A few years since my attention was directed to a grape cultivated by farmers and amateurs in this vicinity, for the manufacture of wine for medical, sacramental, and social purposes. The cut is a good representation, drawn by actual measurement from a cluster this season. The skin is black, covered with bloom; the juice is thick, and when fully ripe, dark red, staining the hands a purple color, and imparting to wine made from it, without water, the dark color usual to Port wine.

There is an opinion that the original vine was given to Miss or Mrs. Dunlap, by a ship captain, and that he brought it direct from the city of Oporto, which would make it a foreign grape; but the growth of the wood, the shape and texture of the leaves, its perfect hardiness, with the vines never laid down, in latitude 43° north, lead me to the conclusion that it is an American seedling, though it may be the child of foreign parents. Having asked the opinion of N. Longworth, Esq., on the subject, he writes, "If the Oporto is perfectly hardy, I can not think it a foreign grape".

The wine made from it has the flavor and peculiar bouquet of old Port, and is pronounced by good judges nearly or quite equal to the best imported Port; and there is no doubt in my own mind that from this vine may be manufactured a wine which would supersede the foreign article.

[We received a box of the Oporto grape with the above, and also a couple of samples of the wine, evidently not made by skilful hands, but still presenting evidence that a good wine can be made from this grape. Mr. Sylvester's seems to be a fair description of the grape. The bunch is small, slightly shouldered; berries small, round, black, with a bloom, and a dark purple coloring matter under the skin; pulp firm and mucilaginous. It is not a table grape, but may prove of value for wine. We think it closely resembles the Marion. It is undoubtedly a native. We would suggest to Mr. Sylvester's friends, who made the wine sent us, that they omit both sugar and water in its manufacture. The sooner it is understood that additions, of these kinds are a positive injury, the sooner we shall have first-class wines. Let us by all means have "the pure juice of the grape." - Ed].

THE OPORTO GRAPE.