The Cultivation of the Native Grape, and Manufacture of American Wines

This edition features
• illustrations
• a linked Table of Contents

CONTENTS
Introduction
GRAPE CULTURE.
PROPAGATION OF THE VINE.
I. — From Seed
II. — By Single Eyes
The Propagating House
Mode of Operating
III. — By Cuttings in Open Air
IV. — By Layering
V. — By Grafting
THE VINEYARD.
WHAT SHALL WE PLANT?
PLANTING.
VARIETIES OF GRAPES.
CLASS I. — VARIETIES MOST GENERALLY USED.
CLASS II. — HEALTHY VARIETIES PROMISING WELL.
CLASS III. — HEALTHY VARIETIES — BUT INFERIOR IN QUALITY.
CLASS IV. — VARIETIES OF GOOD QUALITY, BUT SUBJECT TO DISEASE.
CLASS V. — VARIETIES UNWORTHY OF CULTIVATION.
WINE MAKING.