Page:The American Cyclopædia (1879) Volume I.djvu/451

AMERICAN WINES 419 vigorating 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 fla- vor resembling strawberries, is slightly astrin- gent, 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 moder- ately productive, however, and, although a finer table grape than the Concord, will hardly become so popular as a wine grape. It has much of the cestivalis character, and may be a hybrid between labrusca and cestivalis. Sp. gr. 75 ; acid, 5. The Hartford prolific is an old variety, raised by Mr. Steele of Hartford, Conn. Its wine is very light and foxy, other- wise resembling Concord in color and charac- ter, but hardly so good. It is but little culti- vated as a wine grape, although it yields abundantly. Sp. gr. 70 ; acid, 5. The Ives is an accidental seedling produced by Henry Ives, near Cincinnati, Ohio, whence it was dis- seminated all over the west. It is productive and hardy, but has been much overpraised. Its wine is a fair claret, with a less foxy fla- vor than the Hartford or Concord, of a dark color and a good deal of astringency, in quality midway between the Concord and Norton, as produced at the west. Sp. gr. 80 ; acid, 6. Rogers's hybrid No. 2 originated with Mr. Rogers of Salem, Mass., and, though hardly thought worthy of a name at the east because of its late ripening, is valuable at the west, be- ing productive and hardy, and producing a wine of a brilliant red color, fair body, and peculiar but agreeable flavor, very sprightly and refreshing. Sp. gr. 80 ; acid, 5. The Wilder (Rogers's hybrid No. 4), of the same origin, is very productive, and makes a pleasant, light red wine, of not much character, but a good summer drink, generally preferred to Concord. Sp. gr. 78; acid, 4. The Tele- graph originated in a dooryard near Philadel- phia, and was first disseminated by Major Freas of the " Germantown Telegraph." The vine is very productive, healthy, and hardy, and makes a fair wine, of claret character and agreeable flavor. Sp. gr. 80 ; acid, 5. Among red wine grapes of the cestivalw class, the Alvey or Hagar, introduced by Dr. Harvey of Hagerstown, Md., is one of the best grapes in quality, succeeding well in many parts of the south. Its wine resembles the finer Bordeaux wines in character and flavor, and, if the grape should prove adapted to extensive cultivation, would soon become very popular in the market. Sp. gr. 90 ; acid, 5. The Cynthi- ana was introduced to general culture by George Husmann of Hermann, Mo. It is supposed to have originated in Arkansas; hence its syno- nyme, Red River. Cuttings were received from William R. Prince of Flushing, N. Y., about 1858. The vine closely resembles Nor- ton's Virginia, but the fruit is sweeter and more juicy, and the wine of an entirely differ- ent character, resembling the choicest Burgun- dy, very dark, of great body, and an exquisite spicy flavor. It is one of the best, if not the best of American red wines, and may safely en- ter the lists with the best brands of Burgundy ; while the hardiness and productiveness of the vine makes it well adapted to general cultiva- tion. Sp.gr. 180; acid, 4. The Devereaux is a southern grape, closely related to the Herbe- mont. It is very uncertain in its crop, but makes a splendid dark red wine of the Burgundy class, the only rival to the wine of the Cynthiana now produced, and perhaps surpassing it in smooth- ness and delicacy, though not as aromatic and spicy. Sp. gr. 105; acid, 4. Norton's Vir- ginia (erroneously called Norton's seedling) was introduced by Dr. Norton of Richmond, Va., and was found by him on an island in the James river. It was first popularized by the grape growers of Hermann, where it was in- troduced about 1850 by Mr. Heinrichs of Cin- cinnati, and Dr. Kehr from Wheeling, Va. After a long and patient trial, it has gradu- ally spread over the west to such an extent that its wine is known and made everywhere, and recognized as the best medical wine of America. It is dark red, almost black, very heavy, astringent, and of strong flavor, some- what resembling the flavor of green coffee. It is a remedy against bowel complaints, chronic diarrhoeas, and summer complaints in children, and as such will hardly be equalled by any other wine, either of Europe or America. It is also a preventive of intermittent fevers and other malarious diseases, and has already been appreciated in Europe as one of the best red wines of the world. Sp. gr. 110; acid, 4. Of the cordifolia class, the Clinton origi- nated in New York about 1832. It is exten- sively planted, and a good deal of wine is made from it, especially in the northern states ; but it is a very rampant grower, and much subject to the attacks of the gall louse. It makes a