It has much of the aestivalis character, and may be a hybrid between labrusca and aestivalis. Sp. gv. 75°; acid, 5. The Hartford prolific is an old variety, raised by Mr. Steele of Hartford, Conn. Its wine is very light and foxy, otherwise resembling Concord in color and character, but hardly so good. It is but little cultivated as a wine grape, although it yields abundantly. Sp. gr. 70°; acid, 5. The Ives is an accidental seedling produced by Henry Ives, near Cincinaati, Ohio, whence it was disseminated all over the west. It is productive and hardy, but has been much overpraised. Its wine is a fair claret, with a less foxy flavor than the Hartford or Concord, of a dark color and a good deal of astringency, in quality midway between the Concord and Norton, as produced at the west. Sp. gr. 80°; acid, 6. Rogers's hybrid No. 2 originated with Mr. Rogers of Salem, Mass., and, though hardly thought worthy of a name at the east because of its late ripening, is valuable at the west, being productive and hardy, and producing a wine of a brilliant red color, fair body, and peculiar but agreeable flavor, very sprightly and refreshing.

Sp. gr. 80°; acid, 5. The Wilder (Rogers's hybrid No. 4), of the same origin, is very productive, and makes a pleasant, light red wine, of not much character, but a good summer drink, generally preferred to Concord. Sp. gr. 78°: acid, 4. The Telegraph originated in a dooryard near Philadelphia, and was first disseminated by Major Freas of the " Germantown Telegraph." The vine is very productive, healthy, and hardy, and makes a fair wine, of claret character i and agreeable flavor. Sp. gr. 80°; acid, 5. - Among red wine grapes of the aestivalis class, the Alvey or Hagar, introduced by Dr. Harvey of Hagerstown, Md., is one of the best grapes in quality, succeeding well in many parts of the south. Its wine resembles the finer Bordeaux wines in character and flavor, and, if the grape should prove adapted to extensive cultivation, would soon become very popular in the market. Sp. gr. 90°; acid, 5. The Cynthi-ana was introduced to general culture by George Husmann of Hermann, Mo. It is supposed to have originated in Arkansas; hence its syno-nyme, Red River. Cuttings were received i from William R. Prince of Flushing, N. Y., about 1858. The vine closely resembles Norton's Virginia, but the fruit is sweeter and more juicy, and the wine of an entirely different character, resembling the choicest Burgundy, very dark, of great body, and an exquisite spicy flavor.

It is one of the best, if not the best of American red wines, and may safely en-ter the lists with the best brands of Burgundy; while the hardiness and productiveness of the ! vine makes it well adapted to general cultivation. Sp.gr. 180°; acid, 4. The Devereauxis a southern grape, closely related to the Herbe-mont. It is very uncertain in its crop, but makes a splendid dark red wine of the Burgundy class, the only rival to the wine of the Cynthiana now produced, and perhaps surpassing it in smooth-ness and delicacy, though not as aromatic and spicy. Sp.gr. 105°; acid, 4. Norton's Vir-ginia (erroneously called Norton's seedling) was introduced by Dr. Norton of Richmond, Va., and was found by him on an island in the James river. It was first popularized by the grape growers of Hermann, where it was in-troduced about 1850 by Mr. Heinrichs of Cin-cinnati, and Dr. Kehr from Wheeling, Va. After a long and patient trial, it has gradually spread over the west to such an extent that its wine is known and made evervwhere, and recognized as the best medical wine of America. It is dark red, almost black, very heavy, astringent, and of strong flavor, some-what resembling the flavor of green coffee.

It is a remedy against bowel complaints, chronic diarrhoeas, and summer complaints in children, and as such will hardly be equalled by any other wine, either of Europe or America. It is also a preventive of intermittent fevers and other malarious diseases, and has already been appreciated in Europe as one of the best red wines of the world. Sp. gr. 110°; acid, 4. - Of the cordifolia class, the Clinton origi-nated in New York about 1832. It is exten-sively planted, and a good deal of wine is made from it, especially in the northern states; but it is a very rampant grower, and much subject to the attacks of the gall louse. It makes a good dark heavy claret, if the grapes are well ripened, with rather a pleasant wintergreen flavor, liked by some. Sp. gr. 90°; acid, G. The Franklin, probably a seedling of the foregoing, is very productive and hardy, and produces wine of similar character but inferior to Clinton. Sp. gr. 80°; acid, 0. The Marion, belonging to the same class, makes a fair red wine, but is hardly worth cultivating when better varieties are abundant.

Sp. gr. 83°; acid, 6. 3. Sherry Wines. The Cunningham originated in the garden of Mr. Jacob Cunningham, Prince Edward county, Va., about 1812, and proved so thrifty and hardy that it covered an arbor 50 feet long and 12 feet high. Mr. Samuel Venable then cultivated it to a certain extent in his vineyard in Prince Edward, and was probably the first who made wine from it, very much resembling Madeira. It is now largely cultivated at Hermann and Bluffton, Mo. Its wine is brownish yellow, of great body, and fine, sherry-like flavor; and as the vine is a rampant grower and abundant bearer, it would be a favorite grape were it not somewhat tender, and only adapted to dry hillsides. Sp. gr. 100°; acid, 6. The Hermann originated with Francis Langendorfer, near Hermann, Mo., and first fruited in 1865. It is a seedling of Norton's Virginia, exceedingly hardy, healthy, and productive. It may be too late for extreme northern localities, but is certainly one of the most profitable varieties for the west and south. The wine, if properly handled, is of a brownish golden color, with true sherry flavor, very heavy, and exceedingly fragrant and spicy. Connoisseurs have preferred it to the finest imported sherries.