The Florida Agriculturist

FOR THE FLORIDA AGRICULTURIST.

The Grape.

It is not known when people began to cultivate the grape. Vineyards are as ancient as the earliest traditionary records, and this proves the value, as a food product, that was set upon the fruit of the vine. We also learn from tradition and history that certain localities were preferred to others for planting the vine, and notably southwestern slopes of the hills, and consequently our conception of a vineyard is in most countries associated with its hills. Fact and fancy love to dwell upon the terraced hillside covered with its wealth of vines and luscious fruit. We find that there are weighty reasons for planting upon the hillside.

The first and chief reason arises from the cosmopolitan character of the vine. It will grow upon soil and in situations where nothing else of plant life will produce a result so agreeable to human needs. It is a matter of economy to plant upon the hill. Again, in the more northern latitudes there is more safety from harmful frosts in such a situation, and last, though not least, where grapes are used for making wine the hillside grape is superior in flavor, owing to the extra amount of air and sunshine that nourishes it in its elevated place. While, then, the wine will occupy land on the hillside that is unfit for other uses of agriculture, a little research proves to us that it has flourished upon every quality of soil, and in almost every conceivable situation and throughout a greater scope of territory north and south of the equator than any other fruit.

The subject of viticulture is just now arousing great interest in Florida, and especially in South Florida, and the few experiments that have been successful are inducing much thought and anxious desire among the people. We all wish to raise grapes, not only the good, old indigenous Scuppernong family, but also the fine cluster varieties. By acquainting ourselves with the conditions of success in grapegrowing countries, we may experiment with an intelligence that may bring the sure reward.

In a report from the United States consul to Italy for the year 1884 he says: "The vine in Italy is cultivated on the plains, in the valleys, and upon the sides of the mountains to an altitude of 800, and even 600 meters above the level of the sea. Along some portions of the coast the vineyards are brought close down to the edge of the sea, and the vines are planted right in the sand deposited by the waves. The most productive vines are those growing in localities that are subject to inundations, while the best quality of wine is produced from the grapes growing on the light soil of the hillside."

The Italians seldom irrigate their vines, but when they do, there is a very great increase in the quantity of fruit. In another grapegrowing district of Italy—Florence—the summary of a report from the United States consul, is, "that the vines in middle and south Italy thrive equally well in valley, table land, or on hillsides, but it prefers a rough soil avoiding land that is excessively compact or clayey." In Venetia the vine thrives anywhere, always planted upon the low lands—lands formed by the mud which the Alpine torrents have brought with them to the sea. The vineyards there unite their renown, with the marts and palaces of Venice. Consul Noyes says "the existence of these vineyards, surrounded by the sea, and often so low lying that they must be defended from the invasion of high tides, as well as the abundance and excellence of their product, is sufficient assurance that their situation causes them no harm." In Venetia little wine is made from the lowland grape, but these are exclusively used for home consumption. They are generally the finest white varieties. As a rule the red varieties succeed better on the high lands, and the white in the valleys. The only permanent enemy of the vine is the drouth, and it fears this less than any other plant.

Our consular agent at Sardinia says, "the vineyards there are not planted for any purpose but wine making. They are to be found in all situations, but the best results for wine are obtained from those grown on a somewhat moist soil, where the sun can freely shine upon the plant; vineyards do not suffer from being near the sea." The Malaga grape with its world wide reputation, so highly prized by us, upon our Christmas tables is grown with the greatest ease and in a most primitive way. It is planted everywhere, though the best results are obtained in the valleys. The vine clad hills of sunny France have been the theme of poet song for ages. From birth home of the grand old Rhine.

Whole vineyards flow with purple wine. We think of the clustering vine as clambering up the hillsides, yet even there in that land of famous vines, the grape is grown equally well in the valley. It is noted for quantity on low lands and for quality on the southern slopes. One of the finest varieties and most productive is the Picardan, and this is grown where it can have a good supply of moisture.

In plantation culture in France, wherever practicable, the vineyard is irrigated, and when fertilizers are used, compost is applied at the rate of twelve tons to the acre. "In the more northern latitudes the low lying vineyards are more liable to injury from severe spring frosts and hence they are more apt to lose their fertility before they are fifty years old."

In 1881 the vineyards of Hungary covered 742,724 acres, and of these scarcely 2,000 tons were sold for table use, the remainder being consumed in the manufacture of wine. The varieties of grapes that grow well in Hungary are said to be very inferior as a table grape to those grown in America, which probably accounts for the large percentage used in wine. The Tokay is the most noted among the Hungarian vines.

In Turkey the consular report informs us that "the vineyards are on table lands, hillsides and in valleys, both inland and near the sea coast. In the inland of Cos, which is called the 'Paradise of the Sultana grape,' nature affords the best protection in a range of low hills on the north. The grapes are grown entirely on the low land." The Sultana grapes are without kernels, and as highly prized on that account, as the seedless orange is with us. In Turkey there is great attention given to irrigating the vines. Advantage is taken of springs or small streams that may exist in the neighborhood of the vineyard to secure as long as possible a sufficient supply of water from natural sources, and besides water care is taken that the vine may have equal exposure to the sun on every side.

From Asia Minor, we hear from Consul Stevens of Smyrna, that the vineyards in that latitude are located on plains and hillsides. The soil of the former is sandy, that of the latter calcareous and clayey. In the preparation of the soil for the low lying vineyards, the land is plowed two or three times with the plow of the country, the construction of which dates back to the infancy of ancient Greece. Some emigrants from the islands of the Archipelago improved upon the method by digging the ground the previous year to the depth of three and a half feet. With only half way systems of culture the people of those regions produce very satisfactory results. What might they not do with a better plan and more scientific culture?

In Mitylene the vine is planted in every possible situation. The vineyards are cultivated very near the sea shore, because there are no fogs here that often produce mildew of the fruit in other places. A shallow soil well exposed to the sun, gives the best results.

About Damascus all lands are considered fit for grape raising. Sometimes they irrigate the vines in order to increase the quantity of fruit.

In Palestine.—Who can describe an old time vineyard of Palestine? The leader of the hosts of Israel sent spies into the land, and they brought back a bunch of grapes. Grape growing then became the great industry of the Jewish farmer. The most noted vineyards were in Galilee, and the wines made there of a finer flavor. The German-American colony who are now cultivating grapes in the hill country of Galilee, plant their vineyards inland because the dews are heavier.

On the slope of Mt. Carmel there are ancient wine presses and cisterns cut in the solid rock, which shows how grape culture has flourished in this region long ago. The consular agent at Sidon says: "The nature of the soil makes little difference." At Tarsus the "best results are obtained where the soil is light and more or less sandy." "There," says the consul, "the vineyards are irrigated twice a year, because if kept in a condition to absorb the necessary water they yield better and last longer."

These numerous quotations from consular reports show us the conditions under which grape growing has been successful in almost every country and in every age of the world. These conditions are not so numerous that they may prove difficulties. Given a fine climate, a light soil, water and even very primitive ways of cultivation and a good result is obtained. What may we not hope for the ultimate success of grape growing in Florida? We are told in the outset that many have tried with only partial success—the birds, the rain or the want of rain have spoiled the grape. Have any met with complete success? We find that a few have done more than well. Starting then upon the principle that what one man has accomplished others can, we need not despair. We hear of twenty acres of vineyard being planted in one place, ten in another and fifty in another and these not upon the high pine but on the low, damp lands. To drain the flat woods and the palmetto scrub lands and plant the grapes seems to be the next wisest thing for the Florida farmer to do.

M. M. L.