Mr. Allen's account of the origin of the Isabella grape is a valuable contribution to our history of native fruits. There is, we think, no doubt whatever that the Isabella grapes in general cultivation over the country at large, all sprung from the original South Carolina vine whose history is correctly given by Gen. Swift. But there is no reason whatever for thinking that vine to have been a hybrid between the Fox grape and the foreign Burgundy. There are indeed, two very good reasons to the contrary. The first is, that any good botanist and vegetable physiologist need not be told that the Isabella is a pure unmixed native grape, like the Catawba - having unmistakable characteristics of growth and flavor, without a particle or trace of the habits of the grapes of Europe - a distinct species: the other is, that it differs so little from the native Vitis la-brusca, or summer grape, as to leave no doubt of its being merely a good accidental seedling. What Mr. Allen says about the Vernet grape which he knew many years earlier, goes to show that other similar seedlings had accidentally sprung up earlier than that which is now known as the Isabella, and we have also once found a wild vine of this species on the banks of the Hudson, so nearly like the Isabella as not readily to be distinguished from it.

The fact that a West India grape would not be hardy in this latitude, settles the conjecture touching that origin of the variety.

There is, unfortunately, no well authenticated proof that our native grape has ever been hybridised with the grapes of Europe. Ail our seedlings, so far proved, are chance seedlings - but we believe some of our pomologists are now busy with the experiment of crossing the species if possible - to effect a more speedy amelioration of the hardy native varieties. A cross between Black Hamburgh and Isabella, giving us the size and luscious flavor of the former, and the hardiness of the latter, would be worth untold thousands.

As to American wine, the question is no longer a mooted one - so far as Hock and sparkling wine is concerned - for the last and best vintages of the Ohio, have to our own knowledge, been tasted this year by some of the best judges in our Atlantic cities - judges familiar with the same grade of wines on the Rhine - who rate the Ohio wines very high, both for flavor and boquet. The Ohio will soon become as famous for light wines, as the Rhine.

We have no reason, as yet, to disagree with Mr. Webster (for we presume, from having heard this remark before, that our correspondent refers to that gentleman) respecting the necessity of a different soil and climate from ours, in this portion of the Union, for the production of good dry wines of the same grade as Madeiras and Sherries. But we understand from good authority, that California not only possesses these requisites, but has actually begun to produce excellent wines of this character. Ed.

Remarks #1

It is we believe understood from recent chemical analysis that tannic acid forms a part of the strawberry plant, (not the fruit,) and it is upon this ground that it is

"considered especially beneficial to strawberry beds. From our own experience we cannot positively speak of beneficial effects from tan, considered as a specific manure. But as a mulcher we consider it by far the best we have ever tried for strawberry beds.

Prof. Mapes, however, in a conversation that we had with him a short time ago, assured us that he had watered his beds with diluted tannic acid with good results, and we hope he will give his own more complete experience for the benefit of our correspondent.

Tan-bark, fresh from the pit, does we think contain a considerable amount of tannic

Remarks #2

Mr. Young appears to have singularly misunderstood the aim of the shortening-in system of pruning, which we have labored to introduce in this country. The main object of this mode of pruning, is to prevent the tree from enfeebling itself - partly crop, we have also provided for the full nourishment of the present year's fruit, and induced a supply of fruit-bearing shoots throughout the tree, for the next season." - p. 459. It is. straining an inference to say that high feeding is the only course for making wood, and starvation for making fruit, pointed out by the best writers. The production of fruit-buds depends upon the formation and deposit of that organizable matter which nature directs especially to this end, and not to the end of growth, and though starvation often forces nature, by cutting off rapid growth, to turn all the accumulated energy of the tree into the production of organizable matter, such is not the operation of secretions in the normal and healthy condition of the tree. That condition lies, as Mr. Young truly says, and as we think all sound writers will be found also to say, in an equilibrium of the vital action of the tree.

The most skilful pruners of fruit trees in the world, are the French, and whoever has seen the best pyramidal pruned pear trees in France, must have been struck by the perfect balance between healthy growth and productiveness maintained by the admirable system of pruning practiced on those trees. Ed.

Remarks #3

The grapes which accompanied this letter from Mr. Sheldon, (one of our most experienced amateurs on the Hudson,) were most undeniably "Fox grapes" - the large light colored variety, as big and as indigestible as bullets. To swallow such a grape requires as much fortitude as would be necessary to take a box of pills at one gulp - and no man who has ever tasted a grape that is a grape would dream of cultivating a vine of this sort after tasting the fruit. Mr. Sage should be "sat upon," as Dickens says, not by the coroner, perhaps, but by a committee of the nearest Horticultural Society, and have Black Hamburghs administered to him every fifteen minutes till he awakens to a consciousness of the flavor and quality of a real table grape. Ed.