We are greatly indebted to Mr. W. N. White, of Athens, Ga., for specimens of most of the grapes mentioned in the lucid and able report of the Georgia Pomological Society. The Chairman (Mr. White) has so fully described these, that he leaves us little to add. The Lenoir and Camaks are quite new; of the latter, there is but one vine, so far as known, in existence; both promise well. The Georgia grapes ripen in the following succession: 1, Lenoir, and nearly with it, 2, Harris and Elsinburgh; 3, Diana, Camaks, Deve-reaux; 4, Isabella; 5, Warren; 6, Catawba and Scuppernong; 7, Bland and Long.

The Grape #1

IF the experience of one who cannot attend most of the horticultural exhibitions is deemed worth a place in your journal, the following is at your service.

Circumstances preventing me from attending any of the horticultural and agricultural fairs, this fall, except our State one at Philadelphia (where, by the way, the show of grapes was rather a slim one), I took it upon myself to note closely my own grapes, and those that have been sent me from other places, by my friends.

Grapes #2

We have frequent applications to know where the Delaware and Rebecca grapes are to be had. We refer to the advertising pages of this and former months for the information.

The Grape #3

IT is fortunate that people are turning their attention to the cultivation of this most desirable fruit. A lively interest is beginning to be awakened even in this northern border. We have greatly needed very early ripening varieties. For many years past, we have been searching for hardy and high-flavored grapes which are so early as to be sure to ripen in any of those Northern States. I trust these efforts have at length been crowned with success. Early varieties have been found suited to our wants in open culture, of the highest flavor, and even rivalling some of the choice foreign varieties which require to be grown under glass, and some of them the aid of fire heat, also, to bring them to perfection. This requires an expenditure of time and money, which it is an object to save, if grapes of as high flavor, early ripening, and having all other desirable qualities equal to the foreign, and cultivated only in open culture, can be had. The introduction of the Delaware and the Rebecca Grapes will probably form a new era in grape culture - at least, in this State, and probably in the United States. Most of the old varieties have proved so late as to be nearly worthless here. *

The White Sweetwater, in favorable locations, will so far ripen its fruit as to become tolerable. The Isabella will not ripen unless in favorable years, and never so as to equal its flavor when grown further south.

Of the newer varieties, we are planting the Diana, which is a fine flavored fruit, and is about ten days earlier than the Isabella. The Concord, which has been so highly recommended, ripens about the same time. The Hartford Prolific is about a week earlier than either, and for that reason is valuable for northern localities. It will not rank as " best" in flavor, but it has other good qualities. It is exceedingly productive, hardy, and is a very rapid grower. It will thrive under ordinary treatment in less favorable locations, and requires less attention than most other varieties. . For these reasons it will be popular; but probably the Delaware and Rebecca will be the favorites of the million, and the palm will readily be yielded to them.

Grapes #4

A letter from Br. C, W. Grant says: "We have now five varieties of grapes that are fully equal to the best five that are grown in the open air in the vicinity of Paris; to develop their excellence fully, they require the care and skill which those of Paris receive. Rebecca, treated on the 'Thomery' plan, would not be inferior to the Chasselas in any respect, and Delaware would equal the Frontignans in all respects except size, which, to my judgment, is saying as much as we know how to say in praise of a table grape. The Black Hamburghs, for size and productiveness, and as a market fruit, deserve the eminence generally awarded, but, measured by excellence of flavor, they must fall below the Grizzly Frontignan.

"The great excellence of the Herbemont is known to but few, and the Lenoir is scarcely inferior, and is two weeks earlier in ripening. Of the Diana, it is superfluous to speak; when badly treated, it exhibits but little of its high character, which, under favorable circumstances, leaves little to be desired in a hardy out-of-door grape".

" The doctor adds: "In January, my propagating houses were burned, and nearly all the cuttings of grapes destroyed; so I shall be delayed in giving a full supply of vines to the country, which is a disappointment to me. One of the houses was a new one - one hundred feet by twenty-six; it stood but twenty-four hours after completion." The doctor still advertises a lair stock, however.

Grapes #1

J. J. Smith, Esq. - I am delighted to see the deep interest manifested in the culture of the grape, and believing every little ray of light thrown upon the subject will be thankfully received, will give a few observations, which the last excellent number of the Horticulturist brought to my mind. In 1850,I took a tour through the western portion of Berks Co., where there was in all perhaps fifty acres of grapes (Catawba and Isabella) in bearing. Nearly all were affected more or less by the rot, some totally ruined, others half a crop, and some so badly injured as not to be worth gathering. One lot of perhaps half an acre was free from the disease, had a fine crop, and very nearly ripe. I had noticed all the rest of the vineyards which I visited were kept in neat order; no weeds; had been carefully pruned in the spring and as carefully tied to stakes. But this one, in which no knife, cultivator, hoe, or anything else had been used that year, the grapes which I bought a week or ten days after at $40 per ton, proved not quite so well ripened as they should have been, but were infinitely superior to others that had received great care and attention.

Do we not sometimes work and trim too much? Last autumn in looking at a friend's vines, his Isabellas were a perfect failure, except one single vine, on the same trellis with the others, had a proud load of splendid grapes upon it This vine, said my friend (it being at one end of the trellis), I forgot to prune in the spring; hence the grapes. Such results tell a tale which ought to make a knife blush. Ten years ago I was in Sinclair & Corse's establishment, near Baltimore, and there for the first time tasted native grape wine (and I would wish nothing better); I asked them how they treated their vines. Come and see was the reply. Their vines were trained on trellises some eight or ten feet high, the ground thickly covered with fresh leaves. In the spring when the frost is out and the ground dried off pretty well, they rake off the leaves, give a top dressing of manure, and I think dig it in slightly, then cover on the leaves again, and what waste there was in a year's decay supplied from the forest. That is all, besides pruning and picking fruit. Isabellas were the principal stock. And now I will ask a few questions which will no doubt get me into difficulties, but I will venture on it.

Where does the exact point end, of foxiness or fragrance, and aroma commence ! I love the smell of a rank fox-grape, and if a good variety, can eat them when in the forest and have nothing better. I have eaten Black Ham-burghs, Golden Chassellas, St Peters, Muscats of Alexandria, and have a fancy that I can appreciate them; but how many of us poor fellows can afford to have them? So we must strike for Delaware, Rebecca, Cassady, Emily, etc, varieties, which I do hope will last as good as they have commenced, and which are only a little behind the foreign sorts in quality, but vastly lacking in size. A second question is, Must we trench two and three feet deep to obtain the finest grapes, and to have the vines last? If so, why do not our old residents of the forest run their roots deep down, instead of creeping (as a sailor would Bay) between wind and water; or, in other words, close to the surface under the leaves? And why do young vines that have been set out in May, in a bed only a foot wide, trenched and manured a foot deep, run their little roots two feet out into the common soil not over three inches from the surface? And why did my border, five feet wide and three feet deep, filled up with leather shavings, old mortar, leaves, cow dung, etc, etc., keep their three year old roots in its fertile bosom, instead of their sneaking off ten feet and netting themselves under an old hot-bed, when they had but one inch of good soil on a hard, yellow clay, to pass through, to get over the path, and that path three feet wide and considerably used? These things puzzle me considerably, and suggest that a little less trenching would answer as well; less trimming, and a great deal of mulching would pay well I mean to try it the coming season at all events.

I hope some one will answer my queries, and greatly oblige an old subscriber. S. MILLER.

Calmdals, Lebanon Co.. Pa.