and the large dimensions which it acquires. The season, too, at which the fruit is in perfection, when most of the best kinds are passed, is one of its great recommendations.

"The fruit is medium-sized, oval or almost cylindrical, flattened at the ends; skin yellowish, freckled, and veined with russet; eye small and open, set in a shallow depression; stalk very short and thick, inserted without depression on the end of the fruit, and sometimes obliquely inserted, as in Beurré d'Aremberg; flesh yellowish, melting, rather gritty at the core, juicy, rich, sugary, and vinous. It is in use during December and January."— Florist and Pomologist. POTATO DISEASE. We hear less said about the rot among the late potatoes than for several years. At one time, it was feared that the crop in some locations would prove a total failure. It is a fact, that some varieties seem to be more hardy than others. The old Chenango, or Mercer, that was so popular some years ago, is not planted, because of its tendency to disease. We have seen in past seasons whole fields where not a bushel of sound tubers could be found. Among the varieties that seem to be most hardy at present are the Early Goodrich and Harrison, two comparatively new sorts. It is a singular fact, that no one has ever been able to give the cause of this disease; but it still remains as great a mystery as the disease known among peach-trees as the yellows, or the cause of the failure of the apple-crop. Though every now and then some person has claimed to have discovered its origin, and invented a specific for its prevention or cure, still, when tested by common-sense people, it is found to be of no practical use. The average yield of this crop is much smaller than before the blast and rot prevailed, mostly because of the blast that usually spreads over the fields before the tubers are grown. We hope to get rid of this disease, and see the potato flourish as in the days of our boyhood.

DRABA VIOLACEA.

A good accession to the ranks of hardy plants has this advantage over the finest of tenderlings, that every one who cares to do so can indulge in its cultivation. This recommendation attaches to Draba violacea ("Bot. Mag.," t. 5,650), - a dwarf suffruticose perennial, whose numerous branches bear a profusion of small obovate-oblong hoary leaves, and are terminated by sub-corymbose heads of deep violet-colored flowers, produced in spring, and which are of unusual beauty for the often obscure and weedy family — that of crucifers to which the plant belongs. It comes from the lofty Andes, and is found on loose rocks at elevations of from thirteen to fifteen thousand feet; so that it will be a lovely acquisition for rock-work.

YELLOW LOCUST. — This is a valuable tree to grow when the borers do not destroy it. It grows quite rapidly, making firm, solid wood. We believe there are no posts that last so long as the locust. We have used this wood for posts and stakes in the vineyard for some years, with the best success. It can be profitably grown for this purpose where cedar and chestnut are scarce. It is quite easy to grow. The seed can be had at most any of the seed-stores. It bears a beautiful blossom, and is quite ornamental as well as useful.

PURE NATIVE WINES: WHAT AND WHERE ARE THEY?- In the October number of "The Horticulturist," I find a few general comments upon my article under that heading in the September number of the Journal, in which the writer, instead of quoting from my article and refuting my arguments, says that "I take him up quite savagely, showing my sensitiveness on a subject which I well know has caused me to receive a certain amount of censure, as taking a first, however modest or innocent step, in the way of diluting and preparing a good drink which I call wine, and which can be made in any season, and with (very likely he means of) almost any grape, — certainly, if correct, a great gain on the old idea, that it required good, ripe, sweet grapes to make good wine.” His main objection to my course," which is an imperfect knowledge of gallizing, is, that it opens the door to other practices, which may not in themselves be as little reprehensible."

Now, in taking up the argument again, I should, perhaps, apologize to your readers for speaking so much about myself and my practices; but I will only say here, that when I made known the fact several years since, that the practice of gallizing, or improving the must, or juice, of grapes in poor seasons, was followed here by a number of our vintners, my position in openly avowing a practice in which I could see nothing reprehensible was a solitary one. Others, who had followed it longer and to a greater extent, denounced my foolishness in thus "letting the cat out of the bag," and making an invention common property, from which they had derived the exclusive benefits so far. Others vilified me as an impostor and adulterator, and said I was doing an irreparable injury to the cause of American grape-growing. Another party, again, while they could not deny the good quality of the wines thus produced, said it was unwise to let the people know it, and meet prejudice at once openly and boldly. Thus my position was, at first, an isolated one. I had to experiment and practise alone; and those who gallizied of my neighbors would not impart any of their practices to me, as they were afraid that I would make them public. Thus I have had to fight almost alone; had to bring the proofs in support of the theory from my own practice; and owe small thanks to anybody in this country for assistance. I can, therefore, only speak from my own knowledge. As to the amount of censure I have received, and which the writer mentions, it proves nothing against me. I fully expected it. Every one who was bold enough to introduce a reform has had to take it; and no one can combat a deeply-seated prejudice without calling it down upon his head. But I have made this a rule: as long as I have communicated any thing to the public, never to assert any thing until I had abundance of facts to support it. I have never recommended any new grape for eneral c ltivation our locality until I had fruited it for several years, because I did not wish to mislead the public. Thus I did no. advocate gallizing until I had fully tried it, and had abundance of good wine, made by that process, to back me up. The wine has been tried, found good, by hundreds and thousands; and I think, among other testimony, I may be allowed to quote from "The Horticulturist,” September number, 1866, where, among the notices from the "Editor's Table," I find the following:

"Native Wines. — Some weeks since, we received from George Husmann

of Hermann, Mo., a box of samples of wines of his manufacture. We had concluded, after testing samples of American wines that have been sent us for several years past from different sources, that good wine would not be made in this country. The climate, the particular grape, or the requisite skill, seemed wanting to produce a palatable article; but we are happily disappointed in the product of Mr. Husmann's vineyards, some of which will bear most favorable comparison with the best wines of the Rhine, and must meet with favor among those who are good judges of the article. Among the kinds particularly worthy of notice are Norton's Virginia, Herbemont, Delaware, and Catawba.”

This is rather strong evidence, quoted from the same journal which now speaks of "a good drink which I call wine." But more since that time, my wines have taken at least twenty first premiums at fairs'; and if those interested in the subject will look over the transactions of the Missouri State Horticultural Society of Mississippi-valley Grape-growers' Association, and many others, they will find them among the first everywhere. At the last meeting of the American Pomological Society, about eighty of the members visited our place, and partook of them freely. Let them say how they liked my wines, and whether they caused "that intolerable headache" of which the writer speaks in his former article. "By their fruits shall ye know them." I am willing to be judged after that doctrine, and will let every one taste the corpus delicti who wishes to do so. If my opponent intends to be fair, why does he not mention the tests I propose, and which are certainly as stringent as he or any one can desire ?

He mistakes, however, if he thinks I have been in a savage mood. I am not tender-footed or sensitive on this point, but am always ready and willing to argue it in a fair and honest manner. It is certainly an important question for the wine-makers of this country, and we need all the light we can get upon the subject.

But I will quote a little further from the article in question. The writer says, "He cites us as having made accusations without investigation. We have looked over our article, and failed to find where we have made accusations against any one." Surely a strange oversight, when he compares in that article the wine made by simply adding water and sugar, and thereby improving it, to that made of one-third grape-juice, one-third cider, sugar-water, acetate of lime, and oil of rose. This is an accusation against all who follow the practice of gallizing. The first improves the wine by simply adding ingredients which are in the must naturally, but which are not contained therein in sufficient quantity: the second adulterates by adding that which is altogether foreign to the grape. The first is just as pure wine (and I dare any one to prove otherwise) as any grape-juice, fermented, can be the second is a vile mixture, disgracing the name of wine.

Next the writer tries to be facetious. He says, "But if a man is caught with his coat off, and a chill blast comes, he is sure to feel it, and at once turns savagely towards the point from whence it comes; and, even if he knows he can effect nothing, it is natural that he should exhibit his feeling."

I think I can safely leave it to the public to judge who "has been caught with

his coat off." It is a sign of a weak cause, generally, when, instead of arguments and proofs, a writer has recourse to such petty fencing. I have produced my arguments; have also shown my willingness to give proof of the practicability, and proposed the most stringent tests. Why do not my opponents, if they have the good cause so much at heart as they profess, give their arguments, and produce their proofs ? It is an insult to an intelligent public to adhere to this twaddle of adulteration without one single fact in support of their theory. It is easy to condemn ; but the majority of our people are too just and enlightened to do so without investigation and proofs.

And do these sage gentlemen really believe that the practice is not followed, to a greater extent even than here, by the wine-makers of Europe? Only since the teachings of Gall, Pitiot, and Chaptal, have become extensively known, and practised everywhere, has wine become so plentiful, and so generally palatable, there. Only through this practice has it become possible to export the wines of every season, and to make drinkable wine, even if the grapes were not fully ripe. In France, the benefits of this method are openly acknowledged by freeing all sugar used for wine-making from taxation. If the curious will investigate, they will find how much grape-sugar is annually made and used for winemaking in Europe, - an amount which will seem almost incredible to them.

One more point, and my lengthy epistle is at an end. All my opponents seem, purposely or not, to mistake me. I do not assert that I can make as good wine in a poor season as in a good one. The peculiarly fine, delicate aroma of a grape in its greatest perfection (which it attains only in the best seasons) must always distinguish the wine of such vintages from those of a poor season. We can produce alcohol by adding sugar, and tone down and dilute the acid, and even the aroma, by adding water; but the exquisite aroma of the best vintages is only at the disposal of a kind and bountiful Providence. The wine-maker can make a drinkable, even a good wine, in an indifferent season; but the best is in the hands of Him who has rain and sunshine at his command, and who alone is the giver of all good and perfect gifts. George Husmann.

HERMANN, Nov. 20, 1867.

WINE-GROWING AND WINE-MAKING. - The wine-grower who values his reputation for selling pure wines more than the profits of selling mixed wines will take the way pointed out by Nature to maintain unbroken the nice adjustments of Nature, which fits the composition of the juice of the grape to the wants of man. The grapes are gathered when fully ripe, and the bunches cleansed of all imperfect berries: the fruit is then stripped from the stems, and passed through the grape-mill into the wine-press. The must, or fresh juice, is passed from the press into casks in the cellar for fermentation: these casks are not quite filled; and to prevent the loss of any of the rich flavor, fragrant aroma, and other delicate qualities of the juice of the grape, a tin siphon is fitted closely in the bung, with the other end in a can of water, through which the gas generated during fermentation passes. As soon as fermentation has entirely ceased, the casks are filled with the fermented juice: the bung-hole is then securely closed, and the casks are allowed to lie undisturbed until February

or March.

The wine is then racked from these casks into fresh casks, when it is ready for the market. This is pure wine, the product of the vineyard in its natural, chemical condition, containing all the absolute nutritive quality This is the art of expressing and fermenting the juice of the

of the grape. grape.

The wine-maker who values the profits arising from the sale of mixed wines more than his reputation for selling pure wines will take the way pointed out by Art to increase his profits, -gather his grapes, and handle them the same as the wine-grower until the bulk of the juice is expressed: the pumice is then thrown into sugar and water, and partially fermented; and then it is pressed again. To act understandingly, the wine-maker must ascertain the strength of the must, and know how much sugar the natural ferment or yeast of this must will change to alcohol by the natural process of fermentation; and, if there is not enough sugar, he must add it: if it contains too much acid, he must dilute it with sugar and water; and, if it contains too much tannin and fragrant aroma, he must again dilute it with sugar and water: in all, it will require about onethird sugar and water. The wine-maker, having toned down the harshness in making these additions, places the must, or juice, in casks in the cellar for fermentation. The casks are not quite filled; and a siphon is closely fitted in the bung, with the other end in a can of water, through which the gas passes. When fermentation has entirely ceased, the casks are filled, and the bung-hole securely closed: they are then allowed to lie undisturbed until February or March, when the wine is racked into fresh casks, and is ready for market.

This is the art of wine-making; and it is claimed by the wine-maker that this is pure wine, just as much so as if Nature had given the right proportions. It certainly is no more the product of the vineyard must than of a sugar-plantation. These alterations Nature never designed. It certainly was the prospect of gain which gave birth to this practice. 7. M. M.Cullough.

CINCINNATI, O., Oct. 21, 1867.

THE WEEPING-CHERRY. This is a beautiful weeping-tree, but one rather difficult to propagate. For many years, we were not successful in grafting it when we used the wood of the previous year's growth. It was so fine and small, that it often dried up before it could unite with the stock. We then tried larger wood three or four years old, leaving the scion rather long, and an eye or two on each of the side-branches. We were quite successful in this way, both in whip or splice grafting, as well as with cleft-grafting. There is always ready sale for all that can be raised; and we advise nursery-men to grow more of them. The mazzard stock is the best for this purpose; and they should be worked from five to seven feet high. When planted where they can have plenty of room, they generally present a beautiful drooping form.

METHYLATED SPIRITS. - A well-known, reliable writer in "The London Journal of Horticulture” says that spirits of wine — or better, because cheaper, methylated spirits — is better as a wash to destroy the woolly aphis and other insects on fruit-trees than soft-soap, sulphur-wash, or any other compound.