3

which will be ample - I reason from nature - The wild grapes
grown upon our mountains & in our forests, where no ploughing or
preparation was made - and do well - why should the grape domesticated
& improved, acquire so much better attention?

The ground being properly prepared two good hands will open the holes &
set 500 hills pr day & do it well - I had rather more than that done.
The expense of cultivating, after planting, the 1st & 2nd year, will be
equal or a little more than the same quantity of land in corn - The use
of the hoe, in keeping the young plants free from grass will be needed.
After the second year, it will be unsafe to use a plough, as it will disturb the
young roots - which run in every direction -A small harrow to lighten the surface
may be used -

If thrifty & properly managed your vines will bear the third year - The better plan
is not to suffer them to do much of that, as they may overtax themselves, and consequently
dwarf them for succeeding years - If properly pruned they will continue to improve &
increase in qantity & quality for several years - The seasons being favourable,
with proper treatment, the yield may be estimated from 500 gallons to 800 galls
pr acre - No vinyard, unless extraordinarily managed, will produce grapes ex-
clusively suited for market - especially as the competition in the Market increases,
hence, you must prepare for wine as well as the table - selecting the largest and
best bunches for the latter, and using the residue for Wine - Unless you have a
cellar prepared for the purpose and your grapes shall be thoroughly ripe, too
much so for table use, it will be necessary to use a pound of brown sugar to the
gallon of must or juice,- Wine Connoiseurs will differ with me in the use
of sugar- I am satisfied a little improves the wine & secures its keeping -

We have had no failures in grapes here, since that interest has elicited any
attention. Last season was the most unpropitious we have had - The [Catawbas?]
rotted some - a fair crop was raised not withstanding, the season.

which will be ample - I reason from nature - The wild grapes
grown upon our mountains & in our forests, where no ploughing or
preparation was made - and do well - why should the grape domesticated
& improved, acquire so much better attention?

The ground being properly prepared two good hands will open the holes &
set 500 hills pr day & do it well - I had rather more than that done.
The expense of cultivating, after planting, the 1st & 2nd year, will be
equal or a little more than the same quantity of land in corn - The use
of the hoe, in keeping the young plants free from grass will be needed.
After the second year, it will be unsafe to use a plough, as it will disturb the
young roots - which run in every direction -A small harrow to lighten the surface
may be used -

If thrifty & properly managed your vines will bear the third year - The better plan
is not to suffer them to do much of that, as they may overtax themselves, and consequently
dwarf them for succeeding years - If properly pruned they will continue to improve &
increase in qantity & quality for several years - The seasons being favourable,
with proper treatment, the yield may be estimated from 500 gallons to 800 galls
pr acre - No vinyard, unless extraordinarily managed, will produce grapes ex-
clusively suited for market - especially as the competition in the Market increases,
hence, you must prepare for wine as well as the table - selecting the largest and
best bunches for the latter, and using the residue for Wine - Unless you have a
cellar prepared for the purpose and your grapes shall be thoroughly ripe, too
much so for table use, it will be necessary to use a pound of brown sugar to the
gallon of must or juice,- Wine Connoiseurs will differ with me in the use
of sugar- I am satisfied a little improves the wine & secures its keeping -

We have had no failures in grapes here, since that interest has elicited any
attention. Last season was the most unpropitious we have had - The [Catawbas?]
rotted some - a fair crop was raised not withstanding, the season.