Very promising, though bat little wine has yet been made of it. Sp. gr. 95°; acid, 5. The Salem, Rogers's No. 22, of the same origin. Wine straw color, too aromatic to be pleasant, though of heavy body. Sp. gr. 92°; acid, 4. The Martha is a seedling from the Concord, and originated with Samuel Miller of Lebanon, Pa. It first fruited in 1863. Wine straw color, of good body, less sprightly and more foxy than Catawba at first, but improves greatly by age; and as the grape is very hardy and productive, succeeding everywhere, it may become one of the leading white wines of the country for general consumption. Sp. gr. 90°; acid, 4. The Maxatawney originated at Eagle-ville, Pa., in 1844. Wine very delicate and smooth, pale yellow, resembling Rhine wine in character; a fine wine, which will be appreciated as soon as it becomes better known. Sp. gr. 80°; acid, 4. The North Carolina seedling was produced by J. B. Garber, Columbia, Pa., from seed of the Isabella. Wine dark yellow, of fair body and good flavor, if pressed immediately; about equal to good Catawba, with more muscatel flavor.
Sp. gr. 80°; acid, 5. The Iona was originated by Dr. C. W. Grant, of Iona Island, N. Y. Wine pale yellow, of good body and fine flavor, superior to Catawba. It is extensively raised as a wine grape in some parts of its native state, and were it not so uncertain, its wine would become one of our leading varieties. Sp. gr. 90°; acid, 5. - The above belong to the class of la-brusca, or fox grapes. The following belong to the Aestivalis class, destined to make the finest wines, white as well as red, yet produced in the United States. The precise history of the Delaware grape is unknown. It was first introduced to the public and disseminated from Delaware, Ohio. The wine is of a yellow color, fine flavor, and great body, resembling some of the finer Rhine wines, especially the Traminer of Germany; a very good still wine, though not so well adapted to the manufacture of sparkling. As the grape does not succeed everywhere, it will be confined to certain localities. Sp. gr. 100°; acid, 4. The Herbe-mont or Warren was, according to the best authorities, first cultivated by Mr. Neal, a farmer of Warren county, Ga., in 1800. In the early settlement of the country he found the vine in the woods, and transplanted it.
Its productiveness and fine flavor attracted attention, and it spread over the state. Mr. Herbemont, of Columbia, S. C, a native of France and an enterprising grape grower, cultivated it largely, and thought it had been imported from France, and belonged to the pineau class - an opinion which some of our vintners yet entertain. It was named in honor of him Herbemont, or Herbemont's Madeira. It was by him sent to Mr. Longworth at Cincinnati, and from there i introduced at Hermann, Mo., by Mr. Charles Teubner, in 1847. Mr. Herbemont made for many years a very superior wine from this grape, and reported a yield in one season of 1,500 gallons to the acre. It is now more and more appreciated as a superior wine grape for the west and south, on dry limestone soils. Its juice, if pressed before fermentation, makes a very delicate white wine, resembling the finer qualities of Rhine wine, more sprightly than any other grape, and consequently well adapted to the manufacture of sparkling wine. It is a true wine grape, without pulp, and very juicy; and after fermentation a fine red wine can be pressed from the skins, which contain the coloring matter.
Sp. gr. 90°; acid, 5. The Louisiana was introduced into Missouri by Frederick Munch of Warren county, who received it from Mr. Theard of New Orleans about 1855. Mr. Theard was positive that it had been imported from France, but it is so nearly related to the Herbemont that a mistake may have occurred. Its wine is perhaps the best of its class we yet have in America, fully equalling the finest Rhine wine, of fine golden color, exquisite flavor, and great body, smooth and rich, but is yet very scarce and high-priced. It is a true cabinet wine. Sp. gr. 110°; acid, 5. The Rulan-der or St. Genevieve was first cultivated at St. Genevieve, Mo., by some of the French settlers. It was first brought to the notice of the vine growers at Hermann by Mr. Louis L. Koch of Golconda, I11., under its present name of Rulander, and is now extensively cultivated there. Mr. Peter Weitzenecker, near St. Louis, also cultivated it at an early date, under the name of Rothelben. Its wine is of golden yellow color, sometimes having a brownish yellow tint, with great body and very fine flavor, standing midway between a choice hock and a sherry, having some of the characteristics of both.
It was awarded the first premium as the best light-colored wine at Cincinnati, Ohio, in 1868, about 25 varieties of the choicest wines competing. Sp. gr. 110°; acid, 5. The Taylor or Bullitt originated with Judge Taylor of Kentucky. It is the only white wine grape belonging to the cordifolia class of which wine has yet been made. It makes a wine of a straw color, of fine flavor, closely resembling the German Riessling, heavy body, and very sprightly. Were the grape a surer crop than it has yet proved to be, it would be extensively cultivated. Sp. gr. of must, 100°; acid, 5 1/2. 2. Red Wines. In the labrusca class of grapes the Concord takes the lead, as it will succeed anywhere, on any soil, and is healthy, hardy, and exceedingly productive. There is perhaps as much wine made from it as from the Catawba, and it is effectually and truly the poor man's wine, as it can be produced very cheaply, and has a peculiar enlivening and invigornting effect upon the system. For a light summer wine it has not its equal as yet, and ought to supplant all the cheap French clarets, as it is better, more wholesome, and can be made cheaper. It originated with Mr. Bull of Concord, Mass., about 1854, but was not fully appreciated at the east.
In 1855 it was introduced into Missouri by George Hus-mann of Hermann, and also about the same time or somewhat later by Frederick Munch of Warren county. The first wine was made of it by George Husmann in the autumn of 1857. It found universal favor, and the wine spread rapidly over the western states. Now it is raised everywhere and has become the grape for the million. Its fruit and wine are much finer at the west than at the east. The wine, if fermented on the husks, varies from bright red to dark red, has a strong native flavor resembling strawberries, is slightly astringent, sprightly, and invigorating. If the grapes are pressed as soon as mashed, it makes a white or yellow wine, which is now coming into use as a substitute for Catawba. It also makes a very fine sparkling wine, and is largely manufactured into the latter variety. Sp. gr. 75°; acid, 5. The Creveling, Bloom, or Catawissa originated at or near Catawissa, Columbia county. Pa. It makes a claret wine of very fine flavor, without the foxiness of the Concord, and which finds more favor with Europeans than the Concord. It is but moderately productive, however, and, although a finer table grape than the Concord, will hardly become so popular as a wine grape.