The Cincinnati wines are working their way into the market. Mr. Lonowobth has established an agency in Rochester. His object, principally, is to let incredulous people know how good their Ohio wines are, or, in other words, to show the difference between pure wine and counterfeit.

H. C. White, the agent, is not a professional wine dealer, but merely combines it, in an amateur way, with his editorial and implement affairs for the public good.

Wine drinkers should have patriotism enough to give the preference to native production and especially if purer, and therefore healthier and better than the imported article. But we must drop the subject here, lest we entrench upon the field occupied by brother Warder with so much credit to himself and advantage to the public. He will pardon this very slight tresspass in his vineyard.

In oar article on the Duehesse d'Orleans pear we omitted a description of the tree, as follows: The trees are of moderately vigorous growth, upright and regular. Wood - olive colored, with light specks. Foliage - somewhat like White Doyenn'e. It is yet doubtful with us whether it will make a durable tree on the quince. We have some very healthy and productive specimens six years old that have borne three years.

The friends of Mr. Gervase Wheeler, the accomplished architect and author of "Rural Homes," will be glad to learn that he has returned from Europe and resumed the practice of his profession. His card will be found in our advertising pages.

Native Wines #1

We notice thai M. Werk & Sons, of Cincinnati, are receiving-complimentary notices in the Cincinnati papers, as well as those of Paris, France, for the superiority of their wines made from Catawba, Delaware, Ives, and other grapes.

Native Wines #2

We are indebted to Captain John Spalding, and also to Mr. Oliver Alger, of Cleveland, Ohio, for sample-bottles of wines made by themselves, and sent with request for remarks, which, accordingly, having drank the wine, we proceed to make as follows. The Norton's Virginia of Captain Spalding is a heavy wine, we think too heavy, and that the addition of spirit he has made is against it for present use. If kept four years, carefully, however, we think it would rival nine-tenths of the best Burgundy sold. The idea of reducing acid by addition of spirit to kill it, as it were, we do not coincide in.

The Delaware, from the same source, would rank as about 86 to 88 in a scale calling 100 best; and if, as the maker says, it was made from grapes, of which the best had been selected and sold, we can only say, Next time keep all, and you may be certain to make a wine equal to any grower of the same grape. Mr. Alger's wine is from the Concord, grown on a sandy loam, is one year old, viz., from the vintage of 1867, and without anything but the juice of the Concord grape itself. It is a good sample of claret. We have drank many a bottle of "Chateaux Margeux " label that did not begin to be as good. Our thanks for these samples. They show us progress in the way of wine-making in the hands of amateurs, and also an additional testimony of the value of these varieties of grapes grown in Northern Ohio.