres. The vines live from 20 to 100 years, 
and need nothing but virgin earth and scuf¬ 
fling to insure a bountiful yield every year. 
FROM ST. GEORGE, UTAH. 
The weather is delightful; mercury up to 
00" in the shade as 1 sit to write, while the 
snows in the far-off mountain tops act as a 
refrigerator upon the evening air to make it 
delicious. Our strawberries and cherries 
have had their season of scarlet hues and 
have yielded their delicate flavors for our 
gratification and pleasure, and soon the 
shades of white, red and black of the mul¬ 
berry will disappear, giving place for the 
apricot and early apples and pears. And so 
we go on with a weekly change of fruit 
from April to December. 
This region is naturally oue of the most 
rough, barren, desolate regions to be .found 
—hills and plain nearly bare, with occasional 
clumps of studded shrubs and shriveling 
plants. Take a view from the south and 
you have a grandeur of barrenness; but iu 
some places a view from the north groves of 
cedar and pine may be seen. Along the 
margins of streams, willow, cottonwood and 
sometimes ash may be found. The forma¬ 
tion is generally red sandstone, which often 
contains an alkali, the seed of its own de¬ 
struction, as this causes it to crumble when 
exposed to the air; the sand is formed and 
carried away by winds or water, aod from 
beds or plains of sand, that make even 
pedestrians sweat to travel over. It is very 
evident that the tops of the present moun¬ 
tains were once the valleys, for in many 
places vast beds of melted rock, as it cooled 
when vomited forth in liquid streams from 
the vast craters, lie firm and impervious to 
the action of time and weather, except 
where an undermining operation has precip¬ 
itated them down the sides of the mount¬ 
ains iu cakes and Irregular, broken frag¬ 
ments. There are within twelve or fifteen 
miles of this city several craters, still pre¬ 
serving their regularity of form, as though 
but yesterday in active eruption. 
Of timber there is very little else but that 
named, and yet sometimes Haekberry, Oak, 
Mahogany, Quaking Ash, a species of Acacia 
and hard Maple, all generally dwarf, are 
found. Our fuel is generally of Cedar and 
our lumber of Pine, the latter made high up 
in the mountain gorges, and the timber 
brought from the region of summer snows. 
The vegetation is peculiar to such soil, 
climate and lack of moisture—Cactus, Yucca 
and other plants, delighting in a hot, dry 
atmosphere, are in great variety, and often 
strange, singular, new and interesting. 
Prof. C. C. Parry, an able and capable 
botanist, has for two months been making 
careful research of the botany of this region, 
and a number of new and rare plants and 
llowers has been the result of his labors. 
There are groves of a new tree Yucca—the 
Yucca brtvafolia— within fifty miles, which 
the doctor has visited and seen in their mag 
nificent bloom. Some of these strange 
plants of the desert, grow to a liight of fif¬ 
teen to twenty feet, looking in the pale 
moonlight like an army of giants, bristling 
with weapons of destruction. j. E. J. 
^ricntijic and Useful 
PIG-PEN PAPERS. 
Rising of the Lights is a common term 
for inflammation of the lungs, a disease to 
which pigs are subject, and one that is too 
often fatal. It is palpably an error to deem 
this disease hereditary, for it evidently arises 
from atmospheric influence, or some mis¬ 
management in feeding, cleaning or ventila¬ 
tion ; and generally, when it does make its 
appearance, runs through the whole piggery. 
The grand remedy is bleediug. The hog is 
most readily bled from the palate. To this 
must follow purgatives, promptly adminis¬ 
tered, and consisting, according to the size 
of the patient, of from two to four drachms 
of Epsom saltB, and the same quantity of 
flowers of sulphur. If the]auimal feeds tol¬ 
erably, he will take the Epsom salts in his 
wash and the sulphur may be omitted. The 
principal symptoms of inflammation of the 
lungs are heaving at the flanks, a cough more 
or less painful, and loss,’of appetite. Atten¬ 
tion and promptitude are requisite, as this 
disease runs its course very rapidly. 
(hire of Hogs .—The Colonial Farmer says ; 
“ A practical breeder gives the following ad 
vice which, in the main, we think sound, for 
those whose herds ax e not too lax'ge and who 
are engaged in mixed husbandry. To handle 
hogs to the best advantage, a pasture is need¬ 
ed of green grasses—clover, blue grass and 
timothy—and it is best if there is no running 
water or stock ponds iu the lot. Hogs do 
better where are no branches or stock ponds 
to wallow in. In place thereof, have good 
well water pumped for theixi. Have troughs 
made, and nail strips across eight inches 
apart, to keep the hogs from lying down in 
the water, and let these hogs be put on floors, 
to keep them from digging up wallowing 
holes. If any feed bo given, it should be 
soaked in swill bai'rels for 12 hours before 
feeding—no longer—and fed to them as drink. 
llog Cholera .—A Sangamon, Ill., corres¬ 
pondent recommends the following as hav¬ 
ing been successful in his neighborhood: 
‘‘Take poke root and boil it and mix with 
slops or other food and give it to the hogs in 
pretty liberal quantities. It is well to boil 
some of it and have it handy to use at any 
time.” 
ffthq harden. 
GARDENERS’ NOTES. 
Planting Asparagus in Summer.— Chief 
Gardener streubel, from Karlowitz in Sibe¬ 
ria, read an essay before the Society for Gar¬ 
den Culture iu Breslau, Germany, in which 
he advocated the planting of asparagus dur¬ 
ing the summer, instead of in the spring and 
fall. He gave as his reasons that, by plant¬ 
ing in spring, two diffei'ent functions were 
required of the plant, viz.,—to take root and 
to continue to gi'ow. By lull planting the 
actions of the plant remain dormant until 
To Prevent Club-Foot Cabbage .—A Ger- 
xnau market gardener in Pennsylvania, the 
oust season, iu putting out his cabbage, fol¬ 
lowed the German custom of ‘'puddling” 
the roots of a pai t of his plants iu a thin 
mixture of cow manure and water. Five 
rows thus treated entirely escaped disease, 
glowing xirospei'onsly, while the remaining 
portion of the crop, 1,400 plants, all died. 
Asparagus Culture in Germany. — It is 
asserted that uearBrauneschwcig, Germany, 
25,000 acres are cultivated in asparagus, most 
of which is canned. The variety cultivated 
is called “ Rose Hollande.” We have received 
and eaten samples of this German canned 
asparagus, and it is most excellent. 
THE DANGERS OF PARIS GREEN. 
The following timely precautionary in- 
stxuctions are given in the Paint and Oil 
Journal:—As the handling and using of dry 
Paris green, especially by persons unaccus¬ 
tomed to its use, is attended with considera¬ 
ble lisk, and often followed by serious con¬ 
sequences, we make the following sugges¬ 
tions, founded on our expeinence as manu¬ 
facturers : 
All packages, whether large or small, 
should be plainly marked poison. 
There Is great danger in the mixing of this 
green for potato bug and cotton worm 
poison, owing to the fine dust which arises in 
the process, which is inhaled and also rapid¬ 
ly absorbed by the pores of the skin, espe¬ 
cially if the person using it should be in a 
state of porapiration. To guard against this, 
the hands and face (particularly nostrils) 
should be protected as much as possible, and 
should be carefully washed after working iu 
it, or in any of the preparations of which it 
is an ingredient. As it penetrates and poisons 
wood, gets into the seams and crevices of 
articles made of met al, and even into earth¬ 
enware that is at all porous, all household 
utensils, or anything in barn or Btablo which 
cattle or horses could have access to, in 
which the article may have been mixed, or 
from which it has been used, should be care¬ 
fully sot aside, and never again used for any 
other purpose. 
Malignant, soi’es ai’e not infrequently 
caused by scratching the skin when itching 
or irritated from handling the green. It 
should be constantly borne in mind that it is 
a more dangerous and deadly poison than 
arsenic, and farmers, planters and others, 
when purchasing should be duly cautioned 
to exercise the utmost care in using it. 
As a remedy for the poison, the free use of 
milk as a beverage ia recommended, but we 
have found hydrated per-oxide of iron (a 
simple harmless remedy) the best antidote. 
Sores caused by the green should be well 
covered with it, as with an ordinary salve, 
and a teaspoonful in a wine-glass of water 
should be taken twice a day internally, while 
working with the green. This remedy can 
be obtained from any druggist or chemist. 
The consumption of Paris green has largely 
increased within a few years, and the article 
is now applied to such a variety of purposes, 
that carelessness iu its use or ignorance of its 
highly dnngei'ous properties on the pui t of 
those who use it, cannot fail to produce the 
most deplorable results. 
--♦♦♦- 
SCIENTIFIC AND USEFUL NOTES. 
Excellent Glue.—A foreign chemist asserts 
that an excellent glue may be prepared as 
follows :—Four parts, by weight, of glue are 
soaked for several hours in fifteen parts of 
water, and then slowly warmed until a per¬ 
fectly clear solution is formed. This solution 
is then diluted with sixty-five parts of boiling 
water, and thoroughly stirred. In the mean¬ 
time thirty parts of starch ai'e stirred into 
200 parts of cold water, so as to form a thin, 
milky liquid, free from lumps. Into this is 
poured the solution of glue, stirring continu¬ 
ally and heating. When cold, ten drops of 
carbolic acid are added. The paste made in 
this way is said to possess extraordinary ad¬ 
hesive powei*, joining leather, paper, paste¬ 
board, &,c. By keeping it in closed vessels, 
so that the water cannot evaporate, it may 
be preserved for years. Where no great 
strength is desired, ordinui'y flour or starch 
paste is used, a little carbolic acid being 
added to prevent Bouring. 
Cleansing Bottles .—The Manufacturer and 
Builder says :—Many persons clean bottles by 
putting in some small shot and shaking them 
around. Water dissolves lead to a certain 
extent, and a film of this lead attaches Itself 
to the sides of the bottle so closely that the 
shaking or xlnsing with water does not de¬ 
tach it, and it remains to be dissolved by 
any liquid which lias the least sourness in it, 
and if drank, lead poison may be the result, 
sometimes a shot becomes wedged in at the 
bottom of a bottle, to be dissolved by 'vine 
or cider. Therefore, it is better to wash 
evex-y bottle, as soon as emptied, with warm 
water and wood ashes, or sale rat us, and put 
the bottles away, mouth open and down¬ 
ward ; but be careful to wash again when 
used, xis flies and other insects frequently 
get into open bottles. 
Pine Machine Oil,—To prepare an excel¬ 
lent machine oil, mix 60 parts of oleine with 
40 of olive oil; or 50 of oleine, 40 of clear 
pax-affine oil, and 10 of olive oil. 
MOORE’S RURAL NEW-YORKER. 
JULY II 
