While the Labruscas were becoming established in the North and the Scuppernongs in the South, two other species, one northern and one southern, came into prominence with varieties which for wine-making at least were far superior to any other native sorts. The southern species is _Vitis aestivalis_, best represented then and now by Norton while the northern species is _Vitis riparia_ and its variety under cultivation was the Clinton, which still remains one of the best representatives of the species.[74] It is strange that these four species were brought under cultivation only when wild forms of them, so striking in value that they still remain a hundred years later standard cultivated varieties, had been found. _Vitis labrusca_ represented by Catawba, _Vitis rotundifolia_, by Scuppernong, _Vitis aestivalis_, by Norton, and _Vitis riparia_, by Clinton, are, after a century of improvement, with several hundred varieties, scarcely excelled by others of their species. Yet it is not so much the wonder that grape-breeders have so little improved upon these first varieties, as that our forefathers could allow them to grow comparatively neglected at their doors for two centuries while they wasted time in the attempt to grow a foreign grape that had been a failure from the very start. Other species had also been tried at this time. Those indefatigable botanists and horticulturists, the Princes, had grown plants of what we now know as _Vitis aestivalis lincecumii_ Munson, _Vitis longii_ Prince, and _Vitis cordifolia_ Michx., but without finding them of value. It is interesting to note that the first named species, the Post-oak grape, now promises to furnish valuable varieties for the South and that it has some characters desirable for the North if they can be combined with those of our northern species. We have followed the grape through the settlement, colonization and first statehood days of the United States. We have seen that it had its part, and no mean one, in these dramatic periods. We have found that the wild grapes of the country, valued but uncultivated for two hundred years, became through mere transplanting from the woods into the vineyards, without the slow modifications which nearly all other plants have had to undergo, one of our most important fruits. The domestication of four species of American grapes has been briefly traced. The beginning of American viticulture has been set, somewhat arbitrarily, at 1830, the date of the publication of William Prince's _Treatise on the Vine_. It remains now to discuss the economic progress of the industry we have seen launched.