The Cultivation Of The Native Grape

This is a great book for anyone who would like to start their own vineyard, and for someone who would like to know how to make wine from grapes. There is alot of information inside this book.

Contents:
Introduction9

GRAPE CULTURE.
Remarks on its History in America, especially at the West; its Progress and its Future,13

PROPAGATION OF THE VINE.
I.—From Seed27
II.—By Single Eyes30
The Propagating House31
Mode of Operating32
III.—By Cuttings in Open Air37
IV.—By Layering39
V.—By Grafting40

THE VINEYARD.
Location and Soil43
Preparing the Soil45

WHAT SHALL WE PLANT?
Choice of Varieties47
The Concord48
Norton's Virginia48
Herbemont49
Delaware49
Hartford Prolific49
Clinton50

PLANTING.
Planting.51
Treatment of the Vine the First Summer56
Treatment of the Vine the Second Summer57
Treatment of the Vine the Third Summer63
Treatment of the Vine the Fourth Summer69
Training the Vines on Arbors and Walls71
Other Methods of Training the Vine75
Diseases of the Vine78
Insects Injurious to the Grape80
Birds84
Frosts85
Girdling the Vine to Hasten Maturity86
Manuring the Vine91
Thinning of the Fruit91
Renewing Old Vines92
Pruning Saws93
Preserving the Fruit95
Gathering the Fruit to Make Wine96

VARIETIES OF GRAPES.

CLASS I.—VARIETIES MOST GENERALLY USED.
Concord (Description)97
Concord (Plate)111
Norton's Virginia (Description)98
Norton's Virginia (Plate)87
Herbemont (Plate)99
Herbemont (Description)101
Hartford Prolific (Description)101
Hartford Prolific (Plate)105
Clinton102
Delaware (Description)102
Delaware (Plate)81

CLASS II.—HEALTHY VARIETIES PROMISING WELL.
Cynthiana103
Arkansas104
Taylor104
Martha107
Maxatawney (Description)107
Maxatawney (Plate)177
Rogers' Hybrid, No. 1107
Creveling (Description)108
Creveling (Plate)117
North Carolina Seedling108
Cunningham109
Rulander109
Louisiana110
Alvey110
Cassady110
Blood's Black113
Union Village (Description)113
Union Village (Plate)167
Perkins113
Clara (Description)114
Clara (Plate)127
Ive's Seedling114

CLASS III.—HEALTHY VARIETIES—BUT INFERIOR IN QUALITY.
Minor Seedling116
Mary Ann119
Northern Muscadine119
Logan119
Brown119
Hyde's Eliza119
Marion Port120
Poeschel's Mammoth120
Cape120
Dracut Amber120
Elsinburgh120
Garber's Albino121
Franklin121
Lenoir121
North America121

CLASS IV.—VARIETIES OF GOOD QUALITY, BUT SUBJECT TO DISEASE.
Catawba121
Diana122
Isabella122
Garrigues123
Tokalon123
Anna123
Allen's Hybrid123
Cuyahoga123
Devereux124
Kingsessing124
Rogers' Hybrid, No. 15124

CLASS V.—VARIETIES UNWORTHY OF CULTIVATION.
Oporto124
Massachusetts White125

WINE MAKING.
Gathering the Grapes131
The Wine Cellar133
Apparatus for Wine Making.—The Grape Mill and Press136
Fermenting Vats137
The Wine Casks138
Making the Wine140
After Treatment of the Wine146
Diseases of the Wine and their Remedies147
Treatment of flat and Turbid Wine147
Use of the Husks and Lees148
Dr. Gall's and Petoil's Method of Wine Making148
The Must Scale or Saccharometer150
The Acidimeter and Its Use151
The Change of the Must, by Fermentation, into Wine157
Normal Must161
The Must of American Grapes162
Wine Making Made Easy173

STATISTICS.
Cost of Establishing A Vineyard179
Cost of an acre of Concord179
Cost of an acre of Herbemont179
Cost of an acre of Norton's Virginia180
Cost of an acre of Delaware180
Cost of an acre of Catawba180
Product181
Produce Fifth Year182
Yield of Mr. Michael Poeschel's Vineyard184
New Vineyard of Mr. M. Poeschel, Planted in 1861;
First Partial Crop, 1863; Second Crop, 1864; Third Crop, 1865,184, 185
Yield of Vineyard of Mr. William Poeschel, 1857, 1858, 1859, 1860185
Yield of Vineyard of Mr. William Poeschel, 1861, 1862, 1863, 1864186
Yield of Vineyard of Mr. William Poeschel 1865187
Yield of Delaware Vineyard of John E. Mottier189