In the warmer countries in which the vine is cultivated, as in Italy, it is generally allowed to grow very freely, attaching itself to trees or espaliers; but in more northern i regions it is commonly much pruned down, so that, instead of luxuriance and beauty, the vineyards exhibit a stiff and formal regularity. Iu some places, the vines are attached to poles; in others, they are pruned so close and kept so low as merely to form bushes which require no support. This mode of cultivation is sometimes adopted also in comparatively warm climates, as in some of the vineyards of the s. of France, and in those of Constantia, at the cape of Good Hope.
Only a few of the varieties of grape cultivated iu Britain are at all suitable for the open air. By a judicious selection of varieties, as well as by variously regulating the application of heat, the grape season in vineries is greatly prolonged.
Grapes are sent to market in Britain in large quantities from the numerous vineries; they are also imported from Portugal, Spain, France, and Holland, generally packed in sawdust, but the close packing and the sawdust are injurious to their flavor.
Great ravages have been made of late years on vines in many countries by the Tins disease, or vine mildew (oidium Tackeri; see Opium), and in France by the Phylloxera vas tatrix (q. v.).
The juice of ripe grapes contains a considerable quantity of grape-sugar (see SUGAR), small quantities of a glutinous substance, and of extractive bitartrate of potash, tartrate of lime, a little malic acid,- and other ingredients, suspended or dissolved in water. The rapidity with which it passeS into a state of fermentation after being expressed from the fruit is remarkable.
For the making of wine, the wine-trade, the qualities and uses of wines, the different kinds of wine, etc., see WINE. Concerning the other commercial products of the grape, see BRANDY, VINEGAR, TARTARIC ACID, RAISINS, and CURRANTS.
NINE (ante). The first attempt at the culture of the vine in the United States for wine-waking was in Florida, in 1564; and another was made by the British colonists in Virginia, in 1620. Early in the 18th c. certain vineyards in the latter state produced as much as 750 gallons of wine per annum; and in Delaware. wine was made from native grapes as early as 1648. In 1664 the governor of New York granted to one Saul Rich ards the privilege of making and selling wine, free of duty. In 1683 William Penn engaged in the cultivation of the vine, near Philadelphia, but with only partial success. In 1790 a Swiss colony made unsuccessful attempts to establish vineyards.iu Jessamine
co., Ky.; and afterward removed to Vevay, Ind., where they met with better fortune. In Illinois, 110 hogsheads of wine were made from native grapes in 1796; and, near the end of the last century, wine was made in Pennsylvania from the Schuylkill Muscatel grape, which was the same employed in Indiana. In 1825 the Catawba vine, a native of North Carolina, came into prominence; and it was afterward cultivated extensively near Cincinnati by Nicholas Longworth, who may be called the father of this culture in the United States. In 1858 the vineyards near Cincinnati covered 1200 acres, yielding an annual supply of 240,000 gallons. At present these vineyards cover in the neighbor hood of 2,500 acres. In 1855 the entire production of Catawba wine in Ohio, amounted to 400,000 gallons. In, the states e. of the Rocky mountains, the greatest extent of ter ritory in vineyards occurs in Ohio, New York, Missouri, Illinois, Pennsylvania, Iowa, and Kansas; but at present they exist in nearly every state in the union. The grapes most extensively grown are the Catawba, Delaware. Cunningham, Isabella, Iona. Con cord, Norton's Virginia, Arkansas, Devereaux, and Clinton. Of all the states, California is the most important for vine-growing. Vineyards were first cultivated there during the middle of the last century, the first grape planted being the Los Angelos, which was the only one grown until 1820. One vineyard—that of the Buena Vista company, in the Sonoma valley—is 450 acres in extent, and grows more than 300,000 vines. Of the vari eties of grape in use in the United States, the Concord, Catawba, Delaware. and Norton's Virginia. are the most popular. The Concord proves reliable in almost all locations and soils: the Delaware and Catawba must have special locations and 'oils; while Norton's Virginia is only planted for wine use. The Croton grape and tin. 3enasqua originated with Stephen Underhill of Croton Point, N. Y., who also brought the Isabella to great perfection ; and these two grapes almost rival the best foreign varieties. In 1878 there were 200,000 acres of land given over to grape-culture.in the United States. and the grape crop amounted in value to $2,118,900, the wine product being 15,000.000 gallons. In the United States there are several distinct native species of grape. from which have been originated a vast number of Varieties now under cultivation. Great attention has been paid to this industry, but its success has been materially lessened by the tendency of the plant to rot and mildew, especially in damp soil, and where heavy dews prevail.