Mr. Editor: In your article on Grape Culture, No. VII., I am pleased to see the Delaware rated as No. 1; that is doubtless the right thing in the right place. With my present knowledge and experience, I should have named the Hartford Prolific No. 3, for the reason that it is earlier, and in many respects equal to the Concord. The Hartford Prolific ripened with me on the 6th of September this year; was then sweet and delicate; and, in the absence of other grapes which ripen ten to fourteen days later, is a variety worthy of general cultivation; besides, it is hardy, the temperature of twenty-one degrees below zero having had no deleterious effect upon it the past winter. When the Hartford Prolific, like the Delaware, shall become well known, and cultivated by every amateur and vineyardist, they will be known as the wine-grapes of our country; the delightful native aroma of the former will give a bouquet to its wine that is now but little known, is much sought after, and will be appreciated. Query 1 why not give us an essay now and then on wine-making? or do you consider it out of the range of Horticulture? The great business of grape-growing will ultimately merge into wine-making; somebody must and will make it; perhaps not the one who raises the fruit, but the fruit itself will be pressed, fermented, refined, bottled, and - drank.

I hope to see the day when there will be but little sale for grapes for the table; for I look forward with some degree of satisfaction to the time when every man will raise his own grapes for that purpose; when every city and village lot will have not only its own single vines, but its grape-house; when it shall become a source of pleasure to every merchant, professional man, mechanic, and laborer, to spend half an hour every day in his grapery, which shall also yield him fourfold for his pains, in delicious, healthy fruit for his family. Why not call public attention to it? A man may be a Horticulturist even if he has but twenty-five feet square to practice on. You once gave us the experience of a gentleman who showed what could be done on nine feet of ground. Twenty-five feet square would permit a grape-house 12 by 25 feet, and leave room for clothes-drying - which seems now to be the only use for a city yard - and admit of a dozen or twenty hardy native grape-vines on the borders besides, with a very little expense.

You think the Diana would be entitled to position No. 2, were the practice of covering the vines common. Let it become common; the sooner the better; advise every body to practice it; to cover all their vines, the hardy as well as the tender ones. It is easily done, and it pays. The vine starts earlier in the spring, it ripens both wood and fruit earlier in the fall, and insures the certainty that it will not be killed if the following winter should become, like the last one, the temperature of "Greenland's icy mountains." It is but little labor to cover a grape-vine, and whole vineyards may be covered at a percentage on the product of the ensuing season. Strawberries and Raspberries are covered as a matter of course, and why not grapes? Does the cultivator of the latter claim exemption from the command to earn his bread by the sweat of his brow? Then cover the Diana, and call it No. 4, not 2, for its liability to rot, like its parent the Catawba, in wet seasons, is its drawback. The Hartford Prolific has an objection for a market grape, viz., dropping its fruit when ripe. So the Delaware is too small to fill the mouth, and when enough berries are taken for this purpose the accumulation of seeds is an inconvenience. It may be a long time before we get a faultless native grape.

While waiting in full faith for that millennium in Horticulture, let us select the best we have, and advise the public to give them a fair trial. The Isabella this season has generally ripened prematurely, twenty-five days earlier than last year. I think this is an effect of the exposure last winter. The Woodward grape ripened 7th September under very unfavorable treatment; that is, a desire on my part to grow wood instead of fruit. I have no doubt it would ripen a week earlier under good culture. I adopt your opinion that it is an Isabella seedling. In regard to its hardiness, a vine under the mountain's shade was exposed to 29 1/2° below zero; another, in my garden, to 21° below zero, both of which are uninjured, and have grown luxuriantly since.

[It is a great point to get started right: we believe we have placed the Delaware just where it belongs, and no person need fear planting it largely. We think we have done no more than our duty required in bringing it boldly up to a front rank: the future will more than confirm all we have said of it. On the Hartford Prolific, however, you run quite too fast for us; you will have to come back and take another start. At present we can not place the Hartford Prolific even No. 5 for general cultivation. It is not sufficiently good to begin with, and its habit of dropping its berries, if confirmed, will render it valueless for market purposes; and we must remember, too, that those who buy grapes do so to obtain something rich to enjoy. Let us wait a while yet before proceeding too far. If we had to decide the matter now, we should give a decided preference to the Creveling, as being nearly as early and much better, besides holding its berries firmly. We have probably given the Concord too prominent a place, simply because it is hardy. It, too, has a habit of dropping its berries when left till fully ripe, but not to the same extent as the Hartford Prolific. We have seen this so decidedly manifested this fall as to give us some uneasiness.

For market purposes we must have grapes that will adhere to their peduncles; and the matter can not be looked after too closely. But you have fairly upset us in calling the Hartford Prolific a wine grape. We try to get every thing good out of every thing; but we can not get wine out of this grape, any more than we can get gold from the quartz rock of our mountains, because it is not in it; it won't come for us, and we wish you would tell us how you do it. You must bear in mind our position, that there must be no sugar added; in fact, there must be nothing but the pure, unadulterated juice of the grape: otherwise we shall call it a cordial, or something of that kind. The Delaware, Diana, Catawba, Lincoln, and others, will make good pure wine; the Isabella, Concord, Hartford Prolific, and others of the same class, will not; at least our best wine makers have tried it repeatedly, and never succeeded. We do not exactly know about the "day when there will be but little sale for grapes for the table;" it would be right enough if every man could grow his own grapes; but if you and we expect to live to see it, we might as well begin at once to prepare ourselves for the mantle of perpetual youth.

May our shadows never be less!

To be serious again. We purpose giving some essays on wine making by a competent hand, and shall begin them soon. The subject comes entirely within our range. Your suggestions in regard to growing grapes in yards will not be lost on our readers. - Yes, we think Diana entitled to No. 2, and are disposed to place it there even without covering; with covering, there ought to be no hesitation about it It will sometimes rot a little, especially when placed near the Ca. tawba, but not more than the Isabella when grown by itself. In regard to the size of the Delaware, we should like to see it just a little larger; but we have seen berries three quarters of an inch in diameter. When it becomes well established, the berries will be quite large enough for the ladies; and as to the men, if they will have such big mouths, let them eat coarser grapes. You have made a great mistake in growing your Woodward grape for wood, but a common one. Two vines at least ought to have been grown exclusively for fruit, to show you better what it is.

Try this next year. - Ed].