THIs question is asked together with another, viz.: Will there likely be any market for the fresh juice at figures that would pay?

First. We have abundant proof to answer, unhesitatingly, yes, providing one goes to work right. Grape culture, which at one time promised to assume vast proportions in the Southern states, was suddenly checked by a revolution in the labor system (which should rather have given it an increased development if we better understood rural economy), and the liability of loss in fruit from blight. Discouragement seemed to become as universal as it was sudden. Nearly all the vineyards of what is commonly termed bunch grapes went to decay from forced neglect.

But what of the Scuppernong? Far from meeting the fate of the other varietes, it has stood the test of time, as well as the ordeal of neglect in culture. Vines planted twenty years ago, when Catawba, Warren, etc., were alone thought worthy of attention, are yet yielding their annual crops of fruit, when their less robust congeners have gone where their vines twineth. The official reports of the Department of Agriculture show that the average yield of Scuppernong vines in North Carolina, when in full bearing, is from 400 to 500 bushels per acre, yielding from 2,000 to 2,500 gallons of wine. So much for producing capacity, which, however, must not be expected from every vineyard or in every section; but even reducing this yield to 100 bushels per acre, or 400 gallons of juice, and the profits are still exceedingly large in comparison with the outlay in forming the vineyard.

Fresh grape juice is unsaleable, unless one had his vineyard in proximity to a large wine making establishment. If this fails, one must convert the juice into wine. Small vineyards will seldom give enough products to warrant making wine for market. There is some difficulty in establishing a reputation for a certain brand, which, to become popular, must sustain its standard of quality. This can only be retained by working upon a large scale. In the wine growing districts of Europe, very few of the grape growers make wine; they sell their grapes to the wine maker or take in return a certain quantity of wine after it is made and becomes fit for use. In this manner the product of a number of small vineyards is converted into one uniform quality of wine, which if made separately by each producer, would give as many different kinds, and no regular market price be secured. Whenever a good article of wine has been produced for a series of years, there has been no difficulty in obtaining a ready sale for it at good prices. But when the supply is irregular as well as its quality, there will be neither demand or profit for the wine maker. North Carolina Scuppernong is sold in New York at from $1.50 to $3.00 per gallon, according to quality and age.

When one thousand gallons is produced, the net cost of manipulating the crop, allowing liberal interest for outlay, labor, etc., is from 30 to 40 cents per gallon.

We are satisfied that there is more profit in growing the Scuppernong for wine than in the cultivation of any other fruit within the reach of our southern fruit growers, excepting, perhaps, strawberries and pears in a few unusually favorable localities. Unlike our other grapes, it is free from the depredations of insects, fungoid disease, liabilities of damage by late frost, and its fruitfulness increases rather than decreases with age. - Farmer and Gardener.