Show 4 it AMERICAN GRAPES THEIR VARIETIES BY C W rant KANT it is generally understood and admitted hat the grapes of america as represented by the produce of the borders of waters and we woods odb ode cannot be regarded as fruit of very I 1 high higl excellence some persons persona rind find enjoyment in the trilling pungency of the skins and a few also in thel peculiar pecullar odber and flavor and almost all of us i who are forty years of age bad access to no none ne better in our childhood these are now offensive to most persons who know something ot of better kinds and the grape as represented by these thee anever anaver enever never becomes estimable an au fruit truit some of 0 these are very large in size ripening in very avery early and under cultivation caliva tion become c very productive but cultivation does not mote improve their character or render them legs leas offensive the isabella and catawba are of this class but vastly better than any that are indigenous to the latitude of new york city or t two wo de leej neej greeg I 1 south bouth of it these are arc of southern origin and except under very favorable circumstance require al warmer clinnie than that of new york to litin bring them to perfection in all seasons cincinnati which is two degrees further farther south may be regarded as the no thern them limit of the region in which they will constantly artive active at thein their best condition of ripened ri 4 without choosing for them the most advantageous exposures for vineyards or sheltered positions t I 1 in the garden under sum bum circumstances they hara hare been grown more mora than a degree north of new york BO so is as to afford pretty constant valuable crops for four market and so good in quality thai that they have been found very conducive to health ag as well as affording a large amount ot of healthful enjoyment although constantly associated in their names the isibella isabella and catawba are widely idely Terent different dit dIf in character the isabella be ng feeble flavored and deficient in vineus vinous character while the catawba is 13 distinctively refresh io vinous and high flavored they both vary greatly in quality according iri irl to circumstances of management and bea sea 1 so sod BOD 0 but always maintaining the same relative I 1 character and always and 1 in I 1 n every latitude far f ii balow below the richea richest kinds 0 ot europe such aa as fhe the frontia Fron tim tig lans ians ia and the riss Ries slings in the richness of their vinous refreshment and of the chasselas in lnita inita its pure sugary juice an J being of southern South rn origin they haye hare not shown th perfectly per factly nardy hardy eren even under the parallel of forty degrees although with care for which they richly compensate they I 1 could endure the climate of forty two de gres I 1 something more hardy ad ard of much earlier I 1 mitu maturity rity as well as far better in quality was required to meet tho the wants of those who knew how much deli dell delight 0 ht could be furnished by a perfect rape concord the concord which was originated by mr E W luv tull ol 01 co cord mas maa was suited to a more northern lati iati latitude tudd b by y its much greater t degree of hardiness and by its earlier earlie pernod period oe of ripening but in la quality it fell bel bei below the isabella and far below below the catawba in excellence cel lence it i is s able togi to give the sensation of nothing of vinous refreshment which thich gnes gres anim stion to the delight carded by good grapes instead of the latter iatter it gives a thrilling sensation by the acrid pungency of its skin and instead of the tartaric lic ilc acid which abounds in a all good grapes overcome by a large amount of sugar equally diffused throughout their substance which are the I 1 bases of wine it gives a moderate amount of s sugar bugar ug ar diffused d diffused in mucilage near the skin and a large amount of 0 citric and arille acids the acid of unripe in its tough fibrous center lis its aroma ia is also offensive like all of its class its berr berries es having but slight attachment to the peduncle fall from the bunch soon after picking if they are nearly ripe it can never es elements elem elea enta taking the 11 hartford artford prolific and the northern bius blus muscadine cadine aa as the type of c the wild grapes of rit the same latitude the concord is a great improvement upon these and it is a seedling se edlin ediin from that class but it does not approach very near the character of a good grape i the dlana diana which originated from the tabba also in massachusetts is a greater improvement 9 upon he be catawba than the coi co i cord is upon thew the irit grape more than maini the catawba preeminence pre eminence in their progress toward perfection this retains all of the refreshing shi rg vinous character of its parent and ani is cven oven more sugary and rich and ripens as early as the concord after it has considerably progressed ro gressed in ripe lipe nin it retains soine coma of the offensive toxin sa ss and astringency I 1 of its parent in its flavor but at complete maturity all of this disappears and it becomes pite pire rich sugary and anti vinous to its center and anti the most moat cultivated taste will find full enjoyment in it and a greater degree of animating refreshment than is found round in any of th the large dirge euro european kind in 16 thi this sires respect hect it ue agaes the but not in exquisite refis a ment meat the anna lias has a hiu biu muscatel catel aroma like that ot of european Mua Alus cats and an exceedingly richa richs rich vinous flavor in which it is lit not surpassed by any grape but something 0 of adhesiveness remains at the centre in coloriti color it is light translucent green covered with white blom and amber where exposed to the sun it is to not easy of propagation and is not a vigorous grower when young but with age it becomes as vigo vigorous as the catawba and is not surpassed in hardiness of leaf by any variety aliens allens hybrid in form of bunch ia is like our natives not properly shouldered like european kinds but with a branch like the american in the structure of its ita berries it is to altogether like the foreign kinds hinds ripening quite to the centre having smet something srm ething bing of fleshy consistence e which is characteristic of the european kind with a sweet rich vinous juice that is much more brisk and refreshing than the chasselas Ghasse las which it resembles in color in flavor it is more like grizzly frontignan and will satisfy the most refined taste this is one ot of the great evens of american grape culture it haa baa bean been on trial tor cor five years and has constantly hown shown itself vigorous and hardy a very productive and early bearer ripening el at least one before isabella the past season haa has afforded the severity of te test t that was require required i to establish its character atte r for ha hardiness rd iness none of our hardy kinds have endured bever betler and few fo 0 o well this the most trying season that has occurred in tanty years git it has not shown itself difficult of propagation in my hands bands although mr allen alien found it particularly so it is so new that little wood of best character for propagation has yet been grown and good plants are in consequence dearer for making wine this will probably be be va valuable leable though not equal to diana but fo for fon the table it will perhaps even surpass that in value aa and take rank lext to the delaware its berries adhere firmly to the bunch drying to rich vinous raisins and still firmly adhering in it keeps lonz long on w without deposition to de decay chiy or losing flavor FERMENTED BONES boises FOR MANURE among the various methods ef of pulverizing 0 b bones ones we do not remember to have mentioned zt that 0 E r reducing dicing them to a convenient form m for application aa as manure by fermentation fermen termen tallon tation it is a method practiced to bome some extent in england and recommended to the f carmera of this country by plot prof S W johnson in his third report to tho tha connecticut state agricultural society which appears in their transaction transactions B for 1859 one thir third r of the weight of 0 bones consists of cartilage or animal matter this under the united influences of warmth and moisture is found to readily decompose or decay and fall to dust A sin single le bone or a heap of them never decay decays 9 alone but on being exposed become dry and hard when if they are brought into contact wib wih an easily fermentable moist substance a rapid decomposition of the bones will wilt take place in order however to hasten this dissolution of the bones they should first be broken up tip as far as convenient by a sledge and then placed in alternate layers with loam leached beached ashes sal sla dust or swamp muck mucky using a sufficient quantity quantity tl of this material to fill the crevices among t the a broken particles t les ies of bones but hardly more begin the h heap ap with a thick layer of muck or loam maxim mixing in the bones and aa as the whole pile is ir alsed raised pour over it stale urine or liquid made by bv diluting cattle manure manare with water enough of this thia liquor should be poured on to moisten the entire mass and when the pile is comple 1 ted cover a foot thick with earth or muck I 1 if the weather ia is warm decomposition begins I 1 at once and in from three to six weeks all I 1 traces of the bones w 11 have disappeared if fermentation should spend itself before reducing inducing the bones the heap must be overhauled and set up tip anew as before and if by examining the mass it is foun toun found fo evolve amino amma nia let iet it be covered deeper with loam this bone compost says prof J contains the i phosphates of lime in a finely divided state abathe anh and the nitrogen of 0 the cartilage which has mostly passed into ammonia or nitrates ia is retained I 1 t at ined perfectly by the absorbent earth or 1 malle maige maine farmer PRUNING evera EvEna reeks s A gardener in an english journal lo referring to pruning ever greens whether hedges or otherwise gives the follo following fol foi lowina winZ advice there Js is a natural law lav about cuttina cutting in the boughs oe of all kinds of evergreens ver ever greens which can never be depar ed from in a single in instance static e without do doing i ing more or less hann bann in the long run it is this that the lowest benglis all round roand the bottom of a tree or bush be left longer thai those above them if only the fraction of an inch and the rule holds good from bottom bou boughs bf to the topmost ones even of a wellingto nia the reason for the ruie is this it if the boughs or branches in any part of the tha tree or bash are allowed to get longer lodge r than those below them the longest will off the d drops when it rains and shade them from the sun and when the bun sun and rain are kep from an evergreen bough boub it soon languishes and dies b by y in inches ches that this is the only reason m why by laurels ani and and hir fir n trees and alithe aalthe all ail the rest of them get naked below people allow the top branches to spread over the bottom ones outs now any one who that law and acts acta on it cirl ciri can never go sa wrong in managing a hedge or tree tre |