This is a great book for anyone who would like to start their own vineyard, and for someone who would like to know how to make wine from grapes. There is alot of information inside this book.Contents:Introduction9 GRAPE CULTURE. Remarks on its History in America, especially at the West; its Progress and its Future,13 PROPAGATION OF THE VINE. I.—From Seed27 II.—By Single Eyes30 The Propagating House31 Mode of Operating32 III.—By Cuttings in Open Air37 IV.—By Layering39 V.—By Grafting40 THE VINEYARD. Location and Soil43 Preparing the Soil45 WHAT SHALL WE PLANT? Choice of Varieties47 The Concord48 Norton's Virginia48 Herbemont49 Delaware49 Hartford Prolific49 Clinton50 PLANTING. Planting.51 Treatment of the Vine the First Summer56 Treatment of the Vine the Second Summer57 Treatment of the Vine the Third Summer63 Treatment of the Vine the Fourth Summer69 Training the Vines on Arbors and Walls71 Other Methods of Training the Vine75 Diseases of the Vine78 Insects Injurious to the Grape80 Birds84 Frosts85 Girdling the Vine to Hasten Maturity86 Manuring the Vine91 Thinning of the Fruit91 Renewing Old Vines92 Pruning Saws93 Preserving the Fruit95 Gathering the Fruit to Make Wine96 VARIETIES OF GRAPES. CLASS I.—VARIETIES MOST GENERALLY USED. Concord (Description)97 Concord (Plate)111 Norton's Virginia (Description)98 Norton's Virginia (Plate)87 Herbemont (Plate)99 Herbemont (Description)101 Hartford Prolific (Description)101 Hartford Prolific (Plate)105 Clinton102 Delaware (Description)102 Delaware (Plate)81 CLASS II.—HEALTHY VARIETIES PROMISING WELL. Cynthiana103 Arkansas104 Taylor104 Martha107 Maxatawney (Description)107 Maxatawney (Plate)177 Rogers' Hybrid, No. 1107 Creveling (Description)108 Creveling (Plate)117 North Carolina Seedling108 Cunningham109 Rulander109 Louisiana110 Alvey110 Cassady110 Blood's Black113 Union Village (Description)113 Union Village (Plate)167 Perkins113 Clara (Description)114 Clara (Plate)127 Ive's Seedling114 CLASS III.—HEALTHY VARIETIES—BUT INFERIOR IN QUALITY. Minor Seedling116 Mary Ann119 Northern Muscadine119 Logan119 Brown119 Hyde's Eliza119 Marion Port120 Poeschel's Mammoth120 Cape120 Dracut Amber120 Elsinburgh120 Garber's Albino121 Franklin121 Lenoir121 North America121 CLASS IV.—VARIETIES OF GOOD QUALITY, BUT SUBJECT TO DISEASE. Catawba121 Diana122 Isabella122 Garrigues123 Tokalon123 Anna123 Allen's Hybrid123 Cuyahoga123 Devereux124 Kingsessing124 Rogers' Hybrid, No. 15124 CLASS V.—VARIETIES UNWORTHY OF CULTIVATION. Oporto124 Massachusetts White125 WINE MAKING. Gathering the Grapes131 The Wine Cellar133 Apparatus for Wine Making.—The Grape Mill and Press136 Fermenting Vats137 The Wine Casks138 Making the Wine140 After Treatment of the Wine146 Diseases of the Wine and their Remedies147 Treatment of flat and Turbid Wine147 Use of the Husks and Lees148 Dr. Gall's and Petoil's Method of Wine Making148 The Must Scale or Saccharometer150 The Acidimeter and Its Use151 The Change of the Must, by Fermentation, into Wine157 Normal Must161 The Must of American Grapes162 Wine Making Made Easy173 STATISTICS. Cost of Establishing A Vineyard179 Cost of an acre of Concord179 Cost of an acre of Herbemont179 Cost of an acre of Norton's Virginia180 Cost of an acre of Delaware180 Cost of an acre of Catawba180 Product181 Produce Fifth Year182 Yield of Mr. Michael Poeschel's Vineyard184 New Vineyard of Mr. M. Poeschel, Planted in 1861; First Partial Crop, 1863; Second Crop, 1864; Third Crop, 1865,184, 185 Yield of Vineyard of Mr. William Poeschel, 1857, 1858, 1859, 1860185 Yield of Vineyard of Mr. William Poeschel, 1861, 1862, 1863, 1864186 Yield of Vineyard of Mr. William Poeschel 1865187 Yield of Delaware Vineyard of John E. Mottier189