popular appeals through the columns of the newspapers, that he succeeded, after many failures, and against the depressing influence of much doubt and indifference, in bringing the enterprise up to its present high and stable position.  When he took the matter in hand there was much to discourage any one not possessed of the traits of constancy of purpose and perseverance peculiar to Mr. Longworth.  Many had tried the manufacture of wine, and had failed to give it any economical or commercial importance.  It was not believed, until Mr. Longworth practically demonstrated it, that a native grape was the only one upon which any hope could be placed, and that the Catawba offered the most assured promise of success, and was the one upon which all vine-growers might with confidence depend.  It took years of unremitted care, multiplied and wide-spread investigations, and the expenditure of large sums of money, to establish this fact, and bring the agricultural community to accept it and act under its guidance.  The success attained by Mr. Longworth soon induced other gentlemen resident in the vicinity of Cincinnati, and favorably situated for the purpose, to undertake the culture of the Catawba, and several of them are now regularly and extensively engaged in the manufacture of wine.  The impetus and encouragement thus given to the business soon led the German citizens of Hamilton County to perceive its advantages, and, under their thrifty management, thousands of acres, stretching up from the banks of the Ohio, are now covered with luxuriant and profitable vineyards, rivaling in profusion and beauty the vine-clad hills of Italy and France.  The oldest vineyard in the county of Hamilton is of Mr. Longworth’s planting.

Mr. Longworth subsequently increased the size of his vineyard to two hundred acres, and toward the close of his life his wine houses annually produced one hundred and fifty thousand bottles of wine.  His vaults usually contained a stock of three hundred thousand bottles in course of thorough ripening.

His cellars were situated on the declivity of East Sixth Street, on the road to Observatory Hill.  They occupied a space ninety feet by one hundred and twenty-five in size, and consisted of two tiers of massive stone vaults, the lower of which was twenty-five feet below the surface of the ground.  The manufacture of the wine was placed under the charge of a celebrated chemist from Rheims, and the mode of preparation was as follows: 

After the pressing of the grape, the juice is subjected to the vinous fermentation, by which ten or eleven per cent, of alcohol is developed.  In the following spring, it is mixed with a small quantity of sugar, and put into strong bottles, the corks of which are secured with twine and wire.  The sugar accelerates a second fermentation, which always takes place about this time, and thus a strong movement is produced inside the glass, which generates gas enough to burst the vessels briskly, adding thereby considerably to the