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manure. The turnips will attain sufficient size to with
stand the winter, and the spring greens will well repay
the trouble, coining in as they do in February, far in ad
vance of kale, mustard or spinach. Mustard, however,
should be sown first of February and March, to make a
.accession to reach to snap beans and early cabbages.—
To sa-n; the seeds ot the “Johnny Reb,” select the finest,
roundest and smoothest bulbs and let them stand until
February; then remove to some place, in the garden,
where there will be no danger of mixing, or hybridizing,
with other members of the same family. Tie the stalks
up to stakes, until they begin to turn brown; then cut
and make into bunches, to bo hung up in a dry, airy .place,
until the seeds may bo rubbed out. G. W. GIFT.
Temu m '
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CilJAl'i: ANMWINE MAKING IN THE
% SOUTH.
Editors SoutheSPCultivatcr :—Grape culture, wine
making and fruit growing arc beginning to attract the
attention of Southern people. Any information of a
practical character, communicated through the columns
of your journal, on the subject of horticulture, will serve
\ to awaken an interest in this lucrative department of bu
siness. Two communications appear in the May No.—
no from R. B. Saunders of N. 0., the other from G. M.
°f Ark.; also a third from Mr. Van Buren, in re
* to hybridizing the Scuppcrnong. These are all of
interest to gtape growers of the South.
Mr. Saunders has given the per centage of acid, sugar
and water contained in three different varieties of native
grapes. It appears by these experiments that the Scup
perneng has only two-thirds of the required amount of
acid, and half the necessary amount of sugar, to bring
the must up to the German standard of Drs. Gall and
lYtiol. The Scuppcrnong must of this tabic lacks, ac
cording to Drs. G. and I\, pounds of acid, and 120
pounds of sugar to 1000 pounds of must. The deficien
cy in acid, can easily be remedied, by the addition of tar
taric acid, at the rate of 25 ounces to 1000 pounds of
must. I believe feimcnting the must on the skins will
produce sufficient acid, without the addition of tartrate
of lime. I would suggest to Mr. Saunders to try this
method. It will probably produce a rough wine, but
would be found to keep better, and' with age, lose most
of its astringency. Any experiments that will give us
light on the manufacturing of wine from the Scuppcr
nong, will be welcomed by a large number of subscri
bers to the Cultivator. We have the promise of ail il
lustrated work on this subject, by Mr. Van Buren. Ma
ny arc anxiously looking for its appearance. I have no
doubt, from the well earned reputation of the author,
that it will prove a valuable acquisition to the vigneron.
Mr. Van Buren says it is impossible to produce hybrids
between the Scuppcrnong and other native varieties, or
Vitis vinifera. If Mr. V. B. is disposed to try the expe
riment, I would suggest that he procure the pollen of any
► grape he may wish to impregnate the Scuppcrnong with,
•from some northern vigneron, as the vines bloom there in
vune—(the time is not important.) I would suggest a
Jiend of mine, Mr. John F. Weber, of Ilammondsport,
JSteuben county, New York—one of the most scientific
vine culturists and wine manufacturers in the United
States. The pollen can be collected in a small tin box,
sealed air-tight, and sent by mail, and used as needed.—
SOUTI IE UN CULTIVATOR.
It will keep in good condition for six weeks or two
months. Mr. Van Buren will find in Agricultural Report
for ISC6, (V) pp. 129 to 131, a minute description of tbc
method employed for producing hybrids with grapes.
Some large grape, containing a high per cent of acid and
sugar, would probably prove the best, as the Scuppcr
nong, according to Mr. Saunders’ experiments, arc defi
cient in both sugar and acid. Probably the Ives Seed
ling or the Israella, would be as good a selection as could
be made—the object desired would be the improvement
of the fruit, whilst retaining the character of the vine.
No. 15 of Rogers’ hybrids would also be a good selection.
It is a large amber grape. The cross would probably be
a bronze, or a color between the Scuppcrnong and amber.
V e would also look for a large sized berry. If wc could
get a good hybrid that would retain the habits and char
acter of the Scuppcrnong, with sufficient saccharine mat
ter, acid and aroma for a first class wine, it would leave
* nothing more to be desired, to make this the greatest
wine producing country in the world, as no other grape
can be made to produce one half the amount of wine
from the same amount of land ; neither is there one half
the expense in establishing a Scuppcrnong vineyard, that
there is in putting out other varieties. If Mr. Van Bu
ren has not the report referred to, and is disposed to
make the experiment, I will lend him mine. In regard
to the percentage of sugar in wine, or the must of grapes,
I do not consider it necessary to raise the specific
gravity to 1.100 or 21 per cent., or 240 lbs. to 1000
lbs. of must. A specific gravity of 1.085 or 18 per ccut.
or ISO lbs. sugar, makes a good vvino. Most of the wines
made at the celebrated wine establishment of Longworth
& Cos., of Cincinnati, 0., (the most celebrated in Ameri
ca,) do not contain over 18 percent—most of them less.
It is not often the Catawba and Isabella attain a specific
gravity higher than 1.085 or 1.090. The Ives’ Seedling,
Delaware and Norton’s Va. Seedling, in very dry and fa
vorable seasons, reach as Ipgh as 1.0910,
Every vigneron should have a must scale and acidimc
tor, and repot t the results of his observations to the edi
tors of the Cultivator. These instruments can be ob
tained of Jacob Dlattncr, St. Louis, Mo., or of J. F.
Luhtnc, N. Y. City. If Mij, Berckmnnsin his annual de
scription and report on grapes, would add tho specific
gravity, and if possible the per ccntage of acid, grape
growers would he under many obligations, and would be
able to form a better judgment of their adaptability to
wine making. I would make these experiments, but our
colliction is not large at present. Wc have set out about
20 new varieties this spring, and will report as soon
as they come into bearing. If any persons having
grapes which they desire to have tested, will send me 5
pounds of them, I will take the specific gravity, and fm
nish them the results. The grapes should be perfectly
ripe.
Messrs. Editors, I have spun my yarn longer than will
probably be agreeable to you or your readers. The sub
ject of rot in grapes, by G. M. P., and other observations
on the culture of the vine, I must defer until a future
time. Allow me to congia ulate you on the improved
appearance of the Cultivator, in its new dress. The cor
respondence and editorials arc in accordance with its gen
oral appearance. Wishing you all the success you desire,
and the public the benefit of your success,
lam respectfully yours, A. C COOK.
Covington, ftlni) 12Do 1808
213