The Daily Intelligencer

NATIVE WINE.

A number of those who have amply tested the matter tell us that there is no grape grown in any country that can surpass our native Oregon grape (which some scientists have pronounced no grape at all, but a species of bearberry-berberis). Mr. A. A. Manning, late Secretary of the W. W. I. Association, has handed the following recipe for making the wine as practiced with success by several connoisseurs:

"Press the juice of the ripe berry in stone or earthen ware; (do not use metal or tin). Add sugar to your taste—two, three or more pounds to the quart; let it stand two or three days, skimming and straining. Bottle in strong bottles and tie well. One half water may be added, but the undiluted juice makes a far superior article."

This may be of interest to many of our readers on account of the unusual abundance and excellence of those "wild grapes" throughout all the lanes and hedges and byways of the country the present season. Noted as the earliest fruit to form in the Spring, though their large, rich, purple clusters look tempting enough, they are also the last to disappear, for their intensely acid flavor is a sufficient dissuader to the appetite of any would-be spoiler. If the quality of the wine is at all proportioned to the abundance of the grape it ought to be excellent.