Page:The American Cyclopædia (1879) Volume I.djvu/450

 418 AMERICAN WINES ley, Rogers's No. 9, is of the same origin as the last. The wine is somewhat heavier and stronger flavored, resembling Catawba in color and taste. It promises well. Sp. gr. 90 ; acid, 5. The Massasoit, Rogers's No. 3, of the - same origin. Wine straw color, fine flavor and body, superior to Catawba in every re- spect. Very promising, though but 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 appre- ciated as soon as it becomes better known. Sp. gr. 80; acid, 4. The North Carolina seedling was produced by J. B. Garber, Colum- bia, 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 lona was originated by Dr. C. W. Grant, of lona Island, N. Y. Wine pale yel- low, 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 be- come one of our leading varieties. Sp. gr. 90 ; acid, 5. The above belong to the class of la- &rwca, or fox grapes. The following belong to the cRstivalis class, destined to make the fin- est 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 lo- calities. Sp. gr. 100 ; acid, 4. The Herbe- 'inont or Warren was, according to the best au- thorities, first cultivated by Mr. Neal, a farmer of Warren count j. Ga., in 1800. In the early settlement of the country he found the vine in the woods, and transplanted it. Its produc- tiveness and fine tluv >r 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 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 sea- son 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 lime- stone soils. Its juice, if pressed before fermen- tation, makes a very delicate white wine, re- sembling the finer qualities of Rhine wine, more sprightly than any other grape, and conse- quently well adapted to the manufacture of sparkling wine. It is a true wine grape, with- out pulp, and very juicy ; and after fermenta- tion a fine red wine can be pressed from the skins, which contain the coloring matter. Sp. gr. 90 ; acid, 5. The Louisiana was intro- duced into Missouri by Frederick Munch of Warren county, who received it from Mr. Th6ard of New Orleans about 1855. Mr. Th6ard 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 hi 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 cabi- net 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, 111., under its present name of Rulander, and is now extensively culti- vated 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 charac- teristics of both. It was awarded the first pre- mium as the best light-colored wine at Cincin- nati, 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 cordtfolia class of which wine has yet been made. .It makes a wine of a straw color, of fine flavor, closely re- sembling 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^. 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 th poor man's wine, as it can be produced very cheaply, and has a peculiar enlivening and in-