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GREEN MOUNTAIN, 
 
Our Native Grape. 
 
 Grapes and Their Culture 
 
 ALSO 
 
 DESCRIPTIVE LIST 
 
 OF 
 
 OLD AND NEW VARIETIES, 
 
 PUBLISHED BY 
 
 C MITZKY & CO. 
 
 1893- / 
 
 W. W. MORRISON, PRINTER, 95-99 EAST MAIN STREET 
 ROCHESTER, N. Y. 
 
 \ 
 
./v/^f 
 
 Entered according to Act ot Congress, in the year 1893, by 
 
 C. MITZKY & CO., Rochester, N. Y., 
 
 in the office of tlie Librarian of Congress, at Washington, 1). C. 
 
 ALL RIGHTS RESERVED. 
 
 5 
 
 •o 
 
 
 :.^ 
 
 ^ 
 
 •A ' * 
 
Introduction. 
 
 RAPE GROWING is fast becoming a great industry. 
 Its importance is almost incalculable, and it should re- 
 ceive every reasonable encouragement. It is not our 
 intention in this manual, ' OUR NATIVE GRAPE," 
 to make known new theories, but to improve on 
 those already in practice. Since the publication ot 
 former works on this subject a great many changes 
 have taken place ; new destructive diseases have ap- 
 peared, insects, so detrimental to Grapevines, have 
 increased, making greater vigilance and study neces- 
 sary. 
 / New varieties of Grapes have sprung up with great rapidity 
 
 Many labor-saving tools have been introduced, in fact. Grape culture of the present 
 time is a vast improvement on the Grape culture of years ago. The material herein 
 contained has been gathered by the assistance of friends all over the country in all 
 parts of the United States, and compiled and arranged that not alone our own ex- 
 perience, but that of the best experts in the country, may serve as a guide to the 
 advancement of Grape culture. 
 
 We have spared neither time or expense to make this work as complete as possible. 
 With all our efforts, however, we feel compelled to ask forbearance for our shortcom- 
 ings and mild judgment for our imperfections. 
 
 We beg to acknowledge our obligations to our numerous friends who came forward 
 with such a willingness to assist, that with pleasure we pushed the task we had 
 undertaken, being confident of its success. 
 
 We are under great obligations to the Agricultural Department at Washington, and 
 to many of the Directors of our Experimental Stations who have aided us with valu- 
 able articles and engravings, —Prof. T. V. Munson, D. S. Marvin, Dr. Stayman, 
 Luther Tucker of " The Cultivator and Country Gentleman :" To these and many 
 others who have kindly furnished us information necessary for the completion of our 
 work, we feel grateful and hope that many readers who have had more or less bitter 
 disappointments in the cultivation of the most delicious of all our fruits, may profit 
 from this work. 
 
 C. MITZKY & CO. 
 
History of the Grkpe. 
 
 .^i RAPE CULTURE is a matter of increasing interest. If we look back through 
 lll^r' the pages of history into the dark ages of the past we find that God in the 
 very beginning gave us, in the garden of Eden this most delicious of all the 
 choice fruits, and that in Noah's vineyard there were Grapes sweet and tempting. 
 History tells us that as early as the year 1630 there was in Palestine, Grapevines, the 
 stems of which were nearly a foot and a half in diameter, thirty feet high with 
 branches covering a space over fifty feet square, producing clusters of Grapes weigh- 
 ing from ten to twelve pounds, with berries, which might be compared to our plums 
 of the present time. At Hebron Grapes grew so large that a single bunch was as 
 much as two men could conveniently carrj% and on the Jewish mountains the bunches 
 of Grapes which grew wild, were each half an ell (27 inches) long and the berries 
 two joints of a finger in length. These historical statements are worthy of credence. 
 
 GRAPEVINE AT HAMPTON COURT, ENGLAND. 
 
 but are, indeed, surpassed by the Grapes of Damascus, at the present day, which are 
 often found to weigh twenty-five pounds to the single bunch. Vines in Crete and 
 Chois produced clusters from ten to forty pounds each. A bunch of Syrian Grapes 
 grown in a vineyard at Wetbeck, England, weighed nineteen pounds. 
 
 It was known to the Egyptians ; representations of the culture of the vine, of the 
 treading outof the juice and of the storing of the wine in jars, being all discovered 
 in paintings within the tombs. Columns in Juno's Temple at Metapont, and a statue 
 of Jupiter in the city of Apollonium were made from the wood of the vine. The 
 
OUR NATIVE GRAPE. 
 
 great doors of the Cathedral of Ravenna are made of vine planks, some of which 
 are twelve feet long and fifteen inches broad. The Hampton Court vine is the most 
 famous in England. It was planted in 1769 in a glass house seventy-two feet long 
 and about thirty feet wide which is completely filled by this one vine. The trunk 
 is nearly three feet in circumference at about three feet from the ground, or about as 
 large as the trunk of a full-sized apple tree. It bears an annual crop of about a ton 
 of Black Hamburg Grapes, and has produced 2,500 large bunches in a single season. 
 As this vine was planted not many hundred feet from the Thames, it is thought that 
 the roots extend to the river and thus have obtained nourishment for so many years. 
 At Montecito, Cal. , four miles from Santa Barbara, there is a Grapevine, probably the 
 largest in the world. Its diameter and yield would be incredible, were it not that 
 they were vouched for by men of veracity, speaking from personal observation. It is 
 a single vine, planted by a Mexican woman about sixty years ago, and has a diameter 
 of twelve inches, one foot from the ground. Its branches cover an area of 12,000 feet 
 and produce annually from 10,000 to 12,000 pounds of Grapes of the Mission variety 
 (many bunches weighing six and seven pounds), the crop being generally made into 
 wine. The old lady who planted this one-vine vineyard died in 1S65, at the age of 
 107. California also has the largest vineyard in the world. It is in Tehama county, 
 consisting of 3,825 acres, to which a considerable number of acres are added every 
 year. 
 
 Up to 1840, the only Grapes grown in this country in open air were the Catawba 
 and Isabella, and these were confined almost wholly to the cliffs about Cincinnati. 
 The Ives and lona came later, and when Mr. Rogers commenced his work of crossing 
 the foreign Grapes with the wild Fox Grape of Massachusetts, the result was the 
 production of over forty varieties, some of which are still esteemed very highl}\ 
 Soon after this, Mr. Rickett began his experiments of hybridizing or crossing, in 
 A'hich he was successful, producing many valuable varieties. From about this time 
 on, the interest in such work began to develop and scores of experimenters have been 
 busy multiplying varieties until we now have a long list of valuable sorts of this 
 excellent fruit. 
 
 Grape culture in the old world has always been considered one of the most 
 important branches of industry and in our own favored land, especially in some sec- 
 tions, it is fast gaining importance. The acreage is constantly increasing, but not as 
 rapidly as the consumption. A larger and larger amount of this delicious fruit is 
 being consumed by all classes of people. It has been but a few years since our native 
 Grapes have become an article of commerce in our large cities, yet the trade is enor- 
 mous ; single persons selling as many as a thousand tons in one season, and in our 
 countn,' villages, where a short time ago a few baskets would supply the demand, 
 tons are now used. As compared with France and many parts of the old world the 
 vineyard business in this country is only in its infancy. 
 
 In New York State, in what is known as the Lake Keuka district, a grower of Grapes 
 shipped his first crop, amounting to fifty pounds, to the New York market, about 
 I845, by way of the New York and Erie canal. The Grapes were delivered in good 
 condition and the commission houses handling them wrote encouragingly to the 
 shipper, advising further shipments. The next year the grower was able to ship some 
 two or three hundred pounds. He overdid the matter, however, and the New York 
 market on Grapes broke under the pressure. It is estimated, that during the season 
 of 1890, there have been shipped from the same district and carried b}^ the different 
 railroads and express companies to New York, Boston, Philadelphia and other mar- 
 kets about 20,000 tons or 40,000,000 pounds of Grapes, and probably one-quarter of 
 this amount was, in addition, sold to wine manufacturers. The Hudson River dis. 
 
OUR NATIVE GRAPE. 
 
 trict is estimated to have shipped to New York and other markets, between 13,000 and 
 15,000 tons of Grapes, while the Chautauqua district of New York furnished about 
 15,000 tons of Grapes for the different markets of the country, making a grand total 
 of nearly 50,000 tons as the product of what is known as the New York district. This 
 does not include over 15,000 tons of Grapes used in the districts for wine. 
 
 According to a bulletin sent out by the Census bureau at Washington, there are, 
 to-day, over 300,000 acres planted to vines that are bearing Grapes, and nearly 100,000 
 to vines not yet arrived at that remunerative stage. The average yield of Grapes per 
 acre is something over two tons, the commercial value of which is set down at fifty- 
 seven dollars a ton ; the total product is put at over 600,000 tons, of which over 
 267,000 tons are sold for table use, including what are eaten ripe from the vines and 
 what are dried and disposed of as raisins. This leaves over 300,000 tons as the 
 amount turned into wine in the year, yielding the enormous amount of 24.000,000 
 gallons. This will probably surprise the average citizen, and none more than those 
 whose highly cultured taste leads them to regard with contempt any wine that has 
 not the foreign brand on the bottle or cork. Though some American made wine is 
 openly sent abroad for foreign consumption, by far the greater part of the product is 
 consumed here, some of it directly from the places of its manufacture, and some of 
 it after a double sea voyage, in the course of which it passes through a French cus- 
 tom house and gets a French name before it comes through an American custom 
 house and finally sparkles on an American table. 
 
 The average value of wine in this country is eighty-three cents a gallon, and in- 
 asmuch as the capital invested in Grape culture of all kinds for wines, raisins and 
 fresh table use is about ^156,000,000, it indicates a very handsome return upon the 
 investment, say 33 '3 per cent, on the wine Grape alone and not counting the profit 
 on the table grape and raisin. 
 
 This does not represent the ultimate profit from the whole sum derived from the 
 sale of the wine manufactured, because it is only the manufacturer's price, and to 
 that must be added the retailer's profit on all the wines sold by the gallon, or bottle, 
 Say nothing at all about that sold by the glass. California, the state which produces 
 the largest amount, has more than half the total acreage under cultivation. New 
 York State is the next largest wine producer. Sixty thousand of its 75,000 tons of 
 Grapes are sold for table use and only 15,000 tons are turned into wine. California 
 sells 236,000 tons to wineries and nearly 39 000 for table use, and produces 14,626,000 
 gallons of wine, while New York produces over 2,500,000 gallons. The yield per 
 acre of Grapes is just about the same m New York as in California, 1.75 tons to 1.77 
 tons. New York Grapes, however, yield about 160 gallons to the ton while those of 
 California only about 60. 
 
 Grape culture shows a more remarkable growth than any other agricultural in- 
 dustry. This is largely due to the development within the past ten years of new, 
 better and ear.ier varieties than were before known. Yet so large is the demand for 
 the best Grapes that there is yet less danger of this industry being overdone than 
 there is of a surplus of any other kind of fruit. Millions of dollars are annually 
 made by viticulturists in the United vStates. Judging the- future by the past, we shall 
 know a great deal more about the Grape and its best, most scientific and profitable 
 cultivation, than we do now. The Grape grower's vocation properly, promptly and 
 intelligently attended to is one of the pleasantest, most healthful, respectable and 
 enjoyable in the whole range of human industries connected with the tilling of the 
 soil, and therefore one in which it is entirely justifiable to take an honest pride. 
 
OUR NATIVE GRAPE. 
 
 Clhssifichtion. 
 
 )HE Grape vines of America have been more or less judiciously divided into dif- 
 ferent classes, but all of the varieties now under cultivation belong to either of 
 these four classes only, viz.: 
 
 ViTis Aestivalis, Vitis Labrusca, 
 
 ViTis RiPARiA, Vitis Rotundifolia. 
 
 The varieties of one class have not always such distinct peculiarities as to be 
 easily identified as belonging to that class, and sometimes the difference between 
 varieties of the same class is so great, that it could not be ventured to give the general 
 characteristics of each class, and be certain that they would apply to all its varieties. 
 This explains why viticulturists do not always agree in the classification of the same 
 species. 
 
 While it is not of primary importance for the practical vineyardist to know ex- 
 actly to which class a special variety belongs, such knowledge, however, will enable 
 him to determine at once for what soil and climate that Grape is better suited. 
 
 The Grapevines cultivated in the district east of the Rocky Mountains are natives 
 of this country, which have either been picked up in the woods, improved by culti- 
 vation, or are a product of natural or artificial hybridization ; but all the varieties 
 which we cultivate under the name of American Grapes belong to one of the follow- 
 ing classes : 
 
 Vitis Aestivalis. 
 
 Wild Aestivalis is found in different parts of the United States, on the road side, 
 in the hedges of the plantations and climbing the trees in the woods. It is the wine 
 Grape of the south and some of the best wines made in this country are produced 
 from varieties of this family. They have not been planted extensively and their 
 superior qualities are but little known. One of the characteristics of the Aestivalis 
 is the manner in which its roots push down into the ground instead of spreading 
 around near the surface of the soil, thereby withstanding the most severe drought 
 without any effect detrimental to the continuous growth of the vines. This species 
 requires a long season and productive climate to mature and therefore their culture 
 has been limited. The berries are without pulp and contain a large percentage of 
 sugar. The principal varieties of this species now cultivated are : 
 
 Cynthiana, Herman, 
 
 Cummingham, Herbemont, 
 
 Devereux, IvENOIR, 
 
 EUMELAN, IvOUISIANA, 
 
 Elsinburg, Norton's Va. 
 
OUR NATIVE GRAPE. 
 
 Norton's Va. and Cynthiana besides being the best wine Grapes of America, are 
 also very fine table Grapes. All of these varieties are more or less subject to mildew 
 and rot. 
 
 Vitis Labrusca. 
 
 To this species belongs the largest number of our cultivated varieties. Our most 
 popular table Grapes are crosses of Labrusca with varieties of better classes. Its 
 home is between the Atlantic ocean and the Alleghany mountains. The vine is 
 strong and stocky, hardy and productive ; the roots are fibrous, heavy branching and 
 abundant. The fruit is of superior size with a foxy flavor, which, however, has mostly 
 disappeared in some of the newly introduced varieties. It is easy to propagate 
 from cuttings and also an excellent stock for grafting. Some of the varieties furnish 
 the bulk of our most popular wines, though for wines of finer qualities the Aestivalis 
 is far superior. For table use, Labrusca and its improved varieties will always have 
 the preference. 
 
 Vitis Riparia. 
 
 This species is adapted to almost every kind of soil, except heavy clay. The 
 roots are tough and grow rapidly. The flavor of the fruit is vinous and pure. The 
 fruit contains sufficient sugar for a good wine, but it requires age to develop their 
 qualities. All the best Grapes for white wine such as Elvira, Missouri, Riessling, 
 etc., belong to this class. It also includes a few varieties of black Grapes which 
 produce a fine red wine. Clinton, which belongs to this class, is known to almost 
 everybody. 
 
 Vitis Rotundifolia. 
 
 This is entirely confined to the Southern states and is very characteristic in its 
 appearance. Its leaves are small, round and shining. The fruit is not formed in 
 bunches, but grows in large, thick-skinned and pulpy berries. The Scuppernong, 
 Flowers, Tender Pulp and Thomas are the varieties under cultivation. For a long 
 time the first named has been considered the only valuable Grape for the south, but 
 they never have proved profitable enough to plant on a large scale. The Scuppernong 
 has no commercial value as it cannot bear transportation, while it makes a splendid 
 wine, though deficient in sugar, it is very sweet having but little acid. 
 
 Hybrids. 
 
 A vine or plant produced by the mixture of two species is called a Hybrid. This 
 operation can be performed artificially or by nature. This hydridizing by nature is 
 mostly done by insects carrying pollen from one flower to another. A cross is the 
 production of two varieties of the same species. For instance Diamond was produced 
 by crossing — Concord with lona. Concord is a Labrusca while lona is a seedling of 
 Catawba, which also belongs to the Labrusca species. The operation in hybridizing 
 and crossing is the same, but the results obtained are different. The seed of a berry 
 will never produce the same Grape from which it was taken as always more or less 
 hybridization has been done by nature. Plants thus obtained are often called seed- 
 lings, though by right they are either hybrids or crosses. 
 
OUR NATIVE GRAPE. 
 
 Prophghtion. 
 
 ¥HEN propagating a Grapevine we simply make a new vine from a part of 
 another and this new vine being apart of the parent vine is like it in all re- 
 spects ; the same habit and constitution, the same bark, foliage and fruit. 
 The several methods of propagating, are by cuttings, grafting or by layering. 
 
 One of the cheapest and easiest methods by which to get a start in Grape culture, 
 is propagating by cuttings. To have good results take cuttings from thrifty, well- 
 ripened, close-jointed wood, avoiding all spindling twigs or reedy-like canes. Grape 
 cuttings should be made just as soon as possible after the wood is cut from the vines, 
 for if it is left in the wind and snow for any length of time it will dry out more or 
 less to its detriment. If not convenient to cut up at once, the wood should be gath- 
 ered into bundles and put into the cellar or some other convenient place out of the 
 wind. 
 
 Propagating from Short CuttingSo 
 
 with new varieties, where wood is still scarce, the propagating can be done by 
 using one eye cuttings. These should be cut about two or three inches long ; one eye 
 on the top is sufficient. It is not necessary to have an eye below as they will strike 
 root just as well, if not better, with one, and this is true of 
 all kinds of cuttings without any exception. These cuttings 
 should be put in propagating beds in a green-house the middle 
 of February. Set them upright in rather coarse, clean sand 
 down to the top bud. The sand should be rather compact than 
 loose. To drive out roots bottom heat is necessary and it should 
 remain for a few days at 60 degrees, then raised to 75 or 80 
 degrees during the day time and not below 65 degrees at night. 
 The top heat should be kept about ten or fifteen degrees lower 
 than the bottom heat by ventilation and shade. If there is 
 sufficient ventilation no mildew or damping off will occur. 
 The cuttings must be kept always moist by frequent sprinkling. 
 Some varieties will root in three weeks or less, while others may 
 take twice as long. After the cuttings have rooted and the 
 buds driven out the first leaves, the cuttings should be taken 
 from the propagating bed and potted singly in a small pot 
 (thumb pot.) An average heat of 70 degrees during day time 
 and 55 degrees at night is sufficient for their growth. About 
 three weeks later these small pots will be completely filled with 
 roots and the young plants should be shifted into a larger pot, 
 where they will increase in size. As soon as all danger from 
 night frosts is over the vines should be planted out in open 
 SHORT CUTTINGS, ground. Nothing is gained by setting out at an earlier period. 
 In planting choose a plot of rather sandy soil, heavy soil will not do; trench it 
 deeply and mix it with thoroughly rotted manure. Plant the young vines in rows 
 two and one-half feet apart and six inches apart in the rows. After shaking the 
 plants from the pots, lay the vines in trenches made by the spade or plow, using the 
 earth thrown out to fill in again where the young plants are placed. Always be care- 
 
OUR NATIVE GRAPE. 
 
 ful to have the soil firm around the plants. In dry weather at planting time water 
 the plants thoroughly before taking them from the pots. The vines will soon get 
 established in the open ground. They make rapid growth and strong plants are 
 obtained by fall in a favorable season. A thorough cultivation is necessary for suc- 
 cess. These vines are then called j'carlings. If intended to remain in the ground 
 another season, the young growth should be cut back to two buds, the soil plowed up 
 to them and a light covering of coarse manure for mulching given. In the following 
 spring the manure will be raked off thus uncovering the plants. As soon as warm 
 weather sets in, buds will begin to swell and soon throw out new shoots. Only two 
 canes should be allowed to grow in order to strengthen both the roots and the tops. 
 Cultivating and hoeing several times during the growing season will produce strong, 
 thrifty and healthy plants by fall, which are then dug up and stored in a cool cellar 
 ■during the winter. 
 
 Long Cuttings. 
 
 For out-door planting the cuttings should be made six or eight inches long ; if 
 short-jointed there may be three or four eyes to a cutting ; if long-jointed there will 
 be sometimes but two eyes. Cut close below the lower eye and slanting at right angles 
 with the bud, one half inch above the upper bud, in like man- 
 ner, slanting so that the upper point is on the same side as the 
 bud. The cuttings should be tied up in bundles of fifty and 
 niay then be preserved in a cool cellar, buried in moderately 
 dry sand or laid on the floor and covered with damp sawdust or 
 nioss. Excessive dryness or dampness are equally to be avoided, 
 keep the temperature low, but not low enough to freeze the 
 liquids in the cuttings. As soon as the frost is out of the ground 
 the cuttings intended for out-door propagation should be put in 
 bundles in trenches in a warm sunny spot with the top ends 
 down and about two inches of earth covering the top of the 
 bundles. By the time the ground is ready for the cuttings, 
 which should not be until the soil has become dry and warm, 
 al> of the cut ends will be calloused and covered over with a 
 nice growth of fine rootlets, which will give them a quick and 
 vigorous start when put into the ground. A better and heavier 
 root growth is then secured, than would be if the tops or branch 
 ends of the cuttings are allowed to start first, as is the case 
 when the cuttings go direct from the cellar to the open ground 
 for planting. This also enables the propagator to throw out all 
 the poor or dead wood, saving for planting only those which 
 show life and vigor. 
 LONG CUTTINGS. For planting out follow the same directions as given for one 
 
 eye cuttings only that the cuttings, when placed in the trench, should stand at an 
 angle like one side of a letter V, and also have the end buds, which should be out of 
 tiie soil, uppermost. The end cut with the slant will throw the rain away from the 
 bud, thus preventing rot. 
 
 Propagation by Layering. 
 
 Layering is a method of propagating plants by burying a cane while still attached 
 to and sustained by the parent vine. For layering select a cane of well ripened wood 
 that will bear being bent down to the earth without breaking Remove the earth to 
 the depth of two or three inches, then carefully bend the cane into the earth, secure 
 
OUR NATIVE GRAPE. 
 
 it in that position by a peg, and cover it over with only a very little earth. At every 
 joint young roots will be driven out and the buds will develop into leaves. After the 
 shoots have grown three or four inches in height, select the strongest ones to remain 
 
 LAYERED CANE. I.AYERED CANE WITH GROWING SHOOTS, 
 
 and break off all those of weaker growth, thus enabling the remaining shoots to 
 obtain additional strength. Every bud on the cane will make a plant, but not of 
 equal vigor, and the less number growing on the cane the better will be the result. 
 The remaining plants should be supplied with stakes, as soon as sufficiently high to 
 be tied up. More soil can now be drawn into the trench and every week, while hoe- 
 ing, more soil can be added until the trench is filled up. Filling up too quickly will 
 cause the cane below the ground to rot. Frequent cultivating and hoeing and also a 
 light mulching will be found beneficial. 
 
 At the end of the first season these plants can be separated from the parent vine 
 by commencing with the vines nearest the original one, and carefully digging up and 
 storing away in a cool cellar for next season's planting. 
 
 Root Grafting. 
 
 GARDENING: Copyrighted 
 GRAFTING. 
 
 This method of grafting will be interest- 
 ing for experiment with varieties that are 
 difficult to propagate from cuttings, which do 
 not easily form their own roots. The junc- 
 tion is effected after the ordinary manner of 
 whip-grafting, but the tongue is cut in the center 
 of the graft instead of at its end. The grafts con- 
 sist of pieces of root about a quarter of an inch in 
 diameter, which can be obtained from young vines 
 when taken up in the fall. These roots may be 
 stored away in a cool celler in damp sand or moss 
 until wanted for operation. If the cuttings of the 
 Grape to be grafted are long-jointed only one eye 
 to the cutting is necessary, while two eyes are 
 needed for short-jointed wood. The root graft 
 should be cut sufiiciently long to permit of its. 
 entering the ground to the same depth as the stock, 
 thus affording an independent source of nourish- 
 ment to the graft until firmly united and enable it 
 to make roots and also draw sap from the stock. 
 After joining the graft with the cutting, tie firmly 
 with waxed thread. These cuttings can be started 
 at once in a propagating bed by placing them up- 
 righ; in boxes with damp sand. If given a mod- 
 erate heat they will begin to grow and when warm 
 weather has arrived be in fine condition to 
 transplant in the open ground. By fall many 
 good strong plants are obtained by this method. 
 
OUR NATIVE GRAPE. 13 
 
 Hybridizing. 
 
 HE production of new varieties of fruits, etc., by crossing and hybridizing is a 
 favorite line of work with many progressive horticulturists aud altogether 
 an interesting subject of study. But the path of the hybridizer is not 
 always strewn with roses, especially such as are free from thorns, and the reward 
 of brilliant results, or the pay financially, for the labor is frequently not forthcom- 
 ing. The idea prevails, that only a few skillful horticulturists can do it, but really 
 the operation is very simple. All the knowledge required is enough understanding 
 of botany to know the difference between the stamen and pistil, and all the skill 
 needed is a reasonably steady hand. The tools are few and plain. A small, soft, 
 well-pointed camels hair brush, a pair of sharp, fine-pointed scissors, that cuts well 
 at the extreme points, and fine, thin, light muslin or cheese cloth, or tissue paper to 
 carry the pollen. 
 
 Hybridizing, or cross-fertilizing to be successful, should be done when the vines 
 are in full health and vigor and before they have become exhausted by blooming. 
 No guess work should be allowed, but everything should be done thoroughly so that 
 wheu a cross is made we may be absolutely certain as to the parentage. Furthermore, 
 we should not expect that all our attempts will be successful, for we have to bear 
 many disappointments and failures. In this work nature has j'et many things hidden 
 for us to bring to light. 
 
 The parts of a flower are in their order, beginning at the stem, calyx, coralla, 
 stamen and pistil. The calyx is the outer envelope, usually green ; the coralla is 
 composed of several leaves called petals. These parts are simply ornamental ; the 
 useful and necessary parts, and those with which we have mostly to deal, are the 
 stamens and pistils. The stamens are the parts which bear the fine dust known as 
 pollen. Their form is a slender stem bearing a head, shaped something like a kernel 
 which is called the anther, and which, when ripe, bursts and scatters the pollen. 
 This latter is a fine granular dust, quite often yellow, but sometimes brown, white, 
 &c. The pistil is the part bearing the seed. At its base is a pod known as the ovary 
 which when in proper condition to receive the pollen from the anther is usually 
 slightly sticky. From this ovary the fruit is formed. 
 
 The operation is performed as follows : In the selection of varieties to hybridize 
 select those which combine hardiness, quality, earliness, &c. Choose flowers of these 
 varieties which open nearly at the same time. As soon as the flowers are opened 
 sufficiently cut off" every stamen with the scissors and tie a small bag of gauze cloth 
 carefully over the flowers to prevent meddling by insects. Cover also the other 
 flowers which are to be fertilized, in the same way and for the same reason, but do 
 not cut off" the stamen. As soon as the latter flowers burst the pollen take off the 
 gauze bags and with the aid of the camel's hair brush take some of the pollen and 
 place it on the stigmas or extreme ends of the pistils in the flowers from which the 
 stamen was cut, and replace the gauze bags after this operrtion. Flowers on Grape- 
 vines do not open all at one time ; care should therefore be taken that all the flowers 
 are fertilized. The operation should be repeated several times, as very often the 
 stigma is not properly fertilized the first time. It is also a good plan to thin out some 
 of the flowers to give the berries more room to grow larger and perfect. The fruit 
 
14 OUR NATIVE GRAPE. 
 
 from these fertilized flowers will set as usual and should be allowed to ripen perfectly. 
 As soon as the Grapes are gathered, the seeds should be separated from the pulp and 
 placed in boxes with sand during the winter in the cellar. The seeds may be planted 
 the following spring in the open ground as soon as the weather is warm. Plant in 
 drills three feet apart and the young plant should be treated the same way as those 
 raised from cuttings. By proper care fruit can be expected the fourth year after 
 planting the seeds. All our best varieties of Grapes have been obtained by this opera- 
 tion, though some are chance seedlings which were produced from berries accidently 
 dropped. 
 
 The Production of New Seedling Grapes. 
 
 By dr. J. STAYMAN, LEAVENWORTH, KANSAS. 
 
 It is a well known fact that the selection of seeds from the best specimens is the 
 only sure method of producing improved varieties. It then follows, as a corollary, 
 that the only certain and successful way to grow those seeds is to fertilize their bloom 
 with the pollen of congenial, characteristic, healthy, desirable varieties. 
 
 Many of our best Grapes are the result of " chance seedlings," as the Catawba, 
 Isabella, Delaware and Norton Virginia. These Grapes, while good for certain 
 purposes and locations, did not fully meet the requirements of our progressive age 
 and refined tastes. We had become acquainted with the fine quality of European 
 Grapes and, in our eager desire to possess those of such excellence, we sought hybridi- 
 zation as the only sure method of producing them. We never considered for a 
 moment by what method and how long a time it took to originate them. It is ver}' 
 certain that we have no account of its being done by hybridization or forced crossing, 
 as these methods were then unknown. It then must have been the result of domesti- 
 cation and natural congenial pollenization. 
 
 Hybridization is a violent, forced fertilization and is seldom, if ever, congenial ; 
 nature seldom, if ever, employs it. or there would be no distinctive species. We hope 
 by these brief introductory remarks that we are fully understood. 
 
 There are two well known theories given for the production of improved fruits, 
 one by Dr. Monz, of Belgium, the other by Thos. Andre Knight, Esq., of England. 
 The former advocates the planting of the seeds of wild varieties that have been 
 domesticated or cultivated, and then plant their seeds and continue that method 
 through successive generations until you get what you desire. This method does not 
 answer our advanced and progressive age, and at the best it is too slow and uncertain. 
 
 The latter method, by Mr. Knight, is by cross breeding and hybridization, which 
 so far has been tolerably successful in the production of new flowers and plants, but 
 we have few fruits produced by it of very great merit. The difficulty appears to be 
 that we have no way to determine the congenial pollen for any flower. It is left 
 entirely to the imagination of the operator. This is proven by the results, as well as 
 by the fact that the pollen of a flower will not always fertilize its own bloom. This 
 has been frequently observed in Staminate Strawberries that have sufficient pollen to 
 fertilize other varieties, while it fails to poUeuize its own bloom, showing clearly a 
 want of congeniality. This being true, how can we know or determine the congenial 
 polJen for any flower to produce a given result. Then we need not wonder that 
 chance seedlings produce more blanks than prizes. 
 
 Having shown the difficulty in both of these methods, we will give what has 
 proven to be successful and satisfactory with us, not only satisfactory, but the most 
 remarkable and surprising in its results. 
 
OUR NATIVE GRAPE. 15 
 
 If we had every species and every variety of Grapes at our command, and the 
 selection of pollen from all, and the mother plant also, we cannot see how we could 
 accomplish the same results with such a degree of certainty and in such a short time. 
 
 To produce hardy and productive seedling Grapes from our native varieties and 
 species, of as high character as the European Grapes, appears impossible, yet it has 
 been done. To show that this is the case, we will give the facts, and let the reader 
 draw his own conclusion. 
 
 About fifty years ago, Mr. John Burr, then a resident of Columbus, Ohio, com- 
 menced the production of Seedling Strawberries, using selected seed from the few 
 varieties then in existence. In this he was so successful that the Cincinnati Horti- 
 cultural Society, of which he was a member, awarded him the honor of having 
 produced the finest lot of seedlings, among which was "Burr's New Pine," which is 
 to this day considered the highest standard of excellence. Having been so success- 
 ful in the production of Strawberries from so few and indifferent varieties, it is no 
 wonder that he should have been sanguine that he could produce similar results with 
 Grapes. He planted on his lot the Catawba, Isabella, Bland, Delaware, Hartford, 
 Prolific and Concord, and soon added the Salem and Goethe, with these few varieties 
 he commenced, not even a neighbor vine was near to mar his operations. 
 
 He first tried the Concord, but soon found that it had no congeniality to other 
 better kinds, and was not very susceptible to improvement, so he took the Delaware, 
 a much weaker grower, but of much higher quality, and in his first effort he produced 
 the " Early Victor, " which is a strong grower, very productive, and of very good 
 quality. 
 
 This showed that he had struck the key-note to success, namely, that weak 
 varieties were very easily impressed by stronger varieties, but very strong and positive 
 varieties very seldom, if ever, by very weak varieties. 
 
 From this fact and data, he soon discarded those that proved unworthy, until now 
 he has but few on his list, except his own seedlings. 
 
 But the most remarkable fact connected with this is that he has produced so many 
 hardy varieties, with such a high per cent, of fine qualities and so few indifferent. 
 Out of some twenty or more growing on our grounds, nearly all are of high quality. 
 We know the source of some of them, but how and from what his " Eclipse, Paragon, 
 Matchless, Omega, Cochee " and "Primate" came we cannot even imagine, as he 
 never had such Grapes upon his lot, and there is no other source from which they 
 could possibly have come. This same improvement bids fair to continue as long as 
 the same method is pursued. 
 
 We have dwelt more particularly upon Mr. Burr's success, as his method is the 
 same as our own, and our first success was made with the same variety. Our grounds, 
 however, are much larger, the vines planted much farther apart, the varieties more 
 numerous, the type of many more positive and the results are a greater departure from 
 the original types. We have the pure, wild ^stivalis, Labrusca and Riparia, as well as 
 the best and most refined ; the feeble grower and the most vigorous and rampant from 
 the same variety of seed. While, in some other instances, the type is so exact that it 
 is with difficulty that we can tell the one from the other, while others do not apper to 
 be succeptible to our improvement. PVom these observations and results, we believe 
 the time is not far distant when we will produce as fine and excellent Grapes as the 
 European varieties. 
 
 In a great measure we have to acknowledge the perseverance of many of our 
 professional propagators, who through proper, careful operations in hybridizing, have 
 given to the public at large so many improved and superior varieties, which almost 
 every inhabitant of this Union now enjoys, and with which the name of the origina- 
 tor will be forever connected. 
 
i6 OUR NATIVE GRAPE. 
 
 Proposition to Protect the Originators. 
 
 All our originators of new varieties have not derived the benefit, compensation 
 and protection by law for their long years of labor that is accorded an inventor who 
 often obtained his invention by mere accident. A patent will protect him for 
 years, securing for him pecuniary benefits as long as his patent holds good. What 
 protection has the originator of new plants and fruits ? Such originators have 
 as much right to protection as inventors of anything else. It takes years and years 
 for the originator of a new variety of Grapes to determine the fruits of his labor and 
 he ought to be entitled to some pay for all the time and trouble spent to develop the 
 Grape. This is an age of progress and improvement. In the horticultural world 
 this progress has been marked and rapid and one need not go back to observe the 
 advance which has been made, particularly in the originating from seed and the 
 process of hybridization of new and superior varieties. Protection would be an in- 
 centive to extensive and systematic experimenting, which would, without doubt, 
 result in producing valuable additions to our fruits. 
 
 Many notorious swindles in horticulture have been caused by the lack of exclusive 
 rights to new productions. A favorite trick of unscrupulous parties in the trade is to 
 substitute old sorts for some new, rare variety under the name of the latter. Of 
 course several years will elapse before the purchasers can find out that they have not 
 the product of nature they bought. 
 
 How can these evils be remedied ? By a law making the trial of all new varieties 
 at the Experiment Stations compulsory before allowing them to be introduced, in 
 order to determine, if they are really new and have merit. If, after due investigation, 
 the new plant or fruit is accepted, the originator should be granted a certificate, which 
 would secure him the exclusive right to propagate and sell the same for a term of 
 years, without the right to renewal. This would give him sufficient time to prepare 
 stock for the market and an abundance of time in which to enjoy the privileges of 
 exclusive sale, and he in turn would protect the people in its purchase in order to 
 protect himself in its sale. Further, the law should guarantee to the originator that 
 in case plants or cuttings of the variety are stolen from him or the Experiment Stations 
 and disseminated in that way, the stock shall be confiscated wherever found. 
 The principal inducement for stealing new varieties, so frequently practiced, would 
 then no longer exist. The purchaser of a plant entered under this act should have 
 the right to propagate it for his own use but not to sell or disseminate it except by 
 special arrangement with the originator. At the time of the purchase he should be 
 furnished with a certificate of purchase by the vendor, who should keep an accurate 
 record of the same as a means of protection to himself and to the purchaser. At 
 any or all times before the expiration of the propagation right the possessor of a plant 
 may be required to show how he came into possession or hold himself responsible for 
 violation of the law. All accepted new plants or fruits being registered and num- 
 bered very few plants or fruits could be sold which would not have the official name, 
 number and description found upon the National register. There is reason to believe 
 that the enactment of a law protecting originators would constitute one of the great- 
 est benefits to horticulturists, and we hope that the time is not far off, when such 
 steps will be taken as will protect and promote the origination of new fruit. 
 
OUR NATIVE GRAPE. 17 
 
 The Soil 
 
 HE soil is a complicated subject that varies greatly in its nature in different 
 localities. Soils are classed for convenience as sandy, clayey, loamy and 
 peaty soils. 
 
 A SANDY soil is one which has a larger part of sand than other substances. Such 
 a soil is easily plowed and cultivated, but dries out rapidly unless underlaid with a 
 clay subsoil, and soon loses the manure put into it to feed crops. Sandy soils are 
 generally warmer, start things into growth earlier than others, and are therefore often 
 sought for early crops. 
 
 A CI/AYEY soil is one in which clay is the larger part. Clay soils retain moisture 
 and are cold late in the spring. They also get very hard and difficult to cultivate in 
 dry weather, and are generally the most difficult of all soils to improve. 
 
 A LOAMY soil is one in which clay and sand are found in such proper proportions 
 that the}^ are easily worked, retain moisture, do not bake hard in dry weather, and 
 generally contain more of the various elements of plant food than other soils. They 
 are fitted for a greater range of crops than any other class of soils in the same region. 
 PEATY soils are made up of decayed vegetable matter. They are generally found 
 in swamps and low lands, and when there is a sufficient mixture of mineral matter 
 may be very productive when drained of the surplus water, but usually a peaty soil 
 is unproductive. They are often of great value when made into a compost with lime 
 or ashes, for dressing other classes of soil for the purpose of addmg vegetable matter 
 to them. 
 
 The SUBSOIIv, or that part of the soil immediately under the cultivated soil, is of 
 great importance to the grower. If the subsoil is such a hard clay that water cannot 
 easily pass through it the upper soil may be kept wet and cold by it. If the subsoil 
 is sand, water and manure put on the land soon break away out of the reach of the 
 crops. It is desirable then that this subsoil should be open enough to let water 
 through easily but compact enough to take and retain moisture and plant food. A 
 mellow loam on such a subsoil is the best possible soil for all farming operations. 
 
 Grapes will thrive both in sand and clay, in fact, in almost every mixture. The 
 old idea that Grapes thrive best on light land is mainly due to the fact that such soils 
 are naturally dry and warm. While a heavy clay is not best for the Grape, it is not 
 an obstacle which must be overcome for success in vineyarding. but it should be 
 thoroughly underdrained. Grape growing is possible under a wider range of condi- 
 tions and soil than is the case with any other crop. The one thing that Grape roots 
 cannot abide is stagnant water. No matter if it dries out in midsummer it is then 
 past the power of the vine to regain lost time. Land thoroughly drained, to the 
 depth of three feet, warm more quickly in the spring and makes a difference in tem- 
 perature of five to ten degrees or more at the time when the vine most needs warmth. 
 Each individual grower should depend more on his own experience in the culti- 
 vation of fruits or on that of his neighbor, than an opinion obtained from a distance. 
 Good corn land as a rule, is suitable for Grapes, -provided the climate and location 
 are right. 
 
yS OUR NATIVE GRAPE. 
 
 ViNEYHRD Planting. 
 
 J 
 
 UCCESSFUL Grape growing always involves care, expense and above all well 
 experienced management. Location, soil, climate and selection of varieties 
 are all important. For garden culture we have but little choice to make, for 
 we have to plant our Grapes where the gardens are or do without them. In planting 
 a vineyard it is necessary in the first place to make a selection of a location and soil. 
 
 Location and Soil. 
 
 It is true that some varieties of Grapes will grow and mature in almost every 
 state of the Union, but to insure a crop one danger has to be guarded against, that is 
 the late spring frosts, which will injure the young, tender shoots. With the freezing 
 of these shoots the hope of any crop is destroyed. It is always best to locate vine- 
 yards where they can have a full and free circulation of air, not only as a protection 
 from frosts, but also from the excessive humidity that in wet and warmer sections, 
 develops the fungus diseases. The selection of a location near by some deep water, 
 which, being unfrozen, will moderate the temperature several miles inland. Our best 
 crops, and most Grapes for market, are grown along the shores of the small lakes. 
 
 A vineyard should not be planted in a low, damp location. Grapes succeed best 
 on high, dry, well-drained ground. It is a well established fact that the southern 
 slope of a hill with a clay subsoil well drained, is the best location in which to grow 
 Grapes. The best conditions are warm soil, dry, elevated, sunny hillsides in a tem- 
 perate climate. It should be remembered that the grape requires a daily warm 
 temperature of fifty-five degrees during the months of May and June and for the 
 maturing months of July, August and September, an average of not less than sixty- 
 five degrees of temperature or there can be no success. Where the temperature for 
 the growing period averages sixty-five or seventy degrees and that of the maturing 
 period seventy-five or eighty degrees fruit of the most excellent kind can be procured. 
 
 All the varieties, in the time of ripening, depend upon this and the amount of 
 rain fall. The quality and richness of the Grape depends upon the amount of sugar 
 the fruit contaius and this again upon the high mean temperature under which the 
 seeds are formed and the Grape matured. 
 
 Our native varieties of Grapes are found growing wild in a great variety of soil, 
 thus showing their adaptation to a wide range. Soils containing more or less clay 
 with a mixture of rotten shale, small stones, limestone, etc., are considered the best, 
 gravelly and sandy soil, "sandy loam are also well adapted. In fact any soil that can 
 grow a good farm crop can successfully grow Grapes, if climate and exposure are 
 favorable 
 
 As it is expected that a vineyard is to occupy the land for many years, the depth 
 and thoroughness of the preparation of the soil cannot be too strongly emphasized. 
 If the subsoil is clayey or of a tenacious character, the whole section to be planted 
 should be deeply subsoiled and heavily fertilized with manures of the best quality', 
 such as ashes and ground bones. Subsoiling does not bring the subsoil to the surface, 
 
OUR NATIVE GRAPE. 
 
 19 
 
 but merely loosens it up so that the roots of the plants can penetrate it. The subsoil 
 plow consists of a small plow not much larger than the tooth of a horse-hoe set upon 
 a stout standard about two feet long, or even more in a large size. The furrow is 
 turned with an ordinary plow and then another team attached to the subsoil plow 
 follows after the first, and the plow is put down as deep as desired in the same furrow. 
 Then upon this loosened subsoil the last furrow is thrown and each furrow is treated 
 in the same way. It is of great value in a clay subsoil, for the loosening affords more 
 opportunity for rain, frost and heat to penetrate the earth and under their influence 
 the elements of fertility, that have soaked down in the subsoil, are made available to 
 
 SUBSOIL PlyOW. 
 
 the plant roots, which can now find their way down there. The use of this plow is 
 therefore very beneficial in land where there is a hard clay subsoil, but where the 
 surface soil rests upon a layer of sand or gravel it is not needed. Deep plowing 
 enables the surface soil to appropriate fertility and moisture, both from considerable 
 depth in the soil and from the air. The preparation should be commenced a year, or 
 at least the previous fall, before planting the vines. After plowing and subsoiling the 
 whole area of the proposed vineyard, the ground should be thoroughly pulverized 
 
 SPADING HARROW. 
 
 and harrowed over. It has been customary, on this class of work, to break up the 
 lumps with heavy rollers and pulverize afterwards with a common drag. We have 
 
OUR NATIVE GRAPE. 
 
 uovv, however, a spading harrow, and it is surprising with what rapidity this harrow 
 will cut up and pulverize lumpy, hard ground. With the weight of the driver on it, 
 it will soon pulverize any ordinary ground and it must be extremely hard ground if 
 it does not penetrate at least six inches. The ground will be left as smooth as after 
 a spike or spring-tooth harrow and not in ridges or furrows. 
 
 To facilitate planting the lands should be plowed just the width of the rows apart, 
 which will bring the vines to be set out in the dead furrow. Then very little digging 
 is required for the holes in which to plant the vines, which should be about twelve to 
 fifteen inches deep, depending on the size of the rooted cuttings and should be at 
 least that depth below the level surface of the ground in ordinary soil. The culti- 
 vation during the season will fill up the dead furrow. Holes should be dug large 
 enough so the roots can spread naturally without one root crossing the other. In dry 
 days it is better not to have many holes dug ahead of the planting, as the earth will 
 be more moist if freshly dug. Put the finest and best earth at the bottom of the hole 
 and among the roots and the coarsest and poorest on the top. 
 
 The next important step to be taken is the selection of roots. The planting of a 
 vineyard is for a lifetime and therefore the difference of a few dollars on the thousand 
 vines should not influence anybodj- to buy from unknown or irresponsible propa- 
 gators. There are many good and reliable nurserymen all over the country, who 
 make a specialty of growing Grapevines for vineyard planting. The most experienced 
 
 vineyardists prefer well rooted, strong, first- 
 class one year old vines from long cuttings, 
 though some use vines two years old. These 
 cuttings generally have from four to six good 
 healthy roots w'ith plenty of smaller fibrous 
 •roots attached to them. The tops of the 
 cuttings should be from six to ten inches 
 long according to the length of the joints 
 and should have not more than three eyes. 
 Before planting the roots should be pruned 
 to about eight inches, which will give us a 
 diameter of root surface of sixteen inches, 
 also all bruised roots should be carefully cut 
 smooth. The object of pruning the roots is 
 to render them not alone more convenient 
 for planting but also to incite the under roots 
 to throw out new ones. To keep the roots 
 from drying out they should be covered with moist moss and only taken out as fast 
 as wanted for planting. 
 
 WELiv-ROOTBD VINE. 
 
 Planting. 
 
 Place some vines in a pail of water thus insuring that none shall get dry before 
 planting. The holes having been dug large enough to completely take in the roots 
 so the crown will come a trifle below the surface, when covered over. The roots must 
 be carefully spread out, each one in place, and not in a heap or cramped up in a hole. 
 A doubled-up root will not make a good healthy vine. Cover the roots with fresh 
 surface soil, slightly raise and shake the vine so as to allow the fine soil to settle 
 among the roots, and press it thoroughly down with the foot, put in a handful of 
 good fertilizer, taking care not to have it too near the roots because it is liable 
 to burn them. This mistake is often made. Fill the holes to within two 
 
OUR NATIVE GRAPE. 
 
 P^YEAB or three inches of the top of the plant. After-cultivation 
 
 will gradually fill in the balance, as the growth of the vine 
 proceeds. Deep planting secures a tier of roots so deep down 
 that there is little danger of serious danger by freezing, even if 
 the surface roots are destroyed. A stake should be set by the 
 vine to remain till posts are needed. As soon as the vines start 
 to grow select the most vigorous shoots and rub off all the 
 others, allowing but the one shoot to grow the first season. 
 The appearance of the opening buds are watched with care. 
 Keep the shoot carefully tied to the stake as it advances in 
 growth, and as side shoots start out from it pinch their tips as 
 soon as they have made one leaf, so as to concentrate all the 
 strength of the vine to the one cane. By giving this shoot the 
 whole growth a strong vine can be produced at the end of the 
 season. If the soil is thoroughly plowed the roots can pene- 
 trate through it. 
 
 During the first year after planting nothing will be required 
 but to keep the ground free from weeds and grass. Vineyards, 
 as a rule, are not kept cultivated. By having the vines at least 
 eight feet apart each way, cultivators and harrows can be freely 
 used, and there is no excuse for weeds. The vines respond to 
 this thorough cultivation in a remarkable manner. Let the 
 ground be given up entirely to the vines and no attempt made to double-crop 
 it. For the first year it may do to grow potatoes or other crops in the vine- 
 yard, that need cultivating during the season, but not thereafter. Hoeing 
 around the vines, especially in dry weather, is the best stimulant, and mulching 
 with coarse manure will help to retain moisture for the roots and is far better 
 
 VINE TIED TO A 
 STAKE. 
 
 GANG PLOW. 
 
 than watering. With proper care and cultivation the vines should have obtained 
 a growth from three to five feet the first season. In the fall, after the canes 
 have perfectly ripened and the leaves dropped off", cut back the new growth, leaving 
 
OUR NATIVE GRAPE. 
 
 only three or four buds. Plow up to the vines after being pruned, by using a gang 
 plow. The object of this plowing is not to keep the frost from the vines, but rather 
 to keep them frozen all winter. It is the alternate freezing and thawing, not the 
 steady cold, that injures the vines. It is not necessary to cover deep. The roots also 
 are thoroughly protected during the winter. 
 
 Second Year. 
 
 In the following spring, as soon as the frost is out of the ground and before the 
 buds start, uncover the vines by gently lifting them with a flat-tin ed fork out of the 
 earth that encases them. Sow broadcast some good fertilizer (about 600 pounds to 
 the acre). Use again the gang plow, but plow from the vines, which will work the ferti- 
 lizer in. For this work the spading-harrow is also used with great success, as reverse 
 irons are furnished with the harrow, whereby the gangs can be easily reversed to 
 throw the soil from the vines cultivating the ground thoroughly, whether throwing 
 the soil to or from the roots of the vines. As soon as warm weather sets in the buds 
 will begin to start and when the new shoots have grown a few inches rub off all but 
 two, leaving the strongest to form canes for fruiting the next year. These two canes 
 can be trained the same way as the single one was trained last season by tying to the 
 small stake. No fruit ought to be allowed to grow this year. If the posts are set and 
 the wires put up the second season one of these canes can be trained to lay on the 
 right and the other on the left side from the cane extending vertically to the first wire, 
 
 VINE Trained to eirst wire. 
 Cultivate and harrow again as much as first year, each time in uniform depths. Do 
 not cultivate shallow one time and deep the next, but keep up an even cultivation, 
 on which the life of the vine depends. Vacancies should be filled as early as the 
 weather will permit. It is found very often that some vines will show weakness in 
 growing ; the tops of these vines should be pruued closer, and by giving them some 
 manure, the main strength will go to the roots. Attention must be paid to what is 
 below the ground as well as on top. If the roots are strong, the tops will also be 
 strong and thrifty. At the close of the season, after the leaves have fallen from the 
 vines and before winter sets in, the vines should be pruued according to the strength 
 of the vine, each cane to six or eight buds. Do not neglect to plow up to the vines. 
 
 Trellises. 
 
 It has been the practice with vineyardists in the Southern States, where the sea- 
 sous are longer and the vines make a more rapid growth the first year, to put up 
 trellises the second season, and posts are placed in position during the fall or winter 
 of the first season ; at the north, however, not until the following spring as soon as 
 the frost is out of the ground. Posts made of either chestnut, oak, white or red 
 
OUR NATIVE GRAPE. 23 
 
 cedar are the most preferable and should be at least eight feet long, six feet above 
 ground after being set two or two and a half feet in the ground according to soil and 
 location, and should be set in rows running north and south if possible. The end 
 post should be the strongest and well braced to withstand the stretching of the wires 
 tightly. After the posts have been sharpened on one end, they are ready for setting. 
 The quickest and best way to dig a hole is with a bar made for the work. The holes 
 should be twenty-four feet apart, thus having three vines between two posts, if the 
 vines are eight feet apart in the row ; other distances in planting in proportion. The 
 posts are dropped in the holes and afterwards settled down by sledges. Two men in 
 a wagon driven between the rows can drive the posts on either side to the desired 
 depth. The wires are fastened to the posts by one and three-fourths or two inch 
 staples, which are driven only part way in to allow the wire to be stretched tight. 
 The first or bottom wire is placed two and one-half feet from the ground. Stretch 
 
 3:5 :>« 
 
 IMPROVED WIRE STRETCHER, 
 the wire with a contrivance made for this purpose. The second wire or top wire 
 should be also two and one-half feet above the first wire, or where three wires are 
 used, the second fifteen to eighteen inches above the first and Ihe third the same 
 distance from the second. The two wires will be found sufiicient, although some 
 prefer the third. The wires must be drawn as tightly as they will bear, so they cannot 
 sag under the weight of the fruit. Number nine or eleven steel, annealed wire is gen- 
 erally used, which will stretch nineteen feet to the pound in the vineyard. The posts 
 can be made to last much longer by painting the ends which go in the ground with 
 Carbolineum Avenaris, a wood-preserving paint, which was invented bj' a prominent 
 Grape grower on the Rhine and used with highly satisfactory results on vineyard- 
 posts, stakes, etc., and positively prevents rot and decay below the ground or water. 
 If the posts were set equally distant, beginning on the same line the vineyard will be 
 divided into sections, and the space between the end posts m one section and the end 
 posts in the adjoining section v/ill leave a space for a roadway which will be con- 
 venient in gathering the crop. It is a part of every spring's work to drive the posts as 
 vsoon as weather permits, to make the posts set firm. Tightening of the wires must 
 be also seen to every spring. 
 
 Third Year. 
 
 The horizontal canes which have been cut back in the fall are tied to the lower 
 wire. In tying vines to the wires, the string or whatever is used, should not be drawn 
 tight but sufficient space given for the vines to grow. The tying up of Grapevines 
 has been always an item of considerable expense to the vineyardist. The enormous 
 demand for tying material, and the fact that such material as is now in use is so 
 perishable and expensive, makes it a point of consideration in saving a share of this 
 outlay in Grape growing. Willows are used for the so-called first tying, which takes 
 
2/ 
 
 OUR NATIVE GRAPE. 
 
 place iu the spring before the vines begin to start. The prices of willows, however, 
 have increased the past few years so enormously, on account of being used for other 
 purposes to a greater extent, that other substitutes have been hunted up. Twine, 
 wire, or trimmings of cotton goods have been tried to replace the willow, but the 
 extra expense in the manipulation of tying has almost condemned these substitutes. 
 The advisability of producing something better and cheaper than willows, and which 
 could be more rapidly applied to the wire, has been introduced by the Rochester 
 Radiator Company of Rochester, N. Y. 
 
 This holder is made from galvanized steel wire, which will hold vines ranging 
 from one-fourth to five-eighths of an inch in diameter. When the vineyardist trains 
 his vines, instead of leaving the remaining canes upon the ground 
 to be tied up afterwards, can just as quickly loop the vine into this 
 device for holding it, taking but a moment to fasten the canes of 
 a vine to the wire, thus saving an extra man to follow up the 
 trimmer ; an ordinary man can place the vines on the wire at the 
 rate of five acres per day. Willows, as it is well known, can be 
 used but once and a new lot has to be procured for another season's 
 tying. These vineholders will save this expense, as once equipped 
 they will last at least five years. The new canes at the next sea- 
 son's pruning can be easily placed on the wires. The cost of this 
 labor, time and money saving device is less than the price of 
 willows for one season, and taking into consideration that the 
 holders will last for several years, they are much cheaper. Four 
 of the devices are required for one vine, if pruned on the Renewal system, while eight 
 will do for the Kuiffin system. 
 
 Fertilize and cultivate as directed for the second season. When the buds have 
 well started train the shoots or laterals upright to the second wire, leaving only three 
 
 GRAPEVINE 
 
 HOLDER. 
 
 VINE BEARING FIRST CROP, 
 of the strongest on each cane to grow. Each of these shoots will bear three clusters, 
 making eighteen clusters to the vine, about one-third of a full crop. The number of 
 bunches which a vine will produce, may therefore be estimated with a considerable 
 degree of accuracy in advance. The crop can be regulated to suit the capacity of 
 each vine, as indicated by its vigor. If not vigorous the crop should be reduced by 
 the entire removal of some of the laterals. 
 
 It is advisable to cut out some of the smaller clusters and let only the best ones 
 remain this season, thus strengthening the vine and preventing injury by overbearing, 
 which will insure a good crop the uext year. Buds starting out from the vertical 
 cane should all be rubbed off except the two strongest ones, which will be used for 
 fruit canes This pruning just described is known as the "Renewal System," and 
 
OUR NATIVE GRAPE. 25 
 
 mostly used in "Western New York and Ohio. The different systems will be described 
 in another chapter. 
 
 One of the greatest labor-saving tools ever invented for use in the culture of 
 Grapes is the Morgan Grape hoe. After cultivating between the rows this hoe will 
 
 GRAPE HOE. 
 take out all grass and weeds that remain under the wires and around vines and posts 
 and will stir the soil close to the vine. Without any careful attention to driving the 
 hoe is guided in and out around post and vine by the disc castor wheel to which a 
 handle is attached. The horse is hitched on one side of the pole, which gives plenty 
 of room for the plow to work under the vines and without injury to them by horse 
 or whiffletree. The saving of time and labor will soon pay the cost of this tool, for 
 this work is usually done by hand-hoeing, a slow and expensive way. 
 
 Fourth Year. 
 
 If vines have strong and healthy growth the previous season an increased crop 
 can be expected if everything is favorable. All the old bearing wood from last year 
 should be cut out. The canes intended for fruiting can be allowed a larger number 
 of buds, to increase the growth of laterals developing the clusters of Grapes. As 
 soon as the laterals have attained sufficient growth, tie up carefully to the upper wire 
 of the trellis, and pinch off the ends to throw the strength of the growth on the 
 fruit. It will be well also to thin fruit by picking off the smallest and poorest 
 bunches. Two tons per acre is expected to be a fair average crop and the less the 
 number of clusters this weight can be put into, the more satisfactory will be the crop 
 and the market returns for the same. The finest, best and largest fruit is produced 
 upon the strongest shoots of the previous year's growth. 
 
 Cultivate and keep the vineyard clean from weeds and work into the soil during 
 the season some wood ashes (about one-half ton per acre), which is very beneficial 
 to Grapes, producing better quality. 
 
 At the end of this season we find that the vine is now fully established and conse- 
 quently able to bear a full crop another season. The work to be done in the vineyard 
 is precisely the same as last year, except that the fruit canes can be pruned now for a 
 still larger crop. 
 
 Selection of Varieties. 
 
 Success in Grape culture requires that varieties should be selected which are 
 especially adapted to the locality where they are grown, and that because a Grape 
 does not succeed in one section, it is by no means certain that it may not be both 
 
26 OUR NATIVE GRAPE. 
 
 successful and valuable iu another to which it is fitted naturally. The area of 
 adaptation is evidently much wider for some varieties than others. The matter of 
 adaptation should be considered as one of the most important points by the practical 
 Grape grower. Concord, Worden, Moore's Early, Diamond, Niagara, Lady Wood- 
 ruff, Catawba, Delaware, Ulster and a few others are found more generally planted 
 for vineyard use than any other variety. Catawba is for some sections too late, but if 
 pleasant and sunny weather extends late into fall without unseasonable frosts or cold 
 winds, the highly flavored sweetness and refreshing sprightliness is obtained, which 
 its origin and nature require. Grapes intended for wine making are not always good 
 taljle or market Grapes. The planter must use his own judgment, based mostly on 
 the success of varieties already growing in his vicinity. 
 
 The widely differing opinions which are expressed upon the character and value 
 of our most popular Grapes seem almost unaccountable. Varieties have in some 
 localities failed to justify the commendation which followed their introduction, while 
 in other sections the same varieties are decidedly good and cannot, therefore be 
 recommended for general culture. 
 
 Imperfect Fertilization. 
 
 Heavy rains at the time that Grapevines are in bloom are usually quite injurious. 
 The nature of the injury is very strikingly exhibited by the cut of a cluster of Grapes 
 made from nature. The juicy Grape berry encloses the seed, and its principal use in 
 the economy of the plant is to protect the seed. The fertilization results in the 
 growth of the pulp as well as the perfection and growth of the seeds which it sur- 
 rounds. When heavy rains prevail at blooming time the pollen is in great part 
 washed away and but a few ovtiles are fertilized ; the bunches are straggling and 
 loose, as here shown. Many of the berries however, grow to an unusally large size, 
 since the vine has few of them to support. These large berries are shown in our 
 engraving ; the seeds in these, of which there are a full number, have been perfectly 
 fertilized. Smaller berries in the cluster may be noticed, and these represent those 
 that have but one or at most two seeds. The verj^ small berries are entirely seedless. 
 Brighton and Salem suffer most in this way, because their flowers are in the right- 
 condition if the anthers are ripe, and scatter the pollen at the time of a heavy rain. 
 If for no other reason we should, on this account, have different varieties of Grapes 
 that bloom at diflFerent times. 
 
OUR NATIVE GRAPE. 
 
 27 
 
 IMPERFECT FERTlIvIZED BUNCH OF GRAPES. 
 
28 OUR NATIVE GRAPE. 
 
 Grhpe Croming wt Home. 
 
 rrw 
 
 HE home garden furnishes a source of ever-increasing and never-ending enjoy- 
 ment. Good Grapes can be insured in the garden or elsewhere, in the near 
 vicinity of the dwelling. This is a subject especially interesting to many 
 residents in large towns and cities, where land is scarce and high, and the average 
 tenant has a limited area of land at his disposel. Most garden soils are rich enough for 
 Grapevines, but also should be dry and well drained ; the location warm, sunny and 
 airy. If near a building, choose the south and east sides ; do not train on the building, 
 but a few feet off, as there is a better circulation of air. Plant in the spring and plant 
 deep, not less than fifteen inches. Select vines graded as first-class, one or two years 
 old, and, if possible, choose those having many fiberous roots. Cut the roots back to 
 twelve or fifteen inches and the tops to eight inches. Cover the root with surface soil, 
 not letting any fresh manure come in contact. After six or eight inches of soil has 
 been put on the roots, a covering of unrotted manure will serve as a mulch, and, 
 later on, as a fertilizer. Broken bones are excellent to put near the roots in planting, 
 and after the vine is old enough to bear, pour round the roots the soapsuds from the 
 kitchen. 
 
 The first two seasons after planting are given to growing new wood only, the first 
 crop of fruit being borne the third season. The fruit of any one season comes from 
 buds on the canes of the previous year's growth. This growth of the last season is 
 the new wood, and all former growth is known as the old wood. Vines eight feet 
 apart each way are pruned, so as to leave not more than five nor less than two canes 
 of new wood for bearing, each cane two and one-half to three feet long. Two canes 
 are sufficient for the first crop of fruit. 
 
 When planted, the vines should be cut back to two buds, both of which should 
 grow. After they are about a foot long, the most vigorous one should be tied up to a 
 stake and the weaker one broken off. The next season the ving should be pruned 
 back again to two buds. If both show great vigor, the two canes might safely be 
 allowed to grow, but if not, grow only one cane during the second season. The third 
 season the vine can be pruned back to about four buds, the two lower ones should 
 be rubbed off, while the two upper buds, after starting to grow, will have more or 
 less frtiit. 
 
 A trellis is generally preferred to stakes for training the vines. When only two 
 vines are grown, set a post seven feet long, two and one-half feet deep, two feet from 
 this plant a vine, four feet from the vine set another post, four feet from this another 
 vine, and two feet from this the third post. To the post firmly nail three slats, each six- 
 teen feet long by three inches wide, putting one slat at the top of the posts, one two 
 feet from the ground, and the third between the others. When three or more vines 
 are planted in each row, use No. 9 wire iustead of slats, firmly bracing the end posts. 
 A very simple summer house may be made by setting a post at each angle of an 
 octagon, each side of which is eight feet, and plant the vines midway between the 
 posts. Vines can easily be trained to form an admirable screen, which, with proper 
 annual pruning, will be for a life-time a thing of beauty and a source of profit. 
 
 For planting select early and hardy varieties, winter protection of the canes will 
 not then be necessary. For black Grapes, Moore's Early, Worden, Concord ; for red 
 Cirapes, Ulster, Wyoming, Deleware ; and Diamond, Green Mountain and Duchess 
 for white varieties. There are several fine later Grapes, but for the garden, try first 
 the earliest sorts. If these succeed in all seasons, it is easy to add the later ones. 
 
OUR NATIVE GRAPE. 
 
 29 
 
 Pruning knd Training. 
 
 fINE PRUNING is a part of Grape culture that perhaps has a greater bearing 
 upon its present and future success than any other portion of the work. It 
 commences at the very time the vine is selected and before planting Vines 
 when first received should be properly pruned, cutting the top back to one or two 
 buds on the new wood, then all roots should be cut back short enough that each root 
 will assume its natural downward position when planted, and not be bent up at the 
 end or cramped. A vine may grow and look well for a time, if simply thrown down 
 and partially covered, but a neglect to properly prune and place the roots when plant- 
 ing will be a failure in making a productive and lasting vineyard. The first pruning 
 of a young vineyard should not be for fruit, but merely a shaping of the vines to form 
 the future crown of the plant, leaving bnt one or two spears about the height fo form 
 the crown. 
 
 The time to prune depends upon climate and location. In the far north, or 
 where vines are laid down in the winter and covered, fall pruning is the best, for the 
 wood is thus protected and ready for the early spring growth. In warmer climates, 
 where vines are never injured by winter, pruning can be done any time before the 
 vines show signs of life again, but it is more beneficial to the strength of the vine to 
 prune as early as possible in the fall. Vines exposed to changes of climate and 
 severe winters, spring pruning is the only safe policy, for the reason that vines cut in 
 the fall are more liable to die back than when pruned in the spring, when the dead 
 wood is easily detached. 
 
 There are several good systems of pruning and training, each of which has its 
 merits and advocates. A simple method, and one largely practised, is known as the 
 Renewal System, which has been described under vineyard planting. 
 
 Kniffin System. 
 
 At the close of the first year, after the leaves have fallen, cut the vine back to 
 about three buds. The second year the vine will make a strong growth and the 
 simplest and best form is to train the vine to one cane, the strongest always selected, 
 until a little above the top wire and then pinch the end off, and to the many laterals 
 
 the; kniffin system singi^e cane. 
 or branches that will then put out on either side of the vine, save two, one on each 
 side for the upper wire and the same for the lower wire and take oflF all the other 
 laterals. At the close of the second year, when foliage has dropped, prune the hori- 
 
JO 
 
 OUR NATIVE GRAPE. 
 
 zontal canes on the two wires to three buds each for fruiting. The management at 
 the end of the third year is a little different still. 
 
 The engraving shows the condition of the vine with its growth of wood from 
 which has been taken a crop of fruit. The whole horizontal arms are pruned away 
 each year after the third year, leaving a cane which conies out at the point, where 
 the arm joins the main vine to replace the arm that is cut away and so on year after 
 year, renewing the arm each year with the lateral allowed to grow for this purpose, 
 tying it up in place to the old arm. Cut back to seven or eight buds according to the 
 strength of the cane. If the vine is extra strong two upright canes can be grown 
 
 lyji. 
 
 instead of one. One having one arm to the left on the lower wire and one arm to 
 the right on the lower wire and one arm to the left on the upper, both of which are 
 on the Renewal plan. . 
 
 I'Vecjuently will be seen two shoots come out of a fruit bud, one with two clusters 
 and the other with three clusters. It is better to take out the one with the smallest 
 clusters whether it be the one with two or the one with three clusters, and preserve 
 the largest. The aim should be to grow nothing but prime clusters that will bring 
 prime prices in market. It is better to destroy the poor clusters than offer them in 
 market only to gain a bad reputation for both the Grape and the grower, which is 
 sure to meet the following year. 
 
 Fan System. 
 
 This method of pruning and training vines is employed considerable in the 
 Chautauqua region of Western New York. The first year, on planting the top is cut 
 back to three or four buds. No other pruning is given this year. The second year 
 cut back to five or six buds and when the new growth is about a foot long remove all 
 but the three strongest shoots ; those are to be grown for canes for fruit bearing the 
 third year. The third year tie up two best canes only, each three or four feet long. 
 This year is the time for putting up the trellis on which three wires are used. The 
 lower wire is fastened two feet from the ground, the second wire three and one-half 
 feet, and the third wire at the top of the post. 
 
 The fourth year from planting put up three or four canes, each three feet long. 
 The fifth and each year thereafter, put up five canes of three feet each, or not to 
 
OUR NATIVE GRAI'K. 
 
 3r 
 
 exceed forly-five buds, the canes lieing spread out like an opened fan. The position 
 w ill be somewhat as shown in the engraving, where the porticjn indicated by the letter 
 ' S " represents the permanent stock with three branches, and those parts marked 
 
 JUL vkiitL^'U^iUii^i^A^WiiKi^i 
 FAN S VST KM. 
 
 " C " the annual bearing canes. Only one or two canes are tied to the upper wire, 
 the remainder being tied to the two lower wires. The object is to get on all the space 
 between the upper and lower wires, an even distribution of the new growth and of 
 
 the fruit. 
 
 Munson Alternate Renewal System. 
 
 It is well demonstrated that American vines generally give best results when the 
 bearing wood is renewed alternately from one side of the vine to the other, and a few 
 arms are preserved rather than many short ones. This system is designed to accom- 
 plish this with the least expense as well as to form a shading canopy for the roots, 
 body and fruit of the vine, and at the same time put everything in the most convenient 
 shape and position for cultivation, pruning anrl liarvesting. 
 
 Two No. 1 1 wires tightly stntched both at same height (five or six feet as pre- 
 ferred) from ground, parallel about two feet apart, sujjported by and stapled on top of 
 a pair of durable posts set in same hole, flaring apart at top, twenty-four feet, on 
 three vines from the next pair of posts, make the best trellis for American vines. 
 The illustration shows the arrangement. For Delaware the vines should be eight 
 feet apart ; for Concord, Niagara, etc., ten feet apart and the rows always eight feet 
 apart. Cross pieces nailed to the single posts would be often knocked off in 
 cultivation. 
 
 The trellis should be set as soon after the vineyard is planted so that training 
 may begin with the first year's growth (V i). V/hen the plant is set tie a string to its 
 tip (which should be a stub, the };lant from tlie nursery having been cut Ijack to four 
 
 
 AL,TERNATE KKNiCWAt. 
 
 or five eyes) and to the wires above. Train up this string, the only one strong cane 
 that is to be allowed to grow, to make the permanent body of the vine for two or thre 
 feet at least. When near the level of the wires pinch off the tip, and from the two 
 
32 
 
 OUR NATIVE GRAPE. 
 
 upper buds shoots should be allowed to grow, one to be trained along one wire in one 
 direction, the other along the other wire in the opposite direction. At the end of the 
 first year when the vine is fully at rest and leaves off, prune as shown at V 2, C. C. 
 The following spring allow each prong of the fork to push two arms only, occupying 
 both wires in both directions and if strong the plant could be allowed to retain a few 
 clusters on each of two prongs as shown in V 3, as the first partial crop. 
 
 The two year old vine should be pruned in the fall, as shown at V 4, c, c, cutting 
 back the alternate arm which bore the few clusters to one or two eyes each, and the 
 other two arms to four, six, eight or ten eyes, according to strength of plant to throw 
 out and easily carry to maturity bearing arms which represents the first profitable 
 crop at three years old. This three year old should be pruned in full, as shown at 
 
 vine; threb years old. 
 e, e, d, d. The third year's process will be repeated annually, simply alternating the 
 bearing arms, so as to maintain the balance of the vine, and to secure wood for bear- 
 ing each successive year, that has not been produced by the sap passing through the 
 wood which is bearing the crop. 
 
 TOP VIEW OF THE TRELLIS AS SEEN FROM ABOVE. 
 
 There are many advantages to this system of pruning of which the most 
 important ones are the following : 
 
 It presents less resistance to storms than vines trained one above another and 
 hence less liable to be blown out of place ; a perfect canopy of foliage is secured 
 above the fruit, body and roots, preventing sun scald. 
 
 The work of pruning, tying, spraying for mildew, rot, &c., harvesting, and of 
 passing from row to row is rendered easiest and most convenient possible. 
 
 A free passing of air beneath the vine is allowed, thus preventing dampness and 
 is almost an absolute preventive of black rot ; as the vines stand erect free from con- 
 tact with posts, there is no place for lodgment of winter spores about the bearing 
 head of vine. When the wind blows there is a current of air under the vines which 
 will catch the spores and develop most readily near the ground and in the shade and 
 carry them along to drop on the ground or go on through the vineyard without 
 reaching the fruit above, protected by the foliage from currents. 
 
 When it is desired to cultivate both ways, the posts should rise to six or seven 
 feet. The system is easy to manage. Even a novice can prune after a minute's 
 showing, and the prunings can be easily removed. 
 
 Single Post System of Training. 
 
 Grape culture simplified. While many professional and amateur Grape growers 
 will condemn this single stake system of raising Grapes, yet they can be produced 
 abundantly, cheaply and in a manner practical for farmers and others who may be 
 
OUR NATIVE GRAPE. 
 
 33 
 
 somewhat horticulturally inclined. The vineyards on the Rhine are enormous, and 
 are all laid out on the single post system. That being the great crop, it dare not fail, 
 and every bit of labor pays. 
 
 Set a seven foot post two feet in the ground at planting time. Train the vine to 
 this, cutting back at the end of the season to two buds. For the first couple of years 
 do not expect fruit, but aim to get not less than four canes to start close to the ground. 
 Train these to the post, cutting back each fall. Canes thus pruned after a year or 
 two will bear some fruit, but later the fruit will come from buds borne on spurs (side 
 shoots) on these. 
 
 Aim to have never less than four canes on each vine, each of which has thiee 
 buds to five spurs which carry about three buds each when pruned. When the canes 
 attain considerable size cut one out each season, allowing a new shoot from near the 
 ground to take its place. Under this system the fruit will, much of it, be borne near 
 the ground, an essential point, as such fruit ripens earlier and richer in flavor than 
 that borne higher up. 
 
 Prune after leaf fall. At first there will onlj' be four straight canes ; later there 
 will be spurs which trim back to two or three buds. By fall pruning the vine is so 
 reduced in size that it is easily buried, if necessary. The tallest of the pruned canes 
 should be no longer than the posts. In the summer, when all the canes have been 
 confined to the posts, new rapidly growing shoots will spread out in all directions 
 forming somewhat an umbrella-shaped top. Cut these new shoots oflF about four 
 leaves below the last fruit cluster, keeping the vine in a compact mass near the post. 
 
 The Caywood Overhead System. 
 
 Posts eight feet high are set in the usual manner, the tops being spotted on one 
 side upon which boards, five or six inches wide and three feet long are nailed, repre- 
 senting a cross. On the tops of these boards are stretched three wires, one on either 
 end and one in the center. Plant the vines close to posts and tie those planted be- 
 tween the posts directly to the wire. In this way the whole space between the vines 
 is unobstructed for the passage of a team. 
 
 OVERHEAD SYSTEM — VINE PRUNED. 
 
 A long string can be used for the middle vine when small. Branches are trained 
 
 off from the top of the main trunk, one over the upper side of each wire. These 
 
 may be pruned in the fall to any desired length. The vines should all run in one 
 
 direction to avoid tangling. But few branches will get off or hang from the sides of 
 
34 
 
 OUR NATIVE GRAPE. 
 
 VVORDEN ON SINGLE POST SYSTEM. 
 
OUR NATIVE GRAPE. 
 
 35 
 
 this trellis, as the vines will cling to the nearest object and, if desired, these can be 
 thrown over the top; 
 
 The clusters hang below the wire, not tangled with the wood and foliage, and in 
 a free circulation of air, and dry off quickly in the morning, which protects the 
 bloom and prevents rot. 
 
 OVERHEAD SYSTEM — VINE IN FUI.I, BARING. 
 
 Birds seldom creep through the foliage to injure the Grapes. If the Grapes are 
 not cut until after frost the foliage protects the stems from becoming weakened by it. 
 
 Either of the above mentioned systems of pruning have been used by Grape 
 growers for many years, although the system of training the vine varies in some 
 localities. In fact, it appears that there are as many different methods of training in 
 practice as there are vineyardists. We will mention here the Spur system. Single 
 Arm, Bow, Upright Canes with side spurs, Horizontal Branch system, etc. 
 
 Pruning, if possible, should be done in the fall and a new argument in favor of 
 fall pruning comes from Wm. Saunders, the experienced experimental horticulturist 
 of the National Department of Agriculture in Washington. The best time for winter 
 pruning of Grapes is soon after the fall of the leaves and the sooner the better, for 
 the reason that the buds will push with more vigor in the spring, will bear better 
 fruit and will ripen somewhat earlier. This arises from the circumstances that the 
 plant during winter continues to absorb more or less nutriment by its roots, which is 
 distributed in the branches of wood. If, therefore, pruning is delayed until approach 
 of spring this winter accumulation is largely destroyed and lost. When, however, 
 the vine is pruned in the fall, the winter accumulation of increase will be deposited 
 in the buds and parts left after pruning, and such buds will start vigorously, and in 
 consequence of their better development, the fruit they show will be increased and 
 the shoots will advance rapidly in growth and attain maturity sooner than those from 
 weaker buds, as may be tested by comparative trials and close observation of results. 
 This is certainly a very philosophical reason for pruning and will hold particularly 
 good in mild winters, when there will naturally be more activity in the vine than in 
 long and steady cold winters. It probably holds good in the Southern States, where 
 the winters are far less severe than in the North. 
 
 Summer Pruning. 
 
 Method by D S. Marvin. 
 The manner of summer pruning, as usually performed, is to thin out all the 
 shoots not needed as they start, then wait until after the vines have blossomed and 
 the fruit set. As the canes are tied to the trellis, cut off the canes some two or three 
 
36 OUR NATIVE GRAPE. 
 
 inches above the last cluster of Grapes. This is the most important operation of the 
 vineyard, and it has become so firmly fixed in the minds of the average vinedresser, 
 that to question the value and correctness of the practice is treason, to be frowned 
 down by the vast majority of vineyardists. This operation is, in fact, a crude and 
 ruthless practice, that does not study or meet the conditions and wants of the plant. 
 The object of pruning, is to grow fruit and preserve intact the health and energies of 
 the vine, but neither of these objects is promoted by the old practice. More fruit 
 may be grown by a different system of summer pruning, and higher health of the 
 vine be conserved. The greatest danger that threatens this industry, is the insiduous 
 attacks of the various sporadic diseases during the season of growth. This system of 
 cutting and slashing the vine just at the most critical period of its annual develop- 
 ment is mainly the cause of, and invites the attack of the several vine diseases known 
 as black rot, anthracnose, etc. The vine, under natural conditions, is never summer 
 pruned or its growth checked, but under cultivation it must be controlled, and this 
 control must, therefore, come as much as possible, not at the critical season, but when 
 the vine is dormant in fall and winter, and it follows that what summer pruning must 
 be done, should not be done in a rude way, but to prevent the least possible interfer- 
 ence with the vine's natural growth and development. In doing this pruning, we 
 nmst study the several organs of the vine and its economies, so as not to do violence 
 to its vital functions. All the enormous activities of the vine are, and must be carried 
 on through and by its leaves, or the foliage. There, then, is the vital point of the 
 whole matter. Never rudely sever the canes or cut off the developed leaves 
 or foliage of the vine, for the moment this is done, the vine's nervous energies 
 and functions are disturbed, its health in danger, debility follows, and disease is 
 invited, and if the weather be at all unpropitious, disaster comes on apace. 
 The manner of pruning is the question. Pinch in only a half, or at most, an 
 inch of the tips of the canes, and do this continuously until growth ceases, or the 
 canes cease to lengthen. The time to begin pruning is before and not after blossom- 
 ing. Pinch off an inch of the end of the canes as soon as they have grown to either 
 three, four, or five buds, and bear little clusters of Grapes, according to the strength 
 of the vine, or the species, or variety operated upon. One species may develop but 
 two clusters to a cane, another may grow five. A very weak vine should not be 
 summer pruned at all. By this system of early pinching, the canes cease to lengthen 
 and the energies of the vines are turned to the development of fruit instead of wood. 
 The leaves are also enlarged at the point where large, vigorous leaves are needed to 
 support and develop the fruit, and not alone are the leaves upon the main canes so 
 enlarged, but the laterals are forced out and their leaves enlarged, until there results 
 abundance of well developed leaves, just at the proper places upon the vines, to 
 insure the growth and maturity of the increased amount of fruit to be grown. Leaves 
 at the end of long canes, instead of supporting the development of fruit, detract from 
 it, and impoverish the supply of nutriment for the fruit. But if we wait and cut off 
 a foot or two of the ends of the canes after blossoming is over, this supreme moment 
 is forever lost, and the more we cut off the smaller the leaves at the important point 
 of development near the fruit clusters. Then there is this further advantage by this 
 system of early pruning. There is but a minute portion of the vine sacrificed and 
 thrown away — an inch or two instead of a foot or two. No developed leaves sacrificed ; 
 all the strength and energies of the vine are thus maintained and turned to good 
 account, and but little shock or check to future growth is given, and consequent 
 weakening of health avoided. The vines are maintained in full and high health, 
 ready to meet unpropitious after-conditions, surmount them and go into the autumn 
 season to ripen an earlier and better developed crop of fruit. This system of clipping 
 
OUR NATIVE GRAPE. 37 
 
 the ends of the caues is to be continued during the whole season, or until growth 
 mainly ceases. Another important after-consideration, is the development of large 
 fruit buds for the next season's operations, there being no waste, no shock, full sized 
 and well developed canes, and fruit buds result as a matter of course. Furthermore- 
 the canes are always kept short, and at the fall or winter pruning season there are no 
 immense piles of brush, in the shape of wasted energies, to be carried away from the 
 vineyard and burned. 
 
 No other way of summer pruning the vine is at once so effectual, conserves 
 health and brings out the force, energy and high development of bud and fruit as this 
 pinching at the right time, and its continuance during active growth. The important 
 idea always to be remembered, is to commence the nip and go process at the right 
 moment, so as to throw the energies of the vine into fruit instead of wood production. 
 
 Thinning Grapes. 
 
 After a vine has been carefully pruned, it will often be found profitable to thin 
 out the fruit according to the strength and natural habits of the variety. Some kinds 
 habitually produce more clusters than the vines can mature, and if all are left, many 
 imperfect bunches, many small, unripe berries with much iramatured wood and 
 feeble vines will be found at the end of the season. The present crop is poor, and 
 with the same treatment, the next one will be poorer still. A continuance of this 
 treatment with some varieties will kill the vines, or render them worthless. From 
 one-third to one-half of the fruit may, with advantage, be taken from very productive 
 varieties by thinning, and the earlier it is done, after the Grapes are out of bloom and 
 clusters are formed, the better. First, all the small and imperfect clusters should be 
 cut out ; then those which are crowded should be partly removed, and all weak 
 shoots, leaving but one bud to mature. This is especially advisable when the Grapes 
 are bagged, to protect them from rot or the depredation of birds. By this treatment, 
 leaving only the largest and finest clusters evenly distributed upon the vine, the 
 Grapes will ripen perfectly with their highest flavor ; the vines will mature their wood 
 for next season's bearing, and the crop will, in most cases, be worth twice as much as 
 if all had been left without thinning. In picking Grapes for market, all the 
 unthinned fruit has to be picked and handled. It is cheaper to thin and drop it, than 
 it is to gather it all and then to cull and handle all over again. It is less labor to thin 
 fruit than it is not to thin it, and it is not half the labor that you may imagine. 
 
 Crkfting the Grkpe. 
 
 MONG the general advantages of grafting the Grape is the facility of increasing 
 new and rare sorts by grafting on old stock ; the short time required to test 
 the fruit of new sorts, vines so worked bearing a full crop the second year ; 
 ^^ the ease with which sorts not readily reproduced by cuttings are made to 
 
 grow when grafted ; the ability to retop a worthless stock with a valuable variety, 
 and to bring about increased fruitfulness by grafting on appropriate stocks those sorts 
 that are shy bearers on their own roots. More or less grafting is resorted to every 
 year caused in all probability by the unreliability and worthlessness of so many 
 
J 8 OUR NATIVE GRAPE. 
 
 varieties of Grapes that have been recommended and planted. People do not wish to 
 lose all their time, money and labor, if there is any successful way of changing them 
 to better sorts. This can be done with little loss of time, money or labor, compared 
 with the alternative of destroying them and setting out a new vineyard. 
 
 -The modes or methods of grafting are various both above and below the surface 
 of the ground, and are known by the name of " cleft," "whip," or "splice," etc. 
 
 To do grafting successfully the following important conditions must be considered : 
 
 THE STOCK INTENDED TO BE GRAFTED ON. It is not necessary that 
 the stock and scion belong to the same class, but it is important that the stock be 
 perfectly healthy and vigorous. 
 
 THE SCION. Considerable depends upon the selection of good grafting wood. 
 The wood must be as fresh and green as when taken off the vines, and should not be 
 less than the size of a lead pencil and well matured. The scion must be cut at least 
 six or eight inches long, and it is better to have two buds, for if one does not grow 
 the other may. The best time to select grafting wood is when pruning ; the wood 
 can be cut in lengths of two, three or four grafts ; tie in small bundles and store away 
 in damp moss. 
 
 THE TIME WHEN TO GRAFT. The time depends upon location, but as a 
 general rule should be done before the sap begins to flow, or vines bleed. Whenever 
 the mean temperature is fifty-two degrees and remains at that for ten days or so, the 
 vines will begin to bleed and as soon as it falls again for a week to forty-two degrees 
 or below, they stop bleeding. This condition takes place every spring and it is about 
 the best time to do the work. 
 
 The tools required for grafting are a good sharp shoemaker's knife, a light mallet, 
 fine saw, pruning shears and a ball of grocer's wrapping twine. These are generally 
 put in a basket with the scions. 
 
 Grape Layer Grafting. 
 
 This is another way of grafting an old vineyard over with better varieties, which 
 may be more successful with those of little experience in root grafting. If it is 
 desired to change all or a part of a vineyard at one time the vines should be pruned 
 very short, or if the vineyard is entirely worthless it is much better to take an axe 
 and cut the vines oif close to the groudd. The object of this short pruning or in 
 cutting off the vines is to get new strong canes for both layering and grafting, as 
 both are done at the same time. The layering of the cane is done as soon as it is 
 grafted. If the right kind of canes for layering and grafting are to be had readily it 
 is not necessary to prune short or cut off, but to go to work at once grafting and 
 lavering. The time or season to do this grafting is the same as in other grafting. 
 Select two good strong canes from each vine and dig a trench, exactly the same as 
 for layering on each side of the vine for a distance of three or four feet from it each 
 wa)-. If the vines are six or eight feet apart and one cane layered each way half the 
 distance there would be two in the same place. This makes no difference for it 
 would be better to graft two vines and have too many than not to have enough, for 
 some will not grow however expert one may be, and if too many, one may be taken 
 up and planted somewhere else. 
 
 When commencing to graft, lay the cane down in the trench and bring it up 
 within about eight inches of the surface of the ground and work it there so that it 
 may be known exactly where to insert the graft. Be particular and have the bend in 
 the cane where it is brought up below the graft, or the graft may be misplaced in 
 bending it too close to where it is inserted. This is a very important matter to insure 
 
OUR NATIVE GRAPE. 
 
 39 
 
 success. \o graft the cane cut it off just where marked (G) ; slope off one side about 
 an inch and a half long to a thin edge and cut a tongue in it about one inch and a 
 quarter deep, as done in whip grafting. Then strip off" the outside bark of the cane 
 from the end about six or e^ght inches, so the bend of the cane will be where the 
 
 bark is taken off'. This is for the purpose of making the graft take soon as well as to 
 make the cane or layer strike roots quicker and better. Then take a good strong 
 graft with no less than two eyes (F), about eight inches long, slope and tongue it 
 exactly like the cane, take the bark off up as high as where inserted. Match and 
 place the tongues within each other firmly so that they match exactly on one side at 
 least, or both as the case may be, then wrap with waxed threads or grocer's twine to 
 keep the grafts in place until put in the trench or until united. This grafting is done 
 before the cane is layered down to its place at once, for the sooner it is done the 
 better. In layering it down press the ground firmly at the bend and around the graft. 
 The upper bud should be about level with the surface and marked with a stake (P), to 
 tie it to when growing. Whenever the work is finished, of before, cut away all other 
 canes that are left and as often as they start out from the old vine to throw all the 
 strength of growth into the grafts. After the layers are well rooted, which will be 
 after the second year, the old vine may be dug out and a new and better vineyard is 
 established. 
 
 Whip Grafting. 
 
 ION AND 
 GRAFT. 
 
 This operation is not at all difficult, but in order to 
 perform it easily, it requires a very sharp knife, ground to 
 a fine edge. The grafts or scions should be about six 
 inches long. By the same method any surplus stock of 
 vines may be changed into other and more desirable 
 varieties. This is often a great advantage, for if they 
 could not be sold or planted they would have to be 
 destroyed. This method of grafting may be done upon 
 young seedling Grapes, one or two years old. It can be 
 performed in the house from February until time to set 
 them out in the spring, provided there are stocks and 
 grafts on hand to do it. The grafts when put together 
 should be wrapped with waxed cotton warp and when 
 finished packed away in a cool cellar until time of setting 
 out. They will make good strong plants the first year, 
 much better than can be grown from cuttings and layers. 
 
 JOINTED 
 GRAFTS. 
 
^o 
 
 OUR NATIVE GRAPE. 
 
 The grafts should be as nearly 
 as possible corresponding in size 
 or thickness with the stock and 
 with two eyes. In preparing 
 split and cut precisely the grafts 
 in the same manner as the stock, 
 except only that the cleft and 
 level will be at the lower 
 extremity instead of at the 
 upper. 
 
 The scion as well as the stock 
 should be cut as shown in the 
 engraving, by means of a very 
 sharp knife and also slit in to 
 the depth of one inch and a 
 half to three inches, according 
 to the size of the stock to be 
 grafted. The joining of the 
 graft and stock is an easy mat- 
 ter, but care should be taken 
 that the union is perfect at 
 least on one side. After this 
 tie the new made graft with 
 string or with Raffia, which 
 lately has been used consider- 
 able by nurserymen for budding 
 and grafting. Take off the out- 
 side bark in whip grafting, the 
 same as should be done in all 
 other Grape grafting. 
 
 WHIP GRAFTING — IN-ROOTED VINE. 
 
 Wagner System. 
 
 A very successful method on eld or good sized vines which have been productive 
 of sure and best results, is performed considerable in some sections of New York and 
 involves the use .of the Wagner grafting saw. This grafting consists of sawing a 
 
OUR NATIVE GRAPE. 
 
 4r 
 
 notch or slot for the scion in the stock after it has been smoothly taken oflF several 
 
 inches below the ground instead of 
 
 being split down through the center, 
 
 as in most other methods, when vines 
 
 of any considerable size are to be 
 
 grafted. These slots for the scions 
 
 are cut diagonally from the top of 
 
 the stock outward and downward 
 
 running to the outside an inch and a 
 
 half or two inches from the top and 
 
 deep enough so that the bark of the 
 
 scions can be made to match with 
 
 that of the stock, as far down and 
 
 perfectly as possible and the scion 
 
 should be so nicely shaped with a sharp knife, that 
 
 they will perfectly fill the slot intended for them 
 
 and so snugly as to require no tying unless it be 
 
 by a soft tow or cotton string, but no grafting wax 
 
 WAGNER SYSTEM. 
 
 GRAFTING SAW. 
 or clay should be used. No air or dirt is to be 
 excluded as in cleft grafting, and the top of the 
 stock protects itself with a resinous exudation, if 
 the grafting is done in the early spring, about the 
 time that the sap first begins to flow. 
 
 By practicing this method, a bud or two can be 
 left on the scion below where it passes through and 
 is connected with the stock, and when the earth is 
 carefully replaced in the excavation made in order 
 to saw off the stock, these buds may take root, 
 like a cutting, and materially aid the certainty of 
 living and growth of the graft. 
 
A2 
 
 OUR NATIVE GRAPE. 
 
 Cleft Grafting. 
 
 i 
 
 Dig out with a spade the ground all around the vines down to a point below the 
 first tier of roots, about eight inches deep. In spading down no attention is neces- 
 sary to be paid to the surface roots as they must be all cut away to get down to a clean 
 spot to graft. The helper should not go too far ahead of the 
 grafter, as the stocks should not be exposed too long to the sun 
 in the open condition. If the stock is not more than half or 
 three-quarters of an inch through, cut it off with the pruning 
 shears, but if larger saw it off about six or seven inches below 
 the surface. Take off the outside bark, select the most favor- 
 able side and cut a slope on the side about one inch and a haU 
 long, and about one fourth of an inch deep at the top. The 
 length and depth of this slope depends to some extent upon the 
 size of the stock. Set the knife about one-eighth of an inch 
 from the top of the slope and drive it down with the mallet 
 about one inch and a quarter or more deep to form a tongue in 
 the stock. The knife must be set exactly, or it will cut too 
 shallow or too deep, but a little practice will soon determine 
 the matter. If it is cut too deep the tongue will be stiff and 
 unyielding, and if too shallow it will be too flimsy to hold the 
 graft. If the stock is three-quarters of an inch or more in 
 diameter, insert two grafts, one on each side, but if less, one 
 stout graft will be sufficient. Cut the scions long enough that 
 the upper bud will be just about above the level of the ground 
 or a little above, but never under the surface. Slope the grafts 
 on one side only, about one inch and a half long, to a thin edge 
 below. Take the outside bark off from the grafts up as high as 
 the slope. The bark is taken off the stock in grafting, not only 
 for the purpose of seeing that the grafts fit and are properly 
 adjusted, but also that the damp soil may come in contact with 
 the inner bark so that callus may soon form as well as keep the 
 graft alive until united or roots are thrown out to support it. 
 Then cut a tongue in the graft about an inch and a quarter 
 deep, the outside of which should be a little larger than the 
 inside to make a neat fit. When inserting the grafts they 
 ^ cannot be made to match the stock at every part of the slope, 
 in fact, pay no attention to that, but find the place where they 
 do and push them down tight and firm. Then as precaution 
 against moving, wrap a string around to keep the grafts in 
 place, while working about them. 
 Fill in first a little good soil below, and pack it down firmly around the graft with 
 the hands. Then add sufficient soil to about half fill the hole and tramp carefully 
 around the graft to make it firm. Finally, level it with the surface and put a stake to 
 mark the place as well as to tie the grafts to when they grow. A union will generally 
 be made in the course of three or four weeks, which will be further consolidated 
 during the following month. 
 
 The grafts should be carefully examined the first summer about once a month. 
 It frequently happens that the buds of the grafts swell rapidly within a few days 
 after the operation, and then, after having given great promise for a week or two, 
 
 m 
 
 VINE WITH SINGLE 
 GRAFT. 
 
OUR NATIVE GRAPE. 
 
 43 
 
 they turn brown, and apparently die ofi. Do not let this discourage you too quickly, 
 and above all, make no rash examinations of the cause of this seeming failure, by 
 pulling out the scion or otherwise loosening it. A graft will often remain in this 
 state for a period of five or six weeks, and then start up all at once with a vigor that 
 
 VINE WITH TWO GRAFTS, 
 will push young wood to the length of ten or more feet the same season. Keep the 
 young growt^i well tied up, and carefully remove all suckers from the parent stock as 
 soon as they appear. It is also well to protect the grafted joint the first winter by a 
 slight covering of straw or coarse manure, to keep the frost from splitting it apart. 
 
 A New Method of Grafting 
 
 has been successfully operated in Kansas on stock one-half and three-quarter inch in 
 •diameter. A slit is cut upwards (b), and a similar one downwards ^a), in the stock at 
 any convenient height above the ground between two well-formed 
 joints ; wrap a string tightly around the cane at this joint. This 
 tieing will, as in girdling, prevent the return sap. Select from the 
 graft one with a bow like bent (d), which keeps it tightly in place, 
 and cut it wedged shaped on both ends. Insert the grafts 
 carefully so that the bark of both is in contact and secure it with 
 a string bound around the scion and stock (c), sufficiently tight to 
 force and keep the ends of the scion in the cuts. The bud will 
 begin to grow in a short time and all the growing shoots not 
 belonging to the graft should be removed. During the summer 
 all the wood above the upper insertion can be cut off and in the 
 fall or when winter pruning is done, all the wood above the lower 
 cut should be removed, thus leaving only the wood grown from 
 the scion. 
 
 There are several other ways of grafting the Grapevine, but 
 few are of any use to the grape grower. The above described 
 methods are the best and the most practiced. 
 
 It is also unnecessary to speak of the many machines and 
 tools lately introduced for grafting. A good pruning knife is the 
 tool most in use, and quite satisfactory in skilled hands. 
 
44 OUR NATIVE GRAPE. 
 
 Girdling. 
 
 he; practice of girdling the Grapevine to hasten the time of ripening of late 
 varieties, has attracted much attention during the past few years, and has 
 led to the statement by some prominent Grape growers that the increased 
 size of the fruit was at the expense of quality. 
 
 Nearly one hundred and fifty years ago experiments were made in France in 
 girdling of Grapevines for the purpose of its influence on the fruit. Girdling con- 
 sists in removing below the lowest fruit bud a ring of bark a half inch in width, 
 using as a tool the small blade of a jack-knife. By this removal of the bark the 
 downward or return flow of sap after it has been assimilated by the leaves, is checked 
 at the point of bark-denuded wood. This operation should be performed as soon as 
 the clusters have formed and the berries get to be the size of buckshot. Instead oi 
 removing the bark two copper wires can be fastened on the cane, placing them from 
 one-half to three-quarters of an inch apart. Careful experiments in girdling have 
 been made and it was found that the fertility of the size of the berries and bunches 
 was considerably increased. The quantity of the juice in the fruit was also of larger 
 percentage, and for wine-making purposes it adds to the saccharene properties of the 
 must and therefore improves the quality of the wine. There is no doubt that it 
 causes the fruit to ripen earlier and helps late varieties to mature before frosts will be 
 injurious. 
 
 In ripening later varieties earlier it gives us more scope. The drawbacks are in a 
 wet season, that a loss of from twenty to forty per cent, ot the berries by cracking 
 open will occur, and also the production of berries too soft to bear shipping. Both of 
 these drawbacks would be lessened in a dry season. A gain of ten daj'S in the 
 ripening would make a great diff"erence in the market price of Grapes, the increased 
 size of the fruit would make it very attractive and more than make up for the softness 
 of the berry. 
 
 Dr. J. Fisher of Fitchburg, Mass., has made several experiments in the girdling 
 of the Grapevine. In a vineyard he girdled sixty Concord Grapevines, one arm of 
 each, leaving the other in natural condition. He girdled the same on July 5, by 
 taking out a ring of bark half an inch long, near the trunk of the vine. It was 
 curious to look at the row the middle of September ; on the girdled half the Grapes 
 were in fit condition to pick for market, the single Grapes being almost as large as 
 the Hamburgs in a cold grapery. The others were just beginning to turn and not 
 picked until the first of October. 
 
 The two important elements in the Grape are sugar and water. In the girdled 
 vines the portion of water was a little over seventy -six per cent., while in the ungirdled 
 vines it was eighty-one and a fraction per cent. An increase of nearly two per cent, 
 in sugar took place between the girdled and ungirdled vines. It is not advisable to 
 girdle the same vines every year as it seems impossible to long continue the operation 
 without injury to the ripeifing of the vine. After one season's girdling the vines 
 should be allowed a year in which to recover through generous feeding and entire 
 abstirence from fruit. Girdling is a complete draft upon the future without prospect 
 of means to pay it through the gains of the present. After several j-ears of experi- 
 menting it is still a question whether in the end it will not seriously affect the vigor 
 of the vine. 
 
OUR NATIVE GRAPE. 45 
 
 Fertilizers. 
 
 if/ T is true, that nothing pays worse than poor crops upon large areas, of which the 
 I cultivation cost just as much as if it were yielding large returns. Whether 
 '--^ fertilizing will pay or not, depends entirely upon the particular requirement of 
 
 the soil. Vineyards which are expected to last from twenty to forty years, 
 require special attention, in order to keep up the fertility of the soil. To fertilize 
 properly, it is necessary to know first of all what ingredients are chiefly drawn upon 
 by the crop sold off the land ; secondly, which of these ingredients are so abundantly 
 present in the soil to render their replacement unnecessary for the present, at least. 
 The three most valuable materials in fertilizers, are Potash, Phosphoric Acid and 
 available Nitrogen, the elements of plant food. 
 
 Plants receive their food first from the atmosphere, and second from the soil. The 
 atmosphere supplies by far the greater quantity. This supply is always furnished to 
 the plants in abundance, and, therefore, we need not concern ourselves about it when 
 studying how to supply plant food. The food, however, furnished by the soil has 
 received a great deal of attention. It is well known that plants do not thrive on all 
 soils, sometimes because the soil is incapable of giving to the plant the quantity of 
 food it requires for full development, or the kind of food it needs, or both. Generally 
 speaking, a worn soil is deficient in Potash, Nitrogen or Phosphoric Acid, or any two 
 or all three of these ingredients. A plant cannot be made to grow and develop if any 
 one of these is absent. For this reason commercial fertilizers are manufactured and 
 sold for the porpose of supplying Potash, Phosphoric Acid and Nitrogen 
 
 COMMERCIAL FERTILIZERS have become a necessity. The value of these 
 depends mostly upon the fertilizing elements. So extensive is the use of these 
 articles, and so important the testing of their composition, that a large number of 
 states have laws requiring the official inspection of commercial fertilizers. The 
 inspection and analysis are made, in some states, by the Experimental Stations, and 
 in others by State Officers appointed for the purpose. In some cases the Stations 
 simply make the analysis called for by the law, while in others the Stations collect 
 the samples of fertilizers, make the analysis, publish the results, and if necessary, 
 prosecute the parties who violate the laws, by either selling fertilizers without state- 
 ment of composition, or selling articles which do not come up to the composition 
 stated. The ofl&cial inspection, publication of analysis, prosecutions where called for, 
 are included in what is commonly called " Fertilizer Control." Inferior goods have 
 been sold in the past, and purchasers have not known how to distinguish between the 
 good and the bad. Some of the fertilizers in the market were absolutely fraudulent ; 
 others were of the best quality and sold at very reasonable prices. Buyers should 
 make use of the information offered them by this law, know what they buy, and be 
 able to judge of its commercial value. In making fertilizers, various substances are 
 used to furnish the ingredients. 
 
 NITROGEN is supplied either in form of Nitrate of Soda, which contains about 
 sixteen per cent, of Nitrogen, or 
 
 SULPHATE OF AMMONIA, which contains some twenty per cent, of Nitro- 
 gen ; or 
 
46 OUR NATIVE GRAPE. 
 
 ORGANIC NITROGEN, from dried blood, bones, fish, fish scrap, cotton seed 
 meal or other vegetable products rich in Nitrogen. These organic substances contain 
 from seven to sixteen per cent, of Nitrogen. 
 
 Nitrogen is the most expensive element in fertilizers, and also the element soonest 
 exhausted in soil. If the Nitrogen, which is found in nature in large quantities, could 
 be appropriated by plants as food, there would be no need in seeking this element in 
 commercial fertilizers, but most plants are incapable of taking up free Nitrogen of 
 the atmosphere as a food. 
 
 PHOSPHORIC ACID is next in importance, as a plant food. All cultivated 
 soils contain more or less Phosphoric Acid, but it is generally more deficient than 
 most other forms of plant food. There are many sources from which the Phosphoric 
 Acid is obtained for fertilizers, such as Bone Meal, which also contains Nitrogen, 
 Bone Black. 
 
 When bones are heated in iron cylinders, into which air is not allowed to enter, 
 gas, water, oily matters and other products are driven off, while bone charcoal is left 
 in the cylinders. This product is used to take the coloring out of raw sugars. After 
 a time it becomes worthless for this purpose, when it is sold to the manufacturers of 
 fertilizers, as all the Lime-Phosphate still remains. The decomposition of Bone black 
 in the soil goes on slowly, and therefore it is not generally applied as such, except 
 after a treatment with Sulphuric Acid. The chief sources of Phosphate of Lime are 
 the Phosphate rocks, which are found in large beds in North and South Carolina, 
 Florida and Alabama. The South Carolina Rock is pulverized and sold under the 
 name of Floats. This becomes more quickly of use than ground bone, but a still 
 greater solubility is attained by dissolving it in Sulphuric Acid, called Super-Phos- 
 phate, or known in the markets as Acid Phosphate. 
 
 POTASH ranks next to Phosphorous as a valuable food for plants. Plants consume 
 this element in comparatively large quantities, and some soils are unable to supply 
 the demand, especially is this the case with light, sandy soils. Potash is found largely 
 in the ashes of plants, and constitutes one of the chief sources of food supplied by 
 wood ashes. Potash in ashes in very easily dissolved in water. Other sources of 
 Potash, as generally found in fertilizers, are Sulphate of Potash, Muriate of Potash, 
 Kainit and Sylvan ite, Cotton Seed hull ashes made at the oil mills. The first named 
 are imported from Germany, where they are mined in great abundance. 
 
 The cost of fertilizers are estimated from the essential ingredients contained 
 therein,'''or in other words, the commercial value, at which the fertilizers can be put 
 on the market. In all manufactured fertilizers there is a certain percentage of inert 
 matter, but only the plant food elements Potash, Phosphoric Acid and Nitrogen are 
 guaranteed by the manufacturer of fertilizers. 
 
 Grapevines differ from ordinary farm crops and have to withstand the storms, ice 
 and snow of \\ inter as well as the heat of summer. The Grape likes a soil very rich in 
 nutritious substances. The healthy growth and capacity for production of the vine 
 appears to be promoted by the lower layers of the vineyard soil. If made particularly 
 rich in soluble nutriment, that the rootsmay reach down to these layers, they 
 will be well nourished and more powerfully developed. A large quantity of nutritious 
 substances will, however, only penetrate to the lower layers, and a superabundant 
 amount of such substances must be used, if the vineyard is to be brought to a healthy 
 condition, and yield large proceeds. The condition and quality of soil differ largely 
 in different localities, but it may be safely observed and relied upon, that the lower 
 and damper the situation of the vineyard is, the more must the use of Nitrogen be 
 diminished ; while the higher and drier it lies, the more the Phosphoric Acid and 
 Potash must be supported by I^itrogen. A healthy and vigorous development should 
 
OUR NATIVE GRAPE. 47 
 
 be promoted in young vines to encourage them to attain maturity early in the season, 
 that the wood may ripen thoroughly and bear the winter well. For this object 
 Nitrogen may be administered in the form of Soda, which acts speedily, adding also 
 some Phosphoric A.cid. 
 
 An analysis of the ash of Grapewood shows a very large percentage of Potash 
 and Phosphoric Acid, and therefore it is necessary to apply a large amount of these 
 two elements. The eifect of these is to produce a rapid, early growth and with the 
 addition of Nitrogen mature and ripen the fruit. 
 
 Manure. 
 
 It is a stated fact, that even the richest soil, after a while decreases steadily in 
 fertility ; the ground becomes worn out, exhausted, unable to respond to the demands 
 made upon it. To raise paying crops, without artificial fertilization, is possible only 
 where stable manure of the best quality can be offered in abundant quantities. In 
 our common language, manure usually refers to the droppings of domestic animals 
 united with a greater or less proportion of straw or other litter. It is exceedingly 
 variable in its composition and nature, depending upon the kind of animal from 
 which obtained, the nature of food, the protection of weather, etc. 
 
 Of the food consumed by animals, but a very small proportion of these parts is 
 retained, which are the most valuable in manures, namely, the Nitrogen, Phosphoric 
 Acid and Potash. They use Phosphoric Acid in the shape of Phosphate of Lime to 
 make their bones and Nitrogen in making flesh. Of the most important part, the 
 Nitrogen, a considerable amount generally is found in the Urine. It is, therefore, 
 advisable to save the Urine, which is the soluble part of manure and the most 
 valuable, so that when exposed to rains it is readily washed away. It is almost need- 
 less to say, that it is poor economy to allow such waste to occur, when it may be 
 prevented by a little thought and care. 
 
 It is practically impossible to determine the worth of manure. Complicated as 
 the manure question is, it is of vital importance to the Grape grower. Upon the 
 right management depends success or failure. The wide awake vineyardist does not 
 hesitate to apply all the fertilizers necessary to the production of a large and fully 
 developed crop. Grapevines require food, like animals and human beings, and it is 
 only natural that plants cannot thrive luxuriously unless they are properly and well 
 fed. If the Grape grower has not enough farm manure he can supply plant food with 
 a well formulated commercial fertilizer, by choosing those brands rich in Potash and 
 Phosphoric Acid. The manure will help the land mechanically, and the fertilizer 
 will furnish the food for the production of vigorous, perfect plants and, consequently, 
 prime fruit. 
 
 Wood Ashes. 
 
 The composition of wood ashes varies greatly with the kind of wood from which 
 they are formed and the amount of impurities, such as sand, charcoal and moisture 
 which they contain. Unbleached hardwood ashes, when free from dirt, often contain 
 a much larger per cent, of Phospheric Acid and Potash. Aside from these substances, 
 ashes contain Calcium Carbonate sufficient to amount to half their weight or more. 
 This article here serves the same purpose as in marl or chalk, while the highly 
 alkaline nature of the Potassium Carbonate, which unbleached ashes contain, make 
 their action upon the soil very similar to that of caustic lime. One difference in the 
 
48 OUR NATIVE GRAPE. 
 
 action, however, seems to be that there is much more danger of applying an excess 
 of ashes than of lime. On certain heavy soils, which even very large quantities of 
 lime make more easy to work, the application of ashes in large quantities cause the 
 land to become hard and difficult of cultivation. This result is believed to be 
 brought about by a chemical action of the Potassium Carbonate upon the soil whereby 
 it is in a measure connected together. Because such soils are more likely to be bene- 
 fitted by an application of Potash, and partly because they are apt to be improved by 
 the mechanical action, shortly to be described, ashes are most suitable for sandy or 
 gravelly soil. 
 
 In considering the capillary power of soils, it was noted, that the fewer the 
 particles and consequently the fewer the pores between them, the greater will be the 
 capillary power of the soil. Wood ashes are generally in a very finely divided con- 
 dition, and are found to be very retentive of moisture, either when by themselves or 
 when mixed with earth. When applied in considerable quantities, they are found to 
 increa-se to a marked extent the capacity of the soil, not only for retaining moisture, 
 but for bringing it from the depth below. 
 
 Ashes are especialy useful for small fruits and orchards. The amount to be used 
 varies somewhat with the quality of the ashes, the nature of the soil, and the pur- 
 pose for which applied. Ashes may serve a useful purpose for composting with bones 
 and also tend to correct "sourness" of the soil. In most cases this is not due to 
 free acid, but to the presence of soluble iron salts, which in undue quantity are 
 poisonous to plants, and in smaller quantities show that the soil is stagnant and needs 
 it-ration. Ashes precipitate these salts and open the soil, that contains them, to the 
 air, by making it lower in texture. In Southern States cottonseed hull ashes are 
 used considerable. These serve as a valuable source of Potash. On an average of 
 several analysis made, they contain over twenty per cent, of Potash soluble in water, 
 and about eight per cent, of total Phosphoric Acid. Of the Phosphoric Acid per 
 cent., more than seven-eights was found to be in a available condition. As in wood 
 ashes, the greater part of the Potash here exists as a Carbonate. Little Chlorine is 
 present and, as compared with wood ashes, contain but little lime. 
 
 Diseases of the Grmpe. 
 
 ^g~^HE Grape, like all other fruits, is subject to diseases, which have been so 
 x^M troublesome and destructive to the vineyards in all sections of our countiy. 
 It shows us the necessity of using every remedy that we know of for the 
 destruction of these diseases, and through patient and persistent industry of our 
 scientific workers, we are enabled, by efficient remedies, to keep these diseases in 
 check and are no longer the dreaded foes they once were. 
 
 All fungii are plants and not insects, which may be divided into two groups, 
 those growing upon living matter, and those upon dead matter ; the former ones 
 (parasitic) are most interesting to the Grape grower. 
 
 Few of our cultivated plants are attacked by more fungous diseases, or more 
 injured by them, than is the Grape. It seems as if, whatever be the nature of the sea- 
 
OUR NATIVE GRAPE. 
 
 49 
 
 son, there is some destructive Grape disease, which almost forbids us to grow these 
 delicious species of fruit. 
 
 Every fungus is produced from a spore or seed, which will develop rapidly when 
 exposed to proper condition of heat and moisture. Ihese spores are very small, 
 minute germs, generally colorless, orange or black, however, so powerful and rapid 
 in its growth and spreading, that Grape growing in some localities has almost been 
 rendered impracticable by different varieties of fungii, were it not for the valuable 
 experiences we receive every year through science, to aid us in a successful effort 
 fighting these injurious fungous diseases. In order to make an intelligent use of 
 remedies for checking or preventing these ravages, it is essential to gain a complete 
 knowledge of their nature and habits. Every Grape grower, therefore, should first 
 familarize himself where the fungus lives from year to year, how it gains access to 
 the tissues of the leaves and fruit, thus causing blighting of the leaf and decay of the 
 fruit. There are a considerable number of fungii, which attack the Grape, the most 
 important ones we will now explain. 
 
 Black Rot — Laestadia Bidwellii. 
 
 This disease is familiar to all Grape growers and especially dreaded by growers 
 of the Southern States, where all the conditions are favorable to nourish the rapid 
 growth of this fungus and has caused the total destruction of the Grape crop. Black 
 Rot is the most serious and important disease of the Grapevines in the United States. 
 There is no disease yet known that causes in a few days such great losses, and our 
 vineyardists rightly consider Black Rot as the worst of the scourges. It demands a 
 
 
 
 ? 
 
 1. A .section through a bit of the berry inchiding an immature pyenidiman (P) and spermagonium 
 
 (S). At O is the osteolum, through which the spores escape at maturity. 
 
 2. Four of the sporidia, that have escaped trom an sscus. 
 
 3. Three styles spores germinating. 
 
 4. Two separate asci, showing the eight sporidia in each. 
 
 high temperature combined with sufficient and frequent humidity to develop most 
 actively. This fungus is undoubtedly of American origin and has lived for many 
 years previous to its discovery upon the wild Grapevines of the United States. 
 
50 OUR NATIVE GRAPE. 
 
 The first manifestation of Black Rot is the appearance of a livid brown spot on 
 some part of the berry, which gradually increases in size until the entire Grape is 
 uniformly discolored, so that it appears to be rotten, although its original contour 
 and firmness are retained. It usually happens that before the completion of this 
 change the part first effected becomes darker in color and small black pimples are 
 developed over the surface. The berries begin to lose their fullness, which soon 
 ends with a withering of the berry, and become hard, dry, shrivelled to one-half its 
 natural size, the skin pressed closely upon its seeds. The destruction of the berry is 
 now complete. These little pimples which are easily seen with the naked eye are 
 characteristic of this form of rot. The rotted berries remain firmly attached to the 
 supports for a loug time sometimes even to the following spring. These berries, 
 which are generally allowed to drop to the ground, since unfit for use, conceal through 
 the winter months thousands of minute sacks within each of which are a number of 
 resting spores, awaiting the copious spring rains to be loosened from the rotten mass 
 of Grape and tissue, and blown upon the green foliage which has made its appearance. 
 The fungus can be seen very distinct on the shining deep green leaves of the Grape- 
 vines by small round or oval brown spots not more than one-quarter of an inch in 
 diameter. In these spots are little pimples, which discharge through the pores in 
 jelly-like masses, myriads of little round spores, which are washed down the stems 
 or drip from the edge of the leaf upon the young Grape cluster beneath. Having 
 gained a favorable resting place upon the berries, they grow and send their threads 
 into the soft pulp of the berry. These spores develop on the berry in a similar way 
 as upon the leaf As soon as Black Rot appears on the leaves steps should be taken 
 to check the spread of the disease which shows itself from two to three weeks ahead 
 of attacking the berries. In wet seasons the leaves will always show the fungus first, 
 while there have been some cases in dry seasons when only the berries have been 
 attack ed. 
 
 The Downy Mildew, Peronospora viticola. 
 
 The Downy Mildew is common to both the wild and cultivated Grapes of this 
 country, and was doubtless conveyed from the former to our cultivated Grapevines. 
 This disease is also called grey rot in its early stage upon the berry, and brown rot in 
 its later, and stands to-day as one of the best understood fungous diseases. It 
 attacks all the green parts of the vine, including the young shoots as well as the 
 leaves and berries, and reproduces, by means of spores, minute bodies corresponding 
 in function, seeds of flowering plants. It works in the interior of the leaves and 
 gives the upper side a yellowish appearance, like down or frosty patches. In a short 
 time the spores are produced on the extremity of minute, thread-like stems, that pro. 
 trude through on the under side of the leaves. The spores, which are contained in 
 small, spherical sacks, are blown by the wind upon the soft green surface of the 
 leaves, where in warm, moist atmosphere of spring, they germinate with great 
 rapidity. The contents swell, become segmented, and finally burst forth as ciliated 
 swarm-spores. They move about for the time and then, having come to rest, drop off 
 their cilia and soon throw out more thread-like stems, which develop into a new 
 fnugus, if the conditions are favorable. In this way the Downy Mildews reproduce 
 themselves during the summer, generation following generation in quick succession. 
 These spores, which are produced in countless thousands, are blown from this one 
 leaf, perhaps, in a single day, over the entire vineyard, infesting leaves upon almost 
 every vine. This spreading or fruiting of the spores continues until late in the 
 autumn, when within the leaves are formed in small sacks with tough, leathery coats 
 
OUR NATIVE GRAPE. 
 
 Sr 
 
 the hardy winter spores, which will live through the winter and infesting new vine- 
 yards again the following spring. The disease is particularly favored in its develop- 
 ment by cold, wet weather, although any weakness of the vines, caused by overbear- 
 ing, soil-exhaustion or similar causes, may induce the development of the disease, 
 and increase its injurious eflfects. 
 
 Section of leaf (greatly magnified) showing conidial stage. 
 Showing the same less magnified. 
 
 The same, showing the effect of the fungus, the leaf brown and shrivelled. 
 Germinating conidia. 
 
 Development of conidia through zoo spores and swarm-spore stages 
 Spore. 
 
 Germinating spore. 
 
 Fertilization of organism and development of the spore. 
 
 Section of leaf (greatly magnified) showing mycelial thread passing between the cells and 
 sending its haustoria into them. 
 
 15. Branching mycelium, the spots representing haustoria. 
 
 Berries, when attacked by Downy Mildew, rarely attain more than one-fourth 
 their full size, often remaining not larger than small peas. The fungus upon them is 
 of a grayish color, which soon turns brown, thus producing a kind of brown or 
 gray rot. 
 
 3- 
 4- 
 
 5-a 
 
 9- 
 
 10. 
 
 11-13. 
 
 14. 
 
52 OUR NATIVE GRAPE. 
 
 From the study of the above outlined life history, it would be evident to an 
 intelligent observer, that all diseased leaves and berries should be burned in the fall 
 in order to kill the winter spores, and it would also be evident that any mixture 
 applied to the young leaves in the spring, before they become diseased, would prevent 
 the spread of the Downy Mildew as well as of other fungous diseases. 
 
 The Powdery Mildew — Uncinula Spitalis. 
 
 In many respects the Powdery Mildew is quite the reverse of the Donwy form. It 
 flourishes in hot, dry weather ; it is not found within the tissues, but obtain its food 
 by means of suckers piercing the outside skin of the leaves or epidermis and always 
 occasions most injury during seasons of protracted drought. In the average season, 
 however, little injury is done comparatively in the open vineyard, at least the injury 
 is slight in comparison with that by the Downy Mildew. It is living wholly upon the 
 outside of the leaves and fruit of the Grape, causing the dirty white coatings so well 
 known to all Grape growers, which makes so many clusters unfit for market purposes. 
 
 If this fungus is examined early in the season short branches will be seen arising 
 from the threads at right angles (a). These branches are divided into several oblong 
 cells by cross walls. The one on the tip, which is slightly larger than that imme- 
 diately below, soon falls off and the others follow. If they fall on good soil they at 
 once germinate. Dampness or a moderate amount of humidity is sufficient for their 
 germination. One of these oblong cells falling upon a Grape leaf will under 
 favorable condition of temperature and humidity, push forth one or more germ-tubes, 
 which sends suckers into the epidermal cells. Through these small suckers, which 
 are the only part of the fungus entering the Grape leaf, the sap is drawn upon which 
 and without which the leaf dies. The spores are formed much in the same manner 
 as those of the Downy Mildew, but their structure is far more complex. From the 
 exterior, appendages of various forms are developed. In some cases they are straight, 
 
 POWDERY MILDEW. 
 
 in others forked at the extremities, and yet in others they are coiled (B and C). 
 By their multitude these threads now become visible to the unaided eye and we have 
 what has been familiarly termed "Mildew." In the fall again, after these summer 
 spores have been produced for many weeks, the small baskets of winter spores are 
 formed, which remain in their cases on the fallen leaves or berries until spring, when 
 the spores burst the walls of the cells and escape ; they soon germinate and begin 
 their life cycle anew. 
 
 The Powdery Mildew makes its appearance during the early days of June and 
 continues its development late into the autumn. It appears in dull grayish-white 
 patches, most conspicuous on the upper surface of the leaves. It never has the 
 bright, lustrous or frosty appearance that characterizes the Downy Mildew, and the 
 livid brown or seemingly scorched blotches on the leaves are wanting. Upon the 
 young and tender shoots the fungus is often particularly abundant, its action being 
 to check their growth. Sometimes it appears during the season of bloom and coming 
 
OUR NATIVE GRAPE. 53 
 
 on the newly expanded flowers prevents them ripening to maturity. Attacking 
 yonng berries their growth is permanently checked. Upon older berries the pres- 
 ence of this Mildew is made evident by small brownish spots produced by the action 
 of the suckers on the epidermal cells. 
 
 Oftentimes the fungus spreads over only a small portion 01 the berry ; this part 
 fails to grow and a much distorted or imperfectly formed fruit is the result, sometimes 
 causing the berries to crack open exposing the seeds. If completely overgrown the 
 berries become dry, shrivelled and finally drop off. 
 
 Anthracnose. 
 
 This disease, like the Black Rot, is caused by a minute fungus, which is also 
 propagated from plant to plant by spores, that are blown by the wind and require 
 moisture in order to germinate. It inhabits both stems, leaves and fruit. All the 
 green parts of the vine are subject to its attacks from the beginning of the season 
 until the close of vegetation. Anthracnose appears on the shoot^ as early as June 
 and attacks the berries, when nearly full grown. The spots on the latter are very 
 characteristic, gray in the middle, and then a ring of orange or reddish color and 
 finally a dark ring outside. From this appearance the disease is known sometimes 
 as the Birds-eye-rot. After a period the skin of the berries will burst exposing the 
 seeds, the berries begin to wither and dry up, leaving nothing but the skin and the 
 seeds. A berry may be attacked upon one side when it is not more than half grown ; 
 it then becomes irregular in shape, the diseased part making no development, and it 
 sometimes happens that this side cracks open exposing the seeds, which are gradually 
 forced out by the unequal growth. On the green shoots first appear irrregular, small 
 brown patches, a little depressed in the center with a slightly raised dark colored 
 border. These spots increase in size, drawing out in length with the grain of the 
 bark ; the central portion becomes more destroyed, sometimes appearing as if burned 
 
 (SB* ^g> 
 
 3<£P 
 
 1 . Berries destroyed by Aiithrnciicst . 
 
 3. Mature spores, much magnified, usually thin-walled and transparent, with one or more bright 
 spots. 
 
 and reaching in as far as the marrow. The action on the leaves is similar to that 
 upon the stems and it is very evident that, where the diseased spots are numerous and 
 the development of the fungus proceeds without interruption, both shoots and leaves, 
 must succumb to the parasite. The intensity of the disease upon the shoots may 
 cause the destruction of the young leaves even when the latter are not attacked. 
 
 Anthracnose, which in some parts has been bitterly complained of, is not in other 
 sections nearly so destructive as other diseases, but from the fact that it has proved a 
 difficult- one to deal with, should be looked after with scrutiny. This fungus seems 
 to affect white or light colored varieties more than the black, especially on rich 
 ground, which is very moist, badly or not underdrained. Precaution should be taken 
 at once, on the appearance of this disease, by cutting out the affected wood and 
 destroying the same by burning. It is also advisable to give the Grapevine a dry 
 
54 
 
 OUR NATIVE GRAPE. 
 
 application of powdered Sulphur and air-slacked Lime in equal proportion. We 
 have found that " Fostile," lately introduced from France, has checked the Anthrac- 
 nose on its start. More attention ought lo be paid to this disease, as, once taken a 
 firm hold on the vines, it is very hard to battle against. 
 
 
 €<^^ 
 
 2. Vertical section (enlarKcd) of diseased berry, showing large nnmbers of spores laying beneath 
 
 the epidermis (a) and finally rupture the latter and escape (b). 
 4. Spores germinating. 
 
 The foregoing are the principal fungus diseases against which our Grape growers 
 have to fight, though occasionally cases of Bitter Rot and White Rot have been found 
 in some vineyards. 
 
 Bitter Rot. 
 
 Bitter Rot derives its name from the flavor it imparts to the fruit, which is 
 attacked generally about the time the berries attain full size. At first a brownish 
 circle or spot appears on the berry, which rapidly enlarges and soon the entire 
 berry turns brown, but still retains its usual shape. Finally, little purplish 
 black pimples appear thickly dotting the surface and soon the berry shrivels and falls 
 to the ground. 
 
 White Rot. 
 
 White Rot attacks the fruit, pedicles or stalks which support the latter but seldom 
 the branches. The pedicles, if attacked, turn brown and the berries which they sup- 
 port dry up and appear as if scorched. Berries affected with this disease first become 
 very juicy and soon minute gray or brownish postulcs appear on the surface. Finally 
 the berries dries up assuming at the same time a greyish white color, easily distin- 
 guished from that produced by the Black Rot fungus. 
 
 Rougeot. 
 
 A new Grape disease first complained of in 1890, has been found in numerous 
 localities through Western New York. The attacks of this disease seem to be con 
 fined to bearing vines three or more years from the planting. Small irregular blotches 
 of a dark color appear between the veins, which enlarge rapidly, darken to a dull 
 purplish or reddish brown and unite so as to fill up the space between the veins, 
 which remain green or yellow. These changes occur so rapidly that the foliage seems 
 to change color suddenly. The contrast between the green or light yellow veins and 
 
OUR NATIVE GRAPE. 55 
 
 dark purplish brown of the intervening tissues gives a peculiarly streaked appearance 
 to the leaves. In the most serious cases they curl up, became dry and brittle, and 
 finally drop from the vine, leaving it nearly bare. 
 
 The berries borne upon diseased vines, almost without exception, have a flat 
 insipid, and often intensely sour taste, due to the fact that they are only partially 
 ripened. When the attack is severe the berries drop off" and the ground beneath a 
 diseased vine is often seen to be covered with half ripe Grapes. The berry is found 
 to part from its pedical taking with it the fibers, which enter the material of the pulp 
 and are normally withdrawn from it when the berry is pulled off. After the crop has 
 been harvested also, bunches are found to shell badly, ruining them for 'the market. 
 
 The worst attacks of the disease occur upon cold, heavy soils containing a large 
 percentage of clay and rich in nitrogenous matters. There seems to be no connection 
 whatever between the fertilizers and the trouble. Diseased plants being found upon 
 land unmanured, heavily manured, fertilized with phosphate, wood ashes and bone 
 dust. In cases where the soil is at all inclined to retain more moisture than necessary, 
 thorough underdraining will probably be the surest means of preventing a second 
 attack. Examinations of the roots of many diseased and healthy plants have shown 
 no parasite of a nature adequate to cause the injury. Should the "ines show no 
 mature wood available for the next year the better plan will be to prune close to the 
 ground and raise an entirely new growth. The diseased vines should not be allowed 
 to bear heavily the coming season, as the necessary strain may favor a second attack 
 of the disease. 
 
 Ripe Rot of Grapes— Glorosforium Fruct- 
 
 tigranon. 
 
 This peculiar disease has received particularly no attention until lately. This 
 fungus seems to be slowly gaining a foothold on the Grape and in some 
 parts of the country causes the Grape to rot after they are carried to the packing 
 houses. It is closely related to the Black Rot in general appearance, causes the 
 berries to soften and turn a dark shiny color after showing red pimples on the surface. 
 It attacks the berries when they have begun to ripen. Unlike any other of the dis- 
 eases of the Grape, this one will be likely to spread after the Grapes are crated and 
 await the attention of the packers. One diseased berry under favorable circum- 
 stances being able to affect a whole crate and render it unfit for market. The young 
 fungous threads penetrate the soft Grape-pulp, aud after living within the delicate 
 substance for about seven days forms .spore postules under the skin which finally 
 break open and allow myriads of minute pink spores to escape, which, when washed 
 upon healthy berries, grow and produce similar diseased spots and similar postules. 
 This new disease, unless guarded against, may prove to the Northern States what the 
 Black Rot has been to the Southern, and demands attention from all Grape growers. 
 Experiments have shown that it can be controlled by fungicides ; any of the copper 
 remedies will doubtless check it. 
 
 This disease is closely connected with one of the apple, known as the Bitter Rot 
 of the apple, and it is a fact that spores from the Grape would produce Bitter Rot on 
 the apple and vice versa. In the Grape, however, the rotting Grapes do not have the 
 bitter taste characteristic in the apple. There is great danger in the fact that it is 
 already widespread on the apple, and wherever it is present on this fruit the Grape is 
 not secure from it. 
 
 Probably in no other country of the world is spraying for fungous diseases of 
 
56 OUR NATIVE GRAPE. 
 
 fruits practiced to the same extent as in the United States. Five years ago practically 
 nothing was known of this subject ; in fact, the number actively engaged in spraying 
 their trees, vines, etc., for such diseases as apple scab, black rot. Downy Mildew and 
 other diseases of the Grape did not exceed half a hundred, all told. Now, as a fair 
 estimate, probably no less than 50,000 fruit growers are engaged in this work. From 
 the Atlantic to the Pacific and from the Great Lakes to the Gulf the methods recom- 
 mended by the Department are practiced every year. 
 
 DOES IT PAY TO SPRAY ? No work that did not carry merit with it could 
 have had such a phenomenal growth. To give a direct answer, however, it may be 
 stated that two hundred and fifty Grape growers in different parts of the country 
 made a series of observations with a view of obtaining some definite information as 
 to the value in dollars and cents of the recommendations made by the Department 
 in the treatment of Grape diseases. The facts reported by these men show conclu- 
 sively that the actual profit to them over all expenses resulting from the treatment of 
 black rot and Downy Mildew was in round numbers ^37,000. Thirteen thousand 
 dollars of this sum was reported from the State of New York alone. 
 
 Other examples equally as striking could be given, but this is sufficient for our 
 purpose. Of course, every one is not successful, but where failure is reported it is 
 usually easy to locate and remedy the trouble. 
 
 Treatments. 
 
 Attention may be called to the oft-repeated statement that practically all efforts 
 to treat diseases of the Grapevine must be preventive, not remedial in jjurpose, as 
 nothing can restore the fruit to health after it is once diseased. There is no cure for 
 these diseases and the treatment therefore must be altogether preventive and the 
 following methods cannot fail to bring favorable results : 
 
 1. In the fall at pruning time remove from the vineyard every particle of dis- 
 eased canes, leaves or dried berries and either burn them, which is preferable, or bury 
 them deeply in the earth. By all means avoid leaving them exposed where the wind 
 can scatter the leaves back toward the vineyard. 
 
 2. Wash the canes before the buds are exposed in the spring with a solution of 
 Iron (Copperas). This wash will destroy the spores it comes in contact with, and 
 thereby lessen the amount of infective material ; it has especially a good effect upon 
 vines affected with Anthracnose. 
 
 3. Spray the vines thoroughly bj- means of the well known force pumps, v/ith 
 one of the copper mixtures. 
 
 Numerous preparations have been recommended and used for the work. For all 
 practical purposes, however, there are but four which properly may be called 
 remedies. They are Bordeaux Mixture, Ammonical Solution of Copper Carbonate, 
 Eau Celeste, Modified Eau Celeste. 
 
 The latest experiments indicate that the best results will follow the use of these 
 preparations when made as follows : 
 
 I— Bordeaux Mixture. 
 
 In a barrel that will hold forty-five gallons dissolve six pounds of copper sulphate, 
 using eight or ten gallons of water or as much as may be necessary for the purpose. 
 In a tub or half barrel slack four pounds of fresh lime. When completely slacked 
 add enough water to make it creamy whitewash. Pour this slowly into the barrel 
 containing the copper sulphate solution, using a coarse gunny sack stretched over the 
 
OUR NATIVE GRAPE. 57 
 
 head of the barrel for a strainer. Finally fill the barrel with water, stir thoroughly, 
 and the mixture is ready for u^-e. Prepared in this way the cost of one gallon of the 
 mixture will not exceed one cent, the price of copper sulphate being seven cents per 
 pound and lime thirty cents per bushel. In all cases it is desirable to use powdered 
 copper sulphate, as it costs but little more and dissolves much more readily. It is 
 highly important also that fresh lime be used. 
 
 It will be seen by those familiar with former suggestions made by the Depart- 
 ment that the strength of this mixture has been diminished one-half. It was found 
 as the result of experiments made in 1891, that a mixture of this strength, and even 
 much weaker, gave practically as good results as the old formula, which required six 
 pounds of copper sulphate and four pounds of lime to twenty-two gallons of water. 
 
 In mixing Bordeaux the trouble of weighing the lime may be obviated by use of 
 the following simple test, and a tub of slacked lime can for convenience be kept on 
 hand. Add milk of lime to the solution of copper sulphate and test it with two or 
 three drops of Potassium Ferro-cyanide in solution. If enough lime has been added, 
 the Potassium Fetro-cyanide will not change color, but if not sufficient lime has been 
 added the Potassium Ferro-cyanide will turn to a dark reddish-brown color. By 
 adding more lime and repeating the test, it is easy to discover when there is enough 
 lime in the mixture. As an excess of lime does not harm there is no danger of 
 adding too much. 
 
 Bordeaux must be kept constantly agitated when spraying in order to prevent 
 clogging the nozzle and to insure uniform strength of the application. 
 
 2.— Ammonical Solution of Copper Carbonate. 
 
 In an ordinary water pail mix five ounces of copper carbonate with enough water 
 to make a thick paste. Dissolve this paste in three pints of strong aqua ammonia ; 
 then dilute to forty-five gallons. If three pints of ammonia are not sufficient to 
 dissolve all the paste add enough to bring about this result. Copper carbonate occurs 
 in the market in the form of a fine greenish powder. The retail price is usually 
 sixty cents a pound. Aqua ammonia having a strength of twenty-six degrees retails 
 at eight cents per pound. Upon this basis one gallon of ammoniacal solution of 
 copper carbonate will cost one cent. 
 
 In view of this fact that copper carbonate is sometimes difficult to obtain, the 
 following directions for manufacturing it are given : 
 
 In a half barrel or some similar vessel, dissolve three pounds of copper sulphate 
 in two gallons of hot water. In another vessel dissolve three and one-half pounds 
 of common washing soda or salsoda in one gallon of hot water. When cool pour the 
 second solution slowly into the fiist ; then as soon as all action has ceased add enough 
 water to bring the whole up to eight or ten gallons and stir thoroughly. In twenty- 
 four hours pour off the clear liquid, taking care not to disturb the sediment. Add 
 fresh water and stir again. Again allow the solution to stand tw ?nty-four hours, pour 
 off the clear liquid as before ; then remove the sediment, which is a copper carbonate. 
 Prepared in this way there is formed one and one- half pounds of copper carbonate at 
 an expense of materials of approximately eighteen cents per pound. The copper 
 carbonate paste may be immediately dissolved in aqua ammonia, using two gallons 
 of the latter, or as much as may be necessary for the purpose. This concentrated 
 fluid should be kept in well-corked jugs and when ready for use should be diluted at 
 the rate of one pint to twelve gallons of water. 
 
5<? OUR NATIVE GRAPE. 
 
 3.— Eau Celeste. 
 
 Dissolve two pounds of copper sulphate in eight gallons of water. When com- 
 pletely dissolved add three pints of strong ammonia and dilute to forty-five gallons. 
 When prepared in this way the solution will cost about two-thirds of a cent per 
 gallon. 
 
 4.— Modified Eau Celeste. 
 
 Dissolve four pounds of copper sulphate in ten or twelve gallons of water and 
 stir in five pounds of washing or sal-soda ; then add three pints of strong aqua 
 ammonia, dilute to forty-five gallons. The cost will be one and one-half cents per 
 gallon. 
 
 The regular application of any of the above formulae should be made as soon as 
 the young shoots are six to eight inches long. Little material is required at this 
 time ; however, the canes as well as the young foliage should be treated. The 
 second spraying should be made at about ten days later as much foliage is being 
 formed which should be protected from infection. This treatment comes about or 
 just before the period of full bloom. After this the Grape grower will have to use his 
 own judgment in regard to the number of sprayings and the proper time to discon- 
 tinue them, and should be governed by the condition of his vines, as serious results 
 may follow by the residue left upon the fruit when mature. There is on the part of 
 consumers an ever-present fear concerning such matters ; and their lack of correct 
 information tends to make them peculiarly liable to a panic when unintentionally or 
 otherwise, a scare concerning so-called poisoned fruit is started. In the case of the 
 Grape scare in New York city some time ago, Grape growers all over the country 
 were made to suffer, partly through the folly of a few over zealous individuals who 
 upon their own responsibility made more applications than were necessary and partly 
 through the action of a somewhat hasty Board of Health. No other positive stand 
 on this question have been taken so far, though many misleading statements have 
 from time to time appeared in our horticultural and agricultural papers. We take 
 the ground that fruit sprayed with the copper compounds in accordance with the 
 direction of the Department at Washington is harmless. 
 
 Treatment of Black Rot. 
 
 METHOD A. — After pruning the vineyard and putting the ground in thorough 
 order spray the vines first, as the buds begin to swell, with Bordeaux mixture. When 
 the leaves are one-third grown make a second application of the same fungicide, 
 following with a third when the vines are in full bloom. After this, applications 
 should be continued at intervals of ten or twelve days until the first signs of ripening 
 are noticed. This will usually be three weeks or a month before the Grapes are 
 ready to pick. In no case should the treatment be continued up to the time of 
 harvest, as this is entirely unnecessary ; moreover, it is sure to render the fruit 
 unsightly. It is important to bear in mind that in case of dry weather the sprayings 
 should cease. 
 
 METHOD B. — Following the direction laid down under Method A, with the 
 exception that the ammonical solution be used instead of Bordeaux mixture. 
 
 METHOD C— For the first three sprayings use the Bordeaux mixture, then sub- 
 stitute the ammoniacal solution for the rest of the season. 
 
 The cost of the treatment as laid down in Method A need not exceed two and 
 
OUR NATIVE GRAPE. 
 
 59 
 
 UNTREATED. BLACK ROT. TREATED. 
 
 The above illustrations show two bunches of Grapes, one without any treatment 
 whatever, while the other cluster was three times sprayed with the Bordeaux mixture 
 and twice with the ammoniacal solution of copper carbonate. 
 
6o 
 
 OUR NATIVE GRAPE. 
 
 one-half cents per vine. Method B will cost two cents and Method C the same. 
 So far as efficacy is concerned there is little choice. All things considered, 
 however, Method A will doubtless prove the most satisfactory. 
 
 Downy Mildew. 
 
 When this disease occurs alone ammoniacal solution or modified eau celeste may 
 be used. The first spraying should be made when the fruit is well formed, the others 
 at intervals of ten or twelve days as recommended for black rot. What is known as 
 brown rot is caused by the fungus of Downy Mildew. It is seldom that brown rot 
 occurs in the berries without the leaves being also affected. In regions where this 
 happens the treatment recommended for black rot should be followed. 
 
 In some sections eau celeste has been more effective against these diseases than 
 any of the other fungicides. This is notably the case in Northern Ohio and Western 
 New York. Eau celeste, however, sometimes injures the foliage, and we do not 
 advise its extended use. 
 
 Anthracnose. 
 
 Use Bordeaux mixture the same as recommended for black rot under Method A. 
 
 It is important to the vineyardist to use preventive remedies which protect their 
 crops from all diseases, and within a year or two a powder, what is known as 
 Sulfosteatite or Fostite, has been introduced from France, where it has given grati- 
 fying results for several years as a preventive for Grape diseases. It consists of copper 
 sulphates, soapstone powder, which is exceedingly fine and adheres well. The 
 powder is put on the vines by means of bellows ; is cheaper and more easily dis- 
 tributed than Bordeaux mixture or any other remedies usually applied. By the means 
 of the bellow the Fostite forms a cloud which moves with the least air current 
 and covers the objects in its path with a slight coat of dust. This success 
 
 is obtained by the very composition of the powder. Owing to a very ingenious 
 process the sulphate of copper is converted, and the salts resulting therefrom adheres 
 to all the particles of the vine with a wonderful adhesiveness and fineness, allowing 
 the preserving salts to reach all the points of the plant. Consequently no spores, 
 whether of mildew, anthracnose or black rot can eacape, if the application is made 
 during calm and damp weather, which allows the powder to adhere. Fostite is 
 entirely harmless to men, animals and plants and can be handled with safety. 
 
OUR NATIVE GRAPE. 
 
 6i 
 
 Spraying Outfits. 
 
 The use of fungicides necessitates the possession of proper spraying pumps. 
 These should be carefully selected according to the amount of work to be performed. 
 There is no question that the Knapsack sprayer fills every requirement. In no other 
 machine is the work so absolutely at all times under control, it being possible to place 
 nearly every drop of liquid exactly where it is wanted. Knapsack pumps are now 
 used in many vineyards, also in places where the larger or horse power machines, 
 owing to the nature of the land cannot be utilized. 
 
 The improved Galloway Knapsack Sprayer manufactured by the Deming Com- 
 pany of Salem, Ohio, is one of the best of this kind made. It consists of a copper 
 
 GALLOWAY'S IMPROVED KNAPSACK SPRAYER. 
 
 tank arranged to strap on the back, and a brass pump, which is operated by a rod 
 attached to the lever. The pump is so constructed that all leakage from the stuffing 
 box will drip back into the tank. If it become necessary the valves can be taken out 
 for repairs without removing the pump from the tank. Quite a number of acres can 
 be sprayed with one of these outfits. Knapsack sprayers are now manufactured all 
 over the country. 
 
 Next in importance is a nozzle, that will throw a mist-like spray and will not 
 clog when thick fluids are used. 
 
 The Vermorel nozzle is the best. It is economical of material, produces the finest 
 kind of a spray, and if the aperture is clogged, the needle-like degorger easily 
 removes the obstruction. Every sprayer is provided with one of these nozzles. 
 
 A cheap, and most practical and efficient sprayer is found in a strong, light, 
 double acting, double discharge force pump mounted on a barrel. It may be said 
 here at the same time, that while they cannot do the work as rapidly as the horse- 
 power automatic machines, they are more effective, much cheaper and far less 
 wasteful of the liquid used. 
 
 The Double Empire Spraying Pump made by the Field Force Pump Company, 
 Lockport, N. Y., cannot be too highly recommended. It will spray two rows of vines 
 at the same time, supplying two spraying nozzles, and stirs the liquid automatically. 
 This pump is equipped with the Vermorel nozzles besides the return pipe for stirring 
 
62 
 
 OUR NATIVE GRAPE. 
 
 the liquid. The suction pipe has a fine strainer and the pump is furnished with a 
 
 PUMP MOUNTED ON BARREI.. 
 long lever. The unusually large air chamber will continue to discharge the spray 
 for over a minute after the operator stops pumping. 
 
 These spraying machines are worked by gearing taking its power from the wagon 
 
 FIEI<D'S EMPIRE SPRAYING MACHINE. 
 
OUR NATIVE GRAPE. 
 
 63 
 
 wheels. It is a double acting force pump, the working parts that come in contact 
 with the chemical liquids are made of brass and very durable. The pressure of the 
 pump is controlled by an automatic valve, thus preventing too great strain upon the 
 hose while at work. There are four nozzles with stationary pipes so arranged, that 
 one row on each side of the machine, as well as the higher and lower foliage on 
 those vines can be sprayed at the same time ; by means of elbows and fittings 
 furnished the nozzles can be set at any angle desired. The spray may be also shut ofl 
 on one side of the machine while it is in use on the other side. This machine is 
 complete and perfect in every respect. Fully twice the work can be done with a 
 horse power machine, than can be done when pumping by hand and with much less 
 labor. 
 
 Another, but less expensive automatic machine, is the Red Jacket Sprayer, 
 suitable especially for small vineyards. It is a single wheel contrivance with tubular 
 iron frame and a wooden tank holding about ten gallons, fitted with an endless 
 
 RED JACKET SPRAYER. 
 
 sprocket chain gearing, and has a mechanical automatic agitator which travels in a 
 semi-circle in bottom of tank and keeps the mixture from settling. The pump and 
 air chamber are brass, and the valves are metal. It has double tube sprayers for two 
 rows of potatoes, and has two Vermorel Nozzles. The tubes are so arranged that they 
 can be set in a perpendicular position for spraying Grapevines, and can also be used 
 for spraying currants, berries and other small fruits. It is pushed the same as any 
 wheel barrow, the revolution of the wheel doing the work. 
 
 By spraying with the copper remedies we are living in hope that we may so far 
 overcome , the difficulties as to permit the successful growing of all our valuable 
 market varieties. We regard as the greatest importance the use of these recently 
 discovered preventives against the various diseases which have been so prevalent 
 and so discouraging to the Grape growers. We believe that their general adoption 
 and general use will not only greatly enlarge the area of successful Grape growing, 
 but also enable us to grow with profit many of the finer varieties in sections where 
 it would be impossible without them. 
 
6/ 
 
 OUR NATIVE GRAPE. 
 
 Chemicals. 
 
 The retail price charged by druggists for the chemicals required for making these 
 mixtures, has prevented many persons from using them. The increasing demand 
 however, has induced several firms to arrange for supplying them to Grape growers 
 at wholesale rates, and that they may save to the consumer the expense of freight or 
 express charges, on small quantities for long distances, distributing depots will be 
 provided m different parts of the country. 
 
 Among the firms making a specialty of this business are the Nichols Chemical 
 Co., New York, and the W. S. Powell & Co., Baltimore, Md. The latter firm also 
 manufactures liquid and dry copperdines, prepared Bordeaux, and other ready mixed 
 fungicides. The chrystal sulphate of copper can be obtained in five pound packages 
 at five cents per pound, but in barrel lots the price is only three and one-half cents 
 per pound. The copper carbonate costs sixty cents per pound, or fifty cents in larger 
 quantities. Ammonia having a strength of twenty-six degrees retails at eighteen 
 cents per pound (one pint) and considerable less by the carboy. Soda carbonate, sal- 
 soda, or washing soda can be bought for less than one cent per pound in barrel lots. 
 Good fresh lime is worth thirty cents per bushel. The commercial mixtures are for 
 sale by several of the largest seedsmen, and when one has only a few vines to spray, 
 although the prices charged for them seems unnecessarily high, they will be nearly 
 as cheap as the chemicals at drug store prices. Where any number of vines are to be 
 sprayed, the chemicals at wholesale rates will be considerably cheaper. The question 
 of the cost of material is of less importance, than the power to produce the effect 
 intended. 
 
 Next to spraying and almost as essential in Grape growing is the 
 
 Bagging of Grapes 
 
 as a preventive of Grape rot. The time to put them on, where the main object is to 
 protect the fruit from rot or mildew, is just as soon as they have passed out of bloom, 
 as the Grapes grow and increase in size very rapidly after that, and the spores floating 
 
 BAGGING OF GRAPES, 
 in the atmosphere may come in contact with the fruit and infect it before the bag is 
 put on, only to develop later inside the bag. As soon as the clusters have set, the 
 work should begin and be pushed as fast as possible until completed, for the sooner 
 
OUR NATIVE GRAPE. 65 
 
 the bunches are covered the less danger will there be of loss by mildew and rot. 
 The best bags to use are the common manilla one and one-half or two pound paper 
 bags, which can be bought at less than one dollar per thousand. These bags arf 
 slipped over the bunch, gathered on top and fastened by a small piece of needle wire 
 around the stem which holds the cluster. Before the bags are put on the Grapes the 
 Doth corners in the bottom of the bag should be cut oflf, thus allowing any water that 
 may get into the bag to drain out. A man rapidly puts on over one thousand a day. 
 Wet weather very seldom injures the bags, as they are protected by the foliage from 
 the direct effects of storms. Injuries by birds are also avoided. 
 
 The improvement in the appearance of the fruit where the paper bags are used 
 is astonishing. The fruit comes out in the most perfect condition. Clusters appear 
 larger, quality excellent and no imperfect berries. Whether it would pay on a large 
 scale for market must depend upon the demand for fancy table fruit at prices above 
 the average for Grapes in baskets as commonly shipped. Where a market can be 
 found for this grade of fruit at corresponding prices, the outlay would be doubly 
 repaid. 
 
 Injurious Insects. 
 
 ENTOMOLOGY as a science and horticulture, as an art or industry, meet in 
 many places, and it is next to impossible for the fruit grower to progress far 
 in his branch without finding some of these places of meeting. He recog- 
 nizes the effect of insects on his crops by the production of fruit filled by these in ferti- 
 lization, while on the other side the decrease in fruit by the ravages of noxious 
 species, requires the fruit grower to keep a watchful eye on the intruder. From the 
 economic standpoint, we have little to do with the species of value to the horticul- 
 turist. Nature minds her own business, and these minute allies of the husbandman 
 perform their duties unasked, though not unrewarded. Their importance will be 
 conceded by all. The case, however, is far different with insects detrimental to the 
 fruit grower. 
 
 Along the elementary requirements necessary to the intelligent application of the 
 methods to the prevention and killing off of these pests, we should study at first their 
 peculiar habits. The class of creatures to which this name is applied, is very dif- 
 ferent from all other kinds of animal life. The life of all insects begins with an 
 embryo contained in an egg, differing from all others in the first active form emerging 
 from the egg and the subsequent changes which take place before their lives are 
 complete. The first form is usually entirely different, both in appearance and habits, 
 from the parent which deposited the egg, and it is in this first active stage of their 
 lives, that they do their growing and principal feeding. At this stage they are 
 properly known as larva. After a time, varying from a few days to several years, 
 according to the species, they change into another form different from the first. In 
 thi? second stage, certain kinds remain inactive without food until the perfect form 
 develops within the shell , from which they emerge in due time to deposit eggs for 
 another generation. This inactive form is called pupa. 
 
 Injurious insects are divided into two divisions, according to their manner of 
 feeding : 
 
66 OUR NATIVE GRAPE. 
 
 1st. Biting or chewing insects, include all of those in the perfect or imperfect 
 form, which bite and consume the substance upon which they feed. 
 
 2nd. Sucking or piercing insects, include all of those perfect or imperfect forms 
 which pierce their food substance with a beak and suck out the sap or juice from 
 beneath the surface. 
 
 If a strange insect makes its appearance, threatening the destruction of some 
 plant or crop, before selecting a method to repel or destroy it, it is necessary to ascer- 
 tain how it feeds. If it belongs to the first division and eats the leaves, it may be 
 easily destroyed by Paris Green applied to its food substance, either in a powder or 
 liquid, as the poison will be eaten by them with their food. 
 
 On the other hand, if belonging to the second division, that suck the sap from 
 the plant, causing it to wither and die, poison will have no effect on them, because 
 we cannot apply it to the inside of the plant where they get their food. Most of this 
 class of insects may, however, be easily destroyed with remedies like insect powder, 
 kerosene emulsion, etc., which kill by contact, where it is applied to the insects 
 themselves. 
 
 Dr. LinTner, State Entomologist of New York, advances the theory that insects 
 are attracted to plants, not by the sense of sight, but by that of smell, and that sub- 
 stances giving off a strong odor like lamp oil, coal tar, carbolic acid, gasoline and the 
 remedies applied to or near the plants to be protected, prevent egg deposit by giving 
 out an odor overpowering that of the plant or animal itself, thereby preventing its 
 recognition by the insect. If this theory is correct, the importance of the measure is 
 evident, for as Dr. LinTNER argues, "if no eggs are deposited, we have no artificially 
 concealed eggs to seek for ; no larvae whose rapacity and destructiveness we must 
 arrest ; no pupae whose retreat is to be discovered and no perfect forms to be 
 captured or entrapped. ' ' 
 
 If everyone were thoroughly acquainted with all insects, their habits, and 
 methods of dealing with each, and would be persistent in the thorough and prompt 
 application of preventive measures it would seem, that we should have no use for 
 remedies. It is safe to say, however, that such a condition will never exist ; and that 
 after all, certain kinds of insects will appear, which will destroy certain crops, if they 
 are not killed by the prompt application of poisonous and other substances. These 
 remedies we will describe later on. 
 
 The Grape like all other fruit, has enemies among the insects, which, if allowed 
 to increase, would soon become a burden on our hands. We will briefly mention 
 these insects, which have been the most injurious in our vineyards. 
 
 Phylloxera. 
 
 This insect has undoubtedly attracted the most attention among the Grape 
 growers. It is impossible to give, in this manual, a history of this insect, the extent 
 of its injuries, and the experiments made to prevent the same. We will, therefore, 
 mention only a few facts, which will show the importance to recognize this insect. It 
 was known many years ago on our native vines, as the Leaf-gall-louse, which was 
 found to be identical with the Phylloxera of the Old World. It has been the most 
 ruinous in our country among the European varieties planted in California. The 
 destruction of vineyards in France by the Phylloxera has amounted to nearly a 
 million acres. In 1874, a sum of 300,000 francs was alloted as a premium for the 
 invention of some eiBcacious way of dealing with this pest, but up to last year this 
 had not been claimed. Here is a little gauze-winged fly, which can be crused with 
 the finger, defying all the science and intelligence of the world to extricate it. Various 
 
UUR NATIVE GRAPE. 67 
 
 experiments have been tried, but they have not been of very real use, and nothing 
 but destroying the vines and not cultivating them as vineyards for a number of years 
 has been generally adopted. There is in this country, for the most part east of 
 the Rocky Mountains, very little to be feared from the Phylloxera, at least so far as 
 our native vines are concerned. Most of the American varieties of Grapes are 
 resistent to the root form of this insect, and, hence, suffer little injury. The Leaf- 
 gall form is not particularl)' serious in its effects on the vine, except in a few thin- 
 leaved varieties. The damage done by the Phylloxera in France and other parts of 
 Europe, where it has obtained a foothold, is due to the root form exclusively. 
 
 The danger in this country then, is confined to those localities, chiefly in Cali- 
 fornia, where European varieties are grown. Within the last fifteen years, hundreds of 
 acres have been destroyed in California by this pest, and grafting of foreign varieties 
 on the roots of our native vines has been resorted to, thus rendering the vineyards 
 proof against the attacks of the Phylloxera. The true criterion resistant is, that the 
 vine and its roots will not only outlive the attacks, but flourish and bear remunera- 
 tive crops, under the same conditions under which the most sensitive foreign vine 
 will succumb. There are undoubtedly two distinct forms of the Phylloxera. 
 
 The root-inhabiting type, which attacks the roots of European varieties, mostly 
 found in California, and the leaf-inhabiting type, which flourishes mostly on the 
 Riparia Class. 
 
 A study of the life history of the Phylloxera shows that the larvae and small pro- 
 portion of the wingless mother insects pass the winter in a dull, lifeless condition, 
 but are easily brought to life and activity by a proper change in temperature. The 
 middle of April finds the adult mother beginning to lay, and soon after young 
 larvae are produced and scattered to all parts of the roots. The increase is slow until 
 about the middle of June. Shortly after the larval 
 form with rudimentary wings appears, and by the first 
 of July the winged formed is found fully developed. 
 The eggs of the mother-louse are most abundant at the 
 end of the same month, and at the same time a decrease 
 in the number of adult mothers becomes apparent ; the 
 "^^ maximum number of larvae is also reached. Only a few 
 MOTHER GALL-iyOUSE ^^g^ are usually found after October, and very little 
 ventral and dorsal views. action is noticeable after November. The time of these 
 changes, however, will vary greatly with the season. It was found, that a single 
 insect can produce seventy-five eggs, laid frequently at the rate of five per day ; some 
 days none at all were produced. Thirteen days are required to hatch them, and 
 seventeen more for development into egg-laying mothers. The detection of these 
 pests is very difficult, on account of their dull brown color being very often the same 
 as the roots of the vine. 
 
 There are no outward manifestations of the attack of this insect the first season. 
 The work of destruction begins on the fibrous roots, and, when these have disappeared, 
 the insects not only prevent the formation of new fibres, but also spread themselves 
 on the large roots. As the increase of the louse is so enormous, the roots will finally 
 succumb, the leaves have a yellowish appearance, the growth of the vine is feeble 
 and it finally dies. The vigorous, busy, fibrous growth, or network of roots around the 
 taproot, evidently caused by manuring and moisture, seemed best to fulfill the neces- 
 sary conditions for the development of this insect. 
 
 The leaf inhabiting form of Phylloxera shows itself by galls on the leaf, which 
 often cover the whole under side. By opening one of these galls with great care, the 
 mother-louse can be foitnd surroundiug herself with very small, pale yellow eggs. 
 
6S 
 
 OUR NATIVE GRAPE. 
 
 The eggs began to hatch when six or eight days old. The young lice, which are 
 of bright yellow color, escape from the galls, spreading themselves all over the vine, 
 selecting the most tender part of the leaf to begin their operations by piercing the 
 
 leaf, appropriating the sap, forming 
 galls and depositing eggs, as their 
 parents had done before. This pro- 
 cess continues during the summer, 
 until the fifth or sixth generation. 
 Every egg brings forth a fertile female, 
 which soon becomes wonderfully pro- 
 lific. 
 
 By the end of September the galls 
 are mostly deserted, and those which 
 are left appear as if infested with mil- 
 dew and, finally, turn brown and de- 
 cay. The young lice attach themselves 
 to the roots and there pass the winter 
 in a dormant state. It is an important 
 fact, that the gall inhabiting insect 
 occurs only as an agamie and wing- 
 Under side of Leaf covered with Galls, nat. size. less female form. It is but a tran- 
 sient summer state and does, compared with the other root-inhabiting type, but 
 trifling damage. In some seasons it is even difficult to find a few galls on the very 
 vines on which they were very abundant the previous year. 
 
 The problem of repression, and if possible extirpation of the Phylloxera, still 
 continues to form a subject of reflection to many persons for the discovery of an 
 available remedy. Some of these remedies are still under trial, but nothing thus far 
 brought forward has seemed to give any reasonable promise of success in curing vines 
 once infected. 
 
 Grape Leaf-Hopper— Erythroneura Vitis. 
 
 Frequent complaints are made against a small species of Leaf-hopper that often 
 seriously injures the Grapevines. They appear in swarms in certain localities very 
 unexpectedly, and often disappear just as suddenly. Their presence in the vineyard 
 is readily known by one, who happens to disturb them by moving the vine, or often 
 by even approaching it as they leap from leaf to leaf ahead of him, like grasshoppers 
 in a clover field. 
 
 There are several species of Leaf-hoppers that live upon the Grape, but their 
 habits are so much alike, that practically all may be considered together. The most 
 common one, and generally the most injurious, is known scientifically as EryThro- 
 NEURA VlTIS. 
 
 This beautiful little species is about one-tenth of an inch long, and clad in a 
 robe of pale yellow, or straw color, and 
 trimmed with two narrow red lines on the 
 head and two bright scarlet bands cross- 
 ing the thorax and wing covers. Along 
 in June, their first appearance on the 
 Grapevine leaves is made. They are at 
 this time in the larval state, which with 
 these insects differs from the mature form 
 only in being smaller and having rio 
 wings They cast their skins from time 
 
 GRAPE LEAF HOPPER. 
 
OUR NATIVE CRAPE. 
 
 69 
 
 to time, as they grow larger, and these white cases may often be found attached 
 to the under side of the foliage just as its occupant left it. In July they assume 
 the pupa state, in which they have little wing pads that indicate what may come 
 in the future, but which do not come till nearly a month later, and then they 
 not only can hop, for they are wonderful jumpers, but can fly as well. Their 
 injury to the leaves is caused by puncturing them with their long needle- like mouth 
 or beak, and then drawing the sap, on which they live, from the puncture by means 
 of this tubular beak. This work is most generally done on the under side of the 
 leaf At first only little discolored specks show on the leaves, but these rapidly 
 grow more numerous, and increase in size till later they become brown blotches. 
 If the attack be severe enough, the leaf will prematurely wither away and fall from 
 the vine, appearing as if scorched by fire. In consequence of this interrupted growth, 
 the canes cannot mature the wood as they should, and the fruit is stunted and its rip- 
 ening interfered with. When this continues the death of the vine may follow. 
 
 While these Leaf-hoppers are in the larval state, they can be killed very easily, 
 probably soapsuds, sprayed on the under side of the leaves, at this time, will be the 
 most convenient, and at the same time, an effectual remedy. With the more mature 
 insect, perhaps, no remedy is equal to the Kerosene emulsion. This has proved very 
 effectual. 
 
 These hoppers live through the winter in the mature state, and seek shelter under 
 the fallen leaves and rubbish over the ground. If they cannot protect themselves 
 from the cold, wet storms of autumn they have to succumb to its fatal influences, for 
 they cannot endure much moisture at a low temperature. 
 
 The Grapevine Flea-Beetle— Haltica Chalybea. 
 
 The Grapevine Flea-beetle is apparently on the increase in Western New York, and 
 
 is becoming a pest of the Grape grow- 
 er. Its multiplication should not be 
 permitted, but should be persistently 
 fought by breaking up or removing 
 in the autumn its usual place of hiber- 
 nation, as loose bark and the refuse 
 material of the vineyard, and by pre- 
 venting the beetle eating out the 
 heart of the buds in the early spring. 
 When they first make their attack on 
 the buds, to which they are so destruc- 
 tive, they should be knocked off" daily 
 into a pan of water and kerosene, or 
 this form of injury can be prevented 
 by spraying with a mixture of lime- 
 wash made with brine, to which is 
 added some London purple. In the 
 accompanying illustration, the lar\-se 
 are represented in their natural size, 
 feeding upon a leaf. A hemipterous 
 insect has been detected preying 
 upon the larv^a by sucking its juices. 
 
 It belongs to the plant bugs, so many of which have aided us in the destruction 
 
 of our insect foes. 
 
 GRAPEVINE FI,EA BEETLE. 
 Lar\'a, natural size. b. Larva magnified. 
 
 Cocoon. d. Beetle enlarged. 
 
70 
 
 OUR NATIVE GRAPE. 
 
 Rose Chafer — Macrodactylus Subspinosus. 
 
 This insect is more commonly known by the name of Rosebug. Its body is 
 about oue-third of an inch long. It tapers before and behind, and is entirely covered 
 with very short and close ashen-yellow down ; the thorax is long and narrow, angu- 
 larly, widened in the middle of each side. The legs are slender and of a pale red 
 color, and the joints of the feet are tipped with black and are very long. The larv^ 
 attain their full size in the autumn, being then nearly three-quarters of an 
 inch long and about an eighth of an inch in diameter. Thej- are of a yel- 
 lowish white color, with a tinge of blue toward their hind extremity, 
 which is thick and obtuse or rounded ; a few short hairs are scattered on 
 the surface of the body ; there are six short legs, a pair to each of the 
 first three rings behind the head, and the latter is covered with a horny 
 shell of a pale rust color. In general appearance this larva closely re- 
 sembles the white grub of the May beetle, which is a much larger form. 
 
 It makes its appearance in the greatest numbers just as the Grape blossoms begin 
 to open. The female Rosebug deposits her eggs generally directly beneath where 
 she feeds, thus many more of the larvse are found right under the Grape row than in 
 the middle space between the rows. If, before these insects are ready to oviposit, 
 they have consumed all their food in a given di^rict, they will generally emigrate to 
 another place where they can obtain food, and this will be their breeding place. For 
 example, on many sorts of Grapevines they prefer the blossoms to the leaves. Of 
 the Riparias they eat the leaves also. If there be a vineyard of Riparias accessible 
 to the bugs, they will, towards the close of their dispensation, mostly abandon other 
 vines and congregate on the Riparias. The eggs hatch in about twenty days and the 
 young larvse produced from them feed on such tender roots as are accessible to them. 
 They attain maturity in the fall. Late in the autumn they descend beyond the reach 
 of frosts, where they remain through the winter in a torpid state, and in the spring 
 burrow upward near the surface, and mould an oval cell by the pressure of their 
 body, within which, in the month of May, they transform to the pupa state. During 
 the early part of June the thin pupa skin is rent, and the perfect insect digs its way 
 out of the ground. 
 
 As with most of the beetles which are concealed beneath the ground, very little 
 can be done to destroy this species in these stages, and it is scarcely vulnerable except 
 in its last and perfect stage. The most efficient means to control its depredations is 
 collecting by hand and killing. Mr. L. Lyman of Virginia, claims that the ammo- 
 niacal solution of copper carbonate is the only one of the copper solutions which 
 checks the Rosebug. 
 
 Grape Berry Moth— Eudemis Botrana. 
 
 The infected Grapes are usually perceived late in July by a'discolored spot where 
 
 the worm has entered. The larva 
 is of a whitish green color ; if the 
 contents of one berry are not suffi- 
 cient to satisfy it, it draws two or 
 three berries together by means of 
 silk threads or web, and then 
 passes from one to another. As 
 it approaches maturity it becomes 
 darker in color, with a black head, 
 and a body of yellowish green, and 
 is then about one-fourth of an inch 
 in length. When the larva is full 
 
 GRAPE BKRRY MOTH. 
 
OUR NATIVE GRAPE. 
 
 71 
 
 grov/n it cuts an oval flap from the leaf and turns it back and fastens it over itself, 
 forming an enclosure, which it lines with silk, where it remains until it has passed 
 the chrysalis state. The perfect insect is here shown enlarged, the diagram under- 
 neath indicates the full size. The body is greenish brown, the fore wings a dull 
 bluish shade with dark brown bands and spots, and the hind wings a dull brown. It 
 is said there are two broods in one season. 
 
 As it is possible that some of the last brood pass the winter attached to the leaves, 
 if these were gathered and burned, a large number of insects would perish and 
 the infested Grape might also be gathered and destro3'ed. The insect is attacked by 
 a small parasite, which doubtless does its part toward keeping the enemy in subjection. 
 According to Professor Riley, this insect is an imported species from Europe, where it 
 is known as Lopesia Botrana. 
 
 Grapevine Scale Insect— Pulvinaria 
 Innumerabilis. 
 
 This scale insect is so conspicuous from the white, cottony mass which it secretes, 
 that it often comes under observation and arouses interest in its character and habits. 
 It possesses remarkable power of multiplication and eventually, if left to themselves, 
 increasing until they nearly or quke cover the surface of the plant. When they have 
 become so numerous as this they cause the death of the plant, as their nourishment 
 is drawn from the juices by means of a proboscis inserted through the bark. The 
 milk-white cotton-like mass, that protrudes from one end and the sides of the brown 
 
 (a) Cottony Scales on stem, 
 showing the young lice. 
 
 (b) Back view of Scale, magnified, (c) Ventral view of Scale, magnified. 
 
 sub-oval scale, present three or four times the surface of the scale. Within it are 
 contained the numerous eggs of the mother scale insect. The young lice are devel- 
 oped from these masses about July, appearing as myriads of minute ochreous-yellow 
 atoms too small to disclose any structure to the unaided eye. These distribute them- 
 selves over the vine and soon become stationary by attaching themselves to the bark 
 by their proboscis, gradually increasing in size until the following summer, when the 
 females will present the appearance of these large scales raised at one end by the 
 
72 
 
 OUR NATIVE GRAPE. 
 
 cotton -like substance thrown out from beneath. This insect is so great a pest, that 
 every pains should be taken to eradicate it as soon as its presence is detected. The 
 leaves infested by it should be plucked and destroyed, and all the scales scraped from 
 the vines whenever they are observed. In the very young stage of the insect the 
 greater part of the brood can be killed by going over the infested portion of the 
 vines with a stiff, thickly set, bristle brush, as in their early state they are quite 
 tender and can be easily crushed. Spraying with a weak solution of carbolic acid 
 before the young are protected by their scales would also destroy them. A strong 
 soap solution is often suflBcieut for killing them at this stage. Later when the scale 
 has become fully formed aud fastened to the vine, it would be necessary to use 
 kerosene emulsion or a strong alkaline wash. 
 
 Grape Leaf Galls— Lasiaptera Vitis. 
 
 These galls have been noticed as somewhat numerous in some of the vineyards. 
 They are formed at the nodes of the young shoots and on the flower buds before 
 blooming. They form a mass of irregular, succulent swellings on the stem 
 and leaf stalks of the Grapevine, very variable in size and shape from the single 
 round, cranberry-like swelling to the irregular, bulbous protuberances, which look like 
 a group of diminutive tomatoes. The galls are very variable in size and form, from 
 less than a quarter of an inch in diameter to some nearly an inch in length, often 
 several galls running together, forming a long compound one. The galls on the 
 
 GALLS ON THE LEAF, 
 leaves are smaller than those on the stems 
 They, in most cases, rest on the veins, 
 but few only touch them on one side ; 
 rarely, they are entirely disconnected. 
 They have a yellowish green exterior, 
 with rosy cheeks, and sometimes are 
 entirely red; the interior is soft, juicy and 
 acid. Each gall has several cells, and in 
 each cell there is an orange yellow larva, 
 which, before the gall has entirely de- 
 cayed, enters the ground, where it changes 
 to a chrysalis, and finally emerges as a 
 .pale reddish. gnat, with black head and 
 
 GALLS ON THE STEM. 
 
OUR NATIVE GRAPE. 
 
 73 
 
 antennae, and gray wings. The larvae are liable to be attacked by a parasite, and 
 also by a species of thrips, which invade the cells and destroy the inmates. As the 
 insect is native and can always have the wild vines to breed on, however closely 
 it may be stampeded from our vineyards, we shall probably never be entirely free 
 from it. On the other hand, as it has never appeared in much force, it is not probable 
 that it will, but it is not best to encourage its increase by neglect. It has been re- 
 ported from various parts of the Northern States, and is, without doubt, vi^ide spread. 
 
 The best preventive known of this attack is to remove and burn the infested 
 leaves and tips during early June, before the larvae leave them for their further 
 development in the ground. 
 
 Beside those insect pests described in this chapter mention should be made of the 
 following : 
 
 The Grapeseed Midge (Isosoma Vitis), a small insect, which lays its eggs upon 
 the Grape during the month of July, the larva from which burrows into the fruit to 
 feed upon the seed, and causes the Grape to shrivel and dry. 
 
 The Grape Curculio (Craponius Inaequalis), a small snout-beetle which punct- 
 ures the fruit for the deposit of its eggs, causing its premature ripening and dropping 
 to the ground. This Curculio is of a black color with a grayish tint. 
 
 The Grapeleaf Folder (Desmia Maculatis), a worm of grass green color, which, 
 by means of its silken threads, folds the leaf. The moth appears in the early spring ; 
 
 grape leaf-folder. 
 
 1. Larva. 2. Head and thoracic joints, enlarged. 3. Chrysalis. 4, 5. Male and female moths. 
 the worms, however, are not noticed until midsummer when they can be crushed 
 with the hands within the leaves. 
 
 The Lady Bird (Hippodamia Convergens) is a small beetle of a broadly oval 
 form, having the wing-covers of a dull red color, marked conspicuously with black 
 spots ; the thorax is of a cream color with an inverted W shaped black mark. It is 
 also one of our insect friends being especially fond of plant lice and feeding consid- 
 erable on the eggs and the young larvae of insects. 
 
 ladybird. 
 
 Larva. Pupa. Beetle. 
 
 THRIP. 
 
OUR NATIVE GRAPE. 
 
 Thrips (Thrips Phylloxera). This is one of the most useful enemies of the 
 Grape Phylloxerse, as this insect makes its home within the leaf-galls caused by 
 Phylloxera. Thrips are very small black insects scarcely a sixteenth of an inch in 
 length ; wings are of a creamy-white color. They live on the under side of leaves 
 and the discoloring upon the upper side shows their presence. By holding a lighted 
 torch at night on one side of the row in the vineyard and shaking the vines on the 
 other side their numbers can be greatly diminished, as they will fly towards the blaze 
 and burn up. 
 
 Birds Injuring Grapes. 
 
 Birds sometimes injure Grapes quite seriously. There can be no doubt about it ; 
 and in their defense we have always claimed that they were entitled to a great deal 
 of indulgence on account of the good they do in destroying noxious insects. But 
 the question is by no means settled in how far the various species of birds are 
 responsible for damage done to Grapes. 
 
 Prof. LauTz, of the Kansas Experiment Station, has recently made efforts to get 
 at the truth of this matter. Having always been a most ardent advocate of bird 
 protection, he sa5's : I have been especially anxious to discover whether this injury 
 to the Grapes can be traced to any particular species of birds, or whether many 
 species puncture them. I have sought the information from many Grape growers, 
 but the testimony received has been of such a contradictory character, mingled with 
 so much of conjecture by the observers, that it has been entirely insufficient to 
 establish the guilt of a single species of birds. When I have asked whether the 
 persons actually saw a bird puncture the Grapes, they have usually admitted that the 
 blame was attached to the species because it was seen in the vineyard, but they them- 
 selves did not see the damage inflicted. 
 
 Some are positive that the oriole does the mischief ; others think that it is the 
 English Sparrow, and thus through the list of our most common birds ; while not a 
 few insist that the injury is due to the stinging of bees and wasps, and not to the 
 birds at all. These last would not be very trustworthy observers to establish the 
 identity of the real marauder. 
 
 There can be no possible question but that the injury is done by birds. It may 
 be done by many, a few, or even by a single kind of bird. If but one or two species 
 are responsible for the damage it would be of advantage to know it, especially if, as 
 some suspect, the English Sparrow is the principal thief. There is some color to the 
 claim that this species is mainly responsible for the damage, from the fact that th^ 
 injury is greatest near our cities and villages. Observations seem to point to the fact 
 that the most injury is done very early in the morning. The birds puncture the 
 Grapes to obtain the cool juice laying under the skin, and they are excellent judges 
 of the flavor of the different varieties and of the ripeness of any kind. It is doubtful 
 however, whether such investigations will change the present opinion as to the 
 usefulness of a single species of birds. 
 
 Insecticides. 
 
 Remedies proper differ from preventives, (which are sometimes called remedies) 
 in the fact that preventive measures are used to avert an attack and remedies after 
 the attack is made. The best remedies in general use are : Paris Green, London 
 Purple, Kerosene Emulsion, Pyrethrum (Insect Powder), White Hellebore, and 
 Tobacco in various forms. 
 
 PARIS GREEN is a combination of Arsenic and Copper, and is the most widely 
 known insecticide and more generally used than any other. It will kill most of the 
 
OUR NATIVE GRAPE. 75 
 
 biting insects, provided it is pure and applied in the proper proportion and at the 
 right time. 
 
 LONDON PURPLE is a refuse material obtained in the manufacture of analine 
 dyes, and its principal constituents are arsenic acid and lime. It is cheaper and 
 better in most cases than Paris Green except that it is more liable to injure the 
 foliage. 
 
 KEROSENE EMULSION is probably the best known remedy for insects. This 
 emulsion consists of one-half pound of hard soap, two gallons of Kerosene oil and 
 one gallon of water. Boil the soap in the water until all is dissolved, remove from 
 the fire and add the oil, then churn for ten minutes until it is thoroughly mixed and 
 will form a substance like butter when cold. Dilute with nine parts of water to one 
 of emulsion, and apply with a spraying pump. 
 
 INSECT POWDER (PYRETHRUM) is manufactured from a plant largely 
 grown in California. It can be used diluted with flour and applied with a bellows or 
 powder gun. 
 
 WHITE HELLEBORE is a vegetable substance. This, like insect powder, may 
 be also used with a bellows. 
 
 TOBACCO DUST is made from tobacco stems, large quantities of which are 
 found at cigar factories. This material may be used without grinding into powder, 
 and is valuable both as an insecticide and as a fertilizer. A strong tea made from it 
 will kill insects by contact. Take five pounds of tobacco stems, steep them in three 
 gallons of water for three hours ; strain the concoction and add sufficient water to 
 make seven gallons. One or two applications are generally sufficient to clear the 
 vines from the insects, such as lice, etc. Use a fine spraying nozzle. 
 
 The only insecticides which are at all dangerous to use are the arsenic compounds. 
 Paris Green and London Purple have for many years been extensively used in this 
 country as insecticides and great precautions in the handling and application of these 
 remedies should be exercised. The question as to whether arsenic may be absorbed 
 by the growing plant in any degree was long ago settled in the negative by the best 
 chemists in this country. 
 
 These poisons are of the greatest service against all masticating insects, as larvae 
 and beetles, and they furnish the most satisfactory means of controlling most leaf- 
 feeders, and the best wholesale remedy against the codling-moth. Caution must be 
 used in applying them, on account of the liability of burning or scalding the foliage. 
 
 The poisons should be thoroughly mixed with water at the rate of from one 
 pound to one hundred to two hundred and fifty gallons of water, and applied with a 
 force pump and spray nozzle. In preparing the wash, it will be best to first mix the 
 poison with a small quantity of water, making a thick batter, and then dilute the 
 latter and add to the reservoir or spray tank, mixing the whole thoroughly. 
 
 Bagging Grapes also offers a means of outside protection, if the fruit is liable to 
 insect injury. 
 
76 
 
 OUR NATIVE GRAPE. 
 
 HKRy:ESTiNG OF Grhpes. 
 
 >HE scene from the solitude of a vineyard changes with the ripening of the 
 Grapes and therefore let us follow the Grapes from the vine until they reach 
 the table of some home. Grapes should be allowed to hang until fully ripe. 
 It is not enough that they hang until fully colored ; they should hang until 
 
 AUTOMATIC FRUIT PICKER. 
 
OUR NATIVE GRAPE. 
 
 77 
 
 translucent. The experienced picker can tell when that is the case without spending 
 much time examining a bunch. With a sharp knife or scissors in hand we find him 
 busy cutting off all the clusters of well-ripened Grapes and laying them in a tray or 
 open box generally about two feet long by a foot wide and a foot high. 
 
 An automatic fruit picker has been lately introduced, which is designed to take 
 the place of knife or shears. It cuts the fruit clear from the twig and holds it at the 
 same time. It can be used with either hand. The picker need not touch the fruit, 
 thus preserving the delicate bloom on the Grapes, and this device cuts and holds the 
 bunch ; every injury resulting from the handling is avoided until placed in the tray. 
 This cutter is made of the best tool steel, simple in construction and neat in finish 
 and warranted to stand hard usage far better than a knife or shears. 
 
 The empty trays or picking boxes are placed at a certain distance in the rows to 
 avoid carrying the same very far when partly filled. As soon as a good load is picked 
 these trays are taken to the fruit house. As there is generally very little room at the 
 end of the rows a new style of Grape wagon has been constructed which can turn in 
 
 GRAPE WAGON. 
 
 a very small and narrow place, as the wheels always track. They are capable of 
 carrying from 2,000 to 3 000 pounds. This wagon cannot be excelled for vineyards. 
 When not used for transporting fruit, manure can be hauled with it, also for driving 
 the posts or stakes, in fact one has but to see the working of it to be satisfied what it 
 will do. This wagon is manufactured in several styles, by the Dunkirk Wagon 
 Co., Dunkirk, N. Y. 
 
 After the trays have been put in the fruit house, girls take bunch after bunch of 
 the Grapes from the trays and with scissors made for this purpose all green and 
 
 TABLE FOR PICKING OVER GRAPES. 
 
7S 
 
 OUR NATURE GRAPE. 
 
 imperfect fruit is cut out and the trimmed Grapes are laid upon a table from which 
 the packers fill the basket. Nothing but good fruit should be put up. 
 
 A very convenient table for picking over Grapes is shown in the illustration. 
 The trimmer sitting at the table has in front a tray filled with Grapes from the vine- 
 
 PACKING TABLE, 
 yard. All imperfect berries are cut out and fall through an opening in the table into 
 a receptacle below, while the trimmed clusters are laid with care into a tray beside 
 the trimmer. These trays are removed then to the packing tables, from which the 
 Grapes are packed in baskets, which work is generally done by girls. This table is 
 fixed in such a manner that two packers sitting opposite of each other can use the 
 same tray for filling the baskets, which are placed on an extension of the table beside 
 the packer. Both of these tables are made with hinges, in such a way, that after the 
 packing season is over they can be stored away without occupying much room. 
 
 Poor fruit is one of the prolific causes of gluts and will lower the standard of any 
 locality. Grapes are packed with much skill in baskets of five and ten pounds sizes. 
 The package must be solid and of good weight ; the top layer smooth and must 
 project just enough above the top of the basket, that when the cover is pressed down 
 even and fastened on, the Grapes will have no chance to be shaken up. It does not 
 increase consumption for the consumer to find, that what he purchased for a five or 
 ten pound basket holds but little more than four or eight pounds of fruit. Consumers 
 resent all such petty deceptions more than they do high prices. Too much care 
 cannot be taken in sorting Grapes. Some make three grades, the first and second for 
 market, and a third to be disposed of at home, while the most careful fruit growers 
 make but two grades, the first and best only goes to the market. Topping off, 
 putting on top all the good Grapes is a mistake and its injustice must be apparent to 
 the most indifferent. The surface should represent a good average of the contents, 
 but no effort should be taken to practice a deception. The name of the grower or his 
 stencil number is on the packages and the consumer commits to memory very readily 
 the brand which deceived him. Some of the crooked brands are so well known in 
 the markets, that it is difficult to find a buyer for them, even at a big reduction. 
 Every dealer is trjnng to secure the best trade which can only be accomplished by 
 having nice, uniform fruits. Packing is the most important part of the business and 
 cannot be studied too closely. The consumption of Grapes is increasing wonderfully, 
 
OUR NATIVE GRAPE. yg 
 
 but it is also natural that more regatd should be paid to ihe quality of Grapes and the 
 manner in which they are placed in the market. It is the poor fruit that kills the 
 market and demoralizes the industry. 
 
 After the Grapes leave the hands of the packer, the packages are marked, weighed 
 and iinally taken to the dock, or freight depot. Sufficient time should be taken when 
 loading up, to handle them carefull)^ both at home and at the place of shipping. 
 With these precautions properly observed, the prospects are that Grapes will reach 
 the consignee in good order. The average shipper has no idea how often the Grapes 
 are handled and moved about before they reach the consumer and therefore the 
 importance of the most careful packing cannot be lost sight of. Considerable time 
 in rehandling is saved by using crates for the package. 
 
 MARKETING OF GrKPES. 
 
 )HE success of the Grape business depends greatly upon the ability of the 
 commission-man to promptly place all ehipments at the best prices. Don't 
 select the man who makes the greatest promises, but the one who has the 
 best reputation for fair dealing and promptness. Large cities do not always 
 prove the best markets for Grapes. The best market is often passed by, and Grapes 
 sent to New York, Boston and other large Eastern markets are sold at a less price 
 than they would have brought nearer home. It is always advisable to look well to 
 the question of markets before Grapes are ready. 
 
 Much complaint is heard about the unsatisfactory service and the rates charged 
 by the express companies and other carriers. There is no doubt that our systems of 
 transportation are defective and have been a cause for low prices and profits for the 
 grower by reason of unjust discrimination and defective regulations for interstate 
 commerce. Local rates are too high ; in some cases it costs more to ship short 
 distances than longer ones and the short-distance shipper has consequently to pay 
 some portion of the longer-distance shipper's freight bill, or an undue portion of the 
 freight profits. Such obstructions and hindrances should be removed. The large 
 quantities of Grapes and other fruit shipped yearly give to the transportation com- 
 panies a vast amount of busiqese and a large income, and they ought to co-operate 
 with the growers to their mutual advantage. Their charges on Grapes, even when 
 prices are away down, are in many cases about all that shipments sell for. The 
 margin between actual expenses and selling price goes almost entirely into the 
 pockets of the transportation companies. Transportation is a question of profound 
 interest to the Grape grower. Freight rates are difficult to make satisfactory to all. 
 A large portion of our growers must depend upon facilities for reaching distant 
 markets. We hope that the time is not far off when important changes in the Inter- 
 state Commerce Law will take place and reward the labors of the fruit grower. 
 
 Grape growers should unitedly and forcibly protest against careless handling of 
 baskets by railroad, steamboat employes, draymen and all others employed to handle 
 them. Consumers in many instances find the berries near the bottom of the basket 
 mashed and decaying from the effects of dropping the baskets or letting them down 
 too heavily. Everyone should be interested in getting their Grapes to market fresh 
 and unbruised and the baskets as full and nice-looking as when first packed. This 
 is undoubtedly money in the pocket of the grower. From its perfect condition the 
 
8o 
 
 OUR NATIVE GRAPE. 
 
 jobber as well as the retailer will receive more benefit, as he can sell to the best 
 trade, who will buy regular. Such Grapes can be sold with less work and expense at 
 largely increased prices. 
 
 The question of packages is an important one, yet so wide in its scope and so 
 dependent upon the grower and shipper as well as on the receiver and retailer, that 
 reform is most needed on this subject. Grapes receive the best treatment both in 
 regard to uniformity of packages and the manner of packing. Dealers, who are 
 familiar with all sorts of packing, claim that they have great difficulty in inducing 
 growers to use proper packages. The style of packages for Grapes has changed 
 considerable within the last few years, and the introduction of new packages has 
 always met opposition in our markets. Years ago, Grapes were all picked in little 
 round boxes and when they changed to the square boxes, it was just as hard to sell 
 the square as it was later to sell the baskets when they came, and the same is now 
 true of the crate with the favor amongst the sellers of fruit in most cases and the merit 
 there is in the crate. It will come by degrees, and is already here to stay with many 
 growers and becoming more universal. A cheap, light crate that will stand a shipment 
 from a distance is sufficient. It is a well known fact that by far the larger proportion 
 of Grapes shipped to our markets come from a distance and often arrive in bad 
 condition, more or less damaged by rough handling. Growers and shippers of Grapes 
 cannot realize how it injures the sale and depreciates the value of their goods to find 
 damaged fruit mixed in. There is no prejudice against crates in the most of our 
 large markets, simply an inability to displace immediately, a standard style of 
 package, and it requires constant pushing to convince all those interested in fruits 
 of the advantages. 
 
 The introduction of the Perfect Spring Fruit Crate, manufactured by AtwaTER, 
 Armstrong & Ci^arke, Rochester, N. Y., has facilitated the shipping of our most 
 tender fruit even from long distances. We are perfectly satisfied that the inevitable 
 jarring and jolting in freight cars, express wagons and drays have contributed largely 
 to the destroying of fruit shipped in this country. This has now been almost abso- 
 
 EMPTY CRATE. 
 lutely counterbalanced by the Spring Fruit Crate, which is by all means the safest 
 package for our markets. The employment of spring is a necessity to the shipping 
 of tender fruit to have them arrive in good selling condition, Many practical tests 
 have been made the past season. Its simplicity, cheapness, strength, utility, com- 
 
OUR NATIVE GRAPE. 
 
 8r 
 
 pactness, and above all its efficiency commend it at once. An important feature of 
 this crate is the peculiar application of the springs, which are attached to the top of 
 the crate and support the trays on which the baskets rest. Its working can be seen 
 on accompanging cuts. It is the only fruit crate in the market having springs attached 
 to the crate itself Defective devices in fruit packages have often been the cause of 
 low prices for Grapes. It is an accepted truth, that fresh Grapes are now shipped 
 3,000 miles to eastern markets in these spring crates successfully, even competing 
 
 I,OADED CRATE, 
 with the products of eastern sections. Too much care cannot be shown to the 
 packing and shipping of Grapes. If Grapes, in fact all kinds of fruit, are put up in 
 such a way that they must reach the market in prime condition, the grower will 
 build up for himself a reputation and a demand for years to come. The consumer 
 will be always ready and can afford to pay an extra price for good Grapes. Any one 
 who expects to do business will find that the best returns by far will be secured by 
 growing and shipping only first-class Grapes put up in first-class packages. The time 
 is surely coming and the start has been made when nothing but crates will be used 
 for shipping. Clean white packages are the best for marketing fruit. Nothing can 
 so quickly tempt the eye and palate of prospective customers as Grapes having the 
 appearance of being freshly picked, and offered for sale in clean, white baskets and 
 crates. A practical test will very soon show that fruit put up in such packages almost 
 invariably brings better prices than that standing alongside in unclean and mouldy 
 crates and baskets. It is false economy to use old crates and baskets when new and 
 better ones will so quickly pay for themselves. 
 
 Climax Grape baskets are the strongest, most solid and compact basket made. 
 Grape growers appreciate their many good points and they have the greatest sale of all 
 
 CWMAX BASKET, 
 styles made. It is the only basket that will not crush down and mash the fruit more 
 or less when packed one on top of another to the car roof. Their strength and the 
 
82 OUR NATIVE GRAPE. 
 
 absence of openings between slats in the sides and ends give them more of a character 
 of a box than a basket. It is now almost impossible to sell in the Grape growing 
 regions any other style of package. These baskets were invented by Mr. C. N. 
 Longstreet, late of Onondoga Valley, N. Y. 
 
 The Grape interest of our country has become quite extensive. The production 
 of Grapes has been increasing for many years, yet the demand still continues. Our 
 American people are learning to appreciate Grapes more and more every year. Their 
 consumption has been enormous of late years and yet there is many a country town 
 where they are usually scarce. Local markets should be hunted up and supplied. 
 There is little fear of over-production in this direction if only good fruit is marketed 
 and neighboring inland towns chosen rather than the large city markets. Good, 
 ripe Grapes of several of our better varieties are second to no other species in 
 deliciousness. 
 
 Vineyardists in Grape grov/ing sections should unite and form some association 
 for marketing their Grapes. This combine saves the grower all the anxiety, labor 
 and expense of finding his own markets, which is necessary if he markets his own 
 fruits. A competent manager will look up markets, solicit orders, seek freight rates, 
 and make sales of fruit that may be put into his hands for sale or shipment. Good 
 fruit will always sell and we have none too much of it, but there should be a 
 responsible head, to whom dealers all through the country could send and order 
 what they wanted without fear of being disappointed in quality. The growers at the 
 same time must agree to select and pack the Grapes to a given standard and have a 
 certificate on every package, which means choice fruit honestly packed. The con- 
 sumer will always remember this brand and demand it on account of its value. This 
 will secure better prices as the good, certified quality and reliability of the Grapes 
 will secure the reputation with the consumer. 
 
 To attain the best results aside from thoroughness in culture, care in picking, etc., 
 that as the acreage increases and more engage in this business our first care should be 
 by associating on terms of absolute equity to all, and forming a union for the mar- 
 keting of the product of our vineyards. Only by such union can prices be maintained 
 at anything like uniformity or make Grape raising more than a speculative enterprise. 
 It must be formed in good faith and lived up to in like good faith. The grower with 
 one acre, must get as much for his Grapes per basket as the grower with one hundred 
 acres. Thus is the expense to the individual brought down to the lowest possible 
 point. Founded on this solid foundation of equal rights it becomes a matter of 
 common interest to maintain the integrity of the union. The larger producer is 
 benefitted by having prices kept from being demoralized and cut below the point of 
 profit, by keeping the large number of small dealers out of the open market in which 
 they are governed by no fixed standard of price, but each individual making such 
 prices as seems to suit his individual needs. Through the association all this becomes 
 unnecessary as all receive the same price and it relieves the Grape grower of be- 
 coming a salesman, as under the old plan a grower finds himself away from home 
 with his Grapes, and as there is no means of determining what market is full and 
 what one is not, he takes his chances, often finding perhaps a dozen more have been 
 a few hours ahead of him. It is expensive to wait and so he lowers the price, closes 
 out, and returns disappointed, sometimes chagrined, and wonders secretly to himself 
 if the Grape business is after all what it is cracked up to be. This is not overdrawn 
 as many a one will make personal answer to its correctness. With an association of 
 the Grape growers of the different sections good results can be attained. 
 
OUR NATIVE GRAPE. 
 
 Commission Men. 
 
 COMMISSION MAN has a hard name, because growers will ship to unre- 
 liable, unprincipled men, who induce shipment by false high tips, that are 
 simply a bid to a shipper to rob him. There are rogues in every calling 
 and honest men in most. In every market there is unfortunately a class of 
 commission men who spring up every season, run a career of sharp practice for a brief 
 period, take a header from public view, to bob up serenely in some other locality. 
 They call themselves hustlers, wideawakes, etc., promising impossible prices. The 
 grower is beguiled into making shipments and the result is what any sensible man 
 would expect. Bitter denunciations and vindictive slanderings of commission men 
 as a class fill our agricultural papers. It can readily be seen that houses lacking 
 experience, who receive such consignments only occasionally, are not prepared to 
 do justice to shippers, or as well as those making a specialty of Grapes. A firm not 
 regularly in this line of business sometimes receives a shipment when the market is 
 weak and easily broken, and having no regular trade are compelled to sell under the 
 market value, thus precipitating a general decline, which could be avoided had 
 the fruit been held by some house having an established trade. There is probably 
 no line of business involving such a great amount of work, worry and responsibility 
 as a commission business. The work of the commission man begins at the early 
 hours of morning and lasts till late at night, having in view the interests of the 
 grower. A good, honest commission man not only pleases but also surprises his 
 shippers. We have no doubt there are many among the Grape growers who can tell 
 stories about losses they have suffered with commission men, listened to the smooth- 
 tongued voice of new-comers with great promises. Our large markets are well sup- 
 plied with responsible, honest commission men of good financial standing. Ship to 
 these and you will not be robbed or cheated and every grower and shipper should 
 stick to them as to their best treasure. 
 
 In dealing with our commission men there are a few things which we should not 
 expect of him, yet which are too often asked. He stands between two fires, one 
 from the grower and the other from the buyer , we must not ask him to protect us 
 from our own shortcomings in any form. Lovers of good fruit are looking forward 
 to the Grape crop to partially supply the deficiencies in other fruit and partially 
 satisfy the natural hunger for Grapes. 
 
 Selling Grapes at auction has been tried in various places and only partly gives 
 satisfaction, though we have no doubt that ultimately Grapes will be sold as much at 
 auction as other fruit. Foreign fruit shippers adopted this system long ago. If 
 in the hands of good, reliable men Grapes will have a quick sale from the highest 
 bidder. The aggregation of the best buyers will be present, if promptly advertised, 
 and if the gathering is large enough to induce spirited bidding, the results are 
 usually far better than by the old methods. Consignments will be promptly cleaned 
 up each day, thereby enabling the auctioneer to make prompt returns. With this 
 system the nicest and best put up fruit will bring the highest prices, as baskets of 
 Grapes when opened up, showing ripe, aromatic and sweet fruit, will be always in 
 demand ; shippers of snide packages must not expect as good prices as those that 
 put up standard ones. 
 
 The capacity of our people to consume Grapes is only just beginning to be tested. 
 What we want is to improve their quality, to cheapen and quicken transportation 
 
OUR NATIVE GRAPE. 
 
 and to extend the season. Every northern market should be supplied with Grapes 
 from June until January, and in abundance. Our people have only been eating 
 Grapes for two months ; they ought to be supplied for six. 
 
 Keeping Grhpes. 
 
 )HE Grape is like the apple, a fruit that should be on the table several months 
 in the year. The varieties that are good keepers have usually a thick, tough 
 skin that does not crack. Preparation begins by producing fruit worth 
 keeping, by good cultivation, thinning out the crop, prompt treatment of 
 mildew, &c. The fruit should be thoroughly ripe , then the stems of the clusters lose 
 their rigidity, and the clusters hang directly downward from the vine. Grapes that are 
 badly ripened, poor and watery, will not keep under any circumstances. A dry day 
 should be selected for picking the Grapes. In picking handle by the stem only and 
 avoid removing the bloom. Lay the clusters in shallow trays in a single layer only. 
 The trays are taken in a spring wagon to the fruit house cellar, which is provided 
 with racks to allow the trays to be placed one above another, but far enough apart to 
 allow of ventilation. The fruit house should be provided with means to control the 
 admission and the exclusion of light, air, temperature, moisture, &c. The Grapes 
 may remain in a house of this kind for months and when wanted will be found to be 
 cured. While the berries retain their plumpness their skins have acquired toughness ; 
 they will cling to their stems. With a favorable location and a due regard for venti- 
 lation, &c., a fruit house may keep Grapes in good condition as long as the market 
 lasts. 
 
 Fruit Houses knd Fruit Rooms. 
 
 By Luther Tucker Albany, N. Y. 
 
 FTER a year of much scarcity, a number of fruit growers are inquiring for a 
 good plan for the construction of fruit houses for a family supply, to furnish 
 fresh fruit through the entire year. Such houses may be constructed at 
 moderate expense, which, with properly selected varieties, will aflford fruit 
 through nearly the whole year, if the circle is completed by early cherries and early 
 strawberries. It is not necessary to employ ice for maintaining a low temperature in 
 hot weather, such houses being adapted to large establishments, and requiring con- 
 stant care and much skill in their management. For the smaller and cheaper 
 structures th^ essential requisites are non-conducting walls and ventilating windows, 
 provision being made for the cool air on cool nights, to maintain a temperature 
 slightly above freezing, and thus preventing decay during warm seasons. With such 
 a provision, we have found no difficulty in keeping such api)les as the Baldwin and 
 Newtown Pippin through winter and into the middle of June, and such winter pears 
 as Nelis, Lawrence and Malines into February and March. 
 
 The fruit room may be a separate building, or an apartment connected with the 
 dwelling, and separated from all other part.s by means of a non-conducting wall. A 
 
OUR NATIVE GRAPE. 
 
 ^5 
 
 building fifteen by twenty feet, or any similar or equivalent dimensions, will furnish 
 ample room for all the fruit required by a common family. It may be wholly above 
 ground, or partly sunk in the earth. The advantage of excavating for a part of the 
 space, is to obtain more warmth from the earth at the sides, and to expose the 
 structure to less of the sweep of winter winds. 
 
 A common practice is to erect a frame of six-inch studs, and cover both sides of 
 these with boards, filling the space between the boards with sawdust ; but a better 
 way is to nail on the studs building-paper before the boards are applied, the studs 
 being placed just far enough apart to give a slight lap to the paper as the rolls are 
 successively applied. The sawdust is omitted, as it is liable to cause crevices by 
 settling, and to be attacked by rats and mice. If this air space and the two covers 
 with boards and building-paper are not sufiicient to make a good non-conductiug 
 wall, nail vertical strips on each lath and add another covering of paper and another 
 boarding. The roof is to be made non-conducting in a similar way, and the room is 
 to be protected with double doors and double windows. The natural heat from the 
 earth floor, with these protecting walls, will prevent the room from freezing. 
 
 But the most important requisite in preserving the fruit from decay, is to main, 
 tain a low temperature, — only a few degrees above freezing, — through all warm 
 weather. Two thermometers should therefore be provided, and the temperature 
 frequently examined. By admitting cold air during nights and keeping the room 
 closely shut in the day time, the fruit may be kept cool. Windows should be placed 
 on opposite sides, so that by opening them a free current of cold air may be admitted 
 in the night. This result will be facilitated by means of a Mott or Espy ventilator 
 on a vertical ventilator, as these always produce an upward current when there is any 
 
 breeze outside. 
 
 Instead of an earth floor, there may be a slatted floor, the copious openings 
 through which will admit the warmth from the earth below, and prevent freezing, 
 
 If the fruit room occupies a part of the basement of the dwelling, it should be 
 entirely separated from the rest of the basement by a double brick wall, and opposite 
 windows provided as already explained. The windows in both kinds of fruit rooms 
 should be coiistructed so as to open or swing open to any desired degree, to admit 
 cold air slowly or freely as the thermometers may indicate. 
 
 When entering the fruit room after the fruit has been stored within it, the door 
 at the side should be promptly closed against warm air without. Larger and more 
 perfect rooms, with a half-story above, may be entered by means of a flight of stairs, 
 and thus not allow the heavy cold air of the room to escape. 
 
 The accompanying figures will assist in rendering these explanations plainer. 
 
 Fig. I. Fie 2 
 
 Fig. I represents the exterior of a small fruit house, with the double entry at the 
 side. A single window at each end gives ventilation in connection with the vertical 
 wooden pipe surmounted with an Espy ventilator. 
 
86 
 
 OUR NATIVE GRAPE. 
 
 Fig. 2 is a larger fruit house built on a hillside, with an upper half-story, from 
 which the main room is entered by stairs The windows at the end are closed as 
 soon as the apartment is tilled. 
 
 Fig. 3. Fig. 4. 
 
 Fig. 3 represents the cross section of a fruit room, and showing the ventilation. 
 The dotted lines and arrows show the entrance of the cold air at a side window, and 
 the escape of the warmer air into a vertical chimney in which some upward current 
 is kept up by a stove above, or by the ventilator at the top. This window is closed as 
 soon as enough air is admitted. The space between the slatted floor receives the 
 warmth of the earth during cold weather in winter. Instead of the stone wall 
 represented m the figure, the upper part may be constructed with the air space already 
 described. This figure more particularly represents a fruit room in a dwelling ; the 
 floor is double to prevent the passage of heat. 
 
 Fig. 4 is the cross section of a fruit house built wholly above ground, the exterior 
 of which is represented by fig. i. The underpinning is double, with an air space as 
 a non-conductor of heat, and with a free connection with the earth below through 
 board registers or through slatted work. The ventilator is readily controlled by the 
 j'.ngmg buttons. The piles of fruit boxes are filled with fruit, and being placed one 
 above another operate as separate covers for each other, and whenever assorting is 
 necessary for removing decayed specimens, they are successively lifted off and new 
 piles thus formed. 
 
 Cold Storage. 
 
 )HE latest methods of keeping fruit is done by refrigeration. The use of ice 
 has been familiar for a long time, but it is inefficient and will not reduce the 
 temperature below its own. Its melting is rapid and fills the air with moisture. 
 The refrigeration by ice machines has become universal. The process is very 
 simple. Ammonia, sulphuric ether, sulphurous oxide, are driven into a coil by a 
 powerful forcing pump and condensed into a liquid form. The operation throws out 
 a vast amount of concealed heat, which is carried away by a constant stream of cold 
 water which flows or trickles over the coil. The liquidized vapor is then allowed to 
 escape into large pipes, where its sudden change to gaseous form absorbs the heat of 
 everything in its neighborhood, and reduces the temperature to any desired point. 
 At this point the cold pipes pass into vats of brine, which is immediately chilled to 
 
OUR NATIVE GRAPE. 87 
 
 about zero. The cold brine is then pumped through coils or lines of pipe. This cools 
 the air of any room in which the pipes are located, the extent of refrigeration 
 depending upon the number and size of the pipes in any particular case. To those 
 who are accustomed to see huge blocks of ice in refrigerators, the power of these 
 pipes is simply wonderful. A half dozen pipes suspended from the ceiling around 
 the sides of a well built room lowers the temperature close towards the freezing 
 point. As the cold increases, curious results occur. The atmospheric moisture 
 slowly precipitates in the form of snow and the pipes will soon be covered to a depth 
 of six or eight inches. 
 
 It next forms upon the ceiling and walls. Some of the particles are snow, others 
 are frost crystals, such as are produced upon the window-panes in long winter nights, 
 while still others are of an ice, so brittle as to break at the lightest touch of the hand. 
 As this moisture is frozen the air grows strangely dry. The cold and dryness together 
 are destructive to all living organisms. Flies, moths and gnats entering these rooms, 
 are benumbed in a few moments and in a half-hour are dead. No spider ever spins a 
 web and no mould or fungus is ever formed upon wall or ceiling. 
 
 The dryness and low temperature of the air prevent all decay and preserve to a 
 remarkable extent the flavor of the goods stored in these rooms. The season for 
 berries, fresh fruit, etc., will be prolonged from weeks into months. This temperature 
 can be regulated for rooms, in which fruit is stored, to forty degrees, where it will 
 keep indefinitely if the tissues of the fruit are not frozen, otherwise it will not keep 
 well when taken out. 
 
 Cold storage has already become a special business and is likely to become a 
 very large industry, but improvements have to be made yet to save our tender fruit 
 from decaying. 
 
 Preser^kti^e Fluids. 
 
 )HE preserving of the different kinds of fruit in their natural state for exhibition. 
 &c., is a very delicate matter, as a good many points have to be taken into 
 consideration, some of which are not easily overcome. The preservations 
 must prevent all fermentations, moulding or other fungus attacks. This 
 means that the outside of the fruit, and the air or the liquid around it, shall be 
 sterilized in some way consistent with the preservation of the form at least, of the 
 fruit. This excludes any considerable heating, such as is necessary in putting up 
 fruit for eating purposes. The use of antiseptics or substances which resist putre- 
 faction, acting at the ordinary temperature, must be relied upon. We have to choose 
 between gas and liquids, but as the manipulation of gases does not come within 
 practicable condition of every one, we are confined to the use of liquids. This liquid 
 should not exert any solvent or softening action upon the skin of the fruit. Oue of 
 the most difficult conditions to fulfill and yet one of the most essential is, that the 
 liquid should not extract or change the color of the fruit. The preservative fluid 
 should neither cause the fruit to swell, so as to increase its size and sometimes burst 
 it, nor should it have the opposite effect of causing it to shrink. This implies that in 
 the exchange that will unavoidably occur between the juice inside and the fluid 
 outside, the two shall pass through the skin with about equal rapidity, which means 
 that both liquids shall be of the same density. If not, the fruit will either shrink or 
 swell, at least at first. In thick-skinned fruits the change is more or less permanent. 
 
OUR NATIVE GRAPE. 
 
 Sugar may be used, but being easily fermentable and liable to change tint when 
 not very pure, it is preferable to use glycerine. Commercial pure glycerine will act 
 very satisfactorily when used per cent, for per cent, by weight in place of sugar. To 
 do this by liquid measure, use four-fifths per cent, of glycerine as equal to one per 
 cent, of sugar. According to the statement of Prof. E. W. Hilgard of California, 
 who made the subject a special study, it is not always easy to ascertain the density 
 of the juice of fruits, but may rest content with the following approximations to the 
 soluble matters of fruit juices for ripe fruit : 
 
 Apples and Pears, about ... 12 per cent. 
 
 Plums, Prunes, Apricots and Peaches, about 10 per cent. 
 
 Cherries, about 12 per cent. 
 
 Most Berries about.. . 8 per cent. 
 
 Currants 10 per cent. 
 
 Grapes, average 24 per cent. 
 
 It is only in very tender skinned fruit that a per cent, or two, more or less, will 
 make a difference in the result. 
 
 The following are the most available antiseptics. Salicylic acid, boracic acid, 
 sulphurous acid and its compound, bisulphate of soda (and lime), and last but not 
 least, bichloride of mercury or corrosive sublimate. 
 
 Sylicylic Acid, or its compound, is one of the best and most energetic preserva- 
 tors, a solution of one ounce of salicylic acid to five gallons of water, to which as much 
 glycerine has been added as corresponds to the density of the fruit juice, constitutes a 
 preservative fluid, which has been used with very satisfactory results. The acid will 
 dissolve readily in water heated a little. 
 
 Boracic Acid is not well adapted to long conservation of samples in their natural 
 aspect, but will do well for a few weeks with most fruits, as it is liable to soften the 
 skin and alter the color of the fruit. Use about five ounces to a gallon of water. 
 
 Sulphuric Acid, which is used so much in fruit drying, can also be employed in 
 solution for the preservation of fruit. This solution may be made directly from the 
 gas of burning sulphur in the following manner: " Put thirty gallons of water into 
 a forty-gallon barrel ; float on top of the water a tin' pan, in which put a portion of 
 twenty-five cents worth of sulphur. Set the sulphur on fire and cover tightly until 
 the fire goes out ; renew the sulphur until the whole is consumed, opening the barrel 
 for renewal of air between the doses. This mode of proceeding is so simple and 
 sulphur so cheap, that it may well be recommended for use. 
 
 Lately the use of Bichloride of Mercury for this purpose has been brought 
 forward. Grapes can be best preserved for collections by keeping them immersed in 
 a solution of corrosive sublimate, taking care to wash the clusters thoroughly before- 
 hand with water. They will remain perfect in color, form and size and the berries 
 firmly attached to their stems. The strength of the solution should be half an ounce 
 of coTosive sublimate to a gallon of water. About the end of the second year the 
 solution may be renewed, thus assuring the preservation for a number of years at a 
 trifling expense. This fluid is of a poisonous nature. It should properly be made 
 with distilled water ; if not available other water may be used by first boiling and 
 allowing to clear by settling, before dissolving the sublimate. The proper addition 
 of glycerine prevents the shrinking or bursting of the fruit. No metal must 
 come in contact with the sublimate solution, as it would be quickly decomposed ; 
 only glass stoppered jars should be used. 
 
 To keep air from access, tight-sealed jars must be used. Experience also suggests 
 that inasmuch as all fruits, when they are to be preserved, are gathered before fully 
 matured, that they may not be too soft for handling, therefore the full amount of 
 
OUR NATIVE GRAPE. 89 
 
 sugar given by tlie analysis quoted in above table is not yet present. It would seem 
 advisable to reduce the above figures to two-thirds or even to one-half, taking into 
 consideration the ripeness when the fruit has been gathered and add the glycerine 
 accordingly 
 
 Many preparations are offered for sale, of which the California Fruit Salt and 
 the Liverpool Salt are the best. While these methods will for a long time perfectly 
 preserve the bloom and color of the fruit, they will make it, of course unfit for 
 eating. Twigs, with the foliage attached, when preserved in this way, are exceed- 
 ingly attractive for exhibition purposes. 
 
 Mine Mhking. 
 
 )HERE are in the manufacture of wine, general rules, which apply to all coun- 
 tries, but the vintner has to take into consideration the climate conditions of 
 the country in which he is to operate and the kind of Grapes he has to deal 
 with. The art of wine making is very simple and not as complicated as 
 generally believed. Wine properly is the pure fermented juice of Grapes ; its com- 
 position is very variable ; and the difference in the varieties of grapes used admit 
 almost endless modifications of the product obtained from them. Many other 
 conditions affect more or less the manufacture of wine, as the nature of the soil, the 
 climate, the method of cultivation pursued, the weather during the sea'son when the 
 Grapes were ripened, etc. The same varieties of Grapes when grown under different 
 conditions of soil, climate, etc., produce diffierent wines. Grapes in the different 
 states ripen at various times and therefore have to contend in some sections with 
 difficulties attending the fermentation due mainly to the hot climate and early 
 season, in which Grapes ripen and have to be fermented. In sections where the 
 vintage takes place in October, regular and stekdy fermentation results, converting 
 all the sugar into alcohol. In warmer climates like Florida, where Grapes mature 
 in July, the hottest part of the season, greatly agitated fermentation occurs at first, 
 causing the heating of the mash and the stopping of all fermentation, when there is 
 still several per cent, of sugar unconverted. The different kinds of wines sold can 
 be numbered by the hundreds. They refer usually either to the country where it is 
 produced or of whose product it is an imitation, as Port, Sherry, Hochheimer, 
 Madeira, etc., or to the variety of Grapes from which it is made, as Catawba, Riesling, 
 Delaware, etc. No generally recognized classification is made, except into white or 
 red wines according to their color, and into dry or sweet wines according to their 
 contents of sugar, Champagne or sparkling wine. Champagne is simply the result 
 of a peculiar way of fermenting the wine in closed bottles, which will be described 
 later on. 
 
 In order to operate rationally and mathematically, it is necesary to have one of 
 Twitchell's Acidimeter, an instrument for ascertaining the strength of acids contained 
 in the must. Oechsle's Must Scale or Saccharometer is another important instru- 
 ment with which to determine the amount of sugar in the must. Must is called the 
 wine pressed from the Grape but not fermented. No good wine can be made from 
 any Grape that does not contain two pounds of sugar to the gallon of must. For 
 this reason we must have some guide or means of ascertaining this fact. The best 
 method of doing this is with the must scale. Press a sufficient quantity of Grapes to 
 make enough juice to fill up the glass cylinder of the must scale, and strain the must 
 
go 
 
 OUR NATIVE GRAPE. 
 
 through a fine sieve or piece of cotton cloth. If this fresh pressed out must, which 
 should not have had time to ferment at all, should indicate eighty degrees on the 
 scale, it contains then two pounds of sugar and will make a wine containing eight 
 per cent, of alcohol. No lower standard of wine will keep in a common cellar. 
 Concords, when well grown will reach this. Norton and Cynthiana will run as high 
 as one hundred and one hundred and twenty degrees. 
 
 When the acidimeter is used for the test of must intended to make claret, it is 
 better to have the necessary quantity of Grapes for the test crushed the day before 
 
OUR NATIVE GRAPE. 
 
 9t 
 
 and allow juice and husk to ferment together, as most of our Grapes contain their 
 acidity in the skin and fermentation only can draw it out. 
 
 Whenever any Grapes mark below eighty degrees that deficiency should be 
 made up with granulated sugar, and for every ten degrees of deficiency in the must 
 add one-third water to dilute the excess of acid found in the Grapes when in that 
 condition. It should be distinctly understood that the more acid the Grape is, the 
 greater should be the addition of water. The adding of sugar and water is especially 
 resorted to in unfavorable seasons, when the want of sufficient sun prevents the 
 
94- . OUR NATIVE GRAPE. 
 
 formation of enougli sugar in the Grapes, and the proportion of acid is high. This 
 method for improving wines is but very little used in this country as American Grapes 
 are generally up to the standard in the contents of sugar. The more sugar Grapes 
 contain the more alcohol will be developed in the wine, and will keep so much better. 
 
 ; The first step in wine making is the production of must. Grapes should be 
 perfectly ripe, carefully looked over, that all rotten, green or other imperfect berries 
 are removed. In some sections it is necessary to resort to the stemming, or separating 
 the berries from the stem. Such is specially the case when rot or mildew have 
 destroyed half of each bunch. For some very fine wines the stems are also removed. 
 The Grapes are then put through a grinder or machine that will simply break the 
 skins, and then subjected to pressure to obtain the juice or must. The amount of 
 must varies with the means employed, the kind of Grapes, etc., but may be stated at 
 about sixty to seventy per cent, of the weight of the Grapes. For red wine the must 
 is allowed to stand in contact with the skins a variable length of time until it has 
 acquired from them the desired depth of color, and in this case fermentation com- 
 mences before the juice is expressed. The must is fermented in suitable vats or tanks 
 made generally of oak. The best approved dimensions for fermenting vats are four 
 feet high by five feet in width. Before filling the tanks, fasten a small wire screen 
 over the faucet hole to keep the berries out of the faucet, when racking off the wine. 
 The tank should not be filled higher than ten or twelve inches from the top. Stir 
 the mass four times a day at even intervals, with a kind of pestle made like a churn 
 dasher. By twisting and downward motion of this contrivance the pomace is pressed 
 down, disintegrate and immerge the whole mass, thus preventing the over-heating of 
 the mass, causing cessation of fermentation before all the sugar has been converted 
 into alcohol. It may happen, that notwithstanding the frequent stirring, the tem- 
 perature will be higher and the fermentation more active at the top than at the bottom 
 of the vat. After having ascertained this fact by testing the must, some can be drawn 
 out by the faucet and poured on top, repeating the operation until the must in all 
 parts of the vat has the same temperature and about the same amount of sugar. The 
 fermentation is produced spontaneously, that is, by germs accidentally introduced 
 into it from the air or on the surface of the Grapes themselves. If the fermentation 
 does not take place promptly it is started up by introducing into it a supply of yeast- 
 cells from some must which is already in a state of fermentation. The temperature 
 at which the fermentation is carried on has a very decided influence upon the 
 character of its product and the practice differs in different sections. The duration 
 of fermentation also varies with the temperature, the amount of sugar to be trans- 
 formed, etc. After fermentation is complete and all the sugar has been converted 
 into alcohol, which can be ascertained by testing the wine with the saccharometer, 
 the wine is drawn off into casks or barrels, where a second slow fermentation takes 
 place, continuing sometimes several months. When it is over the wine is racked off 
 into fresh casks, which are closely bunged up. The operation of racking off may 
 have to be repeated several times and it is necessary sometimes to add isinglass or 
 other gelatinous materials, which serves to clarify the liquid, acting on the tanin 
 which it contains. This operation is called fining. Wines made from thoroughly 
 sound, ripe grapes, will under proper care become clear and remain sound without 
 any addition of finings. The neglect of the proper management of the temperature 
 is the cause of by far the greater proportion of faults in commercial wines and 
 elaborate and costly precautions are taken in wine making countries to secure its 
 control. 
 
 The most important constituent in the Grape is its sugar, and the principal 
 change in the chemical constitution produced by fermentation is the conversion of 
 the sugar into alcohol and carbolic acid. 
 
OUR NATIVE ORAPE. pj 
 
 Red Wine. 
 
 The manufacture of red wine is more complicated on account of the numerous 
 accidents aud influences to which the must is liable during its long contact with the 
 solid parts of the Grape in tank fermentation. The first fermentation requires con- 
 stant and intelligent care and judgment on the part of the maker, if the best results 
 are to be obtained. The rejection of unsound Grapes from the red wine tank is of the 
 utmost importance to exclude the germs of improper fermentations carried by them 
 The sorting out of mouldy or otherwise faulty bunches must be much more vigorous 
 than in the case of white wines. In red wine fermentation, the yeast of the pomace 
 remains more largely in contact with the fermentable liquid ; hence the fermentation 
 progresses and passes more quickly, and is therefore more liable to raise the tem- 
 perature to an objectionable degree, resulting in the partial or complete arrest of 
 fermentation. The greatest source of difficulty is the cap formed on top of the mash 
 by the carrying up of the pomace by the escaping gas. The often repeated stirring 
 in as described previously is considered one of the best methods for preventing 
 fermentation by bringing all the yeast into action and for fully extracting the pomace, 
 while at the same time it serves to equalize and if necessary to lower the temperature 
 of the tank charge. Unless faithfully and carefully done, it exposes the wine more 
 or less to the evils resulting from the formation of the cap. If claret has been 
 thoroughly fermented in the vat, it will but slightly ferment in the casks ; the bungs 
 should not be driven in tight, but simply pressed in a little with the hand. When- 
 the wine is perfectly still the bung must be tightened. 
 
 White Wine. 
 
 In the manufacture of white wine white Grapes are generally used, although 
 some red Grapes, such as Delaware, lona, &c., are also very often employed for the 
 same purpose. The Grapes are pressed as soon as they have been crushed and the 
 juice is not allowed to ferment on the husk. The juice, which runs out of the vessel 
 in which the Grapes are crushed is put in clean casks or barrels and room enough 
 must be left in each barrel to divide equally the juice coming ofi" from the press. 
 The cask or barrel should be filled only to within about an inch from the bung and 
 a sand bag laid over the bung hole to prevent any escape of gas during fermentation, 
 and at the same time prevent air from coming in contact with the wine. Some use 
 perforated bungs in which one end of a rubber tube is inserted, the other end being 
 submerged in a glass jar full of water. 
 
 Casks or barrels should be filled up with the same kind of wine put aside for that 
 purpose at least twice a week during the first mouth, and once a week afterwards 
 until they are no more subject to fermentation. When the fermentation is over the 
 cask should be filled up with the same kind of wine and bunged up tightly. 
 
 Sweet Wine. 
 
 In sweet wines sugar has to be added. The quantity depends entirely upon the 
 sort of wine to be made and also upon the kind of Grapes as well as their degree of 
 ripeness. If Grapes are allowed to remain on the vines, as long as the weather 
 permits, and get over ripe, they will improve in sweetness. Crush the Grapes and 
 put them into a vat to ferment for about thirty-six hours, stirring the mash several 
 times a day. Draw off the wine as done before with the red wine, and add to each 
 gallon of wine one pound of granulated sugar and one pint of Cologne spirits. The 
 Winifr^btatn«d from the press should be treated in the same way. As soon as the wine 
 
9/ OUR NATIVE GRAPE. 
 
 is clear, rack it off into perfectly clean barrels or casks ; the smaller the cask the 
 quicker the wine will get age. 
 
 Coloring matters are frequently added to brighten and improve the color obtained 
 from the Grapes. These colors may be of vegetable origin, obtained from the various 
 vegetable dyes, or by mixing the juice of other highly colored berries or fruit with 
 the wine. 
 
 Unfermented Grape Juice. 
 
 The Grapes are pulled when fully ripened, the juice extracted by press and 
 bottled as soon as possible afterwards. The bottles are filled brim full and placed up 
 to their necks in hot water, within ten degrees of boiling point. When the must is 
 as hot as the water the cork is forced into the bottle expelling a portion of the liquid. 
 If the least portion of air is left between the cork and the liquid, fermentation will 
 ensue. When the cork is forced into the bottle the liquid is in a state of expansion 
 from the heat. As it cools it contracts, leaving a vacancy between the cork and the 
 liquid, but the vacancy must not be an atmospheric chamber. The cork must, of 
 course, be thoroughly air tight. If fermentation does set in, it may be driven off by 
 re-heating the wine. 
 
 The bottles are then laid on their sides in a cool place, to become clear and 
 sufficient time should be given. At the end of the settling period it should again be 
 filled into bottles the sediment being left behind. These bottles must be brim full 
 and should again be set in vats of hot water, heated up to the same degree, and 
 corked in precisely the same manner as at first, using sealing wax to exclude the air. 
 The wine is then left to cool in the ordinary way and put away where the temperature 
 is even and cool. It is now ready for use and will keep just as long as it is kept from 
 contact with the atmosphere. This makes a very delightful beverage which is 
 entirely free from alcohol. 
 
 Home Made Grape Juice. 
 
 A very simple method and at the same time a concentrated, unfermented Grape 
 juice is made as follows : After the Grapes have been stemmed and the juice pressed 
 out by any convenient means, the liquid is reduced to one-quarter of its bulk by 
 boiling slowly in an earthen jar. Bottle the resulting liquid when cool, cork tightly 
 and keep the bottle in a cool, dark place. By using two or three teaspoonfuls of this 
 stirred in a glass of water, a delightfully, cooling, invigorating and refreshing drink 
 is made for the invalid or the work -weary body. No sugar or other addition is 
 required at any stage, and by reason of the boiling down process, comparatively little 
 space and few bottles are required to preserve the product. 
 
 Chhmphgne making. 
 
 )HE art of Champagne making was discovered in 1688 by Dom Perignon, a monk 
 in the French Province of Champagne, hence the name. Only the best 
 Grapes are always able to produce the finest brands 
 
 The newly expressed juice, after the first fermentation in casks, is conveyed 
 to the cellars and after a brief period it is racked and ready for blending or mixing 
 the wines from different Grapes together in such proportions as to produce a perfect 
 
OUR NATIVE GRAPE. 
 
 95 
 
 wine. As the result depends upon the skill, art, experience and judgment of the 
 taster, the Champagnes of the several manufacturers differ accordingly. In order to 
 insure the greatest uniformity the mixing is done in gigantic vats, containing several 
 thousand bottles. The wine is then returned into casks, aud at the proper time in 
 May and June, bottled and securely corked. Shortly after bottling, the second 
 fermentation takes place, which produces the effervescence and forms a sediment, 
 which is deposited during fermentation. 
 
 Then another test of skill is required. Should there be too much saccharine 
 matter left in the wine, the fermentation will be so strong that the bottles will break 
 and the whole be a loss ; should there not be enough there will be too little fer- 
 mentation so that the wine will have very little effervescence, and be flat and insipid. 
 But should this critical period be successfully passed and the fermentation be just 
 right, it is then put down into deep vaults where it remains from two to three years, 
 until the wine has become thoroughly ripened. It is then placed upon racks, where 
 
 it is shaken several times daily, from three to five weeks by skilled workmen in order 
 to detach the sediment and get it to rest on the cork, the bottles being in racks 
 with necks downward. Then comes the work of the disgorger, who carefully loosens 
 the cork, which flies out together with the sediment and a small quantity of wine. 
 Then is added the "dosage," a preparation made of pure sugar crystals dissolved in 
 old wine. The use of brandies or spirits renders it heady and heavy. Champagne 
 with the least quantity of alcohol is by far the wholesomest and possesses remarkable 
 enlivening power. It is then recorked with as fine a cork as can be found and after 
 it has been tied down, wired, capped, labeled, &c., it is ready for market. During 
 this process each bottle is separately handled from two to three hundred times, and 
 as much of the handling must be done by especially skilled workmen, one may see 
 some reason for the high values set upon the best Champagnes. The making of 
 Champagne is so complicated that it really needs the services of an expert for those 
 that engage in this business. 
 
 Champagne should never be served otherwise than very cold. It should never 
 be poured upon ice, as it will destroy the fine aroma and bouquet. The object in 
 
g6 OUR NATIVE GRAPE. 
 
 using it cold is that all the gas shall be received by the stomach and the wine when 
 cold absorbs and retains its gas, liberating it slowly. 
 
 Useful Information. 
 
 Number of Vines Required per Acre. 
 
 6x6 12IO 9x6 807 
 
 6x8 907 9 X 7 691 
 
 6 X ID 726 9x8 605 
 
 6 x 12 605 9x9 538 
 
 8x7 777 9 X 10 484 
 
 8x8.. 680 9x12 403 
 
 8 X 10 545 10 X 10 435 
 
 8x12 435 10x12 363 
 
 With rows eight feet apart and posts twenty-four feet apart about 250 posts 
 per acre are required ; also eight pounds of staples to fasten wires to intermediate 
 posts. With rows eight feet apart and three wires per row 650 pounds of No. 11, 800 
 pounas of No. 10, and 900 pounds of No. 9 wire are required per acre. This can 
 generally be purchased in quantity at two and one-quarter to two and one-half cents 
 per pound The wires may be secured to the end posts by boring a X inch hole 
 through one end post at the proper distance from the ground and fastening the wire 
 around the other end post, and stretching it along the row, put it through the hole 
 and fasten it by drawing into the hole from the outside of the post, using a hard wood 
 pin and then twisting the wire securely around the pin. The wires should be drawn 
 tight but each fall these pins may be driven out and the wires left with sufficient 
 slack to admit contraction during cold weather, and again tightened in the spring. 
 
ECHER LITH.CO. ROCH.N.Y. 
 
 BRILLIANT. 
 
OUR NATIVE GRAPE. 
 
 97 
 
 Descriptive List. 
 
 r ■ 
 
 T/T has been our aim in compiling this list to make it the most complete ever 
 
 published. All the different varieties, old as well as new, are brought up to date 
 
 and though the descriptions are the best we could give with the resources at our 
 command, we have no doubt that the experience of some of our professional 
 growers with new varieties will differ from that given in this list. Many of these 
 varieties have originated only within a year or two and were not suflBlciently tested 
 We were therefore obliged to take the description as received from the originators, 
 and cannot recommend these novelties for general cultivation. The number of 
 varieties now under culture is altogether too large and many of little merit should be 
 dropped, while none but such which have good quality and points should be retained 
 for general culture. 
 
 Quite a number of seedlings have been grown from our standard varieties, of 
 which some are actually the same as the parent and only pretended seedlings to sell 
 under a new name ; others are so identical as not to require description. All these 
 are referred to in our list as synonyms of some other variety, giving the name of the 
 parent from which they originated, as far as known or supposed. 
 
 In the description all the names of Grapes are given in FULL-FACE type, 
 arranged as near alphabetically as possible. The species are in italics abbreviated 
 as follows : -i^st. for ^S^stivalis, Labr. for Labrusca, Rip. for Riparia, Hyb. for 
 Hybrids, which contain more or less foreign blood, Rotun. for Rotundifolia, Vin. 
 for Vinifera, and those whose parentage is unknown, called chance seedlings, are 
 marked with (?). 
 
 ADELAIDE. {Hyb.) Originated by Jas. H. Ricketts. A hybrid between Concord 
 and Muscat Hamburg ; bunch medium size ; berry oval, black with light blue bloom ; 
 sweet but sprightly ; subject to mildew. 
 
 ADELINE. {Labr.) Produced by the late T, B. Miner, of Unden, N. J. 
 Probably a Concord seedling ; white ; has been but very little disseminated ; a good 
 amateur Grape. 
 
 ADIRONDAC. {Labr.) Originated at Port Henry, Essex Co., N. Y, Probably 
 a seedling of Isabella ; black ; early as Hartford ; bunch long and compact ; quality 
 of the best, but the vine is neither healthy nor strong and is not recommended. 
 
 ADVANCE. {Hyb.) One of Rickett's seedlings. A cross between Clinton and 
 Black Hamburg ; berry is black with blue bloom ; medium, roundish oval, thin skin • 
 bunch large, moderately compact and shouldered ; scarcely any pulp ; sweet and 
 very sprightly ; vine healthy, vigorous and productive ; inclined to mildew and fruit 
 rots badly ; ripens early. 
 
 AQAWAM. {Hyb.) (Rogers No. 15). Raised by B. S. Rogers, of Salem, Mass. 
 Is considered by many to be one of the best Grapes in his collection. Produced by 
 hybridizing the Mammoth, one of the best and earliest wild species of New England, 
 with Black Hamburg. Red or amber color ; bunch usually loose, shouldered ; ber- 
 ries large, skin thick, flesh pulpy, meaty, juicy, of a rich, peculiar aromatic flavor ; 
 ripens about with Concord ; vine a strong, rank grower, hardy, productive and mod- 
 erately healthy in most good Grape regions. On rich, low ground it is sometimes 
 subject to mildew and rot in unfavorable seasons. A good keeper; should be pruned 
 long. 
 
gS 
 
 OUR NATIVE GRAPE. 
 
 AGAWAM. 
 
 AIKIN. {Labr.) A seedling of the Isabella, differing very little in form, size or 
 quality of fruit, or in growth and productiveness. 
 
 ALBERT. [Labr.) A Concord seedling grown by T. Huber, Illinois City, 111. 
 Bunch and berry Concord size ; black. 
 
OUR NATIVE GRAPE. gg 
 
 ALBINO. {Labr.) Seedling of Isabella, raised by J. B. Garber, Columbia, Pa. 
 Bunch small ; berries large, oval ; yellowish or amber in color ; flesh acid, tough but 
 foxy ; not valuable. 
 
 ALEDO. {?) Introduced by B. F. Stringer, Charlotteville, Ind. Bunch medium, 
 compact ; berry medium to large ; green tinged with yellow ; nearly round but 
 flattened at base ; pulp tender, moderately juicy ; quality not very good. 
 
 ALETHA. {Labr.) Seedlingof Catawba, originated in Ottawa, 111. Very early; 
 bunch medium and loose ; skin thick ; dark purple ; flesh pulpy and very foxy ; was 
 never disseminated. 
 
 ALEXANDER. {Labr.) This Grape was found many years ago by the gardener 
 of Gov. Penn, on the banks of the Schuylkill river. Supposed to be a natural seed- 
 ling of the wild Fox Grape. Bunch rather compact, more or less shouldered ; berries 
 medium, oval, black ; skin thick ; flesh very firm, juicy ; rather foxy ; of no value. 
 
 ALICE. {Hyb.) Raised from seed of Lady Washington by W. H. Lightfoot, 
 Springfield, 111. Vigorous in growth ; cane long jointed ; berry, large, round ; golden 
 yellow without bloom and glossy ; cluster medium to large, moderately compact ; 
 leaf large, thick and healthy ; very promising. 
 
 ALICE. {Labr.) A seedling of Martha, originated by J. A. Putnam, Fre- 
 donia, N. Y. Bunches about the same size as those of Martha, but more tapering ; 
 berries medium, round ; greenish white ; good bearer ; a few days earlier than 
 Martha. 
 
 ALICE. {Labr.) A chance seedling grown by W. D. Gunn, Clintondale, N. Y. 
 Bunch medium to large, moderately compact ; berries medium, round ; amber 
 inclining to a claret color ; sweeter than Catawba with less stringency and somewhat 
 less pulp ; skin very thick ; berries hang firmly to the stem ; strong grower and 
 healthy ; ripens before Catawba. 
 
 ALL AIR. {?). Bunch small, loose ; berry medium, red ; flesh pulpy ; quality 
 poor ; of no value. 
 
 ALLEN'S HYBRID. {Hyb.) A hybrid of Isabella and Chasselas, originated by 
 the late John Fisk Allen, of Salem, Mass. Bunch large, shouldered, compact ; 
 berries medium, round ; skin thin ; color nearly white to pale amber when fully ripe ; 
 flesh tender without pulp, sprightly and vinous ; quality good ; ripens early ; apt to 
 mildew and rot. 
 
 ALMA. {Hyb.) Originated by J. H. Ricketts, N. Y. A seedling of Bacchus 
 fertilized with a hardy hybrid seedling. Bunch medium, compact, seldom shouldered ; 
 berry medium ; black with blue bloom ; spicy and very sweet ; vigorous and healthy ; 
 ripens with Hartford. 
 
 ALPHONSO. {Labr.) Produced by T. Huber, Illinois City, 111. A seedling 
 from Concord ; bunch and berries larger than Concord ; white ; sweet but drop the 
 berries. 
 
 ALSTON. {?). A Grape of no value. 
 
 ALVEY. {Hyb.) A Southern Grape introduced by Dr. Harvey, of Hagerstown, 
 Md. It is quite hardy in a protected situation ; bunch medium, loose, shouldered ; 
 berries too small for a table Grape ; round, skin thin ; black covered with a blue 
 bloom ; sweet, juicy and vinous without pulp ; not much grown. 
 
 AMANDA. {Labr.) Origin unknown, probably a black Fox Grape ; bunch 
 medium, compact ; berries large ; black ; thick skin ; hard pulp, vinous ; said to 
 make a good red wine. 
 
OUR NATIVE GRAPE. 
 
 AMBER. {Rip.) A Riparia cross, originated by J. Rommel, Morrison, Mo. 
 Bunch large, shouldered ; berry oval ; pale amber ; thin skin ; pulp tender ; sweet, 
 juicy and of good flavor ; ripens after Concord. 
 
 AMBER MEDINA. {Rip.) Of no value and never disseminated. 
 
 AMBER QUEEN. {Hyb.) Originated by N. B. White, Norwood, Mass. Bunch 
 large, shouldered ; large berry of dark, amber color ; flesh tender, rich ; quality fine ; 
 seeds small ; a strong grower with thick leaves, somewhat downy on the underside ; 
 ripens early ; good long keeper. 
 
 AMBROSIA. {Hyb.) Originated by Albert Rose, Penn Van, N. Y. A seedling 
 of Salem. Bunch large compact, often slightly shouldered ; berry roundish, flattened, 
 quite large ; white, delicate bloom ; skin medium thick ; pulp not melting, juicy ; 
 flavor pleasant, sweet ; vigorous, productive ; berries shell off; ripens with Delaware. 
 
 AMERICA. {Hyb.) One of T. V. Munson's new Grapes, Post Oak crossed by 
 Rupestris. Bunch large, conical, shouldered ; berries large ; black ; skin thin ; 
 melting pulp ; flavor very good ; productive and very vigorous grower ; said to be a 
 good shipper and keeper. 
 
 AMINIA. {Hyb.) (Rogers No. 39.) Hybrid of Mammoth and Black Hamburg. 
 Productive ; ripens early ; bunches large and compact ; berries medium to large ; 
 black with a fine bloom ; flesh melting, with little pulp ; sweet and of fine flavor ; 
 healthy, very desirable for market and home use. 
 
 AMOUREUX. See Rulander. 
 
 ANDOVER. {Labr.) A black Fox Grape of no value. 
 
 ANNA. {Labr.) Seedling of Catawba, raised by Eli Hasbrouck, of Newburgh, 
 N. Y. Hardy and healthy, but a moderate grower ; bunch large, rather loose and 
 shouldered ; berries large ; light amber with a white bloom ; pulpy, juicy, rich and 
 excellent ; ripens with Catawba. 
 
 ANNIE M. {Labr.) A chance seedling grown by Dr. L. C. Chisholm, near 
 Nashville. Tenn.; was found growing in a flower bed and transplanted by him. Vine 
 healthy, thrifty and hardy ; foliage resembling Concord ; bunch medium, compact ; 
 berry medium ; whitish green ; sweet and sprightly ; ripens its fruit well and is 
 rather attractive ; fine table Grape ; ripens several days ahead of Concord. 
 
 ANTOINETTE. {Labr.) Produced by the late T. B. Miner, of Linden, N. J. 
 Bunch medium ; berries white, large, similar to Lady in quality ; early ; vine vig- 
 orous, hardy and healthy. 
 
 ARCHER. {?). Originated near Philadelphia. Bunch large ; berries medium, 
 roundish ; greenish white ; flesh juicy, sweet and pleasant ; ripens too late for the 
 north. 
 
 ARIADNE. {Rip.) Grown byjas. H. Ricketts, N. Y. Seedling of Clinton and 
 Vinifera ; bunch and berry small ; black ; only recommended as a wine Grape. 
 
 ARKANSAS., (^^.s/.) See Cynthiana. 
 
 ARKANSAW. {Labr.) Introduced and grown by Jas. Hart, Thompson, Ark. 
 Vine strong grower, short jointed ; lively green leaf which remains in perfection 
 long after the crop is gone ; hardy as Concord ; very productive and healthy ; bunch 
 large, compact ; berries larger than Concord and very even in size ; white turning 
 pinkish when fully ripe, transparent ; skin thin, tough, clear with a delicate bloom ; 
 pulp melting and juicy ; flavor very high, similar to southern Muccadine and very 
 fragrant ; ripens a week ahead of Concord. 
 
OUR NATIVE GRAPE. 
 
 lOl 
 
 BAILEY. 
 
OUR NATIVE GRAPE. 
 
 ARNOLD'S HYBRIDS. The late Chas. Arnold of Paris, Ont, has originated 
 several well known varieties by hybridizing the Clinton with the Chasselas. Those 
 still in existence are Othello (No. i), Cornucopia (No. 2), Autuchon (No. 5), Brant 
 (No. 8\ and Canada (No. 16). Descriptions of these will be found in their proper 
 places. 
 
 ARROT. {Labr.) Originated near Philadelphia ; resembles the Cassidy. Bunch 
 and berries medium ; white ; sweet with a thick, skin ; good grower, but liable to cast 
 its foliage. 
 
 ATAVITE. {Hyb.) One of T. V. Munson's productions. Still under trial 
 
 AUQHWICK. {Rip.) A variety having originated with Wm. A. Fraker, Shir- 
 leysburgh, Pa. Bunches and berries similar to Clinton, in size, form and color, 
 though not as good and less productive ; flesh dark red and juicy. 
 
 AUGUSTA. [Labr.) Produced by the late T. B. Miner, of Linden, N. J. Bunch 
 and berries medium ; white ; quality fair ; early ; vine vigorous and hardy but un- 
 productive. 
 
 AUGUST CORAL. Had never sufficient merit in it to warrant its dissemination. 
 
 AUGUST GIANT. [Hyb.) Originated by N. B. White, Norwood, Mass., and 
 introduced by the late George A. Stone. A cross between Marion and Black Ham- 
 burg. Bunch large ; berries large, oval, purple ; fruit of the Hamburg flavor ; quite 
 tender to the center, very rich and fine ; vine strong grower and perfectly hardy ; 
 liable to mildew ; ripens early. 
 
 AUGUST PIONEER. {Labr.) Origin unknown. A black Fox Grape, one of 
 the coarsest of native sorts, large, black, with a firm, hard, pulpy flesh ; early. 
 
 AUTUCHON. {Hyb.) Originated by the late Charles Arnold, of Paris, Ont. 
 Bunch quite large, moderately compact, often shouldered ; berries medium ; round ; 
 greenish white with a golden tint when fully ripe ; skin thin ; no pulp ; ripens with 
 Delaware ; too tender and unreliable. 
 
 AVILLA. {Labr.) Vine weak, nnhealthy grower ; lacks constitution. 
 
 BACCHUS. {Rip.) An improvement upon the old and popular Clinton, from 
 which it was produced by J. H. Ricketts of Newburgh, N. Y. Bunch medium, com- 
 pact, shouldered ; berry medium, round, juicy and sprightly ; black ; strong grower 
 and very productive ; has proven generally satisfactory ; perfectly healthy and hardy, 
 and increasing in favor for wine making. 
 
 BAILEY. {Hyb.) Originated by T. V. Munson. Post Oak Grape crossed by 
 Triumph. Bunch large, cylindrical, with large, black berries ; thin skin but tough ; 
 pulp meaty ; red juice ; quality very good ; prolific. This is a grape of great promise, 
 particularly for wine. 
 
 BAKER. {Labr.) A seedling of the Isabella with hardly noticeable difference. 
 
 BALDWIN'S LENOIR, {^st.) Originated at Westchester, Pa.; seedling of 
 Lenoir. Bunch small, rather loose ; berries small ; nearly black ; flesh somewhat 
 pulpy ; rough, acid ; valuable for wine but not for table use. 
 
 BARNES. {Labr.) Originated by Parker Barnes, Boston, Mass. Bunch medium, 
 shouldered ; berries medium, oval ; black ; sweet and good ; ripens nearly as early as 
 Hartford. 
 
 BARONESS. {Labr.) Originated by Dr. H. Schroeder, Bloomington, 111.; prob- 
 ably a twin sister of Moore's Early, which it resembles in growth and fruit ; more 
 productive. 
 
OUR NATIVE GRAPE. 
 
 J03 
 
 BARRY. 
 
 BARRY (Hvb) (Rogers 43) One of the largest and finest of Rogers' Hybrids. 
 Bunch rathir Wgesho^t'broad. compact, often shouldered; berries large round. 
 Teh like Haiburg; black; delicate, sweet and tender ; ripens w.th Concord ; vme 
 vigorous and productive ; keeps well- 
 
 BAXTER. K^st.) A late ripening Grape from the South. Bunch long, loose; 
 berries medium ; black ; juicy ; acid ; not fit for table use. , . , ^ , 
 
 BEACON (Hyb.) T. V. Munson, originator. Post Oak crossed with Concord. 
 Bunch very large, conical ; berries DiacK, vciy laig , 
 tender pulp ; quality very good, productive. 
 
I04 OUR NATIVE GRAPE. 
 
 BAY STATE. {Hyb.) Originated in Massachusetts, and now being grown by 
 Wagener & Co. , Pulteney, N. Y. It is a seedling of the Black Hamburg crossed by 
 Marion. Vine vigorous and hardy ; foliage large and well retained ; bunch medium, 
 to large, well shouldered and handsome shape ; berry red ; slightly oblong ; holds- 
 well to the stem ; pulp tender, juicy, rich, sprightly and sweet ; free from mildew ; 
 season early, but a good keeper ; has every indication of being the coming red Grape 
 for table use. 
 
 BEACONSFIELD. See Champion. 
 
 BEAQLE. {Hyb.) Produced by T. V. Munson. Cluster medium, quite short 
 and compact ; berries nearly round, medium to small ; black ; skin thick, reddish 
 purple on inside ; very sweet, heavy bloom ; flesh firm, pinkish ; pulp inclined to 
 meaty ; pleasant, sub-acid flavor, 
 
 BEAUTY. {Labr.) Seedling of Jacob Rommel, Morrison, Mo. A cross between 
 Delaware, Catawba and Maxatawney ; vigorous, healthy and productive. Bunch and 
 berries size and color of Catawba ; thick skinned, and will carry well ; fine quality ; 
 ripens a little later than Concord. 
 
 BEAUTY OF MINNESOTA. {Labr.) Introduced by J. C. Kramer, of La Cres- 
 cent, Minn. An abundant cropper, but too late and rather drops its leaves too soon ; 
 not disseminated. 
 
 BELINDA. {Labr.) One of T. B. Miner's seedlings. Strong grower and very 
 hardy ; large bunch and berry ; in fruit it resembles the Pocklington, but ripens a 
 week or more sooner ; Concord foliage. 
 
 BELL. {Hyb.) Originated by T. V. Munson, but not sufficiently tested to give a 
 fair description. 
 
 BELVIDERE. {Labr.) Originated by Dr. Lake of Belvidere, 111. Vine very 
 vigorous, hardy and healthy ; large size and fine appearance, much like Hartford 
 Prolific ; drops the berries when over ripe ; very early and productive. 
 
 BENJAMIN. {Rotun.) Raised from the seed of the Muscadine by W. H. Light- 
 foot, Springfield, 111. Bunch large, compact, rarely shouldered ; berry very large, 
 round ; black with a thick blue bloom ; flesh pulpy, slightly musky, sweet, juicy ; 
 very vigorous in growth ; ripens with Concord. 
 
 BERCKMANS. {Hyb.) A cross between Clinton and Delaware, originated 
 by the late Dr. A. P. Wylie, Chester, S. C, the vine resembling that of the 
 former and the fruit that of the latter. A little larger than Delaware, but not as 
 prolific ; pale red color and of fine quality ; ripens early. 
 
 BERKS. {Labr.) Introduced from Berks Co., Pa., resembling the Catawba, of 
 which it is a seedling. Bunch large, compact, shouldered ; berries large, round, red ; 
 little pulp ; fine quality ; liable to rot ; also known as Lehigh. 
 
 BERTRAND. Originated with Hon. J. B. Jones of Henderson, Ga. T. J. Berk- 
 mans of Augusta, Ga., says in regard to this new Grape, that " it belongs to the type 
 Cordifolium of which the Clinton is the best known variety, but is in every respect 
 far superior in quality to any of that section. The skin is very thin ; pulp dissolving ; 
 vinous yet sweet and of delicate aroma ; in point of quality it ranks best." Bunch 
 medium, loose ; berries medium, round ; blue-black ; pulp dissolving ; exceedingly 
 juicy, vinous and of delicate aroma ; skin thin ; quality best ; vine healthy and 
 vigorous. 
 
 BERTHA. {Hyb.) A seedling of Roenbeck and originated by Fred Roenbeck, 
 Bayonne, N. J. Bunch and berries not as large as the parent ; white ; sweet and of 
 fair quality. 
 
OUR NATIVE GRAPE. 
 
 105 
 
 BERLIN. {Labr.) A seedling from Concord, grown by George Hosford, Ionia, 
 Mich. Bunch, large, compact, often shouldered ; berries resemble the Niagara ; 
 greenish white with moderate bloom ; clear ; flesh translucent ; texture fine, quite 
 solid ; moderately juicy ; shipping quality good, except tendency to drop from stem ; 
 flavor sweet, pleasant, slightly foxy ; quality good, medium ; vigorous, very pro- 
 ductive, hardy and healthy ; season about with Concord. 
 
 BERTHA. {Labr.) Originated by T. Huber, 111. Bunch large, moderately 
 compact, shouldered ; berry small to medium ; white ; pulp tender and sweet ; ripens 
 a few days after Concord. 
 
 BETA. {Rip.) Produced by L. Snelter, Carver, Minn., by crossing Carver with 
 Concord. Good quality and very hardy, enduring unprotected 50° below zero in 
 Minnesota, bearing good crops ; not much disseminated. 
 
 BIG EXTRA. {Hyb.) By T. V. Munson ; Oak Post crossed by Triumph. Vig- 
 orous, prolific grower ; large clusters with large, black berries ; tough skin ; tender, 
 red pulp ; very good quality. 
 
 BIG HOPE, {Hyb.) Originated by T. V. Munson, from Oak Post and Triumph. 
 Vigorous, prolific ; double, large cluster ; medium berries ; dark red ; thin skin but 
 tough ; tender pulp, pale red. 
 
 BIRD'S EGG. {Labr.) Origin unknown, probably a seedling of Catawba, 
 similar to Anna. Bunch long, pointed ; berry oval ; whitish with brown specks; flesh 
 pulpy ; only good for an amateur Grape. 
 
 BISMARK. {?). A chance seedling produced by Fred Roenbeck, Bayonne, N. 
 J. Large bunch ; black, large berries of excellent aroma ; healthy, vigorous and 
 prolific grower ; new, very little disseminated. 
 
 BLACK CAP. See Alexander. 
 
 BLACK DEFIANCE. i,Hyb.) A hybrid of Labrusca and Vinifera, produced by 
 S. W. Underbill, Croton, N. Y. A large and handsome black Grape. Clusters very 
 large ; berries above medium ; good foliage and productive ; ripens late and is suited 
 only to localities where the Catawba ripens perfectly. 
 
 BLACK DELAWARE. (Del Sdl.) A seedling of Delaware produced by Jacob 
 Rommel, Mo. Vine very healthy, strong grower, very productive ; bunch compact, 
 shouldered ; berry medium, black ; skin firm ; sweet ; not subject to rot ; ripens 
 early with Hartford. 
 
 BLACK EAGLE. {Hyb.) Originated by S. W. Underbill, N. Y. Hybrid of 
 Labrusca and Vinifera. Cluster long, sometimes shouldered, quite large ; berries 
 longish, elongated, medium to large, black ; skin thin with blue bloom ; flesh 
 greenish, separating easily from the seeds ; flavor pleasant, quite acid and free from 
 foxiness. 
 
 BLACK GERMAN. See York Madeira. 
 
 BLACK HAWK. {Labr.) Originated at Avon, Lebanon Co., Pa. Seedling 
 from the Concord. Strong, vigorous and hardy ; foliage very dark green ; bunch 
 mediurri to large ; berries large, black, nearly round, juicy, sweet ; pulp tender ; 
 ripens as early as Concord. 
 
 BLACK IMPERIAL. {Hyb.) A black Grape; bunch large, shouldered, com- 
 pact ; berry above medium, tender, juicy, rich, sprightly, vinous, of a peculiar, fine 
 flavor, pure as an European Grape ; vigorous, hardy, healthy and very productive ; 
 more or less subject to rot. If this can be controlled it would be a valuable market 
 Grape. Originated by Dr. J. Stayman from Duchess. 
 
 BLACK JULY. See Devereux. 
 
io6 • OUR NATIVE GRAPE. 
 
 BLACK HERBEMONT. {Hyb.) Seedling of Herbemont, grown by T. V, Mun- 
 son. Very vigorous ; large clusters ; small, black berries ; thin skin but tough ; 
 melting pulp, red juice ; best quality ; very productive. 
 
 BLACK MADEIRA. See Alexander. 
 
 BLACK MUSCADINE. See Flowers. 
 
 BLACK PEARL. {Rip.) Probably a seedling of Isabella, originated by Caspar 
 Schraidt, Put-in-Bay, Ohio. Vigorous and healthy ; in appearance much like Elvira 
 and Noah ; makes an excellent dark red wine ; ripens before Concord. 
 
 BLACK SPANISH. See Lenoir. 
 
 BLACKSTONE. {Labr.) An early black Fox Grape of poor quality. 
 
 BLACK TAYLOR. (7?z)!>.) Produced by Jacob Rommel. Black ; bunch medium, 
 long, loose; berry medium, quality good; vine vigorous and healthy ; ripens with 
 Concord ; similar to Montefiore. 
 
 BLAND. [Labr.) ' It is said to have been found in Virginia by Col. Bland, of 
 that state. Bunches rather long, loose and often with small, imperfect berries ; 
 round, on long stalks, hanging rather thinly ; skin thin, pale green turning into 
 pale red when fully ripe ; flesh slightly pulpy, of a pleasant, delicate flavor ; ripens 
 
 late. 
 
 BLAND'S MADEIRA. See Bland. 
 
 BLAND'S PALE RED. See Bland. 
 BLAND'S VIRGINIA. See Bland. 
 
 BLAND'S BLACK. {Labr.) A native black Fox Grape; healthy, hardy and 
 productive. Bunch short, compact, shouldered ; berry round ; worthless. 
 BLOOM. See Creveling. 
 
 BLUE DYER. {Rip.) Bunch medium ; berries small, black, very dark juice; 
 wine Grape. Origin unknown. 
 
 BLUE FAVORITE. {A£st. ) A southern Grape that does not ripen well in the 
 north ; vine vigorous, productive ; bunch above medium ; berries medium, round, 
 blue black, sweet, vinous, with much coloring matter ; good for wine making. 
 BLUE GRAPE. See Devereux. 
 
 BLUE IMPERIAL. {Labr.) Origin uncertain ; vine vigorous, free from mil- 
 dew, not productive. Bunches medium, short ; berry large, round, black ; flesh with 
 a hard, acid center or pulp ; ripens with Hartford ; inferior. 
 
 BOADICEA. {Hyb.) Produced by C. J. Copley, Stapleton, N. Y. Telegraph 
 crossed with Black Hamburg. Rather a weak grower ; bunch and berry medium 
 large, very closely set, not shouldered ; berries oval, black, no pulp, quite fleshy, 
 splendid flavor, best in quality ; a good keeper ; ripens with Isabella. 
 
 BOADICEA. {Hyb.) Originated by the late T. B. Miner, of New Jersey. 
 White ; bunch and berry small ; vine vigorous but unproductive. 
 BOQUE'S EUREKA. See Isabella. 
 
 BOTTSI. {^st.) Was found growing in Natchez, Miss., and claimed to be the 
 ■ true Herbemont, from which however, it differs in color, being a dark pink iu the 
 sun ; excellent in quality, and vigorous in growth ; prolific ; too tender for the north. 
 BOULEVARD. {Labr.) Originated by A. Koeth, Charlotte, N. Y., from Con- 
 cord and Brighton. Bunch large, compact, shouldered ; berries medium to large, 
 round, greenish white with fine bloom, sweet, juicy, vinous without any foxiness ; 
 skin thin but tough, translucent ; vigorous grower, healthy and productive ; ripens 
 early. 
 
OUR NATIVE GRAPE. 
 
 107 
 
 BRIGHTON. {Labr. ) This handsome and fine Grape was raised by Jacob Moore, 
 formerly of Brighton, N. Y., and is a cross of the Concord and Diana Hamburg. One 
 of the best early red Grapes and largely planted in vineyards. The flowers have 
 
 BRIGHTON, 
 reflexed stamens, and do not always fertilize unless planted with other varieties 
 having upright stamens. Clusters medium to large, compact, shouldered ; berries 
 nearly round, size of Concord, reddish purple ; skin of medium thickness ; bloom 
 
io8 OUR NATIVE GRAPE. 
 
 quite abundant ; flesh tender, whitish, sweet, with scarcely any pulp, separates 
 readily from the seeds, flavor pleasant ; the bunches keep well, giving choice table 
 fruit long past their actual season ; vine a vigorous grower, comparatively healthy, 
 hardy and productive ; in unfavorable seasons and localities sometimes mildews. 
 It is worth}' of extensive planting. 
 
 BRACKETT'S SEEDLING. {Labr.) A seedling from Isabella. Was never 
 disseminated, as it proved to be unproductive. 
 
 BRANDYWINE. {Vin.) A seedling of Vinifera. Origin Wilmington, Del. 
 Bunch large, shouldered, rather compact ; berry oval, greenish white ; flesh tender. 
 
 BRANT. {Hyb.) Introduced by Charles Arnold, Paris, Ont., crossing Clinton 
 with Black St. Peter. Vine a strong, healthy grower, with foliage of a dark reddish 
 green, deeply lobed, smooth on both sides. Bunch and berry resembling the Clinton 
 in appearance, but far superior in flavor when perfectly ripe ; flesh free from pulp, 
 very juicy and sweet, rich and aromatic ; ripens early ; makes a wine of excellent 
 quality. 
 
 BRILLIANT. {Hyb.) This is a seedling originated by T. V. Munson, of Denisou, 
 Texas. It is the result of a carefully made cross between Lindley and Delaware, 
 very handsome and promises to be valuable over a large territory, especially where 
 Delaware succeeds. It has been tested by a few of the best Grape growers in this 
 country and proves perfectly hardy in vine. The growth is quite vigorous and bears 
 abundantly ; it is undoubtedly worthy of extensive planting. The canes are of 
 medium growth, light yellowish red, showing more of the character of the Lindley 
 than of Delaware. The cluster is about the size and shape of the Concord, compact 
 and slightly shouldered. Berries of medium to large size, round, pale coppery red 
 with thin lilac bloom and hangs well to the stem. The skin is rather thin yet tough 
 enough to handle and ship well. The pulp is tender, rich and sweet. Ripens with 
 Delaware, making it a splendid early market Grape, suitable for long shipment. Its 
 beauty and excellence will command a profitable market. 
 
 BRINKLE. (F/«.) Raised by Peter Raabe, near Philadelphia, Pa. A seedling 
 of Vinifera. Bunch large, compact, sometimes shouldered ; berries round, black ; 
 flesh pulpy, vinous, saccharine ; early, vine too tender for the north. 
 
 BROWN'S SEEDLING. {Labr.) A seedling from Isabella, grown by W. B. 
 Brown, Newburgh, N. Y. The vine is hardy, a vigorous grower with good foliage ; 
 cluster is about the size of the Concord ; berries not quite as large and color blacker ; 
 ripens as early as the Champion, but of very fine quality. 
 
 BULLACE. See Scuppernong. 
 
 BULLITT. See Taylor. 
 
 BUNDY'S SEEDLING. {Labr.) Originated by David Bundy, Colerain, O., who 
 also introduced the Colerain. This seedling is a black Grape, (a full sister to Colerain) 
 grown from seed of the Concord. Ripens its fruit with or a little before Moore's 
 Early, and will hang on the vines until frost comes. They shrivel up like a raisin 
 Grape and still lose but little of their good quality. Bunch and berry resemble very 
 muoh its parent (Concord), and fully as good as that noted variety in quality. The 
 vines are perfectly healthy, a very strong grower, abundant bearer and very hardy. 
 It will take its place among the early black Grapes. 
 
 BURNET. {Hyb.) Seedling from Hartford fertilized with Black Hamburg, 
 raised by P. C. Dempsey, Albany, Ont. Bunch large, nearly compact, shouldered ; 
 large, oval berries, purplish black, flavor almost like Hamburg. The vine is vigorous 
 and healthy, hardy and productive, ripening before Concord. 
 
OUR NATIVE GRAPE. 
 
 log 
 
 BRII^LIANT. 
 
OUR NATIVE GRAPE. 
 
 BURGUNDY. See Lenoir. 
 
 BURGUNDY OF GEORGIA. See Pauline. 
 
 BURROUGHS. {Rip.) From Vermont. Vine allied to the Clinton. Bunch 
 small ; berry round, black, heavy bloom ; flesh harsh and acid ; ripens a little earlier 
 than Isabella. 
 
 BURTON'S EARLY. {Labr.) A large, early, poor Fox Grape, unworthy of 
 culture. 
 
 CALYPSO. [Hyb.) A seedling of Lady crossed with Secretary, originated by 
 C. J. Copley, Stapleton, N. Y. Bunches very large, much shouldered like a double 
 bunch, uniform in size ; berries large to very large, hanging firm to the peduncles, 
 round, no pulp, juicy, sweet and vinous, aromatic flavor ; medium to strong in 
 growth, perfectly hardy and healthy ; excellent keeper ; ripens with Concord. 
 
 CAMBRIDGE. {Labr.) Originated in Cambridge, Mass , and was introduced 
 by Hovey & Co., in Boston. Black ; so nearly resembling Concord in every respect 
 as to be considered identical with it. 
 
 CAMDEN. {Labr.) Of the Fox class ; bunch medium ; berry large, greenish 
 white ; flesh with a hard center, acid, poor. 
 
 CAMPBELL. {Llyb.) Originated by T. V. Munson, Texas. A seedling of 
 Triumph. Vine vigorous and healthy, much resembling its parent. It appears to be 
 as hardy as any of the Rogers Hybrids. Very prolific ; bunch large, long and com- 
 pact ; berry medium, very persistent, beautiful golden yellow ; skin thin, tough, 
 melting without pulp, pure, rich, vinous, of the highest quality, excelling even the 
 Triumph. It ripens with or a little before Deleware, and is slightly subject to rot or 
 other diseases. Named in honor of Geo. W. Campbell. 
 
 CANADA. {Hyb.) Raised from seed of Clinton crossed with Black St. Peter, 
 by Chas. Arnold of Paris, Ont. Vine and foliage somewhat like the Clinton^ also the 
 bunch, but larger berry, black with a fine bloom ; skin thin and free from acid com- 
 mon to other native Grapes ; flesh free from pulp, juicy v^ith a distinct foreign flavor, 
 and aromatic. It proves too tender and unreliable for the north. 
 
 CANANICUS. {Labr.) Originated by D. S. Marvin, Watertown, N. Y., by 
 crossing Eumelan with Worden. Bunch medium or above, rather loose ; berry 
 medium, pale green with white bloom, round, translucent ; skin thin, juicy, sprightly, 
 sweet ; vigorous, productive ; ripens with Concord. 
 
 CANBY'S AUGUST. See York Madeira. 
 
 CAPE. See Alexander. 
 
 CARLOTTA. {Hyb.) Originated by the late T. B. Miner of New Jersey. White ; 
 bunch and berry large ; vine moderately vigorous, healthy, hardy. 
 
 CARMAN. {Hyb.) This Grape was produced by T. V. Munson, in 1885, by 
 hybridizing one of the best Post-Oak Grapes {V. Lincecumii, Buckley), found by him 
 wild in Grayson county, Texas, with Herbemont. It has borne four successive years. 
 The vine is very vigorous, free from disease, and begins bearing in the second year, 
 producing immense crops of medium to large clusters of medium to large berries, of 
 very dark purple, almost black — when fully ripe. The quality is excellent ; skin thin 
 and tough ; pulp tender, very juicy, rich and sprightly, similar to that of Herbemont, 
 but ripening earlier than that variety, though later than Concord — about with 
 Catawba, or perhaps a few days earlier. Berry verj' persistent to cluster ; flavor pure, 
 rich, sprightly and sound to the center. A Grape of high character, good keeper and 
 shipper. 
 
OUR NATIVE GRAPE. 
 
 CAMPBELL. 
 
OUR NATIVE GRAPE. 
 
 CARTER. {Labr.) Of a foxy character. Berries round, large, almost black ; 
 ripens with Isabella ; inferior. 
 
 CASPAR. See Louisiana. 
 
 CASSADY. {Labr.) A chance seedling found in the garden of P. H. Cassady, 
 in Philadelphia Bunch medium size, nearly compact and sometimes shouldered ; 
 berries medium, round, pale green, covered with a white bloom ; flesh juicy, little 
 pulp, pleasant, peculiar honey sweet ; strong and vigorous grower ; ripens with 
 Catawba. 
 
 CATAWBA. {Labr.) Derives its name from the Catawba river in North Caro- 
 lina, where it was found growing many years ago and transplanted. Major John 
 Adlum of Georgetown, D. C. introduced it. A popular and desirable wine Grape 
 of this country ; thousands of acres have been planted with it. Dark red when fully 
 ripe ; buuch large, sometimes loose, shouldered ; berries medium to large ; skin 
 thin, tough ; flesh somewhat pulpy, with rich, vinous flavor, of best quality for both 
 table and wine ; vine a good grower, hardy, with healthy foliage. In unfavorable 
 localities and seasons is subject to rot, but very productive and profitable where it 
 succeeds and matures well. 
 
 CATTAWISSA. See Creveling. 
 
 CAYUGA. {Labr.) Originated by D. S. Marvin, New York. A cross between 
 Eumelan and Adirondack with more habit and appearance of the latter, but its vinous 
 flavor and considerable amount of sugar must be traced more or less to its Eumelan 
 parentage. It is rather more the shape of Isabella than round, black with a beautiful 
 bloom ; cluster good size ; berry clings well to the stem ; a good keeper ; excellent 
 quality ; as early as Champion. 
 
 CENTENNIAL, {^st.) Originated by D. S. Marvin of Watertown, N. Y., a 
 seedling of the Eumelan by some Labrusca Grape, probably lona or Delaware. Vine 
 a vigorous grower with heavy foliage ; bunches small, rather oblong in form, com- 
 pact, slightly or not at all shouldered ; berry small, yellowish green at first, becoming 
 amber when fully ripe ; skin rather thick, quite tough, berry adhering firmly to the 
 stalk ; flesh juicy, melting, with but little pulp, sweet and pleasant ; it ripens with 
 Concord and is an excellent keeper. This is a valuable Grape for table and wine. 
 
 CHALLENGE. {Labr.) Raised by Rev. Asher Moore, New Jersey, from a cross 
 between Concord and Royal Muscadine. Vine hardy and thrifty ; bunch short, 
 compact, shouldered ; berries rather large, round, pale red ; flesh slightly pulpy, 
 
 CHAMPION. (Labr.) Origin unknown. The earliest of all black Grapes, and 
 although of very poor quality yet it is exceedingly profitable. Black ; bunch medium 
 to large, compact ; berries large and adhere to stem better than Hartford which it 
 closely resembles ; skin thick ; flesh sweet, juicy, somewhat pulpy, with foxy flavor ; 
 vine a very rank, vigorous grower, hardy, very healthy and productive ; ripens about 
 with or a little before Moores Early ; quality rather poor but desirable for early 
 market, generally bringing a good price. 
 
 CHARLES DOWNING. See Downing. 
 
 CHARLOTTE. Labr.) A variety raised at Kelly's Island, N. Y. It resembles 
 the Diana, but earlier. 
 
 CHAUTAUQUA. {Labr.) A seedling from Concord, originated in the vineyard 
 of T. H, Barhite, Portland, N. Y. Very hardy and as strong grower as Concord: 
 Bunches large with extra large berries, holding firmly to the stem ; blue black per- 
 haps a little lighter than Concord ; excellent flavor, sprightly ; flesh tender and 
 melting ; skin thin but firm ; a good shipping and market Grape. Its mammoth 
 size makes it very attractive ; ripens with Concord. 
 
OUR NATIVE GRAPE. 
 
 J13 
 
 CARMAN. 
 
11^ OUR NATIVE GRAPE. 
 
 CHARTER OAK. {Labr.) A very large, coarse, native Fox Grape, quite worth- 
 less, except for size, which makes its appearance as attractive as its musky flavor is 
 repulsive. 
 
 CHEROKEE. {Hyb.) A black Grape ; bunch large, shouldered, compact ; berry 
 above medium, tender, juicy, sprightly ; vigorous, hardy, healthy and productive ; 
 free from rot and mildew ; only good for wine. Originated from the same seed as 
 the Ozark, by Dr. J. Stayman. 
 
 CHIDESTER SEEDLINGS. {Labr.) Produced by C. P. Chidester, Battle 
 Creek, Mich., from Concord seed : 
 
 No. I. Is a purple Grape, clusters resembling Concord, only a little smaller, 
 good quality ; strong growing vine, hardy ; ripening one week earlier than Moore's 
 Early. 
 
 No. 2. Is a brownish purple Grape with clusters about the size of Concord, 
 best quality ; growth and hardiness equal to Concord ; ripens at the same time as 
 Worden or a little earlier ; berries hang firmly to the stem ; will keep for several 
 weeks ; prolific and constant bearer. 
 
 No. 3. A purple Grape, clusters resembling the Moore's Early, except not 
 shouldered, and berries considerably larger ; excellent quality ; strong growing, 
 healthy and hardy vine ; ripens with Concord ; keeps well until January without 
 dropping the berries. 
 
 UNNAMED. Color the same as Niagara, clusters not quite so compact; 
 berries considerably larger, better quality ; very strong and hardy vine ; ripens the 
 same time as Niagara. 
 
 CHIPPEWA. {Labr.) A variety found growing on the banks of Chippewa 
 Creek and described in " Country Gentleman " by Wm. H. Read. Bunches good size, 
 compact, heavily shouldered ; berries medium, black covered with bloom ; flesh 
 tender, melting, sweet and excellent ; was never disseminated. 
 
 CHISHOLM'S SEEDLINGS, No. 3. {Hyb.) A seedling of Delaware produced 
 by Dr. L C. Chisholm, Spring Hill, Tenn. Fine grower, prolific bearer ; fruit medium 
 in bunch and berry dark red or nearly black ; handsome and fine flavor ; ripens a 
 few days before Concord. 
 
 No. 4. {Hyb.) Seedling of Delaware ; good grower; medium in size; pure 
 white ; sprightly, vinous flavor ; ripens with Delaware. 
 
 No. 5. {Hyb.) Seedling of Delaware ; moderate grower like parent ; fruit 
 light pink or red, of delicate flavor ; ripens a few days before Concord. 
 
 No. 6. {Hyb.) Seedling of Delaware ; good grower ; larger than Delaware in 
 bunch and berry ; deep red and finely flavored ; ripens with Concord. 
 
 No. 8. {Hyb.) Delaware seedling ; a fine grower, hardy, prolific, very early 
 and ripens up well at once ; medium in bunch and berry ; jet black with white bloom, 
 very attractive in market ; best quality ; very promising ; ripens with Moore's Early. 
 
 No. 9. {?) Parentage unknown ; hardy, thrifty grower ; bunch and berry above 
 medium, finely shouldered, of good flavor ; color of Perkins but much finer quality ; 
 ripens with Concord. 
 
 CHRISTIE'S IMPROVED. See Isabella. 
 
 CHRISTINE. See Telegraph. 
 
 CIGAR BOX. See Ohio. 
 
 CLARET. {?) A seedling of Chas. Carpenter, Kelly's Island, O. Bunch and 
 berry medium ; claret red, acid ; vine vigorous ; not valuable. 
 
OUR NATIVE GRAPE. 
 
 '15 
 
 CATAWBA. 
 CLARA. {Vin.) A chance seedling grown on the grounds of Peter Raabe, 
 Philadelphia. Vine rather tender ; bunch medium, loose, shouldered ; berry medium, 
 roundish, pale yellow, translucent ; flesh tender, juicy, sweet ; ripens with Catawba. 
 
Ji6 OUR NATIVE GRAPE. 
 
 CLARKE. {Labr.) Introduced by J. S. Phelps, of Washington, D. C. Cluster 
 moderately long, sometimes shouldered, moderately compact ; berry medium to 
 large, oval ; skin dark, dull red with heavy bloom, tough, medium thick ; pulp 
 rather tough, slightly stringy, sweet, quite foxy. 
 
 CLEVENER. {Rip.) Introduced by J. S. Bamhart, Denton, Md. Vine not very 
 productive, hardy and healthy ; cluster medium, sometimes shouldered ; berries 
 small, nearly round ; skin firm, colors the hands when broken, quite thin, bloom 
 reddish purple ; flesh firm, meaty ; fair quality, black ; wine Grape. 
 
 CLIFTON. (Hyb.) Telegraph crossed with White Frontignon, originated by C. 
 J. Copley, Stapleton, N. Y. A good, strong grower, hardy, healthy and productive ; 
 bunch very large and solid, compact ; berries white, very large ; skin firm, never 
 cracks ; very productive, requires thinning out ; ripens in September. 
 
 CLIFTON'S CONSTANTIA. See Alexander. 
 
 CLINTON. {Rip.) Origin uncertain, said to have originated at Hamilton Col- 
 lege, N. Y., from a seedling. Black; bunch small to medium, compact, long, not 
 usually shouldered ; berries small ; skin thin but tough ; flesh juicy, spicy, with 
 little pulp, quite acid. Is used principally for wine ; vine very vigorous, healthy, 
 hardy, productive ; requires long pruning. 
 
 CLOANTHE. {Labr.) A seedling from Kentucky. A strong grower ; fruit 
 black, resembling the Isabella, but more foxy. 
 
 CLOVERSTREET BLACK. {Hyb.) A hybrid raised by Jacob Moore, from 
 Diana crossed by Black Hamburg. Bunches large, compact, shouldered ; berries 
 large, roundish, black with dark violet bloom ; flesh tender, sweet; vine moderately 
 vigorous, not very hardy ; ripens with Concord. 
 
 CLOVERSTREET RED, {Hyb.) Same origin as the preceding. Bunches 
 
 larger than the Diana, loose, occasionally with a similar long stalk or shoulder 
 
 appended to the top ; berries large, roundish, oval, crimson when fully ripe, with a 
 
 slight Diana flavor ; vine a strong grower, needs protection in winter ; ripens with 
 
 Diana. 
 
 COCHEE. {?) A red Grape ; bunch medium to large ; berry above medium, 
 
 very tender, juicy, sweet, of the best quality ; very vigorous, hardy, healthy and pro- 
 ductive ; free from rot and mildew ; ripens before Concord ; originated by John Burr, 
 from unknown seed. 
 
 COE. {Labr.) This variety originated in Iowa, and is considered valuable for 
 northern climate. Bunch small, compact, rarely shouldered ; berries small to 
 medium, black, fleshy, juicy ; vine a strong and free grower with healthy foliage ; 
 ripens a week earlier than Concord. 
 
 COLERAIN. {Labr) A seedling of the Concord, originated by D. Bundy, of 
 Colerain, O. This Grape is with reference to early ripening, prolificacy and quality, 
 hardiness and vigor of vine, an exceedingly promising variety. Vine a strong, 
 healthy grower, of marked Labrusca type, perfectly hardy and free from disease, 
 showing no tendency to rot or mildew wherever tested. An abundant bearer, very 
 early, ripening from the 15th to the 30th of August, and hanging a long time on the 
 vine ; bunches and berries medium size ; bunches shouldered, color light green, with 
 a delicate white bloom ; skin very thin and tender ; flesh very juicy and remarkably 
 sweet, fairly vinous, generally but one small seed to a berry. 
 
 COLUMBIA. {Rip.) Said to have been found in Georgetown, D. C. A vigorous 
 grower, productive ; bunch small, compact ; berry small, black with a thin bloom ; 
 very little hardness or acidity in its pulp ; not high flavored, but pleasant and vinous ; 
 ripens late in September. 
 
OUR NATIVE GRAPE. 
 
 117 
 
ri8 OUR NATIVE GRAPE. 
 
 COLORADO. (/f)/3.) Grown by John Gravestock, Canon City, Col. Similar to 
 Brighton in foliage and growth. Probably a seedling of this variety fertilized with 
 Chasselas. Bunches medium, rather long, often shouldered ; berries crowded, larger 
 than Delaware, sweet, no trace of acidity ; pulp tender and melting ; skin thin yet 
 very firm ; hardy and vigorous ; late. 
 
 COLUMBIAN. {Hyb.) Identical with Goethe (Rogers No. i). 
 
 COLUMBUS. {?) A chance seedling grown by John Hertlein, Spielerville, Ark., 
 probably a cross between Delaware and Norton's Virginia. A good grower with 
 foliage like Delaware, very prolific. Bunches medium to large, nearly compact ; 
 berries medium, black with a blue bloom ; sweet, juicy with pleasant flavor ; ripens 
 with Delaware. 
 
 CONCORD. {Labr. ) Perhaps no variety has yielded so quickly to the attention 
 of the vineyardist as the Concord. It is to-day the most popular, and the leading 
 commercial representative of our American Grapes. Originated with E. W. Bull, 
 Concord, Mass., and for the first time exhibited in 1853. Black ; early ; bunch large, 
 shouldered, compact ; berries large, covered with a rich bloom ; skin tender but 
 sufficiently firm to carry well to distant markets if properly packed ; flesh juicy, 
 sweet, pulpy ; vine a strong grower, very hardy, healthy and productive. In unfav- 
 orable sections and seasons is subject to rot, but all things considered, for general 
 cultivation has been the most reliable and profitable variety grown and fully tested. 
 The Concord makes a light red wine, which is very palatable and has a peculiar, 
 refreshing effect upon the system. As a parent in hybrids. Concord has also played 
 a prominent part and most of the products are of excellent quality and grand 
 appearance. 
 
 CONCORD CHASSELAS. {Hyb.) A hybrid grown from Concord seed by Geo. 
 W. Campbell, Delaware, O. Bunch rather long, usually shouldered, compact ; 
 berries large, round, light amber color with white bloom ; skin thin, transparent, 
 but tenacious ; flesh tender and melting ; fine quality. Ripens with Concord. 
 
 CONCORD MUSCAT. {Hyb.) Same origin as the preceding. Bunch long, 
 moderately compact, somewhat shouldered ; berries verj^ large, oval, greenish white 
 with a delicate bloom ; skin thin ; flesh tender and melting ; flavor rich, sugary, with 
 the peculiar high flavor of the foreign Muscats ; vine very vigorous, liable to mildew 
 in unfavorable seasons and locations. Ripens same time as the Concord. 
 
 CONCORDIA. {Hyb.) A black Grape; bunch medium, compact, berry large, 
 tender, juicy, sprightly, sweet, vinous, of pure quality ; vigorous, hardy, healthy and 
 productive free from rot and mildew ; ripens about with Concord and will hang on 
 the vines long after ripe ; originated by Dr. J. Stayman from Delaware. 
 
 CONQUEROR. {Hyb.) A seedling grown by Rev. Asher Moore, New Jersey, 
 from a cross between Concord and Royal Muscadine. Vine thrifty, hardy and pro- 
 ductive ; bunch long, loose, shouldered ; berries medium to large, glossy black with 
 a fine bloom ; flesh slightly pulpy, juicy, sweet ; ripens with Concord. 
 
 CONSTANTIA. See Alexander. 
 
 CORNUCOPIA. {Hyb.) Raised by Chas. Arnold, Out., from seed of Clinton 
 crossed with St. Peter. Vine healthy and vigorous ; leaves large, dark green, strongly 
 marked with dark veins ; bunch large, compact, shouldered ; berries above medium, 
 black with a fine bloom ; skin thin ; flesh juicy, no pulp ; ripens with Concord ; very 
 productive and good keeper. 
 
 CORPORAL. {Hyb.) A seedling originated by D. S. Marvin, New York, from 
 Eumelan and Worden. Black, good-sized bunch and berry ; healthy and heavy 
 bearer ; free from rot thus far ; excellent for shipping. 
 
OUR NATIVE GRAPE. 
 
 119 
 
 CORTLAND. [Labr.) Introduced and grown by E. C. Pierson, Waterloo, N. Y. 
 Clusters fair size, compact ; berries medium large, black, sweet ; thin skin and very 
 little pulp, good quality ; vigorous, hardy, healthy ; about two weeks before Concord. 
 
 COTOCTIN. {?) A chance seedling from Pennsylvania. Bunch large, often 
 shouldered ; berries medium to large, white, very little pulp, fine quality ; very late ; 
 liable to mildew. 
 
 CROTON. 
 COTTAGE. {Labr.) Seedling of the Concord raised by E W. Bull. A strong, 
 vigorous grower with healthy, large foliage ; clusters quite large, shouldered ; berries 
 nearly round, large, larger than Concord, black ; skin thick with very heavy bloom ; 
 flesh pinkish, tough but not stringy, flavor very pleasant ; sub-acid when pulp is 
 broken ; should be better known. 
 
OUR NATIVE GRAPE. 
 
 COVERT. [Labr) Introduced by N. B. Covert, Ann Arbor, Mich. Chance 
 seedling. Bunches good size, moderately compact ; berries medium to large, greenish 
 white, slightly dotted with crimson, deliciously sweet, firm pulp and medium thick- 
 ness of skin ; ripens with Concord. 
 
 CYNTHIANA. 
 COWAN. {Rip.) Origin unknown, was grown to some extent along Lake 
 Champlain. Bunch and berries medium, black, handsome, but very harsh and sour. 
 
OUR NATIVE GRAPE. 
 
 CREVELING. (Z,ai^r.) A variety originated in Columbia Co., Pa. Vine hardy 
 and vigorous, productive. It has imperfect blooms, but improves by growing it side 
 by side with Concord. Black ; bunch loose, straggling ; berries medium to large, 
 sweet and juicy ; quality good ; not very valuable on account of very imperfect 
 clusters. 
 
 CRITIC. {Labr.) A seedling from Jefferson, originated by J. S. Breece, Fayette- 
 ville, N. C. Bunch fairly good size, color of a fully ripe Delaware, clings firmly to 
 the stem, remaining plump and sound for a long time ; quality most mildly agreeable, 
 not vinous but rich and delicious ; pulp melting ; vine only moderately vigorous but 
 healthy ; foliage nearly the color of Delaware but coarser and larger ; ripens with 
 Delaware. 
 
 CROTON. {Hyb.) Cross between Delaware and Chasselas, produced by S. W. 
 Underbill, New York. Cluster long, shouldered, quite large size ; berries medium, 
 light yellowish green ; skin very thin, light bloom ; flesh tender, melting and 
 separates readily from the seed ; flavor very pleasant, vinous ; has a tendency to 
 mildew and rot. 
 
 CROWN. [Hyb.) Produced by T. V. Munson, from the Post Oak crossed with 
 Triumph. Very vigorous grower ; bunch large, with medium sized berries, dark red ; 
 thin skin but tough, juicy, tender pulp, best quality ;,will thrive best in southern 
 states. 
 
 CULINARY. See White's Northern Muscat. 
 
 CUNNINGHAM, {^st.) Originated in the garden of Jacob Cunningham, Vir- 
 ginia, a southern Grape of the Herbemont class. Vine vigorous, healthy ; black ; 
 bunch medium long, compact ; berries small, juicy, vinous ; very late ; wine Grape. 
 
 CUYAHOGA. {Labr.) An accidental seedling found growing and introduced 
 by Mr. Wemple of Collamer, Cuyohoga Co., Ohio. Vine a strong grower, requiring 
 a warm, sandy soil. Bunch medium, compact ; berries medium, greenish amber ; 
 flesh tender, juicy, rich, vinous, sweet, fine quality ; late. 
 
 CYNTHIANA. (.r^j-/?. ) Found growing wild in Arkansas. A black wine Grape ; 
 bunch medium long, shouldered, compact ; berries small ; vine a very vigorous 
 grower and healthy ; fruit ripens late. Highly esteemed in the South and Southwest 
 where it is considered one of the best red wine Grapes ; strongly resembles Norton. 
 
 DAISY. (Hyb.) Originated by Dr. Stayman, Leavenworth, Kan. Cluster 
 small, inclined to be loose ; berries medium, red ; skin medium thick, flesh whitish 
 green, tough ; flavor slightly foxy ; healthy and vigorous. 
 
 DANA. {Labr?) A seedling produced by Francis Dana, Roxbury, Mass. Strong 
 grower, perfectly hardy ; bunch medium, compact, shouldered with red stems ; 
 berries large, round, red, with a rich bloom ; almost free from pulp, sprightly ; ripens 
 with Concord. 
 
 DAPHNE. {Hyb.) A seedling of Telegraph, crossed with White Frontignan, 
 originated by C. J. Copley, Stapleton, N. Y. Bunch medium to large, long, rarely 
 shouldered ; berries medium to large, light yellow, transparent, very little if any 
 pulp, aromatic ; skin rather thick ; a strong healthy grower, very productive, 
 and perfectly hardy ; ripens about with the Concord. 
 
 DELAWARE. {Hyb.) This variety must be accorded one of the highest 
 places among American Grapes, for hardiness, productiveness, and unsurpassed flavor 
 and quality. As to the specific blood composing Delaware, it has been long a 
 puzzle to Grape students. Some suppose it to be ^Estivalis, but most think it to be a 
 hybrid embodying Labruscaand .^stivalis, or Labrusca and Viuifera ; that it possesses 
 
OUR NATIVE GRAPE. 
 
 a part at least Ivabrusca blood is quite generally conceded, as so many of its seedlings 
 show Labrusca marks. To produce its best results, the Delaware requires a rich soil 
 and good cultivation. It seems more free from rot than any other variety, and if not 
 permitted to overbear, is among the most reliable Grapes for a certain and profitable 
 
 DELAWARE, 
 crop, wherever soil and location are favorable. Red , bunch small, compact, usually 
 shouldered ; berries small, skin Ihin but firm, flesh juicy, very sweet and refreshing 
 of best quality for both table and wine ; ripens before Concord ; vine hardy, productive^ 
 moderate grower ; it is regarded by many the best American grape, all things con- 
 sidered ; it should be in every garden and vineyard. 
 
OUR NATIVE GRAPE. 
 
 123 
 
 
 
124 
 
 OUR NATIVE GRAPE. 
 
 DELAWARE SEEDLINGS. {Hyb) Jacob Rommel of Morrison, Mo., has pro- 
 duced several seedlings from the Delaware, which still unnamed, are known by 
 numbers. The following two are the best : 
 
 No. 9. Vine moderate grower, health}' and hardy ; bunch and berry medium 
 size, black, very compact, very productive ; ripens before Concord ; berry very firm ; 
 skin thick, sweet, covered with a beautiful bloom ; a good keeper and shipper ; has 
 never been attacked by rot. 
 
 No. 16. White Delaware. A never fail in Grapes. Vine healthy but moderate 
 grower, very productive. As it overbears and overtaxes the vine one-half of its 
 clusters should be removed early in season ; bunch and berries medium size, covered 
 with a most beautiful white bloom ; very sweet, pure flavor, delicious ; skin tough, 
 pulpless ; fine keeper and shipper; not subject to rot; ripens with Concord; an 
 acquisition in Grapes. 
 
 DIAMOND. 
 
 DELAWBA. {Hyb.) Originated by Dr. L. C. Chisholm near Nashville, Tenn. 
 It is a cross of Delaware and Catawba. It fruited first in 1885. This Grape is a 
 complete blend of its parents. In growth and foliage it resembles Catawba very 
 much, being somewhat more vigorous, very healthy and hardy. Bunch and berry 
 about one-third larger than Delaware ; color purplish red ; in flavor it is also a mix- 
 ture of the two Grapes, not so much tanin as found in Catawba, very sweet ; superior 
 quality ; ripens several days before Catawba. 
 
 DEMPSEY'S SEEDLING. See Burnett. 
 
OUR NATIVE GRAPE. 125 
 
 D'ELBOUX. {Hyb.) Produced by C. J. Copley, Stapleton, N. Y., by crossing 
 Telegraph with Black Hamburg. A very strong, rampant grower with very large, 
 thick leaves ; bunch and berries are of the largest size, black, with thick skin ; a 
 very rich Muscat flavor, pure, sweet, no foxiness ; makes a splendid wine of dark red 
 color and rich aroma ; ripens with Hartford ; very productive and hardy ; free of all 
 diseases. 
 
 DELGOETHE. {Hyb.) Seedling from Delaware crossed with Goethe (Rogers 
 No. i), originated by T. V. Munson. Is still under further testing. 
 
 DELMAR. (Hyb.) Seedling from Delaware crossed with Martha, produced also 
 by T. V. Munson. No description can be given at present. 
 
 DENISON. {Labr.) Seedling from Moore's Early, raised by T. V. Munson. 
 Not offered for sale yet. 
 
 DETROIT. [Labr.) A seedling from Catawba produced and introduced by T. R. 
 Chase, of Detroit, Mich. Bunches large, compact ; berries large, very dark claret, 
 round, very little pulp ; Catawba flavor. Ripens a few days after Concord. 
 
 DIAMOND. [Labr.) This choice new whiteGrapeoriginated with Jacob Moore, 
 the well known originator of the Brighton Grape. It is a pure native, being a cross 
 between Concord and lona. The vine is a vigorous grower, with even jointed wood, 
 which always matures perfectly and retains its foliage, even in the most unfavorable 
 seasons. The leaf is large, dark, glossy green, resembling its parent Concord. The 
 clusters are large, always well filled, moderately compact, generally shouldered ; 
 berry about the size of Concord, and retains its full size to the end of the cluster ; it 
 adheres firmly to the stem even when over ripe ; flesh melting and juicy, sweet to 
 the center, and entirely free from foxiness ; skin thin, but sufficiently tough to bear 
 packing and handling well. The color is a delicate greenish white, with a rich yellow 
 tinge, when fully ripe. It is very productive and perfectly hardy. The parent vine 
 has been in fruiting the past ten years, standing in the open ground near Rochester, 
 N. Y., without the least protection, ripening its wood and coming out sound and 
 bright to the very tip every spring, even during severe winters, when other varieties 
 considered hardy have killed badly. In quality, no other white Grape in the market 
 can compare with it. It is far superior to the other leading white Grapes. 
 
 DIANA. [Labr.) Aseedlingof Catawba raised by Mrs. Diana Crehore of Milton, 
 Mass. An old and still popular variety, generally healthy and productive. Bunch 
 and berry medium to large, usuallj- quite compact ; skin rather thick ; color light 
 red, slightly pulpy ; sweet, rich, vinous, with peculiar musky flavor ; good quality 
 for both table and wine. 
 
 DIANA HAMBURG. [Hyb.) Raised by Jacob Moore ; a cross between Diana 
 and Black Hamburg ; very large ; resembles the Hamburg in color and flavor ; berries 
 large, slightly oval, of a rich fiery red ; flesh tender, very sweet flavor ; needs pro- 
 tection during the winter in the north. Ripens shortly after Concord. 
 
 DINGWALL'S WHITE. (Labr.) Origin unknown. Vigorous, healthy grower ; 
 bunch short, compact ; berry large, round, dull white ; skin medium, pulpy, flavor 
 and quality poor ; late. 
 
 DINKEL. (Labr.) Catawba seedling raised by T. V. Munson. Vigorous 
 grower ; the general appearance of vine and leaf much like Catawba ; bunches 
 medium, compact, slightly shouldered ; berries medium, round, deep coppery red^ 
 with thick bloom ; skin thick, berry adhering firmly to the stalk, a rather tough 
 pulp, flavor quite rich and sweet, slightly acid next to the skin ; ripens with Catawba. 
 
 DR. BAIN. (Labr.) A seedling of Concord, originated in Illinois. A white 
 Grape, but not enough is yet known to justify a conclusion. 
 
126 
 
 OUR NATIVE GRAPE. 
 
 1 
 
 DR. COLLIER. ^Hyb.') Post-Oak crossed with Lindley, produced by T. V, 
 Munson. Vigorous growth ; large, conical cluster ; berries large, dark red ; thin, 
 but tough skin ; tender pulp, juicy, red, good flavor ; very prolific and perfectly 
 hardy. 
 
 DIANA. 
 DR. HEXAMER. {Hyb.) Originated by T. V. Munson, from a cross of Post- 
 Oak with Triumph. Bunch large, cylindrical ; large, black berries; tough skin; 
 pulp tough, juicy ; flesh red ; quality very good ; vigorous, prolific and hardy. 
 
OUR NATIVE GRAPE. 127 
 
 DR. WILEY. (.?) Origin unknown. Named by Judge Sam. Miller of Blufiton, 
 Mo., who received from the late Dr. Wiley a number of unnamed seedlings, among 
 which was this, the most valuable one. Double the size of Diana, darker red ; vine 
 productive and healthy, never had a rotten berry, while surrounded by others all 
 rotten. 
 
 DR. WARDER. [Labr.) Originated by T. Huber, of Illinois, from Concord. 
 Bunch very large ; berries large, black ; skin thick, melting, juicy ; quality better 
 than Concord ; ripens two weeks earlier ; improves on the vine. 
 
 DON JUAN. {Labr.) Seedling of lona, introduced by J. H. Ricketts, Newburgh, 
 N. Y. Bunch large ; berries large, dark red ; flesh vinous, sweet and aromatic ; 
 ripens with Concord. 
 
 DORINDA. [Labr.) Seedling from Rebecca, produced at Hudson, N. Y. Was 
 never disseminated. 
 
 DORR'S SEEDLING. [Hyb.) Seedling of the Delaware, raised in Livingston 
 Co., N. Y. Promised well at onetime, but was not propagated to a great extent. 
 
 DOWNING. {Hyb.) Obtained by J. H. Ricketts, from Croton fertilized with 
 Black Hambug. Not satisfactory. Its growth is good but has too much of the 
 foreign Grape in its composition to be recommended for general planting. In favor- 
 able locations it will probably be found a fine amateur Grape, very handsome, of 
 good quality and of the largest size. 
 
 DRACUT AMBER. {Labr.) Originated by J. W. Manning. Dracut, Mass. 
 Red, very early ; bunch and berry large ; flesh quite foxy ; vine hardy, very vigorous 
 and productive. Valuable in high latitudes where better varieties will not ripen. 
 
 DUCHESS. {Hyb.) Raised by A. S. Caywood & Son, of Marlboro, N. Y., pro- 
 duced by crossing a White Concord seedling with Delaware or Walter, the pollen of 
 both being applied at the same time. This white Grape has been received with much 
 favor in western New York. It ripens medium early ; white ; bunch medium to 
 large, long, compact, shouldered ; berries medium, quality best. Its quality is so 
 fine it will pay to be at considerable trouble to grow it. In its original locality it is 
 hardy and free from disease, a strong grower and very productive. One of the most 
 delicious varieties, a fine shipping grape and a long keeper. 
 
 DUNLAP. {Hybr.) One of J. H. Ricketts' seedlings. Fine red Grape; was 
 never disseminated. 
 
 Dunn, {.^^st.) Obtained from a Mr. Dunn in W. Texas, and named after him 
 by G. Onderdonk. Vine a vigorous grower, in habit and foliage like the Herbemont, 
 not shouldered, and berries paler in color ; too tender for the North. 
 
 EARLY AMBER. See Dracut Amber. 
 
 EARLY AUGUST. {Labr.) A twin seedling of Pocklington from Concord, 
 introduced by Jno. Charlton, of Rochester, N. Y. Vigorous, healthy. Concord foliage, 
 perfectly hardy ; bunch medium to large, moderately compact, sometimes shouldered ; 
 berry round, deep golden yellow with delicate white bloom, translucent ; skin thin 
 but tough, fully sweet with slightly acid flavor, melting with no pulp or foxiness ; 
 productive and good bearer ; ripens before Jessica or Moore's Early. 
 
 EARLY BLACK. ( Hybr. ) A seedling of Delaware, originated by Jacob 
 Rommel, Missouri. Vine very healthy, strong grower, very productive ; bunch com- 
 pact, shouldered, medium ; berries medium, black skin, firm, sweet not subject to 
 rot ; ripens early with Hartford. 
 
 EARLY CHAMPION. See Champion. 
 
128 
 
 OUR NATIVE GRAPE. 
 
OUR NATIVE GRAPE. 
 
 I2g 
 
 EARLY OHIO. 
 
ijo OUR NATIVE GRAPE. 
 
 EARLY DAISY. See Daisy. 
 
 EARLY DAWN. (Hybr.) Originated with the late Dr. Wm. A. M. Culbert, of 
 Newburgh, N. Y. Au early, black Grape vigorous and productive ; leaves large, 
 thick and firm ; bunch medium to large, long, shouldered ; berry medium, round, 
 with thick, blue bloom ; skin thin, firm ; flesh tender, juicy, sweet, slightly vinous, 
 and of very good quality ; ripens early ; a hybrid cross of Muscat Hamburg and 
 Isabella ; an amateur or garden variety. 
 
 EARLY HUDSON. {?) Origin unknown. An early, round, black Grape of 
 little value, except as a curiosity, inasmuch as many of the berries contain no seeds. 
 
 EARLY MARKET. [Hyb.) Cross of Elvira with Triumph, originated by T. V. 
 Munson. Vines dark brown, slender ; berries small, round, black, of wild Grape 
 texture and flavor ; ripens early ; needs further testing, 
 
 EARLY OHIO. {Hyb.) Originated at Euclid, Ohio, by R, A. Hunt. Several 
 years ago Mr. R. A. Hunt, of Euclid, O., discovered ten or twelve chance seedling 
 Grapevines growing in his vineyard, among Concords and Delawares. He took them 
 up and set them out, and when they came into bearing, one of them proved to be 
 very early and of excellent quality. He began propagating it, and for five or six 
 years past has sold these Grapes in the Cleveland market, ahead of all others, and 
 hence, realizing the highest prices. The berry is black, one size smaller than Con- 
 cord, firm in texture, of a spicy, pleasant flavor, and hang to the stem with a 
 persistency that makes its shipping qualities of the highest order. The vine is 
 thrifty, a strong, rapid grower, fully as much so as the Concord, and an abundant 
 bearer. Mr. Hunt had Moore's Early and Worden growing in the same vineyard. 
 The former was just beginning to color and the latter was still as green as ever in 
 appearance. Mr. Hunt says the new Grape is one week to ten days earlier than 
 Moore's Early, ten days to two weeks earlier than Worden, and three weeks earlier 
 than Concord. The soil in which the vines are growing is ordinary clay, in rather 
 poor condition, and no manure has been applied, and yet the growth and bearing has 
 been all that could be desired. It is the best Grape of its season, and the best early 
 black Grape we have yet seen or tested. Its exceeding earliness, along with its other 
 good qualities, make it a decided acquisition, and will push it at once into popular 
 favor with all who grow Grapes for profitable marketing. It has been named the 
 Early Ohio, and its control for propagation and distribution, has passed into the 
 hands of the C. S. Curtice Company, of Portland, N. Y., well known and enterprising 
 nurserymen who make Grapevines a specialty. 
 
 EATON. {Labr.) A seedling from Concord grown by the late Calvin Eaton of 
 Concord N. H. Bunch very large — of four exhibited, the largest was shouldered and 
 weighed eighteen and one-half ounces — compact ; berries very large, round, black, 
 covered with a thick blue bloom ; the stem pulls out white like the Concord. The 
 general appearance of the bunch and berry strongly resembles that of Moore's Early. 
 The skin is quite as thick as that of the Concord. Very juicy, with some, but not 
 hard pulp. Not as sweet as the Concord, but has less of the native odor. Vine is of 
 coarse growth, vigorous, wood dark brown ; foliage resembling that of Concord ; 
 ripens with Concord. 
 
 ECLIPSE. {Hyb.) A white Grape ; bunch large, double shouldered, not very 
 compact ; berry very large, tender, juicy, sprightly, rich, vinous, sweet, of most 
 excellent quality ; very vigorous, hardy, healthy and productive ; not entirely free 
 from rot on our grounds ; ripe about with Concord. We want no better Grape than 
 this when properly grown ; originated by John Burr from unknown seed. 
 
OUR NATIVE GRAPE. 
 
 13^ 
 
 EARLY VICTOR. 
 EARLY VICTOR. {Labr.) A black Grape ; bunch above medium, shouldered, 
 compact ; berry medium, juicy, sweet, rich, sprightly, vinous, of good quality ; vig- 
 orous, hardy, healthy and productive ; subject to rot more or less ; ripe about with 
 Moore's Early ; originated by John Burr. 
 
1^2 OUR NATIVE GRAPE. 
 
 EDMISTON. {Labr.) A Concord seedling grown by D. G. Edmiston, Adrian, 
 Mich. Bunch large, larger than Concord, slightly shouldered, very compact ; berries 
 large with tough skin, black, tender pulp, juicy, sweet ; good grower, entirely hardy ; 
 ripens a few days before Concord. 
 
 EDWARD. [Labr.) Introduced by T. Huber in Illinois. Berry and bunch 
 larger than Concord ; white, sweet, good quality ; medium early. 
 
 ELAINE. {Hyb.) Seedling of Salem, introduced by C. Engle, Paw Paw, Mich. 
 Vine a strong grower, long jointed, hardy ; bunch below medium ; berry large, oval, 
 red, nearly the color of a ripe Catawba ; skin thin and tough ; flesh very rich, having 
 nearly as perfect a commingling of the acids and sweets as is possible ; not an extra 
 bearer. 
 
 EL DORADO. {Hyb.) One of Rickett's seedlings, produced by crossing Con- 
 cord with Allen's Hybrid. A strong-growing, healthy vine ; a handsome white 
 Grape, of the same parentage as the Lady Washington, generally bearing handsome 
 large clusters of medium berries, high flavored, tender and juicy, with scarcely any 
 pulp and very few seeds ; ripening with the Hartford. 
 
 ELIZABETH. {Labr.) Originated near Rochester. Bunch large, compact; 
 berries large, roundish, oval, greenish white ; flesh rather pulpy, acid. 
 
 EL PASO. See Lenoir. 
 
 ELSINBURQK. {Atst.) Originated in a town of the same name, of New Jersey. 
 Bunch large, loose and shouldered ; berries small, round, black, fine quality, sweet 
 and melting. 
 
 ELVIBACH. {Hyb.) One of T. V. Munson's productions. Cluster medium, 
 compact ; berries round, medium, black ; skin medium thick, heavy bloom ; flesh 
 greenish, firm ; wine flavor. 
 
 ELVICAND. {Hybr.) Originated by T. V. Munson, a cross of Elvira with 
 Mustang. Bunch small, shouldered, berries large, dark red ; skin thin but tough, 
 tender pulp, good quality ; vigorous grower, productive, only good for the South. 
 
 ELVIRA. {Rip.) A seedling of Taylor, produced by Jacob Rommel, Mo. 
 White ; ripens about with Catawba ; a very strong, healthy and robust grower, and as 
 productive as anything we have seen yet ; bunch and berry of medium size, and very 
 compact ; highly prized as a wine Grape. 
 
 EMILY. {Vin.) Raised by Peter Raabe, Philadelphia. Bunch large, berries 
 medium, sound, pale red ; flesh juicy ; tender. 
 
 EMMA. {Labr.) Originated by T. Huber, Jr., Illinois. Bunch medium large, 
 compact ; berries larger than Delaware, white, becoming a glossy yellow when fully 
 ripe ; no pulp, vigorous,, productive and healthy ; ripens with Concord. 
 
 EMPIRE STATE. {Labr.) Originated by J. H, Ricketts, from seed of Hartford, 
 fertilized with Clinton. Healthy and productive, vigorous in growth, and fine in 
 quality ; in health of foliage and habit of growth it resembles our hardy native 
 varieties, while in the quality of its fruit it has something of the fine flavor of the 
 foreign Grape ; its color is white, tinged with yellow, and covered with thick, white 
 bloom ; bunches long, large and handsome, generally shouldered ; flavor, sweet, rich 
 and sprightly withoiat foxiness, and keeps well long after being gathered ; should 
 not be permitted to over-bear. 
 
 ESSEX. {Hybr.) Rogers, No. 41. Black ; ripens with Concord ; medium sized 
 bunch of very large berries, tender, sweet and of an aromatic flavor ; healthy, 
 vigorous and productive. 
 
KATON. 
 
r^^ OUR NATIVE GRAPE. 
 
 EOLIA. {Labr.) A new seedling from Concord, originated by the late Robert 
 Linville of Forsyth, Co., N. C, disseminated by N. W. Craft, of Shore, N. C. Bunch 
 large, compact, shouldered ; berry medium, greenish white ; flesh tender and sweet ; 
 vine of the most hardy character, g^o^A•s readily from cuttings ; it makes the most 
 beautiful white wine ; ripens with Concord. 
 
 ESTHER. (Labr.) Originated by E W. Bull, Concord, Mass ; a seedling from 
 Concord. Bunch medium compact, shouldered ; berry large, white, skin tender but 
 tough, sweet, quality good, fine aroma ; vigorous, liable to mildew in some localities. 
 
 ETTA. {Rip.) A seedling of Elvira, introduced by Jacob Rommel. It is an 
 improvement of Elvira in quality, larger berries with firmer skin ; not so compact or 
 crowded in bunch ; not so liable to crack and free from rot ; vine healthy, strong 
 grower, very productive ; ripens after Concord. 
 
 EUGENIA. {Labr.) One of the late T. B. Miner's seedlings. White ; bunch 
 and berry medium ; quality fair ; early ; vine vigorous and hardy. 
 
 EUMELAN. {yEst.) A chance seedling found at Fishkill, N. Y. Bunch good 
 size, generally compact, shouldered ; berry medium ; flesh tender, sweet ; quality 
 excellent ; vine moderately vigorous ; ripens just after the Hartford ; one of the best 
 table Grapes, and valuable for the amateur. 
 
 EUREKA. {Labr.) There are two Grapes under this name. A seedling origi- 
 nated by S. Folsom, Attica, N. Y., from Isabella ; closely resembling its parent. 
 
 EUREKA. {Hyb.) Originated by Dr. Stayman from Delaware. A red Grape; 
 bunch large, shouldered, compact, very handsome ; berry medium, tender, juicy, 
 sweet, rich, sprightly, vinous, of pure flavor, fully equal to Delaware; good grower, 
 hardy, healthy and productive ; free from rot and mildew ; foliage heavy and healthy ; 
 does not drop in unfavorable seasons ; ripens with Delaware. 
 
 EVA. {Labr.) Originated by Judge Sam. Miller, Missouri. White ; seedling of 
 Concord, quite similar to Martha and therefore not disseminated. 
 
 EVALINE. {Hyb.) A white Grape ; bunch medium, compact, handsome ; berry 
 medium, very tender, juicy, sprightly, sweet, without pulp ; pure as an European 
 Grape ; medium grower, hardy, healthy and productive ; free from rot and mildew ; 
 ripe before Concord ; originated by John Burr from Ideal. 
 
 EWINQ. {Labr.) A seedling of Isabella, from Jefferson City, Mo. Not healthy ; 
 worthless. 
 
 EXCELSIOR. {Hyb.) Originated by J. H. Ricketts, from lona fertilized with 
 the pollen of Vinifera. Vine vigorous ; bunch large to very large ; berry medium to 
 large, roundish, oval, pale red, sweet, with a rich, Muscat flavor ; a fine, long keeper, 
 suitable for amateur culture in favorable localities. 
 
 EXQUISITE. {Hyb.) A black Grape ; bunch medium, compact ; berry small to 
 medium, very juicy, sweet, red, vinous, sprightly, without pulp ; the most delicious 
 pure Grape we have ; moderate grower, hardy, healthy and productive ; free from rot 
 and mildew ; ripe with Delaware ; originated with Dr. Stayman from Delaware. 
 
 FAITH. {Hyb.) Originated by Jacob Rommel, Missouri. Seedling of Elvira. 
 Vine of the strongest growth, productive ; clusters medium, long shouldered ; berries 
 small to medium, white, juicy, sweet with a pure flavor ; ripens with Hartford. 
 
 FANCHER. {Labr.) Introduced by T. B. Fancher, Lansingburgh, N. Y. A 
 seedling of Catawba and very similar to it. 
 
 FAR WEST, {^st.) Originated by the late Fred Muench. Bunch fair size 
 and shouldered ; berries medium, black ; skin tough with a fine blue bloom ; flesh 
 soft, meaty, melting, very sweet and spicy ; very late. 
 
OUR NATIVE GRAPE. 135 
 
 FARRELL. {Hyb.) A white Grape ; bunch very large, long, shouldered ; berry- 
 above medium, very tender, sweet rich and sprightly, of the best quality ; very vig- 
 orous, tolerably hardy, healthy and productive ; so far free from rot and mildew ; 
 ripe about with Concord; originated by Di. Farrell, who stated that it was a seedling 
 found on his grounds. 
 
 FENA. {Hyb.) A seedling of Jewell, produced by Ludwig Hencke, Collinsville, 
 111. Larger both in bunch and berry than the parent ; bunch compact ; black ; 
 quality very fine, equal to Jewell. 
 
 FERN MUNSON. {Hyb.) Produced by T. V. Munson by crossing Post-Oak 
 with Triumph Vine very vigorous and productive ; bunch and berry large, black, 
 tender skin, juicy ; flesh tender, red, fine flavor ; hardy. 
 
 FISK. {Hyb.) A hybrid, originated with the late J. F. Allen, of Salem, Mass. 
 Not a very desirable Grape. 
 
 FLORA. {Labr.) Origin, Philadelphia. Bunch small, compact; berry small, 
 roundish, purplish red ; flesh pulpy, acid at center, juicy, vinous ; vine hardy and 
 productive ; ripens with Isabella. 
 
 FLORENCE. {Labr.) Originated by Marine, supposed to be a cross of Union 
 Village and Eumelan. Black ; bunch small, imperfect ; berries medium, very early ; 
 vine hardy, vigorous ; quality resembles Hartford. 
 
 FLOWER OF MISSOURL {Hyb.) A Delaware seedling grown by William 
 Poeschel, Herman, Mo. Not disseminated; 
 
 FLOWERS. {Rotun.) A variety of the Scuppemong type. Berries large, 
 growing in clusters of ten to twelve, black, sweet ; ripens very late ; hangs upon the 
 vine until frost ; good only for wine ; Southern Grape. 
 
 FRAMINQHAM. {Labr.) Identical with Hartford Prolific, at least closely re- 
 sembling it. 
 
 FRANCIS B. HAYES. See Hayes. 
 
 FRANKLIN. {Rip.) A small black Grape, good for wine but not for a table 
 Grape; bunch and berry small, black, juicy. 
 
 FRITZ. {Hybr.) A seedling of Roenbeck, produced by F. Roenbeck, New 
 Jersey. Strong and vigorous in growth ; bunch large, somewhat compact ; berries 
 white with a fine bloom ; skin thin but tough, juicy ; ripens with Concord. 
 
 Gi^RTNER. {Hybr.) Rogers No. 14. One of Rogers' hybrids which has been 
 partially neglected, but is now attracting attention as one of the best and most 
 valuable ; bunch and berry large ; color purplish red ; skin thin ; flavor sweet, rich, 
 aromatic ; ripens early ; a fine grape. 
 
 QALLUP'S SEEDLING. (Hybr.) Probably a seedling from Salem, which it 
 resembles in appearance ; berries are a little larger ; quality good, fine flavor with very 
 little foxiness ; an excellent keeper ; ripens with Concord. Originated near Adams 
 Basin, N. Y. 
 
 GARNET. {Hybr.) One of the late Dr. Wylie's seedlings (Clinton and Red 
 Frontignac). Bunch and berries larger than Clinton, of beautiful deep garnet color ; 
 flavor and texture foreign, but native foliage. 
 
 GAZELLE. {Hybr.) One of Ricketts' seedlings. Bunch large ; berries medium, 
 white almost translucent, sweet and delicious ; vigorous grower. 
 
 GENESEE. {Hybr.) Seedling of Delaware and lona, originated near Rochester, 
 N. Y. Bunch large, compact ; berries large, red, healthy and of fine quality and 
 flavor ; foliage yellowish green, hardy, almost like Amber Queen. 
 
OUR NATIVE GRAPE. * /j/ 
 
 GENEVA. {Hyb.) Originated by Jacob Moore, New York. The Geneva, was 
 produced, the first cross, seed of the Wild Black F'ox Grape, fertilized with Muscat 
 Alexandria ; that one of the progeny was a red Grape, very large, both in bunch and 
 berry ; this hybrid he re-crossed with lona. The berry is rather large and inclined 
 to be oblong or even obovate in shape, though nearly round. It ripens early — say a 
 week after the Green Mountain — is of a green color with little bloom, adheres firmly 
 to the stem. The skin is firm, though not thick, the pulp is for the most part meaty 
 and parts freely from the seeds, which though rather large, are generally but two in 
 number, and often but one. It is pure in flavor, sprightly and excellent. Grapes of 
 the Geneva that have grown in bags are exceptionally beautiful, being so transparent 
 that one may almost count the seeds ; while in the sun the skin reflects, though 
 feebly, of course, different in colors. Vine perfectly hardy, good cropper, the fruit will 
 not drop from the stem however long it is left on the vine, and grows better and 
 sweeter the longer it hangs. R. G. Chase & Co., of Geneva, N. Y., have the sale of 
 this variety. 
 
 QERBER. {Hyb.) One of Dr. Wylie's seedlings named by Judge Miller of 
 Missouri, A black Grape of medium size in bunch and berry ; very early, hardy 
 and productive ; in quality it is between Concord and Clinton ; rots but very little. 
 
 GIANT LEAF. See Riesenblatt. 
 
 GILT EDGE. {Hyb.) A seedling of the Delaware, grown by Dr. L. C. Chisholm 
 at Springfield, Tenn. It is very unlike its parent in all respects except size of bunch 
 and berry. A strong grower, long jointed with dark green tri-lobed foliage. The 
 bunches are somewhat like Delaware, one-third larger, slightly shouldered; berry 
 cream or buff-colored when fully ripe, translucent ; flavor quite peculiar, very sweet, 
 with slight sub-acid, resembling the banana. 
 
 GOETHE. {Hyb.) Rogers No. i, produced by E. S. Rogers, Massachusetts. 
 Light red ; bunch large ; berries very large ; flesh sweet and juicy ; ripens about 
 with Catawba ; vine a vigorous, rank grower and generally healthy ; good keeper ; 
 highly esteemed for table and wine. 
 
 GOLD COIN. {Hyb.) Cynthiana crossed with Martha, produced by T. V. Mun- 
 son. Rank grower, wood dark redbrown ; bunches compact, slightly shouldered ; 
 berries above medium, round, dull golden green with heavy white bloom ; skin tough ; 
 prominent, tough pulp with a flavor very sweet, at the same time quite acid. 
 
 GOLD DUST. {Hyb ) Another seedling of T. V. Munson, Lindley crossed by 
 Delaware. No description given out. 
 
 GOLDEN BERRY. {Hyb.) Originated by Dr. Culbert, Newburg, N. Y. Seed- 
 ling of Hartford and Gen. Marmora. Hardy and a free bearer. Not disseminated 
 
 GOLDEN CLINTON. {Rip.) A seedling of Clinton and resembles that variety 
 except in color of fruit, which is yellowish white. 
 
 GOLDEN CONCORD, {Labr.) Produced by John Valle, New Haven, Mo.; a 
 poor grower, inferior to Martha. 
 
 GOLDEN GEM. {Hyb.) Originated by J. H. Ricketts ; seedling of Delaware 
 and lona. A medium small grape of exquisite flavor, ripening very early ; vine 
 slender, wood short-jointed, leaves small, but healthy. A superior Grape, of the 
 first excellence ; berry small, of a rich golden color, flesh tender and juicy ; worthy 
 of trial where lona and Delaware succeed ; ripens early. 
 
 GOLDEN GRAIN. {Hvb.) Seedling of Lindley and Delaware, produced by 
 T. V. Munson. Still under trial. 
 
GOETHE. 
 
OUR NATIVE GRAPE. 
 
 ^39 
 
 GOLDEN DROP. (Hyb. ) Raised by Pringle from the Adirondack fertilized with 
 Delaware. Yellowish white ; buuch small, loose ; berry small, round ; quality very 
 best ; ripens with Catawba ; vine vigorous, healthy, with small foliage resembling 
 Clinton. 
 
 GOLD COIN. 
 
 GOLDEN POCKLINGTON. See Pocklington. 
 
 GOV. IRELAND. {{Hyb.) Originated by T. V. Munson, Texas. Bunch and 
 berry large, dull black, whitish bloom ; skin tender, pulp firm, slightly vinous, not 
 juicy ; not recommended. 
 
1^0 OUR NATIVE GRAPE. 
 
 GOV. ROSS. {Hyb.) Seedling of Triumph, raised by T. V. Munson. Cluster 
 very large, conical ; large yellow berries, thin skin but tough, melting pulp, excellent 
 quality ; medium growth and moderate bearer ; perfectly hard}'. 
 
 GRAHAM. {?) A chance seedling introduced by Wm. Graham, of Philadelphia, 
 Pa. A small dark colored grape ; sweet, sprightly and good ; requires a warm, 
 protected situation. 
 
 GRAY'S SEEDLINGS. {Labr.) W. C. Gray of Atwood, 111., has raised a 
 number of very fine seedlings from Concord, some of which are promising. 
 
 No. I. Bunches large, sometimes shouldered and loose on stem ; black with 
 bloom on fruit ; good flavor ; perfectly hardy ; a medium grower ; large leaf, short 
 ioints ; ripens very early. 
 
 No. 2. Bunches something like Delaware, very compact, shouldered ; black ; 
 a very abundant bearer, but wants to hang on the vine sometime after coloring ; a 
 slow grower ; hardy ; ripens early. 
 
 No. 3. A very late Grape, ripens after all others are gone ; a strong grower 
 and hardy with good sized bunches, sometimes shouldered ; berries good sized of a 
 pinkish green color ; large leaf ; a good and valuable variety. 
 
 No. 4. A very large berry and bunch, nearly all shouldered ; black ; fine 
 flavor ; good grower, perfectly hardy ; ripens a few days before Concord. 
 
 No. 5, A strong, rampant grower, long joints ; bunches and berries large, 
 yellowish red color ; excellent flavor ; ripens with Concord. This is the best of his 
 seedlings, 
 
 GRAYSON. (Labr.) A seedling of Moore's Early, produced by T. V. Munson, 
 Texas. Bunch medium, compact, slightly shouldered ; berry large, black, whitish 
 bloom, no pulp, sweet, pleasant, not vinous, no decided flavor. 
 
 GREEN CASTLE. See Marine's seedlings. 
 
 GREEN MOUNTAIN. {Labr.) It stands at the head of the list for earliness, 
 full bearing, superb quality, vigorous, healthy growth. It was found growing in a 
 garden on one of the slopes of the Green Mountains of Vermont, at an altitude of 
 1,400 feet, where the vine ripened its fruit perfectly and proved entirely hardy and 
 very vigorous. The vine is a young as well as a very profuse bearer. The blossom is 
 perfect and the bunches are of good size, handsomely formed and heavily shouldered. 
 The berries are of medium size ; color greenish white ; skin thin, and leaving no 
 unpleasantness whatever in the mouth when eaten ; pulp tender and sweet, with a 
 slight inclination towards the vinous. The seeds are small, only one or two to a 
 Grape, separate from the tender pulp with the slightest pressure after leaving the 
 skin. It is entirely free from foxiness, and resembles a hot-house Grape more nearly 
 than any out-door Grape we have ever seen. It is without exception far ahead of any 
 variety yet introduced. Very early, being fully ripe the last week in August, at least 
 one week earlier than any other variety under cultivation. The Green Mountain will 
 mature fruit over a larger territory than any other Grape It is the Grape for every- 
 body and should be planted largely. Stephen Hoyt's Sons, New Canaan, Conn., 
 introducers and propagators. It is sold under the trade mark seal, which is a guar- 
 antee of the genuineness of the vines sent out by them. 
 
 GROVE. [Labr.) A seedling of Concord and Clinton, originated by Thomas 
 Grove, Tecumseh, Neb., and introduced by N. R. Harris of the same place. Bunch 
 medium to large, sometimes shouldered ; berries medium, round, white, turning 
 amber in the sun ; skin thin but very tough ; pulp tender and sweet ; productive 
 and hard}' ; ripens a few days later than Concord. 
 
1^2 OUR NATIVE GRAPE. 
 
 QREIN'S SEEDLINGS. {Rip.) Raised by the late Nicholas Grein, Herman,- 
 Mo., supposed to have been produced from seed of the Riesling. 
 No. I . See Missouri Riesling. 
 
 No. 2. QREIN'S GOLDEN. A table Grape ripening with Concord and nearly 
 as large ; of a beautiful golden yellow color and good quality, better than Concord ; 
 a strong, healthy grower and productive. 
 
 No. 3. Similar to Missouri Riesling in bunch and berry ; good for table and 
 wine. 
 
 No. 4. A very fine wine Grape of excellent flavor ; bunch medium, mod- 
 erately compact ; berries medium, juicy and sweet ; fair grower. 
 
 No. 7, GREIN'S EXTRA EARLY. Vine vigorous, healthy and hardy, 
 moderately productive ; bupch and berry medium ; light yellow color, good flavor 
 and ripening a little before Concord. 
 
 GUINEVRA. {Hyb.) A seedling from Salem, originated by C. Engle, Paw Paw, 
 Mich. Vine a rampant grower with long joints, quite hardy ; bunch very large, long, 
 compact, often as firm as an ear of corn, slightly shouldered in the largest bunches ; 
 berry quite large, round, white, with tough skin ; flesh juicy, hardy, good ; im- 
 mensely productive ; quality better than Niagara having none of that foxy or pungent 
 taste. 
 
 HADDEN'S SEEDLING. {Labr.) Parentage unknown, originated by Mr. 
 Hadden, of Pulteney, N. Y. Vine vigorous and strong ; clusters small and compact, 
 not shouldered ; berries red, with a peculiarly wrinkled skin ; pulp does not dissolve 
 well, but has a pleasant sweet muscat flavor ; only worthy as a curiosity, but not for 
 general culture. 
 
 HAGAN. See Alvey. 
 
 HALIFAX HYBRIDS. See Dr. Wylie's seedlings. 
 
 HALL. A variety grown by D. Hall, Urbana, Ohio. Berries medium, dark, 
 almost black, better than Clinton, not equal to Isabella, but earlier. 
 
 HARMER. {Labr) Was found growing in Hartford Co., Conn, by D. Aller- 
 ton, Marlboro, N. Y. It is a cross between the wild Vitis Labrusca and Riparia. 
 A very rampant grower, large leaf of bright green color slightly downy underneath ; 
 healthy ; bunch small to medium ; berry medium, black ; hard pulp, very sweet 
 with peculiar spicy taste ; makes a very fine red wine ; not very productive ; late. 
 
 HARRELL. {Labr.) A chance seedling originated by Obed Harrell, Chrisman, 
 111. Cluster medium, compact ; berry medium, white, round, very sweet, vigorous 
 and productive. 
 
 HARRISON. {Labr.) A seedling of Concord, produced by Isaac Staples, 
 Dayton, O. Bunch medium to large, moderately compact ; berries medium, red, pure 
 flavor, no foxiness ; grows as thrifty as the Concord ; leaf is thick and very healthy ; 
 no signs of mildew or rot ; ripens with Concord ; very hardy. 
 
 HART or HARTSTAFF. See I^incoln. 
 
 HARTFORD PROLIFIC. {Labr.) Raised by Mr. Steel, of Hartford, Conn. An 
 old, popular Grape, very early and reliable ; bunches large, shouldered ; berries 
 round, medium, black ; vine healthy, hardy and immensely productive ; its tendency 
 to drop from the bunch impairs its value largely for market growing. 
 
 HARWOOD. {^st.) Obtained from Major Harwood, Gonzales, Tex. Similar 
 to Herbemont, except berry which is almost double the size of that of Herbemout ; 
 color like Diana. 
 
OUR NATIVE GRAPE. 
 
 HAYES. 
 
/^^ OUR NATIVE GRAPE. 
 
 HASKELL'S SEEDLINGS. ^Hyb.) Produced by Geo. Haskell, Ipswich, Mas?. 
 They have proved of little value being too tender. Hybrids between the foreign 
 Black Hamburg, Frontignan and Chasselas, and native Black Fox, Amber Fox and 
 Pigeon. 
 
 HATTIE. {Labr ) Supposed to be a seedling of Concord, raised b)' Benj. Strat- 
 ton, Richmond, Ind. Nearly identical with Concord and therefore never propagated. 
 
 HATTIE. {Labr.) A chance seedling grown by J. A. Putnam, Fredonia, N. Y. 
 Bunches short and compact ; berries medium size like Concord, black, quality first 
 class, very sweet, flavor similar to Amenia (Rogers 39) ; prolific ; ripens with Moore's 
 Early or earlier. 
 
 HAYES. {Labr.) Originated by Jno. B. Moore, Concord, Mass. Comes from 
 the same lot of seedlings as the Moore's Early. Bunch medium to large, moderately 
 compact, partly shouldered ; berry medium, globular ; color greenish white, changing 
 to a fine amber yellow, when fully ripe ; skin very fine ; flesh tender, juicy, and of a 
 very delicate texture and fine flavor, no foxiness ; foliage healthy, thick and free 
 from disease ; vine vigorous and very hardy ; a prolific bearer ; ripens from seven to 
 ten days before Concord. 
 
 HELPER. {Labr.) Produced by T. Huber, Sr., Illinois. Bunch and berry large, 
 white ; good quality but not very hardy ; late. 
 
 HENRY. {Labr.) Produced by T. Ruber, Sr., Illinois City, 111. Bunch size 
 of Concord ; berry large, round, white, sweet and juicy, foxy ; ripening about with 
 Concord. 
 
 HERBEMONT. {^st.) Origin claimed for many localities. The best authori- 
 ties class it as a member of the ^stivalis family of the south, a native Grape. Bunches 
 large, compact ; berries small ; skin black with blue bloom ; flesh juicy, sweet, 
 aromatic, vinous, rich ; vine a very vigorous grower with a beautiful foliage ; ripens 
 late. 
 
 HERBEMONT'S MADEIRA. Syn. with Herbemont. 
 
 HERBERT. {Hyb.) Rogers 44. Produced by E. S. Rogers, Salem, Mass., 
 fertilizing Mammoth with Black Hamburg ; is one of the best of Mr. Rogers' black 
 Grapes ; sweet and rich but sprightly, with tender flesh, fine in flavor without foxi- 
 ness ; vigorous, healthy in growth and productive, bearing clusters of good size, both 
 in bunch and berry ; ripens early. 
 
 HERCULES. {Hyb.) A seedling from one of Rogers' hybrids, grown by G. A, 
 Eusenberger, Bloomington, 111. Bunch large to very large, sometimes shouldered, 
 and quite attractive in appearance ; berry large to very large, round, black with blue 
 bloom ; pulp firm, moderately juicy, of good flavor ; ripens with Concord ; a good 
 amateur Grape. 
 
 HERMAN, {^st.) Aseedlingof Norton's Virginia, raised by T. I,angendoerfer, 
 Herman, Mo. Black ; bunch long, narrow ; berries small, round, ripening very late ; 
 vine vigorous, very productive ; valuable wine Grape in the Southern States. 
 
 HERMAN JAEGER. {Hyb.) A hybrid produced by T. V. Munson, Tex., by using 
 pollen of the Herbemont upon one of the best varieties of Vitis Lincecumii found 
 wild in that vicinity. Vine exceedingly vigorous, healthy and prolific. It will prob- 
 ably endure the winters as far north as 40°. Bunch very large, shouldered or double- 
 shouldered, compact ; berry medium, of a dark purple, covered with a rich bloom, 
 very persistent to the stem ; skin thin, tough ; pulp melting, very juicy, sweet and 
 sprightly, of best quality ; seeds small ; a very attractive and valuable Grape for 
 market, table or wine ; ripens with or a few days later than Concord. 
 
/■■# 
 
 r 
 
 EARLY OHIO. 
 
 The earliest black grape known; ripens ten days to two weeks before Moore's Early, 
 
 Bunch large, compact and shouldered ; berry medium, covered with a heavy 
 
 bloom ; leaves very large, thick, leathery. Foliage heavy and perfectly 
 
 healthy. Fully as hardy, or more so, than Concord. A vigorous grower, 
 
 very productive, and of good quality. Berry adheres 
 
 firmly to stem. One of the best shippers. 
 
 2'Ac only ea/rly grape that will not shell. 
 
OUR NATIVE GRAPE. 
 
 H5 
 
 HBRCUIvES. 
 
146 OUR NATIVE GRAPE. 
 
 HERO. [Labr.) A seedliug of Coucord, produced V)y Ludwig Hencke, Collins- 
 ville, 111. Bunch aud berry large to very large, meltiug pulp, sweet and of fine 
 quality. 
 
 HETTIE. {Labr.) Originated with Mrs. N. R. Haskell, Monroe, Mich. Bunch 
 medium, long aud loose ; berries medium, round, bright red, translucent, with a 
 bloom, juicy, vinous ; ripens with Concord. 
 
 HIGHLAND. [Hyh.) Originated by J. H. Ricketts, New York, by fertilizing 
 Concord with pure Muscat. Vine vigorous, leaves large, thick, coarsely serrated ; 
 bunch very large, long, compact, heavily shouldered ; berry round, black, with a 
 heavy blue bloom ; flesh soft ; pulp juicy, slightly vinous, but very late in ripening. 
 Only suited to favorable localities, where it can have a long season to mature. 
 
 HINE. {Labr.) Seedling of Catawba, raised by Judson Brown, at Put-in-Bay, 
 Ohio. Bunch good sized, compact, shouldered ; berries medium, dark, rich claret, 
 brown with a purple bloom ; flesh juicy and sweet ; ripens with Concord. 
 
 HONEY. [Hybr.) Originated by C. Engle, Paw Paw, Mich., raised from seed 
 of Salem. Bunch medium, compact, often shouldered ; berry large, round, white, 
 translucent ; skin aud pulp of honeyed sweetness ; medium vigorous, hardy and 
 prolific ; ripens early. 
 
 HOPECON. {ALst.) Introduced by D. S. Marvin, Watertowu, N. Y., from Eu- 
 melan and Elvira. Bunch medium to large, compact, slightly shouldered ; berry 
 medium, pale green, light bloom ; pulp tender, not very sweet or juicy, good flavor ; 
 skin thin ; medium late. 
 
 HOSFORD. [I.abr.) Probably a seedling from Concord grown by Geo. Hosford, 
 Ionia Mich., known also under the name of Hosford's Mammoth. Bunch large, 
 slightly shouldered, tapering ; berries very large, round, dark blue black with delicate 
 bloom ; pulp clear, tender, juicy ; skin tender ; flavor sweet, pure, brisk, not foxy ; 
 a vigorous grower, prolific, healthy and hardy ; ripens a few days earlier than 
 Concord. 
 
 HOWELL. [Labr.) Origin unknown. Bunch and berry medium, oval, black ; 
 skin thin ; flesh with firm pulp, pleasant ; good ; ripens medium early. 
 
 HUBER'S SEEDLINGS. All originated from Concord, by Theo. Huber, Sr., 
 111. which have not been named yet and are still under trial, some promising well. 
 
 HUDSON. [Labr ) Originated at Hudson, N. Y. Similar to Isabella ; berries 
 less sprightly and not so rich. 
 
 HULL. See Oporto. 
 
 HUMBOLD. [Rip.) A seedling of the Louisiana, raised by T. Muench. Vine 
 very vigorous, healthy and hardy ; bunch below medium ; berries medium, light 
 green, changing to rose tint when fully ripe ; flue quality. 
 
 HUNTINGDON. [Rip.) A Clinton seedling, not valuable on account of being 
 too small. 
 
 HUSSON. See Devereux. 
 
 HUSMAN. {Hyb.) Produced by T. V. Munson, hybridizing Vitis Lincecumii 
 with Triumph and named in honor of Prof. Geo. Husman of Napa, Cal. The vine is 
 robust and healthy with scarcely a perceptible trace of foreign character. The 
 clusters are large to very large, sufiiciently compact ; the berries are medium to large 
 size, black, of good quality with no foxiucss or other objectionable flavor ; very pro- 
 lific ; ripens a week later than Coucord. 
 
HERMAN JAEGER. 
 
1^8 OUR NATIVE GRAPE. 
 
 HYDE'S ELIZA. A chance seedling originated with Eliza Hyde, Catskill, N. Y. 
 Vigorous and productive ; bunch medium, compact, with small shoulder ; berries 
 medium, round, black, juicy and vinous ; a little earlier than Concord. 
 
 IDA. {Hyb.) A seedling of the late T. B. Miner, New Jersey. White; bunch 
 and berry large ; quality good ; vine vigorous, hafdy but not productive ; ripens after 
 Concord. 
 
 IDEAL. {Hyb.) A red Grape; bunch large, shouldered, rather compact; 
 very handsome ; berry large, tender, juicy, sprightly, vinous, rich, sweet, without 
 pulp ; better than Delaware ; vine strong, hardy, healthy and very productive ; ripe 
 about with Concord ; with us it rots and mildews some but with Mr. Burr it has never 
 done either ; this is without a doubt the finest red native Grape known ; originated 
 by John Burr from Delaware. 
 
 ILLINOIS CITY. {Labr.) Introduced by T. Huber, Illinois. Bunch and berry 
 very good size ; white, sweet and juicy ; ripens with Concord. 
 
 IMPERIAL. {Hyb.) A white seedling from lona and Sarbelle Muscat, raised by 
 J. H. Ricketts, New York. Vigorous, late, hardy and of best quality. 
 
 IMPROVED WARREN. See Harwood. 
 
 ION A. {Labr.) Originated by the late Dr. C. V. Grant of New York, a seedling 
 ■of the Catawba. Pale red ; bunch large, long, shouldered, rather loose ; berries 
 medium ; skin thin, firm ; flesh tender with rich vinous flavor ; very best quality for 
 table or wine ; vine only a moderate grower, requiring rich soil and high culture ; 
 ripens a little before Catawba ; succeeds only in favored localities ; short-jointed and 
 inclined to overbear, requiring short pruning and thinning of fruit. 
 
 IOWA EXCELSIOR. {?) Raised by Prof Matthews of Iowa. Bunch medium 
 to large ; berries large, red ; skin medium thick ; pulp soft, sweet and sprightly ; 
 vigorous grower ; ripens soon after Concord. 
 
 IRVING. {Hyb.) Originated by S. W. Underhill, N. Y.; grown from Concord 
 fertilized with Frontignau. White ; bunch and berry large ; vine only moderately 
 vigorous or healthy ; ripens after Concord. 
 
 IRVIN'S OCTOBER. {Labr.) An old variety found in a Dutch settlement in 
 middle North Carolina, but only three years ago brought to notice and introduced by 
 J. Van Lindley, Pomona, N. C. Bunches large, shouldered ; berries medium, mod- 
 erately loose, dark, dingy red ; very good quality ; vigorous grower, large, strong 
 leaves ; ripens late. 
 
 ISABELLA. {Labr.) A native of South Carolina and brought north by Mrs. 
 
 Isabella Gibbs. It is too well known to need an exhaustive description. Bunch 
 
 large, compact, shouldered ; berries large, oval, black, fair quality ; vine vigorous ; 
 
 ripens late ; leaves often drop just at the time when needed to aid in ripening the 
 
 fruit. 
 
 ISRAELLA. {Labr.) Seedling raised by the late Dr. Grant, probably from the 
 
 Isabella, which it resembles in growth and character of fruit ; black ; bunch long, 
 
 compact ; berry large, pulpy, fair quality ; ripens before Concord. 
 
 ITHACA. {Hyb.) Seedling produced by Dr. S. J. Parker, Ithaca, N. Y. Bunch 
 and berry large, greenish yellow ; foreign flavor ; hardy, healthy and vigorous. 
 
 IVES. {Labr.) Originated by Henry Ives of Cincinnati, Ohio, probably from 
 the seed of Hartford. Black ; bunch and berry large, compact, shouldered ; sweet, 
 juicy, slightly foxy and vinous ; esteemed as one of the best for red wine. It colors 
 some time before it is ripe, and is often sent to market unfit for use. Vigorous, 
 healthy, hardy ; a very reliable variety, of good flavor when fully ripe ; generally 
 free from mildew or rot. 
 
OUR NATIVE GRAPE. 
 
 149 
 
 HOSFORD. 
 
ISO OUR NATIVE GRAPE. 
 
 JAEGER'S NEW VARIETIES. Introduced by Herman Jaeger, Neosho, Mo. 
 Vitis ALstivaiis type Lincecumii, popularly known as Summer Grape in 
 Missouri, and as Post Oak Grape in Texas grows wild from South Missouri to 
 Southern Texas. It was the first among our various species of native wild vines to 
 attract his attention, and he selected over one hundred of the best varieties he could 
 find and tried them under cultivation. Many of them had produced heavy crops in 
 their wild state, blooming near male plants of the same family, while cultivated they 
 were shy bearers. Others proved quite productive in the vineyard, and the best of 
 these he still cultivates to some extent, especially Neosho, Racine, Nos. 32, 52, 13 and 
 43. The two last ones are as large as Ives and Concord respectively, in size of bunch 
 and berry. They are very hardy and productive, and while considering their quality 
 no better than Concord, he raised some in order to have late Grapes that would 
 remain sound where black rot destroyed the whole crop of Concord and almost all 
 other cultivated Grapes. 
 
 Vitis Rupestris is another native species that attracted his attention on 
 account of its perfect immunity from both black rot and Peronospora or downy 
 mildew. Some he shipped to France, where they soon got to be in great demand as 
 grafting stocks of easy propagation and extreme hardiness, almost or quite Phyl- 
 loxera-proof and adapted to the dryest, thinnest and stoniest soils. Notwithstanding 
 the diminutive size of its fruit, Rupestris is preferred by the French to all other 
 American Grapes in their efforts to produce valuable Franco-American crosses. It 
 owes this preference to its perfect purity, being always free from foxiness or any other 
 native aroma, so objectionable to all, who educated their taste on European Grapes. 
 While getting Rupestris for export, he selected the best and largest to cultivate. 
 Even these are no larger than a fair-sized currant in bunch and berry, and will 
 therefore never become popular. Yet repeatedly he was glad to have these vines, 
 covered with small bunches, yielding a very good and pure claret, while almost all 
 other Grapes were destroyed by rot or mildew. For creating new varieties of extreme 
 hardiness and earliness, and for purifying the flavor of American Grapes, the infusion 
 of Rupestris blood will remain of importance. 
 
 JAEGER'S No. 70. Is a seedling of Lincecumii No. 43 crossed with a male 
 vine of Vitis Rupestris. Black, extremely hardy and productive ; bunch and berry 
 nearly or quite as large as Ives, but less compact ; it colors early and ripens about 
 twelve days before Norton. When full ripe it has some of the peculiar Lincecumii 
 flavor which remains in the wine, a very dark rich claret, much admired in Missouri 
 for its " fruity " aroma. 
 
 No. 72. Is of the same parentage as No, 70. Foliage and wood resemble 
 Lincecumii more than 70, (which retains more of Rupestris.) Black with pale bloom : 
 bunch very compact and smaller than 70 with larger berries ; ripens just before 
 Norton and hangs long on the vine ; flavor quite pure like Rupestris ; productive ; a 
 fine table or market Grape making a pure and very good claret. 
 
 No. 100. Is a seedling of Elvira, as large as Concord in bunch and berry. 
 Color yellow to greyish pink when very ripe ; qualitj' and flavor very similar 
 to Catawba ; ripens with Delaware ; vine of Labrusca character, very hardy and 
 productive ; a good table and white wine Grape ; its market value is often im- 
 paired by berries bursting when ripe, like Elvira. This Elvira seedling No. 100, he 
 crossed with male Rupestris and also with male Cinereas and Rupestris. The first 
 cross gives early and the second late Grapes, all of great hardiness, fine quality and 
 pure taste ; a number of each fruited twice. Further trial is necessary before 
 selecting the best. Among the very first hybrids he produced were Nos. 50 and 56, 
 
152 OUR NATIVE GRAPE. 
 
 crosses between large wild Lincecumii and the delicious but very tender Herbemont. 
 In quality and character of fruit and vine they closely resemble the various similar 
 crosses now being introduced by Prof. T. V. Munson of Denison, Texas. Besides 
 being subject to rot and mildew, he found 50 and 56 entirely too tender to stand the 
 winters, consequently never propagated them. Of late years spraying has not only 
 kept them free of rot and mildew, but freedom from mildew has allowed the wood 
 and eyes to ripen so much longer and better than formerly, that these vines last 
 winter stood unprotected and without injury a temperature of 22° below zero 
 Therefore he now considers them most valuable Grapes, the more so because they 
 ripen still later than Norton and keep so well that they extend the Grape season in 
 Missouri six to eight weeks. 
 
 No. 50. Is a very compact, medium sized bunch of medium size berries. 
 Black with light bloom and very little color ; as sweet, pure, juicy and deliciously 
 uprightly as Herbemont. 
 
 No. 56. Is almost as large in bunch and berry as Concord ; of Catawba color 
 with white bloom ; no coloring matter. Quite the equal of No. 50 in purity and 
 sweetness and only a trifle less sprightly. One of the finest in appearance as well 
 as quality. Both 50 and 56 will no doubt make fine white wines. These as well as 
 Mr. Munson's new Grapes of similar parentage, he now considers the most exquisite 
 late varieties which can be grown in the Middle and Southern States. 
 
 JACK— JACQUES. See Lenoir. 
 
 JAMES. {Rotun.) Of the Muscadine class. Originated in eastern North Caro- 
 lina and introduced by J. Van Lindley, Pomona, N. C. Berries very large, five to ten 
 berries to the cluster ; black ; thin skin ; quality good, superior to the well known 
 Scuppernong ; late. 
 
 JANESVILLE. {Labr.) Supposed to be a cross of Hartford and Clinton, orig- 
 inated in Wisconsin. Black ; bunch and berry medium ; vine very hardy, healthy 
 and productive ; second or third quality, not much better than Champion ; ripens 
 with Concord. 
 
 JEFFERSON. {Labr.) Produced by J. H. Ricketts, Newburgh, N. Y. One of 
 the finest Grapes, of good, healthy growth, holding its foliage and bearing well. A 
 native cross between Concord and lona, grown from Concord seed. The fruit re- 
 sembles lona in appearance, and is fully equal to it. The clusters are large, often 
 double-shouldered and very handsome. Endures 13° below zero. Ripens ten days 
 to two weeks after Concord. 
 
 JEMINA. [Labr.) Produced by D. S. Marvin, Watertown, N. Y. Bunch small, 
 compact ; berry rather large, no pulp, black ; vigorous and healthy ; ripens early. 
 
 JENNIE MAY. {Labr.) A seedling of Concord, grown by John Laws, Geneva, 
 N. Y. Too near like Concord. 
 
 JESSICA. {?) Originated with D. W. Beadle, Canada. Is recommended espe- 
 cially for productiveness, early ripening and fine quality. The growth of the vine is 
 good, and foliage healthy ; clusters and berries not above medium in size ; color 
 w hite ; quality good ; has proven generally satisfactory, and is highly recommended. 
 
 JEWELL. {Hyb.) A black Grape ; bunch medium, compact, shouldered ; berry 
 above medium ; skin rather tough ; slightly pulpy, sweet, rich, sprightly, vinous ; of 
 the very best quality, equal to the Delaware ; vine not vigorous until well established ; 
 free from rot and mildew ; the earliest and best Grape of high quality, fully tested ; 
 colors and ripens all at once, at least a week before Moore's Early ; will hang on the 
 vines long after ripening ; ships well. Seedling of Delaware, originated by John Bnrr 
 of ■ eavenworth, Kan. 
 
OUR NATIVE GRAPE. 
 
 153 
 
 JEWELL. 
 
154 OUR NATIVE GRAPE. 
 
 JOHN BURR. [Labr.) A Concord seedling grown by the late John Burr of 
 Leavenworth, Kas. Has not been disseminated. 
 
 JORDAN. See Moyer. 
 
 25th OF JULY. {Rip.) Originated by Jacob Rommel, Morrison, Mo. Seedling 
 of Elvira. Still under trial. 
 
 JUMBO. {Labr.) Probably a seedling from Concord, grown by Mrs. R. Rose, 
 Marlboro, N. Y. Bunch very large, compact, shouldered ; berry very large, almost 
 the size of a blue plum ; clusters have weighed i^ pounds ; blue black with a very 
 fine blue bloom ; fine quality, sells good in New York market ; earlier than Concord. 
 
 JUNO. {Hyb.) A cross of Muscat Hamburg and Belvidere, produced by G. W. 
 Campbell, Delaware, Ohio. A very fine Grape for amateurs ; black with large, long 
 clusters, oval ; beiries medium to large ; flesh not pulpy but tender and meaty, with 
 fine, high flavor ; ripens before Concord. 
 
 KALAMAZOO. {Labr.) Raised from seed of Catawba by Mr. Dixon, Steuben- 
 ville, O. V^ine vigorous, hardy and productive ; bunch large, rich blue bloom ; flesh 
 soft and sweet ; a little earlier than Catawba. 
 
 KALISTA. {Hyb.) Delaware seedling produced by J. Sacksteder, Kentucky. 
 White, of rich flavor and fine quality ; bunch and berries size of the parent, but 
 better grower. 
 
 KAY'S SEEDLING. A seedling of Herbemont. Very little is known about it. 
 
 KELLER'S WHITE. (Za^r.) Seedling of Catawba. No value. 
 
 KENDELL. {Labr.) Originated in Brooklyn, supposed to be a seedling of 
 Isabella, but greatly improved. Vigorous ; bunch large, moderately compact ; berry 
 large, black, oval ; flesh juicy, rich and of good quality. 
 
 KEUKA. See NeSf. 
 
 KEYSTONE. {Labr.) Originated near Mt. Joy, Lancaster Co., Pa., on the 
 premises of John Kready, supposed to be a seedling of Concord. Vine a strong 
 grower, healthy and vigorous, and holds its foliage until fruit is fully ripe ; bunches 
 large, uniform, compact and generally shouldered ; berries about the size and shape 
 of Concord ; color black, with bluish bloom ; skin tough ; quality good, ripening 
 with Concord ; keeps well in a cool, dry place until March. 
 
 KILVINQTON. {?) Origin unknown. Bunch medium, tolerably compact ; ber- 
 ries small, round, dark red with a bloom ; flesh pulpy, half tender, vinous. 
 
 KING. See Golden Clinton. 
 
 KINGSESSING. {Labr.) Bunch long, loose shouldered ; berry medium, round, 
 pale red with a bloom ; flesh pulpy. 
 
 KING WILLIAM. See Marine's Seedlings. 
 
 KINNEY'S SEEDLING No. i. {Labr.) Originated by I. Kinney, Zanesville, 
 Ohio. Seedling of Vergennes. Bunch medium to large, compact ; berries large, 
 round ; skin tough ; very fine flavor ; good keeper ; ripens early. 
 
 KINNEY'S SEEDLING No. 2. {Labr.) A seedling from Concord, grown by L 
 Kinney, Zanesville, O. Bunch medium, compact ; berries small, round, white, trans- 
 parent, but few seeds, very sweet without any disagreeable taste ; leaf similar to 
 Concord ; healthy ,%ood grower. 
 
 KITCHEN. (Rip.) Seedling of Franklin; bunch and berry medium; berry 
 round, black ; flesh acid, juicy. 
 
 KITTREDGE See Ives. 
 
OUR NATIVE GRAPE. 
 
 LADY. 
 KRAMER SEEDLING. (Labr. ) Originated by C. Kramer of La Crescent Minn 
 from seed of Concord. Like Concord in appearance, more thrifty in growth ' berr^e; 
 nearly black, vmous. with a prickling, sweet taste ; good for wine. ' 
 
 hi ^^fl^;?1.^''°'^ "^^^^' '™^"' ^^°^' °^^°°g; ^e'-ries medium loosely set 
 black ; flesh half tender, pulpy, sharp, sweet. ' ' 
 
^56 
 
 OUR NATIVE GRAPE. 
 
 LACRISSA. {Hyb.) A Delaware seedling grown by J. Sacksteder, Ky.; of fine 
 flavor and excellent quality ; white ; in appearance and size like the Delaware, but 
 better grower and does not drop foliage. 
 
 LADY. {Labr) A pure Concord seedling, first offered by G. W. Campbell, Del- 
 aware, O. The very best extra early white Grape. As healthy and hardy as 
 Concord, or any of our hardiest kinds. In quality regarded by many as best, and it 
 certainly is the best of its season. Has shown much less liability to rot than Concord 
 in the same localities. The demand for the vines has steadily increased, and it is 
 now planted quite largely for early market, being the earliest and most reliable good 
 white Grape yet fully tested, and seems to be growing in public estimation every 
 year. Bunch medium, compact ; berries large ; skin thin, sometimes cracks badly ; 
 vine only a moderate grower, but perfectly healthy and hardy, with Concord foliage ; 
 moderately productive ; ripens very early, about with Moore's Early ; should be 
 planted on rich land. 
 
 LADY CHARLOTTE. {Hyb.) Raised by Mr. Pringle of Vermont, from Dela- 
 ware crossed by lona. Bunch large, shouldered, compact ; berry medium, round' 
 golden color, juicy, very sweet ; vigorous grower, healthy and productive ; ripens 
 with lona. 
 
 LADY DUN LAP. {Hyb.) Originated by J. H. Ricketts, New York. Bunch 
 medium, compact ; berry medium, amber, with vinous flavor ; quality fine. 
 
 LADY HELENE. {Hyb.) Originated by Fred Roenbeck, N.J. Bunch large, 
 shouldered, sufficiently compact ; berry large, round, white, quality not quite as good 
 as his other seedlings ; good grower and prolific ; ripens after Concord. 
 
 LADY WASHINGTON. {Hyb.) Raised by J. H. Ricketts, of New York, by 
 crossing Concord with Allen's Hybrid. A late white Grape ; bunch very large, 
 compact, double shouldered ; berries large, yellow green, with thin white bloom ; 
 flesh tender, sweet, juicy ; vine vigorous with large foliage, healthy in favorable 
 seasons, with mildew of fruit in unfavorable seasons ; ripens rather late for our 
 latitude, but succeeds in some favorable locations. 
 
 LAMA. {yEst.) Originated by D. S. Marvin, Watertown, N. Y., Eumelan 
 crossed by some Labrusca variety. Bunch medium, compact ; berry black, fine 
 flavor, vinous ; vigorous, healthy ; ripens with Delaware. 
 
 LARGE GERMAN. See York Madeira. 
 
 LAUGHLIN. {Hyb.) A chance seedling grown by W. R. Laughlin, College 
 Springs, la., probably Concord and Delaware. Bunches are of good size, shouldered 
 and compact ; berries medium, white, with a decided wine colored tinge with delicate 
 bloom ; skin very tender ; sweet, vinous and of peculiar delicate flavor ; fine quality ; 
 a good bearer, hardy ; ripens with Moore's Early. 
 
 LAURA. {Hyb. ) Raised by D. S. Marvin, New York. Bunch small, not very 
 compact ; berry small, light amber, pulpy. 
 
 LAUSSELL. {Hyb.) T. V. Munson, Texas, originator ; Post Oak crossed with 
 Gold Coin. Bunch medium, shouldered ; berry medium, black ; skin thin but tough ; 
 pulp juicy, tender; very good quality ; vigorous grower, productive. 
 
 LAWRENCE. {Labr.) Introduced by Dr. R. B. Black, Fay, Pa.; found growing 
 in a fence corner ; cluster long, tapering, shouldered, broad at base compact ; berry 
 tnedium to large, round, black ; skin medium thick, reddish purple black, thin 
 bloom, holding well on cluster without cracking ; pulp very firm, separates readily 
 from the seeds ; flavor vinous, almost sub-acid ; not equal to Concord. 
 
OUR NATIVE GRAPE. 
 
 J57 
 
 LEADER. ( Labr.) Originated by B. F. Merriman, Ohio. Similar to Niagara ; 
 loose in bunch, smaller in berry, of same color and amount of " native aroma," but 
 richer in flavor ; vigorous, healthy and productive. 
 
 LINDLEY. 
 LENOIR, {^st.) Takes its name from Lenoir Co., N. C, a southern Grape. 
 Bunch medium, compact, shouldered ; berry small, round, dark almost black ; flesh 
 tender vinous, juicy, sweet ; desirable for wine and table ; too late in ripening for the 
 north ; known in Texas under different names. 
 
1^8 OUR NATIVE GRAFE. 
 
 LEAVENWORTH. {Labr.) A white Grape ; bunch large, compact, handsome ; 
 berry large, very firm, but not pulpy, sweet, rich, sprightly, of the most agreeable 
 flavor with some of the native aroma, but suits the taste of nearly every person ; 
 tolerably vigorous, hardy, healthy and productive ; free from rot and mildew ; ripens 
 very early, and will hang on the vines long after ripening ; originated in Leaven- 
 worth, Kan., from Concord. 
 
 LEHIGH. See Berks. 
 
 LEXINGTON. {Labr.) Raised by the late T. B. Miner of New Jersey. Bunch 
 and berry size of Concord, black ; quality only medium ; vine hardy, not very pro- 
 ductive. 
 
 LIDA. {?) A chance seedling raised by Ludwig Hencke, Collinsville, 111. Bunch 
 and berry medium ; ripens two weeks before Concord ; very beautiful ruby color ; 
 sweet without foxiness ; pulp tough. 
 
 LIGHTFOOT. (Labr.) Raised by W. H. Lightfoot, Springfield, 111., from 
 seed of Niagara. Bunch medium to large, shouldered ; berry medium large, roundish, 
 uniform ; skin thin but very tough, holding very firmly to the stem ; color light 
 green changing to a pale yellow when fully ripe, with a delicate white bloom ; flesh 
 melting without pulp, very juicy and sweet, dissolving readily in the mouth, leaving 
 only the skin and seeds ; free from foxiness ; perfect in flavor and quality ; vine vig- 
 orous and healthy ; ripens after Concord. 
 
 LIGHTFOOT'S SEEDLINGS No. 34. {Hyb.) Raised by W. H. Lightfoot of 
 Illinois, from seed of Lady Washington. Vine is vigorous and healthy, long jointed; 
 large leaf; juicy and sweet; berries large, round, black; bunch large, compact, 
 shouldered. 
 
 LINCOLN, {^sl.) Origin unknown. Bunch small, compact ; berries small, 
 dark, bluish black ; flesh tender, juicy, vinous ; a good wine Grape. 
 
 LINCOLN COUNTY. [Labr.) Originated in Canada. Similar to Union Village, 
 only larger in bunch and berry and earlier. 
 
 LINDEN. (Labr.) Raised by the late T. B. Miner, New Jersey. Cluster small, 
 compact ; berry black and hard ; ripens with Cottage. 
 
 LINDELL. [Hyb.) Raised by T. V. Munson ; Lindley crossed with Delaware. 
 Still under trial. 
 
 LINDLEY. {Hyb.) Rogers No. 9. A red Grape of the best quality, and one of 
 the most desirable of Rogers' Hybrids. Ripens with Concord and keeps well ; me- 
 dium to large in bunch and berry ; flesh tender, sweet and of high aromatic flavor ; 
 vine vigorous, hardy and healthy. It seems to be more productive on loam and clay 
 soils than on gravel. 
 
 LINILVA. {Hyb.) Originated with T. V. Munson, from Lindley crossed with 
 Elvira. Not disseminated yet. 
 
 LINHERB. {Hyb.) Lindley crossed with Herbemont, by T. V. Munson. Still 
 under trial. 
 
 LINMAR. {Hyb.) Another seedling by T. V. Munson, raised from Lindley 
 crossed with Martha. Not disseminated. 
 
 LITTLE BLUE. {Hyb.) Originated by A. J. Cay wood. Bunch and berry 
 medium, oblong, bluish black, delicate bloom ; skin thin ; pulp melting, juicy ; 
 berries crack on the vine ; vigorous ; early. 
 
 LIVINGSTON. {Labr.) A chance seedling grown by D. W. Babcock, Dansville, 
 N. Y. A black Grape. Still under trial. 
 
OUR NATIVE GRAPE. i^g 
 
 LOQAN. (Labr.) Supposed to have originated in Ohio. Bunch medium, shoul 
 dered ; berry medium, round, black, juicy, sweet ; vine moderate grower and bearer ; 
 ripens early. 
 
 LONG. See Cunningham. 
 
 LORAIN. (?) Originated in Ohio ; black. Was never disseminated. 
 
 LOUISA. Originated in Pennsylvania ; similar to Isabella ; ripens a few days 
 earlier. 
 
 LOUISE. {Hyb.) Seedling from Roenbeck ; originated in New Jersey. Bunch 
 large, medium, compact ; berry large, white, juicy and sweet ; vigorous and healthy 
 grower ; an excellent table Grape. 
 
 LOUISIANA. {yEst.) Introduced by Fred Muench, Missouri. Bunch medium, 
 compact, shouldered ; berry small, round, black, juicy, sweet and vinous ; ripens 
 late and requires winter protection. 
 
 LUCILE. {Labr.) A seedling of Wyoming Red, grown by J. A. Putnam, Fre- 
 donia, N. Y. Bunch and berries one-third larger than its parent, red ; very compact ; 
 flavor better ; very prolific ; earlier than Wyoming Red. 
 
 LUNA. See Marine's Seedlings. 
 
 LUTIE. (Labr.) Originated by L. C. Chisholm, Tenn. Vine of the strongest 
 Labrusca type, strongly resembling Dracut Amber in many respects and ripening 
 same time ; vine vigorous, hardy, healthy, productive ; bunch very compact, medium ; 
 berry large, pinkish at first, dark red when fully ripe, sweet when first turning, but 
 foxy when ripe. 
 
 LYDIA. Labr.) A chance seedling originated on Kelly's Island and introduced 
 by Chas. Carpenter. Similar to Isabella in growth and hardiness, but not as pro- 
 ductive ; bunch short, compact ; berry large, oval, light green with salmon tint when 
 exposed to the sun ; skin thick ; pulp tender, sweet, of fine flavor, slightly vinous ; 
 ripens a few days later than Delaware. 
 
 LYMAN. {?) Origin unknown. Hardy and productive ; bunch small, rather 
 compact ; berry round, black with a heavy bloom, similar in flavor to Clinton and 
 ripens about the same time. 
 
 LYONS. (Labr.) Originated in Michigan by a Mr. Chichester. A fine red Grape 
 much like the Delaware but larger the appearance being quite similar to the Catawba 
 with a flavor nearly its equal ; medium in season. 
 
 MABEL. {Labr.) Originated by A. J. Caywood ; a seedling of Walter. Cluster 
 medium and compact ; berries round, small, black ; skin quite thin, light bloom ; 
 pulp melting, juicy, wine flavor ; vigorous grower ; a good amateur Grape ; ripens 
 with Concord. 
 
 MACEDONIA. {Labr.) Seedling from Concord raised by Sam. Miller, similar 
 to Martha and therefore never disseminated. 
 
 MADELINE. {Labr.) A chance seedling grown by G. Henderson, Eddyville, 
 N. Y. Bunch medium to large, compact, often shouldered ; berry large, round, 
 greenish white with a white bloom ; skin medium thin but tough, translucent ; sweet, 
 juicy, with a pleasant flavor ; ripens early. 
 
 MAGEE. {Labr.) A chance seedling grown by J. E. Anthony, gardener to Gen. 
 Magee, Watkins, N. Y. Bunch and berry large, not always shouldered ; when fully 
 ripe its color is a bronzy green with a purplish tinge ; peculiar and decided flavor to 
 itself; a heavy bearer and good keeper ; strong, robust grower ; ripens with Salem. 
 
i(,o OL'R XATIVE GRAPE. 
 
 MAGNATE. [^Hyb ) A white Grape ; bunch very large, shouldered, compact ; 
 bern.- large, tender, sprightly, sweet, with some of the native aroma ; vigorous, hardy, 
 healthv, and ver\- productive ; ripens with Concord, and will hang on the vines long 
 after ripening ; free from rot and mildew ; one of the most reliable Grapes ; better 
 than Victoria, Hayes, or any of that class ; originated from Concord in Leavenworth, 
 Kan. 
 
 MAGUIRE. {?) Originated at Lansingburg, N. Y. A ver\- early, black Grape, 
 sweet and moderately good, but too foxy to be popular. 
 
 MAMMOTH S.\QE. Found several years ago growing wild, by a boy in the 
 town of Geddes, Onondaga Co., N. Y. In course of time a stock of vines was 
 secured from cuttings and the boy's father, who was an expert vineyardist, dissem- 
 inated the new Grape throughout the western part of Syracuse. It is still grown in 
 large quantities, being highly prized for sweet preserves. Bunch ver\- large, compact, 
 shouldered ; berry large, bright coppery red, sweet and juicy, highly odorous ; vig- 
 orous and healthy grower. This is undoubtedly the original Grape, upon which Mr. 
 E. S. Rogers produced his series of hybrids, found considerable in New England, 
 where it is known in some sections under the name of "Mammoth." 
 
 MANHATTAN. (Ladr.) Originated near New York. Bunches small ; berries 
 medium, round, greenish white with a bloom ; flesh sweet, rather pulpy ; poor bearer 
 and drops the berries. 
 
 MANSFIELD. {Ladr.) Seedling from Concord fertilized with lona, raised by 
 C. J. Pringle of Vermont. Bunch large, compact, shouldered ; bern,- purplish black 
 with a bloom, large, rich flavor ; ripens before Concord. 
 
 MARGUERITE. {Hyb.) A seedling produced by T. V. Munson by crossing 
 Post Oak with Herbemont. Bunch medium, cylindrical ; berry medium, purple, 
 tender skin but tough ; flesh juicy, melting, best quality ; very vigorous grower, 
 prolific. 
 
 MARGUERITE. {Labr.) Originated by T. Huber, Sr., Illinois. Bunch and 
 berry Concord size, white, quality good, with Catawba flavor. 
 
 MARIA LOUISA. {Labr.) Originated by Theoph. Huber, Sr., Illinois City, HI. 
 Bunch large, shouldered, compact ; berry size of Concord, round, yellowish when 
 ripe ; flesh tender, juicy, sweet ; skin thin but tough ; ripens a little before Concord. 
 
 MARINE'S SEEDLINGS. {Labr.) These Grapes are crosses between purely 
 native varieties claimed to be produced by a new and verj' simple process. Among 
 the seedlings are some quite peculiar and very interesting ; some are of the ^Estivalis 
 family but with berries of quite a large size : 
 
 NELUTUM. Fine large bunch ; berries above medium, black ; leaf very 
 large, leathery- and strong. 
 
 GREENCASTLE. Same as the former ; berries still larger. 
 LUNA. White ; in appearance almost like Martha, but the gain in size seems 
 to be coupled with a loss in quality, compared to our delicious, juicy, small, .Estivalis 
 Grapes. A large number of his seedlings are of the Labrusca type, and among these 
 his U. B., black ; Mianna and King William, white. 
 
 MARSALA. {?) A red Grape ; bunch ver\' large, compact ; berry very large ; 
 skin tough ; not very juicy or sweet, pulpy, with a strong native aroma ; very vig- 
 orous, hardy, healthy and immensely productive ; free from rot and mildew ; the 
 best Grape for jelly and canning in Kansas. Ripe about with Concord ; origin 
 unknown ; introduced by Dr. Stayman. 
 
OUR NATIVE GRAPE. 
 
 16/ 
 
 MARION. {Rip.) Origin unknown. Clusters compact, shouldered ; berries 
 ■nearly round, medium, purplish black ; skin quite thin, light bloom ; flesh separates 
 freely from seeds ; wine flavor. 
 
 MARION PORT. See York Madeira. 
 
 MARTHA. 
 
 MARTHA. [Labr.) A seedling from Concord, raised by Judge S. Miller, 
 BluSlon, Mo. White ; bunch and berry medium, shouldered, compact ; pulp tender, 
 sweet, rich, juicy, slightly vinous, quality good — generally considered better than 
 Concord ; vine hardy, healthy and productive ; ripens with Concord, or a little 
 earlier ; one of the reliable and popular white Grapes for general use. 
 
 MARY ANN. [Labr.) Originated by J. B. Garber, Columbia, Pa. An early 
 black Grape, with large bunches ; berries oblong, oval, quite sweet but very foxy. 
 
r62 OUR NATIVE GRAPE. 
 
 MARY. {?) Raised by Chas. Carpenter, Kelly's Island, O. Bunch medium, 
 moderately compact ; berries medium, round, greenish white with a bloom ; flesh 
 tender, slightly pulpy, juicy and sweet ; vine hardy, strong grower ; ripens late. 
 
 MARY MARK. {Hyb.) A red Grape; bunch medium, compact ; berry medium, 
 tender, juicy, rich, sweet, sprightly, of the best quality ; medium grower, hardy, 
 healthy and productive ; free from rot and mildew ; ripe about with Eureka ; origi- 
 nated by Dr. J. Stayman, from Delaware. 
 
 MARY'S FAVORITE. (Zai^r.) Grown by J. F. Coffin, Westland, Ind. Clusters 
 small, shouldered ; berry, small, round, black with bluish bloom, juicy, sweet, vinous 
 pulp ; thin skin but tough ; fine table Grape ; vigorous, productive ; ripens with 
 Concord. 
 
 MARY WYLIE. {Hyb.) Originated by the late Dr. Wylie, South Carolina, from 
 Clinton and Red Frontignac. Bunch large ; berries above medium, white, slightly 
 red ; fine quality and hardy ; medium late. 
 
 MASON. {Labr.) A seedling from Concord, raised by B. Mason, Mascoutah, 
 111. Bunch large, medium, moderately compact ; berries large, round, greenish 
 white, yellowish when ripe with a white bloom ; skin thin ; flesh melting, sweet, 
 vinous ; free from rot ; productive ; ripens before Concord. 
 
 MASSASOIT. {Hyb.) Rogers No. 3. Red ; bunch and berry large ; flavor 
 sweet, rich and sprightly ; vine a strong grower and hardy. One of the earliest and 
 best of the hybrids. 
 
 MATCHLESS, {?) A new black Grape ; bunch very large, compact, hand- 
 some ; berry very large, pure, sweet, sprightly, vinous, with a slight pulp ; ripe 
 about with Jewell ; vigerous hardy, healthy and productive ; free from rot and 
 mildew ; will hang on the vines long after ripening ; will handle and ship well. 
 A very attractive and desirable Grape for market. This remarkable Grape has a 
 bright future ; must become popular when known. Originated from unknown seed 
 by John Burr 
 
 MAXATAWNEY. {Labr.) Originated at Eagleville, Pa., a chance seedling. 
 Bunch and berry medium, of a pale yellow color ; ripens with Catawba ; quality good 
 for table and wine ; vine vigorous, healthy and hardy. 
 
 MATHILDA. {Labr.) Originated by G. A. Ensenberger, Bloomington, 111. 
 Bunch large, very compact, sometimes shouldered ; berry medium to large, round, 
 handsome, dark red, light bloom, very juicy, vinous, nearly sweet, good quality ; 
 pulp tender and melting ; skin thin ; vigorous and productive ; medium late. 
 
 McCOWAN. See Cowan. 
 
 McKEE. See Herbemont. 
 
 McLEAN. See Devereux. 
 
 McLURE. (Hyb.) Produced by the late Dr. Wylie, by crossing Clinton and 
 Peter Wylie. Bunch medium not very compact, shouldered, berries medium, white, 
 very vigorous ; good for table use. 
 
 McNEIL. See Lyman. 
 
 MEAD'S SEEDLING. See Catawba. 
 
 MEDORA. {yEst) Originated by G. Ondeidonk, Texas. A seedling from Le- 
 noir crossed with Croton. Medium; white, witn sometimes purple veins ; cluster small, 
 shouldered ; very sweet ; vine not a vigorous grower ; foliage shows strongly its nat- 
 ural origin — a southern grape. 
 
164. OUR NATIVE GRAPE. 
 
 MENDOTA. [?) A new black Grape ; bunch about medium, compact, hand- 
 some ; berry medium to large ; tender, juicy, sweet, sprightly, with but very little 
 pulp ; of good quality ; very vigorous, hardy, healthy and productive ; free from rot 
 and mildew ; ripe about with Jewell ; will hang on the vines long after ripening ; 
 easily grown from cuttings ; originated from unknown seed by John Burr. 
 
 MERCERON. See Catawba. 
 
 MERRIMAC. {Hyb.) Rogers, No. 19. Mammoth, crossed with Black 
 Hamburg. Black ; bunch very large, shouldered, compact ; berries large, flesh 
 sweet, tender, good. Vine a good grower, hardy, productive. It strongly resembles 
 the Wilder (Rogers No. 4). 
 
 META. {Hyb.) A seedling of Jewell produced by L,. Hencke, 111. Bunch large, 
 ' compact, shouldered ; berry large, red, sweet and juicy. Quality good. Ripens be- 
 fore Concord. 
 
 JUETTERNICH. {Rip.) Seedling of Clinton and Poughkeepsie. Originated by 
 A. J. Cay wood, N. Y. Bunch small to medium, compact ; berry medium, round, 
 light red, translucent, skin thin ; pulp tender, sweet, refreshing, sprightly ; vigorous 
 grower, productive ; ripens a few days after the Delaware ; liable to mildew. 
 
 MIANNA. See Marine's Seedlings. 
 
 MICHIGAN. {Hyb.) Originated by C. Engle, Paw Paw, Mich., from seed of 
 Salem. Vine very vigorous, making abundance of wood ; hardy and prolific. Bunch 
 ;large, compact, seldom shouldered, berry large, round, white ; sweet for eating. Ri- 
 pens with Concord. 
 
 MILES. {Labr.) Originated in Westchester Co., Pa. Bunch medium ; berries 
 medium to large ; oval, black, sweet. Very early. Vine a strong and healthy 
 grower. 
 
 MILLS. {Hyb.) Raised by William H. Mills, of Hamilton, Ont., and intro- 
 duced by Ellwanger and Barry, Rochester, N. Y , by crossing Muscat Hamburg with 
 Creveling Bunch very large, compact, shouldered, some clusters weighing over 
 twelve ounces. Berry large, round, jet black, covered with thick bloom ; flesh firm, 
 meaty, juicy, breaking with a rich, sprightly flavor. Skin thick ; berries adhere 
 firmly to the peduncle. Vine vigorous and productive ; foliage large and healthy. 
 Ripens about with the Concord, or a little later, and is a long keeper. 
 
 MINEOLA. {Hyb.) Seedling of Telegraph and Chasselas Musque, originated 
 by C. J. Copley, Stapleton, N. Y. Bunch medium to large ; berry large, round, white 
 or pale yellow, transparent, no pulp, very rich, pure Muscat flavor. A medium 
 strong grower ; healthy and productive. Ripens very early ; will hang on the vines 
 in good conditiou until frost. 
 
 MINNEHAHA. A white grape. Bunch very long, shouldered, compact ; berry 
 medium, tender, juicy, very sweet and vinous, of the most delicious quality ; very 
 vigorous, not hardy, very productive ; free from rot and mildew. It requires winter 
 protection. Originated by Marshall P. Wilder of Boston, and is a European hybrid. 
 
 MINNESOTA MAMMOTH. {Labr.) Introduced by L. W. Gratton, of Minne- 
 sota. Origin unknown. Bunch and berry large, black, fine flavor ; prolific and 
 hardy ; ripens medium late. 
 
 MISSOURI. {Rip.) Origin unknown. Bunch and berries small, black, juicy, 
 vinous ; late. 
 
 MODENA. {Labr.) Concord seedling raised by A. J. Caywood, New York. No 
 merits. 
 
OUR NATIVE GRAPE. 
 
 /<55 
 
 MOORE'S EARLY. 
 MISSOURI RIESLING. {Rip.) One of Grein's Seedlings. A fine, light, pale red, 
 or pinkish colored Grape ; hardy, healthy and strong grower ; productive ; considered 
 valuable for both table and wine ; quite late in ripening. 
 
i66 OUR NATIVE GRAPE. 
 
 nONROE. {Hyb.) Raised by EHwanger & Barry, Rochester, N, Y., from a 
 cross between Delaware and Concord. Bunch medium to large, shouldered ; berries 
 large, round, black with a white bloom, juicy, sweet, vinous ; ripens early with Hart- 
 ford ; a good table Grape ; very hard to propagate. 
 
 nONTEFIORE. {Rip.) Produced by J. Rommel, Missouri. A cross of Elvira 
 with Ives ; resemble the latter in bunch and berries ; vine healthy, hardy, very pro- 
 ductive ; free from mildew or rot ; makes a fine red wine , ripens after Concord. 
 
 nONTEITH. See York Madeira. 
 
 nOORE'S EARLY. {Labr.) Originated at Concord Mass., by Jno. B. Moore. 
 Bunch large; berry round, large, color black, with a heavy blue bloom ; quality bet- 
 ter than Concord ; y,ine exceedingly hardy ; has never been covered in the winter, 
 and has been exposed to a temperature of more than twenty degrees below zero with- 
 out injury. It is entirely exempt from mildew or disease. Its earliness makes it 
 desirable for an early crop, and more particularly adapts it to New England, and the 
 northern portion of the United States. Ripens before Hartford. 
 nOORE'S DIAHOND. See Diamond. 
 
 nOORE'S NEW SEEDLINGS. The old veteran originator, Jacob Moore, who 
 brought out the Diamond, Brighton, Geneva and other well known grapes, sends us 
 the following description of new hybrids : Two new seedlings of Brighton, fertilized 
 by Hartford. Both red and of fine quality and both will beat the Brighton, because 
 they have erect stamens and are, judging from the past season's fruit, superior in fla- 
 vor more spicy and aromatic. One ripened before and the other at the same time 
 with the Brighton. The berry of one is the same size as Brighton, the other, the 
 most spicy of the two, is a little smaller. 
 
 A New White Grape from seed of Pocklington fertilized by Vergennes. 
 Berry large, flattened like Pocklington, white, flesh meaty and excellent without 
 foxiness. Bunch medium. Ripens with Concord. 
 
 A New Seedling from Creveling by Worden. Ripens with Champion and is 
 superior to it or Moore's Early in quality. The berry is large, black ; bunch medium, 
 compact ; flesh melting and good. 
 
 A New Seedling from seed of Jefierson fertilized by Vergennes. Berries medium 
 size, red, flesh tender, vinous and rich. Ripens in good season ; strong grower. Be- 
 sides these Mr. Moore has a lot of seedlings claiming to be his best varieties coming 
 from the Vinifera species crossed by Muscat Alexandria. These Hybrids were made 
 the seed parents of other varieties by recrosses with the best natives such as lona and 
 Jefferson. He also has many seedlings from Cynthiana fertilized by Hartford, 
 Pocklington, Jefferson and a few from seed of Hartford, Jefferson and others fertilized 
 by Cynthiana. A few have borne and are valuable having larger berries than Cynthi- 
 ana and of good quality. Time will be required to make a selection of the best sorts. 
 nOTTLED. {Labr.) A seedling of Catawba grown by Chas. Carpenter, Kelly 
 Island, Ohio. Bunch medium, very compact, slightly shouldered ; berries medium 
 to large, round, distinctly mottled when held to the light, with different shades of 
 red or maroon while ripening, uniform dark Catawba color when fully ripe. Sweet, 
 juicy, vinous ; brisk sprightly flavor, pulpy and acid to the center, skin thick. Vine 
 healthy, hardy, moderately vigorous. A better wine than table grape. Ripening 
 earlier than Catawba. 
 
 nOUNT LEBANON. {Labr.) Originated in Columbia Co., N. Y. Supposed 
 to be a cross of Spanish Amber and Isabella.' Bunch medium to large, berry round, 
 reddish ; flesh pulpy, tough but sweet. 
 
OUR NATIVE GRAPE. 
 
 167 
 
 MOVER. {Hyb.) It originated some 8 years ago with Allen Moyer of Lincoln 
 Co., Out., Canada, as the formerly known Jordan Grape, and seems to be a cross be- 
 tween the Delaware and some purely native variety. It ripens with the very earliest 
 varieties, some three weeks before the Concord. It is of the best quality, equal to 
 the Delaware which it much resembles, but is even sweeter, though not quite as high 
 flavored, and without a trace of fox. Pulp very juicy and tender to the center. 
 Skin thin but tough, to which characteristic, in part, it owes its good keeping, handl- 
 ing and shipping qualities. Bunches medium, about the same as Delaware, should- 
 ered, the berries are a little larger and adhere tenaciously to the stem. When over- 
 ripe it gradually shrivels and dries up into raisins. The color is a rich dark-red, 
 even better than that of the Delaware. This grape is sweet, tender and good as soon 
 as colored. 
 
 MOYER. 
 The vine is a vigorous, though rather short jointed and compact grower, and 
 may be planted a little closer than Concord or other rambling growers. Very hardy, 
 having stood 35 degrees below zero unprotected and unhurt. Neither the leaf nor 
 fruit has ever been known to mildew, not even in seasons and places where every- 
 thing around it was affected. It was introduced and is now for sale by Lewis Roesch, 
 Fredonia, N. Y. 
 
 MRS. MUNSON. i^st.) Produced by T. W. Munson by crossing Neosho 
 with Herbemont. Vine vigorous grower ; large, shouldered bunch, berries medium, 
 purple, with thin, but tough skin ; melting pulp ; best quality, very productive. An 
 excellent grape for the South. 
 
i68 OUR NATIVE GRAPE. 
 
 MRS. STAYMAN. (Hyb.) A red grape ; bunch large, compact, berry above 
 medium ; tender, juicy, rich, sweet, with some little pulp and native aroma, but very 
 good ; berry strong and vigorous, hardy, healthy and productive ; free from rot and 
 mildew ; ripens about with Concord ; originated from Delaware by Dr. G. Stayman. 
 
 MUENCH. {^st.) Originated with T. V. Munson, Denison, Tex., from Neosho 
 crossed with Herbemont. Large conical bunches, medium ; berries of purple color 
 with thin but tough skin ; melting pulp ; fine quality ; vigorous and productive. A 
 Southern Grape. 
 
 MUSCOGEE. See Herbemont. 
 
 NAOMI. {Hyb.) Produced by J. H. Ricketts, of New York, from Clinton and 
 one of the Muscats. Vine vigorous and productive, medium short jointed ; leaves 
 large, deeply lobed, coarsely serrated ; bunch large, shouldered ; berry medium, 
 roundish, oval, often with a tinge of red in the sun, covered with a thin whitish 
 bloom ; flesh tender, juicy, melting, rather crisp, sweet and sprightly, with a trace 
 of Muscat flavor ; quality very good ; ripens with the Concord ; a good amateur 
 Grape. 
 
 NEBRASKA. {?) Origin unknown. A strong grower ; very ornamental but 
 fruit of no value. 
 
 NECTAR. [Hyb.) A new black Grape, originated by the late A. J. Caywood. 
 A seedling cross of Concord and Delaware. A good grower and hardy, with healthy 
 foliage ; very productive ; does not crack or fall from the stem, and is a remarkably 
 good, long keeper ; clusters handsome and medium large ; quality fine ; flavor pure, 
 rich and slightly vinous ; an excellent Grape, very promising and worthy of trial. 
 
 NEFF. {Labr.) Originated by Mr. NefF, near Keuka, N. Y. Bunch and berry 
 medium, dark copper red, pulpy and somewhat foxy ; early. 
 
 NEOSHO, {^st.) Was found growing wild near Neosho, Mo., and cultivated 
 by Herman Jaeger of Missouri. Bunch large, compact, shouldered ; berries large, 
 black with a fine bloom ; thin skin ; very sweet and spicy ; very vigorous grower, 
 productive, resisting mildew and rot ; produces a fine wine with a peculiar aroma. 
 
 NERINTON. See Marine's Seedlings. 
 
 NEVA MUNSON. {^Est.) Produced by T. V. Munson, from Neosho, crossed 
 by Herbemont. Large, shouldered bunches with small, purple berries ; thin skin 
 but tough ; good quality ; very vigorous grower, productive ; only good for the south. 
 
 NEVERFAIL. [Labr.) This variety was found in Roanoke Co., Va.. and in- 
 troduced by the Salem Nursery Co., Va. A feeble grower at first, but grows rapidly 
 when older. This never shows a particle of rot. Bunch and berry medium, black, 
 juicy and vinous. Too late for the North. 
 
 NEWARK. {Hyb.) Raised in Newark, N. J., of Clinton and Vinifera. Bunch 
 long, loose, shouldered ; berries medium, almost black, sweet, juicy, and vinous. 
 Vine vigorous, hardy and very productive. Rots badly and cannot be recommended. 
 
 NEWBURQH. {Hyb.) One of Ricketts's seedlings. Concord crossed with 
 Trentham Black. Bunch and berry of the largest size, bunch heavily shouldered, 
 berries large, black, with bluish gray bloom, flesh tender, juicy with peculiar flavor, 
 very vigorous. A fine amateur grape. 
 
 NEW HAVEN. (Labr.) Producedby J. Valle, Mo. Similar to Concord, ripens 
 earlier, bunch and berry medium. Good quality. 
 
 NEW MARY. ^Hyb.) Undoubtedly Rogers No. 9— Lindley, under a new 
 
OUR NATIVE GRAPE. 169 
 
 NEWPORT, {^st ) Seedling from Herbemout and very similar to it. 
 
 NEW YORK EXP. STA. SEEDLINGS. The N. Y. Experiment Station at 
 Geneva, N. Y. , has several seedling grapes of its own growing, of which the follow- 
 ing are so far the most promising : 
 
 No. 9. {Labr.) A chance seedling. Bunch medium to large, moderately 
 compact ; berries medium, round, reddish purple, blue bloom ; skin thin, tender 
 pulp ; pleasant flavor, sprightly, vinous ; vigorous, ripens a few days after Delaware. 
 No. 34. {Rip-) A chance seedling. Bunch medium, sometimes shouldered; 
 berry small, round, dark purple, little or no pulp, juicy, vinous, sprightly. Flavor 
 like Wild Riparia ; vigorous and productive ; ripens with Concord. 
 
 NIAGARA. {Labr.) Originated about 15 years ago with Hoag & Clark of 
 Lockport, N. Y., and is undoubtedly a fine looking grape, being planted the most ex- 
 tensively. White ; bunch very large and handsome, sometimes souldered, compact ; 
 berries large, round ; skin thin, tough, does not crack, and carries well ; not much 
 pulp when fully ripe ; melting, sweet, with a flavor and aroma peculiarly its own, 
 and agreeable to most tastes ; ripens with Concord, sometimes a little earlier. Vine 
 very vigorous and very productive, succeeding well both North and in many parts of 
 the South ; is being very largely planted. It is subject to rot fully as much as is Con- 
 cord. 
 
 NINA. [Labr.) A seedling of Diana, raised by C. H. Woodruff" Ann Arbor, 
 Mich. Vine very hardy, and productive. Bunch medium to large, berries medium, 
 dark red, very sweet and good quality. Ripens early with Champion and Moore's 
 Early, in quality better than either. 
 
 NOAH. {Rip.) Introduced by Otto Wasserzieher, Nauvoo, 111., raised from 
 Taylor. Medium clusters, sometimes shouldered ; berries medium, round, greenish 
 white, turning to yellowish white in sun, with little bloom, transparent, not very juicy, 
 pulp hard but melting ; good quality. 
 
 NONANTUM. {Labr.) A variety raised by Francis Dana near Boston, Mass. 
 In appearance similar to Isabella. Bunch small, shouldered ; berries medium with 
 no pulp, good flavor. 
 
 NORFOLK. {Labr.) Raised by White of Norwood, Mass. Red; bunch and 
 berry above medium ; quality good, ripening about with Concord ; vine moderately 
 vigorous and healthy, flavor rich and pleasant. 
 
 NORFOLK MUSCAT. {Hyb.) A good grower with healthy foliage; bunch small 
 and not well filled ; berries large, black ; skin quite tough ; tender pulp, subacid ; 
 ripens with Concord or a trifle earlier. 
 
 NORTH AMERICA. {Labr.) Origin unknown. Medium bunch, shouldered; 
 round, black berry, sweet but very foxy ; vigorous ; ripens early. 
 
 NORTH CAROLINA. {Labr.^ Bunch medium to large, shouldered, compact; 
 berry large, black, oblong, pulpy, but sweet and good ; vine very productive, hardy 
 and healthy, strong grower ; ripens a few days after Hartford. 
 
 NORTHERN LIGHT. {Labr.) A chance seedling which originated in the garden 
 of John D. Cameron, L'Original, Ont. Berries are green with green bloom ; bunch 
 large, compact, not shouldered, but conical from top to point; berries medium to 
 large, round, sweet, firm, melting, not fleshy or pulpy, very slightly acid, not foxy ; 
 ripens with Champion or a little later. 
 
 NOTHERN MUSCADINE. {Labr.) Raised near New Lebanon, N. Y. Dark 
 amber color ; bunch and berry medium ; flesh pulpy and quite foxy ; vine vigorous, 
 hardy and productive ; ripens with Moore's Early. 
 
lyo OUR NATIVE GRAPE. 
 
 NORTON, {^st.) lutroduced by Dr. D. N. Norton of Virginia. Black ; bunch 
 long, compact, shouldered ; berries small ; flesh tender, melting, without pulp and 
 vinous ; ripens too late for most northern localities, but is very highly esteemed at 
 the south and southwest, and considered their best red wine Grape ; vine a very 
 healthy, vigorous grower, hardy and productive ; very difficult to propagate and does 
 not bear transplanting as well as most varieties. 
 
 NORWOOD. {Labr.) Originated byT. B. White of Norwood, Mass. Resembles 
 Concord in color, but berries and clusters are large, vigorous and hardy, good keeper 
 and very promising ; ripens before Concord. 
 
 OBED. {Labr.) A chance seedling grown bj' Obed Harrell, Chrisman, 111. 
 Cluster medium to large, moderately compact ; berry medium, round, whitish green 
 with delicate bloom ; vigorous grower and productive. 
 
 OBERON. {Hyb.) Originated by G. W. Campbell, Delaware, Ohio, from Con- 
 cord fertilized with Muscat Hamburg ; bunch and berry large, black, moderately 
 compact ; good quality ; not hardy enough for the north. 
 
 OHIO. {?) Origin unknown. Vine vigorous, long jointed, not hardy at the 
 north ; bunch large, rather loose, shouldered ; berries small, round ; skin thin, 
 purple with blue bloom ; flesh tender and melting, brisk and vinous. 
 
 OLD FORD. {Labr.) This Grape was found growing wild in the mountains of 
 North Carolina. It is a pure Labrusca of remarkable health and vigor with thick 
 and leathery leaves ; entirely free from mildew ; bunches medium ; berries large, 
 round, of an unique dark wine color, pulpy but still juicy, sweet, with a great deal 
 of aroma which is pleasant instead of being repulsive, as in over-ripe Perkins ; very 
 early and prolific. 
 
 OLD HUNDRED. (.?) Introduced by J. A.. Francis, Salem, Va. Bunch medium, 
 not very compact ; about the size of Clinton, black ; very prolific ; good table and 
 wine Grape ; contains Cinerea blood in large quantity, with probably ^stivalis. 
 
 OLITA. {Hyb.) Originated by T. V. Munson, from Delaware crossed with Ir\ang. 
 Owing to lack of productiveness this new Grape is not very promising as a profitable 
 variety for vineyardists, though it is fine in quality. 
 
 OWEQO. {?) A red Grape; bunch medium, compact ; berry very large, tender, 
 juicy, sprightly, rich, vinous, sweet, of the best quality ; vigorous, hardy, healthy and 
 very productive ; free from all rot and mildew ; the largest red Grape we have, origi- 
 nated here from unknown seed, by John Burr. 
 
 ONDERDONK. {^-Esi.) One of T. V. Munson's new white seedlings of Herbe- 
 mont. Vine a very vigorous grower ; large conical bunch ; small white berries ; 
 thin but tough akin. The general appearance and growth of the vine is like that of 
 Herbemont ; very productive. 
 
 ONEIDA. {Hyb.) Raised by Thacker of Oneida Co., N. Y., from Agawam, 
 (Rogers 15); red; a strong healthy grower; bunch and berry medium; very sweet 
 and of a delicate flavor ; skin thin but tough ; an excellent keeper and fair bearer. 
 Should be in every garden. 
 
 ONONDAGA. {Hyb.) Originated at Fayetteville, Onondaga Co., N. Y., from a 
 cross of Diana and Delaware. Bunch medium, compact ; berries medium, amber, 
 sweet, flavor similar to Delaware, ripening at the same time ; a good keeper. 
 
 ONTARIO. See Union Village. 
 
 OPAL. (Hyb.) Seedling of Lindley, originated by T. V. Munson. Bunch me- 
 dium, shouldered ; large, yellow berry with thin but tough skin ; vigorous hardy and 
 prolific 
 
OUR NATIVE GRAPE. 
 
 171 
 
 OPORTO. {Rip.) Origin unknown. Bunch small ; berries medium, round, 
 black, pulpy and very acid ; strong, vigorous grower ; should be pruned very long. 
 
 ORIENTAL. {Hyb.) Produced by Mr. "White of Massachusetts, from a cross of 
 Catawba and Black Hamburg. In bunch and berry similar to the Rogers varieties ; 
 black ; good quality ; ripens with Concord ; vine vigorous, hardy. 
 
 ONDERDONK. 
 
 ORIOLE. {Hyb.) Raised by T. V. Munson from a cross of Post Oak with Dev- 
 ereux. Vine vigorous and productive. Bunch large, shouldered, small black berries, 
 pulp tender. A southern Grape. 
 
 ORPHAN BOY. {Hyb.) Introduced by J. H. Dawson, Weatherford, Texas. 
 A cross between Delaware and Wilder. Bunch about the size of Concord, but more 
 shouldered ; berry large, black with fine bloom, quality much like Delaware, with a 
 little more foxiness. Leaf healthy ; ripens a little after Delaware. 
 
 OSAQE. {Labr.) A black Grape ; bunch large, shouldered ; berry large, juicy, 
 sweet, sprightly, of good quality ; vigorous, hardy, healthy, productive ; ripens 
 about a week before Concord ; rots some ; originated from Concord seed. 
 
172 OUR NATIVE GRAPE. 
 
 OSCEOLA. {Hyb.) A white Grape ; bunch large, compact; berry large, ten- 
 der, rich, sweet, meaty, with some little native aroma, but of very fine quality ; berry 
 strong, stalky, handsome grower ; very hardy, healthy and productive ; free from rot 
 and mildew ; one of the earliest to ripen and will hang on the vines long after ripen- 
 ing ; a very desirable Grape ; originated from Standard by Dr. J. Stayman. 
 
 OSEE. {Rip-) A white Grape ; bunch short, thick, compact ; berry very 
 large, tender, juicy, sprightly, tolerably sweet, of a peculiar flavor ; very vigorous, 
 hardy and immensely productive ; free from rot and mildew. This Grape is only fit 
 for wine, jelly and canning. The wine is of the very finest quality ; originated in 
 Leavenworth, Kas., from Greiu's Golden of the Riparia class. 
 
 OSKALOOSA. {Hyb.) A black Grape ; bunch medium, compact, berry large, 
 tender, juicy, sprightly, sweet, of excellent quality ; vigorous, hardy, healthy, and 
 productive ; free from rot and mildew ; ripens with the Ozark ; originated from Del- 
 aware by Dr. Stayman. 
 
 OSnOND. {Rip.) A seedling from Franklin, raised by O. T. Hobbs, Randolph, 
 Pa. Bunch and berry small, round, black, blue bloom ; vinous, harsh. 
 
 OSWEGO. {Labr.) A black Grape; bunch very large, compact, shouldered; 
 berry very large, tender, juicy, sweet, sprightly, with some pulp and native aroma; 
 better than Concord and ripens about the same time, but will hang on the vines until 
 November and improve in quality ; free from rot and mildew, vigorous, hard}-, 
 healthy and productive ; this is one of the most valuable Grapes for Kansas ; origin 
 unknown, but no doubt a seedling of Concord. 
 
 OTHELLO. {Hyb.) Originated by Chas. Arnold, Ont. Black, skin thick, flesh 
 solid with little pulp ; bunch long, loose ; berry medium, quality fair ; vine a vigor- 
 ous grower ; ripens late. 
 
 OWASSO. {Labr.) A chance seedling of Catawba, Bunch large and com- 
 pact ; berries medium to large, dark amber, sweet and sprightly, fine quality ; good 
 keeper ; ripens with Delaware. 
 
 OZARK, {^st.) A black Grape of the ^stivalis type; bunch very large 
 shouldered, compact ; berry large, tender, rich, sweet, sprightly, meaty, of a peculiar 
 pleasant flavor, unlike any other grape ; remarkably vigorous ; very hardy and pro 
 ductive ; free from rot and mildew ; ripens after Concord and will hang on the vines 
 until destroyed by frost ; very heavy foliage. This is the best and most valuable 
 late market and wine Grape. Originated by Dr. J. Stayman from some unknown va- 
 riety on his place, yet it appears impossible to get such a distinct variety from any 
 one he had. 
 
 PAQAN. (?) Still on trial to find whether it is a chance seedling or an old va- 
 riety. 
 
 PAIGN'S ISABELLA. See Isabella. 
 
 PARADOX SEEDLING, No. 502. {Labr.) Grown by W. D. Barnes, Middle 
 Hope, N. Y. Bunch medium or above, compact, slightly shouldered ; berry medium, 
 black, blue bloom, pulp thick, seeds separate easily ; flavor sweet, aromatic ; not a 
 very strong grower ; ripens in September. 
 
 PARAGON. {?) A black Grape ; bunch large, shouldered, very compact, hand- 
 some ; berry large, very tender, juicy, rich, sweet, sprightly, vinous, without pulp ; 
 a bag of delicious juice ; vigorous, hardy, healthy and productive ; free from rot and 
 mildew ; ripens with Concord, but will hang on the vines until hard frost ; one of the 
 most delicious and valuable market Grape we have ; easily propagated ; will stand 
 all kinds of weather ; originated from unknown seed by John Burr. 
 
OUR NATIVE GRAPE. 
 
 ns 
 
 PARAGON. {Hyb.) Seedling of Telegraph and Black Hamburg grown and in- 
 troduced by C. J. Copley, Stapleton, N. Y. Bunch very large, shouldered. Berries 
 very large, sets well, rather close, splendid flavor, the best quality, quite as good as 
 the parent Hamburg. No pulp, but quite meaty like a raisin, dark purple almost 
 black, a good grower, hardy ; ripens with Concord. 
 
 PERKINvS. 
 PAWNEE, {^st.) A black Grape; bunch very large, double shouldered, 
 very compact and heavy ; berry large, tender, rich, sprightly, sweet, not very juicy ; 
 of the peculiar flavor of Ozark . very vigorous, immensely productive, hardy, and 
 healthy, somewhat subject to rot ; later than Ozark ; originated from the same seed 
 by Dr. J. Stayman. 
 
174 OUR NATIVE GRAPE. 
 
 PAULINE, {^si.) A southern Grape of the Lenoir family. Bunch large, 
 long, shouldered ; berries below medium, compact, pale amber with fine bloom ; flesh 
 brisk, vinous, sweet and aromatic. Excellent for wine and table. Moderate grower. 
 
 PAXTON. {Labr.) Raised by F. F. Merceron of Catawissa, Pa.; is identical 
 with Concord 
 
 PEABODY. {Rip.) Seedling of Clinton, originated by Jas. H. Ricketts of New 
 York. Hardy in vine and fruit ; bunch medium to large, and quite compact ; berry 
 the size and shape of lona, black, with blue bloom ; flesh tender and sprightly. The 
 fruit is unlike that of any other Grape now cultivated. 
 
 PEARL. {Rip.) A seedling of Elvira, raised by J. Rommel, Morrison, Mo. 
 Bunch larger than Elvira, shouldered, compact ; berries medium, round, pale yellow 
 covered with a delicate bloom ; skin thin and transparent ; pulp soft and melting, 
 juicy, high flavor ; strong grower, hardy and prolific. 
 
 PEARSON'S IRONCLAD. {Labr.) Introduced by Col. A. W. Pearson of Vine- 
 land, N. J., who obtained cuttings from the original vine, growing wild near Darby, 
 Delaware Co., Pa. It is apparently an accidental cross between Labrusca and 
 Riparia. Strong grower, hardy, light green foliage : clusters small, compact ; berries 
 in size between Concord and Clinton, of a rich, royal purple, round, juicy, somewhat 
 acid and has a little foxiness of the Concord, &c. ; makes an excellent wine. 
 
 PEOLA. (?) A black Grape ; bunch medium, compact, handsome ; berry 
 medium, very tender, juicy, sweet, vinous, sprightly ; vigorous, hardy, healthy and 
 productive ; ripe before Concord ; free from rot and mildew ; a fine desert Grape ; 
 originated from unknown seed by John Burr. 
 
 PERFECTION. {Hyb.) A red Grape ; bunch long, shouldered, compact, hand- 
 some ; berry medium, tender, rich, sprightly, with very little pulp and native aroma; 
 vigorous, hardy, healthy and very productive ; free from rot and mildew ; this is the 
 earliest and best red Grape in Kansas ; much like Delaware, but larger in bunch and 
 berry ; ripe about with Jewell ; originated from Delaware by Dr. J. Stayman. 
 
 PERKINS. {Labr.) Originated in Massachusetts. Pale red when fully ripe ; 
 bunch medium to large, shouldered, compact ; berries medium to large ; skin thick ; 
 flesh sweet, juicy but foxy ; ripens early, before Concord ; vine very vigorous, hardy, 
 very healthy and productive ; quite exempt from rot except in extreme cases. 
 
 PERRY. {Hyb.) A southern Grape originated by T. V. Munson ; a cross of Post- 
 Oak with Herbemont. Very vigorous grower ; large conical bunches ; berries small 
 to medium, purple, melting, juicy, fine quality ; very productive ; medium to late. 
 
 PETER WYLIE. {Hyb.) Originated by the late Dr. Wylie. White; bunch 
 and berry above the medium ; meaty, good quality with a delicate Muscat flavor ; 
 valuable at the south. 
 
 PIERCE. {Labr.) A Grape from Isabella found growing on the grounds of Mr. 
 J. P. Pierce, Santa Clara, Cal. Described in the Pacific Rural Press as follows : One 
 cane of an Isabella vine was found to be bearing heavier clusters and larger berries 
 than the other portion of the vine. The wood from this cane was grafted on other 
 vines and found to retain the qualities of the original cane. The fruit is black and 
 retains the characteristic aroma, flavor and bloom of its parent, but instead of being 
 medium sized, oval berries, they are round and the cluster is more compact and 
 heavier than the Isabella. The foliage is remarkably large, and the vine an exceed- 
 ingly strong grower and prolific bearer. The berries, like the leaves, are of 
 extraordinary size, twice as large as those of its parent, black with light bloom, and 
 when ripe are exceedingly sweet, delicious and slightly aromatic, the pulp readily 
 dissolving. This Grape is now on trial in Western New York. 
 
POCKI^INGTON. 
 
176 
 
 OUR NATIVE GRAPE. 
 
 PIONEER. {Labr.) A seedliugof Isabella and very similar to it. 
 
 PIZARRO. {Hyb.) Raised by Jas. H. Ricketts of New York, from Clinton 
 fertilized with Vinifera. Bunch long, loose and shouldered ; berry medium, black 
 with blue bloom, juicy, very rich, spicy, vinous and aromatic ; good wine Grape of 
 great richness. 
 
 PLANET. {Hyb.) Another of Ricketts' seedlings, produced from Concord and 
 Black Hamburg. Bunch large, loose, shouldered ; berry medium to large ; tender 
 pulp, juicy, sweet, fine flavor; healthy and productive. 
 
 POCKLINQTON. [Labr.) Originator, Jas. Pocklington of Sandy Hill, Wash- 
 ington Co., N. Y. A seedling of Concord and a pure native vine. Very popular 
 Grape and has taken its place as a valuable standard variety. Pale green with tinge 
 of yellow where exposed to sun ; bunch large, hard, very compact ; berries very 
 large and covered with beautiful white bloom ; flesh juicy, sweet with considerable 
 pulp and foxiness. Foliage large, leathery, healthy. A seedling of Concord ripening 
 soon after it, and considered its equal in quality. Vine a moderately good grower, 
 but very healthy and very hardy, its buds withstanding severe cold even better than 
 Concord. It produces a heavy crop of fine, healthy, showy clusters, and on account 
 of its attractive appearance and many good qualities, is yearly increasing in popu- 
 larity. Requires rich soil and good culture. 
 
 POLLOCK. {Labr.) Raised by Mr. Pollock, Tremont, N. Y. Bunches large 
 as Concord, compact ; berries large, dark purple or black ; flesh free of pulp ; vinous, 
 not too sweet. 
 
 PONELL. See Bland. 
 
 POTTER'S EARLY. {Labr.) Originated in Rhode Island by a Mr. Potter. A 
 chance seedling. It is a pure native of the Labrusca type. A black Grape of remark- 
 able qualities. Bunch small, oval ; berries medium size, exceedingly sweet, in fact, 
 the sweetest American grape, quality best. Plant more healthy than even the Con- 
 cord. An excellent dessert Grape. Its pretty bunches of odd form and neat size 
 make it unique for this use. It will do well in any situation. Perfectly hardy and 
 free from any disease thus far. 
 
 POUQHKEEPSIE RED. {Hyb.) Raised by A. J. Cay wood & Son from Walter 
 crossed with Delaware. An early Grape of superior quality, somewhat resembling 
 Delaware, but with longer and more shouldered clusters ; vine not very healthy but 
 very productive. Flesh tender with a little tough pulp, but mostly melting in the 
 mouth ; flavor sweetish, but not pronounced and rather insipid. 
 
 PRAIRIE STATE. {Labr.) Originated by J. Christian, Mount Carroll, 111. A 
 chance seedling of Martha. Bunches good size and very compact ; berries large, 
 yellowish white with fine bloom ; skin thin but never cracks ; sweet, no pulp, pleas- 
 ant flavor and fine quality. Very hardy, productive ; ripens ten days ahead of Con- 
 cord ; very promising. 
 
 PRENTISS. {Labr.) Originated by J. W. Prentiss, Pulteney, N. Y., grown from 
 seed of Isabella. Yellowish green with often a rosy tint on side next to sun ; bunch 
 medium to large, compact, not shouldered ; berries medium to larg-^, skin thin but 
 very firm, flesh tender, sweet melting, very little pulp, juicy with a delightful aroma. 
 A good shipper and keeper. Somewhat resembling the Rebecca in quality and ap- 
 pearance, but a better grower. Is inclined to overbear and clusters should be thinned. 
 In some favored localities it succeeds well, but in other localities the foliage mildews 
 ind growth is not satisfactory. 
 
 PRES. LYONS. {Hyb.) Produced by T. V. Munson. Still under trial. 
 
OUR NATIVE CRAPE. 
 
 m 
 
 POUGHKEEPSIE RED. 
 PRIMATE. {?) A red Grape ; bunch loug, compact, handsome ; berry medium 
 or above ; firm but tender, juicy, rich, sprightly, vinous, sweet, of the very best 
 quality ; vigorous, hardy, healthy and productive ; free from rot and mildew ; a very 
 promising late Grape ; originated from unknown seed by John Burr. 
 
zjS OUR NATIVE GRAPE. 
 
 PROF. HILQARD. {Hyb.) Originated by T. V. Munson from Post Oak crossed 
 with Herbemont. Purple, medium berry, large cluster, shouldered, compact, very 
 juicy, sweet and sprightly. Medium to late. 
 
 PROF. BAILEY. See Bailey. 
 
 PROFITABLE. {Hyb.) Originated by T. V. Munson, Dennison, Texas. Clus- 
 ters large, quite long, moderately compact, shouldered ; berry slightly oblong, pale 
 red, fine bloom, skin quite thick with heavy bloom ; flavor not pleasant. Pulp ten- 
 der but adhering to skin. Good grower and productive. 
 
 PROGRESS. {?) A red Grape ; bunch large, rather compact, berry large, ten- 
 der, juicy, rich, sprightly, sweet, of the Catawba flavor and quality ; very vigorous, 
 tolerably hardy, healthy and productive ; somewhat subject to rot, much better than 
 Catawba, origin unknown. 
 
 PULPLESS. {Hyb.) Originated by C. Engle, Paw Paw, Mich., from seed of 
 Salem. Vine vigorous, hardy, prolific. Bunch medium to large ; berry large, oval, 
 black. More vinous than sweet, very rich. Seeds seems to be floating in the juice ; 
 almost pulpless, very fine, ripens with Concord. 
 
 PURITY. {Hyb.) Originated with Geo. W. Campbell, Ohio. Bunch medium, 
 compact, berry white, of the finest quality, in flavor better and finer than Delaware ; 
 strong and healthy grower. 
 
 PURPLE BLOOM. {Hyb.) Produced by the late Dr. Culbert, Newburgh, N. Y. 
 from a seedling of Hartford crossed with some foreign variety. Bunch large and 
 showy ; berries medium to large, purple with delicate bloom ; vine vigorous and pro- 
 lific. Has been neglected in propagating. 
 
 PUTNAM. {Labr.) A cross of Delaware and Concord produced by J. H. Rick- 
 etts, N. Y. Bunch medium to large, moderately compact, berry round, sweet and 
 rich. Good quality. 
 
 QUASSAIC. {Hyb.) Also raised by J. H. Ricketts from Clinton and Muscat 
 Hamburg. A vigorous grower, healthy and productive. Large, shouldered bunch ; 
 berries medium to large, roundish, oval, black with thick blue bloom ; sweet, juicy 
 and rich, medium early. 
 
 RAABE. {ALst.) Raised by Peter Raabe of Philadelphia, Pa. Bunch and ber- 
 ries small, color like Delaware, very juicy ; good quality. 
 
 RACHEL. {?) Origin unknown. Bunch medium, moderately compact ; berries 
 medium, round, white, sweet, of fine quality ; moderate grower, healthy foliage. 
 
 RACINE. {JEst.) Introduced by H. Jaeger, Neosho, Mo. Bunch long, compact ; 
 berries small, round, black ; hardy and healthy with a fine foliage ; poor bearer ; 
 good only for wine. 
 
 RARITON. (//y<5.) One of Ricketts' seedlings, Delaware and Concord. Bunch 
 and berries medium, black, vinous and juicy ; flesh tender and juicy with very few 
 seeds ; a good wine Grape. 
 
 RAUTENBERQ'S SEEDLINGS. E. F. L. Rautenberg, of Lincoln, 111., well 
 known among the Grape growers, has under cultivation a large number of crosses of 
 his own origin, of which the following have been tested : 
 
 No. I. {Hyb.) Salem crossed with Concord. Bunch medium ; berry about 
 like Agawam, which it resembles in color and size, but quality much better ; season 
 about with Delaware ; foliage healthy, exceedliugly productive ; should be covered 
 in extreme cold winters ; tough skin, hangs well on the peduncles ; good shipper 
 and keeper. 
 
OUR NATIVE GRAPE. 
 
 179 
 
 No. 2. {Hyb.) Unlike its sister (No. i), resembles the Concord both in size 
 and color of berry as well as in foliage, but will mildew like the Rogers' Hybrids. 
 Berry black, round with fine bloom ; bunch medium to large ; quality like Eumelan, 
 fine ; hardy, very early ; worthy of a trial. 
 
 No. 3. (?) A chance seedling. Vine hardy, strong grower, foliage strong and 
 of a peculiar yellowish tint, very productive ; berry medium, color of Delaware ; 
 bunch medium, compact, often double shouldered ; skin thin but tough ; promises to 
 be a good shipper ; quality fine, sweet, juicy, with but little of native aroma when 
 ripe. 
 
 No. 4. {Hyb.) A cross between Ives and Rommel's Faith. A very early pro- 
 ductive, black Grape of good quality and extra hardy. Not sufficiently tested to 
 other qualities. 
 
 No. 5. {Hyb.) Salem crossed with No. i. This Grape is of the most exquisite 
 quality. Color white, but as it was somewhat crowded, could not be judged as to 
 other qualities. 
 
 RAY'S VICTORIA. See Victoria. 
 
 REAQAN. {Hyb.) Produced by Post Oak crossed with Triumph, by T. V. 
 Munson. Vigorous grower, productive ; large clusters with medium berries, black, 
 juicy, melting ; thin skin ; hardy, fine quality. 
 
 REBECCA. {Labr.) Found accidentally in the garden of E. M. Peake, Hudson, 
 N. Y. White ; bunch medium, compact ; berry medium, of very fine quality and 
 very desirable for home and market use. Vine not very vigorous. 
 
 RED BIRD. {Hyb.) Originated by T. V. Munson, by crossing Liudley with 
 Champion ; cluster quite long, shouldered ; berries reddish purple, large, nearly 
 round ; skin thick with thin bloom ; flavor foxy. 
 
 RED EAGLE. {Hyb.) Seedling of Black Eagle produced by T. V. Munson. 
 Clusters medium long, berries dark red, medium and nearly round, skin quite thick 
 with heavy bloom, flavor very good, with little foxiness, 
 
 RED ELBEN. See Rulander. 
 
 RED LENOIR. See Pauline. 
 
 RED MUNCY. See Catawba. 
 
 RED RIVER. See Cynthiana. 
 
 RED SHEPHERD. {Rip.) Introduced by Mr. Estell of Ind. Bunches small 
 but compact, berries, small, red, round and sweet, very rank grower. 
 
 RELIANCE. {Hyb.) Originated by J. G. Burrows, Fishkill, N. Y., a cross of 
 Delaware and lona, vine vigorous, hardy and very productive, with thick, healthy 
 foliage. Bunch resemblhig Delaware but larger. Berry medium, light red, flesh ten- 
 der, very juicy and almost without pulp, of a sprightly sweet sub-acid flavor. Ripens 
 with Delaware. 
 
 RENTZ. {Labr.) Raised by the late S. Renz of Ohio. Bunch large, compact, 
 berries large, black, sweet and juicy. Early, good market and wine grape. 
 
 REQUA. {Hyb.) Rogers No. 28. Produced by E. S. Rogers, Mass., from 
 Mammoth crossed with Black Hamburg. Red, large bunph, medium berry, vigorous, 
 early and productive. Sweet and good. 
 
 RIESENBLATT. {^st.) A chance seedling raised by M. Poeschel, Herman, 
 Mo. A strong grower with large leaf, small bunch and berries, dark. Has been 
 tried only at Herman, Mo. 
 
i8o OUR NATIVE GRAPE. 
 
 ROANOKE. See Scuppernong. 
 
 ROBESON'S SEEDLING. See Louisiana. 
 
 ROCHESTER. {Labr.) A seedling raised by Ellwanger & Barry, Rochester, N. 
 Y., from seed taken from vines on a wall where Delaware, Diana, Concord and Re- 
 becca were planted and trained together. About 60 seedlings -w ere raised, but one 
 after another was rejected until two were left, Monroe and Rochester, which were of- 
 fered for sale. Bunch large, shouldered, frequently double shouldered, very compact. 
 Berries medium to large, round, dark purple or purplish lilac, peculiar, with thin 
 white bloom. Flesh very sweet, vinous, rich and aromatic. Vine a remarkably vig- 
 orous grower ; wood short-jointed and hardy; foliage large, thick, healthy. It re- 
 quires ample room and rather long pruning. Ripe usually first week in September, 
 The fruit always sets well, and it has never failed to ripen in the worst of seasons 
 since it first bore. 
 
 ROCKINGHAM. {Hyb.) Originated by the late T. B. Miner, of N. J. Bunch 
 and berry medium, black ; quality like Concord. Vine hardy, vigorous, productive. 
 ROCKLAND FAVORITE. {Labr.) A seedling of Concord introduced by Ell- 
 wanger & Barry, Rochester, N. Y. Bunch and berry large, black with fine bloom, 
 sweet and juicy, earlier and of better quality than Concord. Vine vigorous and 
 healthy. 
 
 ROCKWOOD. {Labr.) Seedling of Concord raised by E. W. Bull of Concord. 
 Large cluster, medium, compact, shouldered, berries large, black, sweet and juicy, 
 quality similar to Concord. Vine healthy, hardy and prolific. 
 
 ROENBECK. {Hyb^) Origin unknown ; raised on the grounds of Jas. W. 
 Trask of Bergen, N. J. Bunch medium, compact, shouldered ; berries medium, pale 
 green and as fine as Chasselas Royal. Vigorous grower, very prolific ; must be 
 pruned very short. An excellent Grape for the table. 
 
 ROGERS' HYBRIDS. {Hyb. ) E. S. Rogers, Salem, Mass. These Grapes were pro- 
 duced by hybridizing the Mammoth, one of the best and earliest of the wild species 
 of New England, with the foreign Black Hamburgh and Chasselas. All the numbers 
 between 4 and 14 including were Chasselas and Mammoth parentage and all the 
 others Black Hamburgh and Mammoth. There were 45 in all, two or three of the 
 vines died out of the lot before coming into bearing and were never disseminated. 
 Some of these seedlings have been named and will be found in the proper places, 
 while those still unnamed are described below : 
 
 No. I. See Gcethe. 
 
 No. 2. Bunch and berry large, black, ripening very late. Vine vigorous with 
 heavy foliage. Productive. 
 
 No. 3. See Massasoit. 
 
 No. 4. See Wilder. 
 
 No. 5. One of the best and should be better known. Bunch medium to large, 
 berry large, round, red, sweet and rich, hardy and healthy. Ripens early. 
 
 No. 8. Valuable for wine making. Bunch and berry large, pale red, strong 
 grower, hardy and productive, ripens late. 
 
 No. 9. See Liudley. 
 
 No. II. Somewhat like Lindley, having a close set bunch and rather smaller 
 berry ; like it in growth, general qualities, color, etc. 
 
 No. 13. Mr. Rogers says has borne only a few berries before it died. It was a 
 light colored reddish grape. 
 
OUR NATIVE GRAPE. 
 
 i8i 
 
 
 ■^ "i.'fi^^ ■'3^^"«. '^v 
 
 
No. 
 
 14. 
 
 No. 
 
 15- 
 
 No. 
 
 17- 
 
 No. 
 
 19. 
 
 No. 
 
 22. 
 
 No. 
 
 24. 
 
 No. 
 
 28. 
 
 No. 
 
 30. 
 
 182 OUR NATIVE GRAPE. 
 
 See Gaertner. 
 See Agawam. 
 Died before bearing, 
 See Merrimac. 
 
 Changed later on to No. 53. See Salem. 
 Bunch poor, berry large, red. Not satisfactory, 
 See Requa. 
 
 A light red grape of fine quality. Bunch medium, and berry me- 
 dium large ; flavor much like the foreign Chasselas. A good grower, productive, 
 and ripens early. Has proven generally satisfactory 
 
 No. 32. Vine not very vigorous, but hardy and productive. Bunch very large 
 and berry large, red ; quality fair ; ripens quite late. 
 
 No. 33. Vine vigorous, healthy, productive. Bunch large, shouldered ; berry 
 very large, black. Quality better than Wilder. 
 
 No. 34. The largest and most showy black grape of the collection. Bunch 
 large, shouldered ; berry very large, oval ; quite acid, juicy and high-flavored. Vine 
 vigorous, prolific, late. 
 
 No. 36. A black grape ; large bunch and berry ; rather high acid flavor, juicy. 
 Good bearer, strong grower, late. 
 No. 39. See Aminia. 
 No. 41. See Essex. 
 No. 43. See Barry. 
 No. 44. See Herbert. 
 No. 53. See Salem. 
 ROMMEL. [Hyb.) Produced by T. V. Munson by crossing the Triumph upon 
 Elvira. Vine very vigorous, free from disease, not even attacked by the Leaf Roller ; 
 cluster medium, simple or shouldered, compact, handsome ; berry medium to large, 
 yellowish white, translucent ; skin thin and tough ; pulp melting ; seeds few and 
 small ; quality best, pure, sprightly, vinous; season about the same as Delaware ; the 
 vine is very hardy to resist cold or heat and very productive. Named after Jacob 
 Rommel, of Missouri. 
 
 ROSCOE. {Hyb.) Originated by T. Munson. No description given yet. Still 
 under trial. 
 
 ROSWITHER. (Hyb.) A seedling of Jewell produced by L. Hencke, Collins- 
 ville. 111. Bunch and berry medium to large ; color dark purplish, nearly black ; 
 fine quality, very productive and hardy. Ripens about ten days before the Concord. 
 Will make a profitable market Grape. 
 
 ROTENT SEEDLING. {Labr.) Originated by C. F. Rotent, Put-in-Bay, Ohio, 
 from Pocklington fertilized with Brighton, resembling the Pocklington in color and 
 size. Berry somewhat larger than Pocklington, deep yellow color when fully ripe. 
 Pulp very juicy and delicious ; skin firm, good shipper. Vine vigorous and product- 
 ive. 
 
 ROTHROCK. See Alexander. 
 
 RUBY. {Hyb.) One of Geo. Haskell's Seedling but named by S. Miller of Mo., 
 on account of its color. Bunch and berry about medium, round, ruby red, quality 
 unsurpassed. 
 
OUR NATIVE GRAPE. 
 
 rS3 
 
 SALEM 
 
l84 
 
 OUR NATIVE GRAPE. 
 
 RULANDER. {^st.) Origin unknown, but supposed to come from a foreign 
 variety. Bunch small, compact, shouldered ; berry small, black, without pulp, juicy 
 and sweet. Vine strong grower. Excellent wine grape. 
 
 RUSTLER. {Hyb.) Produced by T. V. Munson from Lindley crossed with Del- 
 aware. No description given yet Several of these crosses raised from the finer vari- 
 eties such as Salem, Agawam, Lindley, etc., have given size and richness of flavor to 
 others of our best species. 
 
 RUTLAND. {Hyb.) Originated by D. S. Marvin, of Watertown, N. Y. Bunch 
 and berry Eumelan size, blue-black ; vinous, sprightly, pulp melting, but seeds do 
 not separate easily. Good quality. Ripens with Concord. 
 
 SCUPPERNONG. 
 
 SALEM. {Hyb.) Rogers, No. 53. Produced by E. S Rogers. Dark red; 
 bunch large, compact, shouldered ; berries large, round, skin thick and firm, flesh 
 very sweet, tender, with a rich aromatic flavor. "Vine moderately vigorous, hardy, 
 healthy ; ripens earlier than Concord when not permitted to overbear. Is a splendid, 
 keeper, a good shipper, and of best quality for both table and wine. 
 
 SALLY. {Hyb.) Produced by D. S. Marvin, N. Y. A hybrid between Dela- 
 ware and Sherman. Berry size of Delaware, bunch smaller, white ; vigorous, healthy 
 vine. More saccharine than Delaware. Fine for table, but more promising for 
 champagne. Very early. 
 
 SANBORNTON. {Labr.) Aseedling of Isabella, far superior. Bunch large, 
 compact, sometimes shouldered, berry medium to large, blue-black, sweet, juicy, and 
 fine flavor. Late ; origin unknown. 
 
OUR NATIVE GRAPE. 185 
 
 SARATOGA. See Fancher. 
 
 SCHILLER. (.,^5^.) A seedling of Louisiana raised by F. Muench, Mo. Vine 
 hardy; vigorous, healthy and productive. Berry purplish blue. Not disseminated. 
 
 SCHUYLKILL MUSCAT. See Alexander. 
 
 SCUPPERNONQ. {Rotun. ) This Grape is a pure southern Grape, a Vitis Rotun- 
 difalia, found growing wild in Virginia, Mississippi, Florida. It is easily known from 
 other Grapes by its small leaves, being glossy and smooth on both sides. Too tender 
 for the North, but in the South very productive and an excellent wine Grape. Bunches 
 small, loose, very seldom having more than six berries. Berries large, round ; quite 
 pulpy, juicy, sweet with a strong musky flavor. 
 
 SECRETARY. {Hyb.) One of J. H. Ricketts' seedlings, from Clinton crossed 
 with Muscat Hamburg. Bunch and berry large, black, quality fine. Vine vigorous 
 and. hardy ; medium early ; subject to mildew. 
 
 SEGAR BOX. See Ohio. 
 
 SELMA. {Rip.) Originated by G. Segesseman, Amazonia, Mo., a seedling of 
 Elvira and probably Concord. Large, perfect bunches nearly size of Concord, shoul- 
 dered. Berry size of Ives, black, adheres firmly to the stem, keeping a long time, 
 nearly round, juicy, sprightly, pleasant flavor ; skin quite thick and firm. Makes a 
 good claret wine. Perfectly hardy, productive and healthy. Ripens a few days after 
 Moore's Early. 
 
 SENASQUE. {Hyb.) Raised by S. W. Underbill, N. Y. from Concord and 
 Black Prince. Bunch large, long, very compact, berry medium to large, black. 
 Fine quality, vine moderately vigorous and productive. Ripens a little after Concord. 
 
 SENECA. {Labr.) A seedling of Hartford raised by Mr. Simpson, N. Y. It is 
 a fact that Hartford seedlings do not give rise to anything much superior to its parent 
 nor to variations in color and seasons. No value in this Grape. 
 
 SHAKER. See Union Village. 
 
 SHARON. {Labr.) A seedling of Adirondack introduced by D. S. Marvin N. Y. 
 which it resembles, but sweeter, hardier and more reliable ; ripens at same time. 
 
 SHEPPARD'S DELAWARE. See Delaware. 
 
 SHERMAN. See Lyman. 
 
 SHERRY. See Devereux. 
 
 SILVER DAWN. {Hyb) Raised by the late Dr. Culbertof Newburgh, N. Y., 
 from Isabella crossed with Muscat Hamburg. Vine hardy and vigorous, fine 
 white Grape of best quality. Not disseminated. 
 
 SINGLETON. See Catawba. 
 
 SMALL GERMAN. See York Madeira. 
 
 SPARKLER. {Hpb.) A seedling of Delaware produced by T. V. Munson. No 
 description given ; not disseminated. 
 
 SPOFFORD SEEDLING. See To-Kalon. 
 
 SPRINGMILL CONSTANTIA. See Alexander. 
 
 ST. CATHARINE. {Labr.) Raised by J. W. Clark, Framingham, Mass. A 
 Grape with strong foxy flavor. Bunch large, berries large, sweet, dark red, hardv, 
 vigorous and productive. 
 
 STELTON. {Hyb.) Introduced by W. Thompson of New Brunswick, origin 
 unknown. Buuches medium to large, shouldered ; berries medium, whitish oreeu, 
 with white bloom, juicy, sweet and fine aroma. Vigorous, ripens about with Coucord. 
 
t86 
 
 OUR NATIVE GRAPE. 
 
 ST. GENEVIEVE. See Rulander. 
 
 STANDARD. (Hyb.) A black Grape ; bunch large, shouldered ; berry large, 
 tender, sweet, juicy, sprightly, vinous, with but little pulp ; vigorous, hardy, healthy, 
 and productive ; an excellent market and very superior wine Grape ; subject some- 
 what to rot. Originated from Delaware by John Burr, 
 
 STORM KING {Labr.) A seedling of Concord raised by E. P. Roe, Cornwall, 
 N Y., resembling Concord, but berries are larger and have less foxiness. 
 
 SUELTER. [Rip.') Originated by L. Suelter, Carver, Minn., from Riparia 
 crossed with Concord. 
 
 SUPERB. 
 
OUR NATIVE GRAPE. 187 
 
 SUPERB. {JEst.) Originated with A. F. Rice, Griswoldville, Ga., from seed 
 of the Eumelan raised at Weymouth, Mass. Vine hardy and a good grower, with 
 short jointed stocky, fine grained wood ; leaf large, thick dark green, and very 
 healthy ; bunch large ; berry medium ; color black, with blue bloom ; seeds medium, 
 quality superb, best, sweet and rich ; flavor pure and delightful, not a particle of ac- 
 jd taste in the seeds or skin ; pulp tender, brittle, juicy ; skin thin, but tough ; flesh 
 firm next to the skin ; a little similar to the Malaga, does not crack or drop. 
 It is very productive. It starts late, thus escaping late Spring frosts ; it ripens 
 early, two weeks earlier than the Concord, and is an excellent keeper and shipper. 
 Very productive, needs thinning. 
 
 SUPERIOR. (Hyb.) A new black Grape ; bunch medium, compact, handsome; 
 berry medium, very tender, sweet, rich, sprightly, vinous, without pulp and of the 
 very best quality, superior to Supreme or Jewell ; very strong grower, hardy, healthy 
 and productive ; free from rot and mildew ; a very valuable grape ; seedling of Jewell 
 originated by John Burr. 
 
 SUPREME. (Hyb.) A new black Grape ; bunch medium, compact ; berry 
 medium, tender, without pulp, sweet, rich, sprightly, vinous ; quality better than 
 Jewell, and about a week earlier ; hardy, healthy, vigorous and productive, free from 
 rot and mildew ; seedling of Delaware, originated by John Burr. 
 
 TALLMAN. See Champion. 
 
 TASKER GRAPE. See Alexander. 
 
 TAYLOR. [Rip.) Introduced by Judge Taylor, of Ky. This grape needs 
 planting among some varieties from which its flowers will fertilize in order to produce 
 fair bunches. Some pruning is also recommended. Bunches small, compact ; ber- 
 ries small, pale amber, round, sweet ; strong, healthy grower, and hardy. 
 
 TAYLOR'S BULLET. See Taylor. 
 
 TEKOMA. See Catawba. 
 
 TELEGRAPH. {Labr.) Raised by Mr. Christine of Westchester. Pa. It is 
 one of the most promising of the new early Grapes. Black ; bunch and berry medium 
 large and compact ; very little pulp ; very productive, hardy and healthy. Ripens as 
 early as the Hartford, and is of better quality. 
 
 THEMIS. {Hyb.) Originated with E. Engle, Paw Paw, Mich., seedling of Sa- 
 |em- Vine a strong grower, short jointed, hardy, large leaves. Berries large, round, 
 red, thick skin, fl,esh firm, meat rich with hard pulp. Bunch medium, sometimes 
 shouldered. 
 
 THEODOSIA. (^si.) Raised from a chance seedling by E. S. Salisbury, 
 Adams, N. Y. Bunch medium, compact, sometimes shouldered ; berries small to 
 medium, black, juicy and acid. Very early ; good wine grape. 
 
 THEOPHILE. {Labr.) Originated by T. Huber, Sr., 111. Bunch large, com- 
 pact, sometimes shouldered. Berry large, white, with delicate bloom ; juicy, sweet, 
 vinous. Very good quality ; ripens before Concord. 
 
 THOMAS {Rotun.) Introduced by D. Thomas, S. C, a variety of the Scupper- 
 nong. Berries large, oblong, purplish violet, thin skin, transparent, sweet and ten- 
 der, vinous ; superior to Scuppernong. 
 
 THOMPSON'S SEEDLING. No, I. {Labr.) A seedling of Brighton grown by 
 J T. Thompson, Oneida, N. Y., resembling it very closely, fully equal in quality and 
 so far as tested, early and better keeper. 
 
 THURMOND. See Devereux. 
 
, OUR NATIVE GRAPE. 189 
 
 THOMPSON'S SEEDLING, No. 2. {Hyb.) A seedling of Agawam. Fruit 
 very sweet, skin and pulp a little tough ; a most excellent keeper. Very strong 
 grower and productive. Ripens a few days before Concord. 
 
 TO=KALON. {Labr.) Originated with Dr. Spofford, Lansingburg, N. Y. 
 Bunch medium to large, compact, shouldered , berries medium black. Vine vigor- 
 ous, healthy and hardy, quality excellent. Early but shy bearer. 
 
 TOLMAN. See Champion. 
 
 TRANSPARENT. {Rip.) One of Taylor's Seedlings. Bunch and berry small 
 to medium, white, transparent; very juicy, sweet and of fine flavor. Vine a rank 
 grower ; a wine Grape of high character. 
 
 TRASK. {Hyb.) A chance seedling raised by F. Roenbeck, N. J. Large 
 bunch, moderately compact ; berries medium, brownish red when fully ripe, sweet 
 and juicy; vigorous grower, hardy and prolific. Fruit needs thinning out. Early. 
 
 TRIUMPH. {Hyb.) Originated by George W. Campbell, Delaware, O., from 
 Concord and Chasselas Musque. A very fine white Grape, veiy large in bunch and 
 berry, and of fine quality south and where, the season is long enough for it to ripen. 
 It is a late Grape, requiring a long season, and suited specially to southern latitudes. 
 A large demand exists for it throughout the South. Ripens about with the Catawba. 
 Not suited to the far North. 
 
 TROWBRIDGE. See Isabella. 
 
 TRYON. See York Madeira. 
 
 TULEY. See Devereux. 
 
 U. B. See Marine's Seedling. 
 
 UHLAND. {Rip.) A seedling of Taylor raised by W. Weidemeyer, Mo. Green- 
 ish yellow, delicate, very sweet and fine flavor. Strong grower, ripens a few days 
 after Concord. 
 
 ULSTER PROLIFIC. {Labr.) A very desirable new red variety. A seedling 
 of Catawba crossed with a native wild variety of the ^stivalis class. Originated by 
 A. J. Caywood of N. Y. Medium bunch and berry, skin thin but tough. Very sweet 
 and of exquisite flavor. It ripens with the Concord ; keeps and carries well. The 
 vine is very hardy, healthy, vigorous and productive. 
 
 UNDINE. {Labr.) Originated by J. H. Ricketts, N. Y. A seedling of Concord 
 and Clinton. Clusters large, shouldered, berries size of Concord, pale green inclining 
 to cream color as it fully ripens. Quality very fine, sprightly , vigorous grower with 
 healthy foliage. A promising Grape for a southern climate. 
 
 UNDERHILL. {Labr.) Introduced by Dr. A. K. Underhill, of Charlton, N. Y. 
 A wild red Fox Grape, of no value and discarded. 
 
 UNION VILLAGE. {Labr.) Originated among the Shakers of Union Village, 
 O. Large, compact bunches, shouldered, very large berries, round, black with deli- 
 cate bloom, juicy, rich and vinous ; pleasant flavor, vigorous grower, ripens late. 
 
 UNA. {Labr.) A seedling from Concord raised by E. W. Bull, Concord Mass. 
 Bunches and berries medium to large, pure white, changing to golden amber when 
 ripe. Hardy and prolific. 
 
 UNO. See Juno. 
 
 URBANA. {Labr.) A seedling from Concord raised in Indiana. Bunch me- 
 dium, shouldered, berries medium, round, yellowish white, juicy and vinous. Ripens 
 after Concord. 
 
igo 
 
 OUR NATIVE GRAPE. 
 
 ULSTER PROLIFIC. 
 
OUR NATIVE GRAPE. 
 
 191 
 
 URSULA. {Labr.) Produced by T. Huber, Sr., 111. Bunch small, compact, 
 berries small, white, flesh meltiug, juicy and sweet. Fine quality, vigorous grower, 
 ripens with Concord. 
 
 VERGENNES. 
 VERGENNES. {Labr.) Originated with Wm. E. Green, Vergennes, Vt. A 
 chance seedlmg found growing in his garden. Ripens after Concord ; bunch of me- 
 dmm size, berry large, skin thick and tough. Vine very vigorous, healthy and pro- 
 ductive, hardy ; quality excellent ; a splendid keeper and shipper. This is a Grape 
 which growers will be inclined to keep and cultivate. A good market Grape vine- 
 
ig2 OUR NATIVE GRAPE. 
 
 yardists have been looking forward to. The Vergennes is on the way to become as 
 popular and useful in the sense that the Concord is. 
 
 VENANQO. {Labr.) An old variety said to be cultivated by the French at 
 Fort Venango many years ago. A vigorous grower and hardy, medium bunch, com- 
 pact, berries medium, pale red, white bloom, sweet and foxy. 
 
 VEVAY. See Alexander. 
 
 VICTOR. See Early Victor. 
 
 VICTORIA. {Hyb.) Produced by the late T. B. Miner. Bunch large, shoul- 
 dered ; berries large, white, skin thick, flesh sweet, juicy, somewhat pulpy ; quality 
 good, about the same as Lady. Vine a good grower, hardy and healthy, with thick, 
 heavy Concord foliage. The best of Miner's seedlings. 
 
 VICTORIA, RAYS. {Labr.) Introduced by M. M. Samuels of Clinton, Ky., re- 
 sembling the Venango. Bunch and berry medium, round, pale red, sweet and highly 
 flavored. Vine vigorous, prolific. 
 
 VICTORIA. {Labr.) Another Grape of the same name originated by Dr. H. 
 Schroeder. Bloomington, 111 , from Champion. It resembles its parent in growth, 
 color and fruit. Bunches and berries larger, a remarkably fast grower, with the 
 strongest tendrils of all Grapes. Earlier than Champion. Excellent wine Grape, 
 making a fiery, brilliant red wine. 
 
 VI NIT A. {Hyb.) Raised by T. V. Munson from Post Oak crossed with Herbe- 
 mont. A southern Grape of vigorous growth, very prolific, best quality. Large clus- 
 ters, shouldered, berries small to medium, purple, thin skin but tough, juicy, melt- 
 ing. 
 
 WALTER. {Labr.) Originated by A. J. Cay wood & Son, N. Y., from crossing 
 the Delaware with Diana. One of the best introduced by them and very valuable for 
 -wine ; bunch medium, compact, shouldered ; berries medium, light red, round, juicy, 
 sweet, of the very best quality, subject to mildew in some localities. Vine vigorous 
 and hardy, ripens with Concord. 
 
 WARDER. See Dr. Warder. 
 
 WARREN. See Herbemont. 
 
 WARRENTON. See Herbemont. 
 
 WATERTOWN. {Hyb.) Produced by D. S. Marvin, Watertown, N Y. Bunch 
 medium, sometimes shouldered, berry medium, white, slightly oblong, sweet, fine 
 quality, good grower, fine table Grape. 
 
 WAVERLY. {Hyb.) Raised by J. H. Ricketts from Clinton and one of the 
 Muscats. Black, very vigorous, hardy, healthy and productive. 
 
 WELLS. {Labr.) Originated by C. I. Robords, Butler, Mo. The fruit is as 
 large as Pocklington, oval, bronze or dark wine color, sweet and aromatic, hanging 
 well to the vine for weeks in perfect condition. A healthy, good grower with large 
 substantial foliage. A good shipper and keeper, ripens a little after Concord. 
 
 WEMPLE. See Cuyahoga. 
 
 WHITE ANN ARBOR. {Labr.) Introduced by C. H. Woodruff, Ann Arbor, 
 Mich. A Concord seedling. Color pure white, in quality very fine, moderately pro- 
 ductive, free from disease and very hardy, ripens nearly two weeks ahead of 
 Concord. 
 
 WHITE CAPE. {Labr.) Similar to Alexander, only that its color is a green- 
 ish white. 
 
OUR NATIVE GRAPE. T93 
 
 WHITE BEAUTY. {Hyb.) A white Grape ; buuch very large, long, shoul- 
 dered, compact, handsome ; berry medium to large, firm but tender, sprightly, rich, 
 vinous, of a pure refined quality, very vigorous, hardy, healthy and immensely pro- 
 ductive ; free from rot and mildew. This is the most perfect late white Grape in 
 Kansas ; ripening with the Concord, and will hang until hard frost ; will ship any- 
 where ; a valuable market Grape ; originated from Duchess, by Dr. J. Stayman. 
 
 WHITE CATAWBA. (Labr.) Raised by John E. Mottier and abandoned by 
 him as being inferior to its parent. 
 
 WHITE CLOUD. [Hyb.) A white Grape ; bunch large, compact, handsome ; 
 berry large, tender, juicy, sprightly, sweet, of best quality ; vigorous, hardy, healthy 
 aud very productive ; free from rot and mildew, ripe about with Concord, and will 
 hang on the vines long after ripening ; a fine, valuable grape ; originated from 
 Duchess by Dr. J. Stayman. 
 
 WHITE DELAWARE SEEDLINGS. There are several white seedlings of 
 the Delaware, of which the following two are the best under this name : 
 
 White Delaware. [Hyb.) Originated by G. W. Campbell. Delaware, O. A pure 
 Delaware seedling. Bunch like its parent, compact and shouldered, berry greenish 
 white with thin white bloom. Vigorous grower, foliage large, thick and heavy ; 
 ripens early. 
 
 White Delaware. (^<!>. ) Produced by J, Rommel, Morrison. Mo. Del. Seed- 
 ling, No. 16). Vine healthy, but moderate grower, very productive, bunch medium, 
 compact, shouldered, berry medium, covered with a most beautiful white bloom. 
 Very sweet, pure flavor, delicious, skin tough with no pulp, fine keeper and shipper, 
 not subject to rot ; one half of its clusters should be removed early in the season, liable 
 to overbear and overtax the vine ; ripens with Concord. 
 
 WHITEHALL. {Labr.) Originated in WashiugtoH Co., N. Y., with Geo. 
 Goodale. A chance seedling ; bunch large and compact ; berries medium, dark pur- 
 ple, almost black ; melting and sweet ; ripens a week or two before Hartford. 
 
 WHITE iriPERIAL. {Hyb.) A white Grape ; bunch large and compact, hand- 
 some ; berry medium, firm, tender, sweet, rich, sprightly, vinous; of the most ex- 
 quisite, refined, indescribable flavor ; very vigorous, hardy, healthy and productive ; 
 very nearly free from rot and has never mildewed ; ripe very early and will hang on 
 the vines long after being ripe ; originated from Duchess by Dr. J. Stayman. 
 
 WHITE JEWELL. {Rip.) Introduced by Dr. Stayman. A white Grape of 
 the Riparia class ; bunch medium, long, very compact, handsome ; berry medium, 
 very juicy, sweet, sprightly, of good quality, very vigorous, hardy, healthy and im- 
 mensely productive ; free from rot and mildew, the earliest white Grape in Kansas. 
 Originated from Elvira. 
 
 WHITE MUSCADINE. See Scuppemong. 
 
 WHITE'S NORTHERN MUSCAT. {Hyb.) Originated by W. T. White, Troy, O. 
 A seedling of the Brighton fertilized by Muscat, which it very much resembles in size 
 and arorha. Berries medium, round, amber in color, and sweet ; hardy and vigorous; 
 also known as the Culinary Grape. 
 
 WHITE VIRGINIA SEEDLING. {Hyb.) Produced by J. Balsiger, Highland, 
 111. Probably the product of an accidental cross between Norton's Virginia and some 
 other variety. Wood, foliage and growth very similar to Nortons ; good throughout, 
 excessive bearer of medium sized bunches and berries, ripening a little later than 
 Concord ; vine healthy, vigorous ; fruit sweet when ripe ; white, best suited for 
 wine. 
 
194 
 
 OUR NATIVE GRAPE. 
 
 WILDER. 
 WILDER. {Hyb.) Rogers No. 4 ; originated by E. S. Rogers, Salem, Mass. 
 Buncli very large, compact, shouldered ; berry large, round, black ; flesh tender, 
 slight pulp at center, juicy, sweet. Ripens about with Concord. Vine vigorous, 
 hardy and a good bearer. Regarded as one of the best of the black varieties, and on 
 account of its size and beauty is very valuable for market. 
 
OUR NATIVE GRAPE. 
 
 ^95 
 
 WHITE MUSCAT OF NEWBURQ. {Labr.) Raised by the late Dr. W. A. 
 Culbert from Hartford hybridized with lona. Vine hardy and vigorous grower, 
 bunch and berry of fair size with a fine Muscat aroma. 
 
 WILDING. {Rip.) Introduced by J. Rommel of Mo. A sport of a wild seedling 
 Grape. Vine very vigorous, healthy ; bunch and berry medium size ; berry light 
 straw color almost transparent, sweet, juicy, and without pulp, skin thin and tender, 
 productive vine, hardy, not subject to mildew or rot. Ripens with Concord. 
 
 WILLIE. {Labr.) A half sister to the Lutie, a seedling of Northern Muscatine 
 crossed with Concord, produced by Dr. L. C. Chisholm at Nashville, Tenn. Fruit 
 larger than Concord both in cluster and in berry, very showy, dark or nearly black 
 with whitish bloom ; skin not as thin as Concord ; vinous and sprightly, not foxy, an 
 excellent wine Grape ; vine a vigorous, healthy grower, very productive, ripens with 
 Concord. 
 
 WILLIS. {Del.) A Delaware seedling originated with W.W.Jones, Canargo, 
 111. Bunch medium to large, compact ; berry medium, round, amber, rich and sweet. 
 Vigorous grower, foliage thick and healthy. 
 
 WILHINQTON. {f) Originated on the farm of Mr. Jeffries near Wilmington, 
 Del. Vine very vigorous, hardy, bunches large, loose, sometimes shouldered, berries 
 large, round, greenish white ; ripens late. 
 
 WILMINGTON RED. {Labr.) Raised by Dr. S. J. Parker, Ithaca, N. Y. See 
 Wyoming Red. 
 
 WINCHELL. {Labr.) Introduced by EHwanger & Barry, Rochester, N. Y. 
 A new white Grape, very valuable on account of its fine quality and earliness ; vigor- 
 ous, hardy and productive ; it is considered a variety of great merit. 
 
 WINNE. See Alexander. 
 
 WINSLOW. {Rip.) Originated in the garden of Chas. Winslow, Cleveland, O. 
 The vine resembles Clinton, is hardy and productive, bunch medium, compact, berry 
 small, round, black, vinous and juicy, very early. 
 
 WITT. {Labr.) Originated by Mr. Witt, Columbus, Ohio. Probably the best 
 of all the white Concord seedlings. Large iu bunch and berry ; healthy in growth 
 and foliage ; very productive, pure flavored, and best in quality. It ripens early, and 
 has every requisite for a first-class Grape for general use in all Grape growing locali- 
 ties. 
 
 WOLF. See York Madeira. 
 
 WOODBURY WHITE. {Hyb.) Originated and introduced by D. B. Woodbury, 
 Paris, Me. Grown from hand fertilized seed from a white seedling of Delaware. 
 The vine as a grower resembles the Delaware. Bunch medium to large, compact ; 
 berry as large as the Concord, slightly oblong, greenish white with fine bloom ; skin 
 thin but tough, adhering to the flesh, almost transparent ; juicy and sweet, good qual- 
 ity very mild in flavor, an extra good keeper, ripens two weeks before Concord ; a 
 fine acquisition to our early white Grapes. 
 
 WOODWARD. See Isabella. 
 
 WOODRUFF RED. {Labr.) Originated with C. H. Woodruff, Ann Arbor, 
 Mich. A chance seedling, probably a cross between Concord and Catawba. A new 
 grape of ironclad hardiness. A rank grower and very healthy. The fruit is large in 
 bunch and berry, attractive, shouldered, sweet and of fair quality, but somewhat 
 foxy. Does not crack nor drop from stem. Desirable as a market variety where 
 many others fail. 
 
igt OUR NATIVE GRAPE. 
 
 WOODRUFF SEEDLING, No. 4. {Labr.) Also raised by C. H. Woodruff, Mich., 
 from seed of Catawba ; in quality about like Delaware ; bunch and berry much larger, 
 hardy and productive. Color like Delaware, very promising 
 
 WOODRUFF SEEDLING No. 5. {Hyb.) Raised from seed of Gcethe (Rogers No. 
 i). Color white with little pink on the sunny side; a Grape of fine quality, but too late 
 to grow with profit in the North. Hardy and productive, bunch and berry large and 
 liandsome, sweet and juicy ; ripens with Catawba. 
 
 WORDEN. {Labr.) Originated by S. Worden.of Minetta, N. Y. Raised from 
 Concord seed. This excellent Grape has come to the front by merit alone. A fine, 
 large, handsome black Grape, of the Concord character, large in bunch and berry, 
 and very handsome. In quality distinct from Concord, generally regarded as better, 
 and ripens a week or ten days earlier. Vine vigorous, healthy, very productive and 
 hardy. A valuable early variety, becoming very popular, and taking the place of the 
 Concord at the North, where Concord does not always ripen perfectly. It is in reality 
 an important gain for the Grape grower. 
 
 WORTH INGTON. See Clinton. 
 
 WRIGHT'S ISABELLA. See Isabella. 
 
 WYMAN. See To-Kalon. 
 
 WYOniNG RED. {Labr.) Raised and introduced by Dr. S. J. Parker, Ithaca, 
 N. Y. A very early red Grape ; a good grower, very healthy and hardy, bunch and 
 berry small to medium ; coppery red, sweet but a little foxy ; desirable for garden 
 and vineyard. 
 
 WYNANT. {Labr.) A chance seedling grown by D. W. Babcock, Dansville, 
 N. Y. Very similar, almost identical to Duchess. 
 
 YANKEE. {Labr.) A seedling of Concord grown by J. W. Gray. Atwood, 111. 
 Bunch medium, often shouldered, compact, transparent ; berries large, round, pea 
 green with fine bloom ; good flavor, sweet ; a slow, light grower, hardy, large leaf, 
 ripens a little before Concord. 
 
 YELLOW nUSCADINE. See Scuppernong. 
 
 YORK LISBON. See Alexander. 
 
 YORK riADEIRA. {Labr.) Supposed to be a seedling of Isabella, originated 
 at York, Pa. Bunch medium, compact, shouldered ; berry medium, round, black, 
 Sweet, sprightly, pleasant ; colors early, but does not ripen quite as early as Isabella ; 
 vine hardy, vigorous and productive. 
 
 YOUNG AMERICA. {Labr.) A Concord seedling raised by S. Miller, resembl- 
 ing the Concord. 
 
 YONKERS HONEY DEW. {Labr.) Originated on the Hudson. It is a pure 
 native ripening with the Hartford and in some respects superior to that variety ; 
 berry large, round, black with blue bloom ; bunch large, long, compact, skin thick, 
 flesh pulpy but sweet. Vine vigorous and productive. Concord foliage, healthy, early. 
 
 ZELIA. {Hyb.) Produced by C. J. Copley, Stapleton, N. Y. Telegraph crossed 
 with Black Hamburg ; bunch very large, medium compact, berries very large, black 
 with a fine bloom, skin thin but tough and does not crack. Very rich sherry flavor, 
 medium vigorous grower, productive, ripens early. 
 
 ZINNIA. {Labr.) Origin unknown, bunch very large, loose, shouldered ; berry 
 medium, round, black with a rich bloom ; worthless. 
 
COIvERAIN— See page ii6. 
 
Contents. 
 
 Introduction 3 
 
 History of the Grape 5 
 
 Classification 8 
 
 Propagation 10 
 
 Short Cuttings — Long Cuttings — Layering — Root Grafting 
 
 Hybridizing 13 
 
 Production of New Seedling Grapes — Proposition to Protect the Originators. 
 
 The 5oil 17 
 
 Vineyard Planting 18 
 
 Location and Soil — Planting — Second Year — Trellises — Third Year — Fourth 
 
 Year — Selection of Varieties — Imperfect Fertilization 
 
 Grape Growing at Home 28 
 
 Pruning and Training 29 
 
 Kniffin System — Fan System — Munson's Alternate Renewal System — Single 
 Post System — Caywood Overhead System — Summer Pruning — Thinning 
 
 Grapes ■ 
 
 Grafting the Grape 37 
 
 Layer Grafting— Whip Grafting-i-Wagner System — Cleft Grafting — A New 
 
 Method of Grafting 
 
 Girdling 44 
 
 Fertilizers 45 
 
 Commercial Fertilizer — Manure — Wood Ashes 
 
 Diseases of the Grape 48 
 
 Black Rot — Downy Mildew — Powdery Mildew — Anthracnose — Bitter Rot — 
 White Rot— Rougeot — Ripe Rot — Bordeaux Mixture — Ammoniacal Solution 
 of Copper Carbonate — Eau Celeste — Modified Eau Celeste — Treatment of 
 
 Black Rot — Mildew — Anthracnose — Spraying Outfits 
 
 Chemicals 64 
 
 Bagging of Grapes 64 
 
 Injurious Insects 65 
 
 Phylloxera — Grape Leaf Hopper — Grape Vine Flea Beetle — Rose Chafer — 
 Grape Berry Moth — Grape Vine Scale Insect — Grape Leaf Galls — Grape Seed 
 Midge — Grape Curculio — Grape Leaf Folder — Lady Bird — Thrips — Birds 
 
 Injuring Grapes — Insecticides 
 
 Harvesting of Grapes 76 
 
 Marketing of Grapes 79 
 
 Commission Men S3 
 
 Keeping Grapes 84 
 
 Fruit Houses and Fruit Rooms 85 
 
 Cold Storage 86 
 
 Preservative Fluids 87 
 
 Wine Making 89 
 
 Red Wine — White Wine — Sweet Wine — Unfermented Grape Juice — Home- 
 made Grape Juice 
 
 Champagne Making 94 
 
 Useful Information 96 
 
 Descriptive List of Old and New Varieties 97 
 
OUR NATIVE GRAPE. 2or 
 
 THE CULTIVATOR 
 
 AND 
 
 ^ouptry (Jei^tlemap. 
 
 the best of the 
 Agricultural Weeklies. 
 
 DEVOTED TO 
 
 Farm Crops and Processes, Horticulture and Fruit- 
 Growing, Live-Stoctc and Dairying. 
 
 While it also includes all minor departments of Rural interest, such as the Poultry 
 Yard, Entomolog}', Bee-Keeping, Greenhouse and Grapery, Veterinary Replies, 
 Farm Questions and Answers, Fireside Reading, Domestic Economy, and a summarj^ 
 of the News of the Week. The Horticultural Department (under the editorship of the 
 veteran John J. Thomas), is a special and leading feature. Its Market Reports 
 are unusually complete, and much attention is paid to the Prospects of the Crops. It is 
 liberally illustrated, and it contains more reading matter than ever before. The sub' 
 scription Price is $2.50 per year, but we offer a SPECIAL REDUCTION in our 
 
 Two Subscriptions, in one remittance, - - $ 4.00 
 Six Subscriptions, " " - - 10.00 
 
 Twelve Subscriptions," " - - 18.00 
 
 Specimen Copies Free. Address 
 
 LUTHER TUCKER S SON, Pubushers 
 HLBHNY. N. Y. 
 
OUR NATIVE GRAPE. 
 
 ^ 
 
 4^ 
 
 ^ 
 
 a 
 
 Proprietors and Manufacturers of 
 
 ^^l 
 
 e 
 
 Tb- fGFfeali 
 
 pFJFig BFyife Srate. 
 
 .^ 
 
 THE AVERAGE OF ALL ACCOUNT. 
 
 ALES OF GRAPES DURING FALL OF 1 892 WAS 1 2 J^ PER 
 
 CENT. OR I^ CENTS PER BASKET HIGHER THAN IN ANY 
 OTHER PACKAGE. . . 
 
 Write for circulars and information to 
 
 Htmhter Armstrong S Clhrke, 
 
 45 MKREHOUSE ST., ROCHESTER, N. Y. 
 
This illustration was made from a photograph of fair samples of the different 
 grades of our Vines reduced to one-tenth their natural length. We take great pride 
 and comfort in our abilit}' to furnish strofig, fibrous rooted stock so well appreciated 
 by intelligent and experienced fruit growers. 
 
 Wholesale Trade Especially Solicited. 
 
 CATALOGUE FREE. 
 
 Lewis Roesch, - - Fredonia, N. Y. 
 grape vine specialist, 
 
 AND GENERAL NURSERYMAN. 
 
 When writing state where you saw this advertisement. 
 
204 
 
 OUR NATIVE GRAPE. 
 
 T7 H lES 
 
 BWLEY FEQTILiZEBS. 
 
 TpHE increased yearly sales of 
 
 Bradley'5 Fertilizers 
 
 for the past thirty =one years, 
 since 1861, are illustrated 
 by these pyramids. The 
 sales in 1861 were 
 about 500 tons, as 
 represented by this 
 
 SMALLEST PYRAMID 
 
 1861. 
 
 This Pyramid indicates the 1892 sales of Bradley's Fertilizers. 
 
 THE REASONS FOR THIS INCREASE: 
 
 The BRADLEY FERTILIZER CO. use only the best of crude mate- 
 rials, which are carefully prepared by approved machinery according to 
 formulas based upon thorough field tests, thus furnishing the best plant- 
 food possible to secure. These essential requisites, combined with liberal 
 dealings with the farmers, have made the BRADLEY FERTILIZER CO. 
 the largest manufacturers of Commercial Fertilizers in the world. 
 
 For full information and Illustrated Pamphlets, address 
 
 BRADLEY FERTILIZER CO. 
 
 Ho. 92 State St., BOSTOfl, JVLflSS. 
 
OUR NATIVE GRAPE. 
 
 105 
 
 S PRAYING PUMPS 
 
 LHTEST, CHET^PEST, BEST. 
 
 spraying has paid others^ it will 
 
 PAY YOU 
 
 We can furnish you Outfits ranging in price from 
 
 $3.00 to $70.00. 
 
 Guaranteed satisfactory in every respect. Recom- 
 mended by the Department of Agriculture. 
 
 OUR REFERENCES.— G. T. Powell, Conductor 
 of Institutes ; Mortimer Whitehead, Grange Lec- 
 turer ; J. S. Woodward, Lecturer. 
 
 REHD! REHD! REHDI 
 
 Spraying Apparatus. — He who attempts to grow fruits nowadays without a 
 spraying outfit, goes into the work handicapped. Blight and bugs, rot and dust, mold 
 and mildew — all conspire to damage the crop, and in all cases succeed to a greater or 
 less extent if the horticulturist does not spray. The very best goods in this line are 
 made by the Field Force Pump Company, of Lockport, N. Y. Pamphlets giving 
 formulas for all the best spraying compounds sent on application. — Rural New- Yorker. 
 
 " I value your pumps very highly. A. J. COOK, Agricultural College, Mich." 
 
 " We are well pleased with the Outfits purchased of you last season. W. M. 
 MUNSON, Agricultural Station, Maine." 
 
 "I have no hesitation in recommending your Knapsack Sprayer as the best for 
 our people, and have written the State Business Manager of the Farmers' Alliance to 
 that effect. GERALD MCCARTHY, Botanist, N. C. Experiment Station, Raleigh, 
 N. C." 
 
 CATALOGUE AND BOOK OF INSTRUCTIONS FREE. 
 
 FIELD FORCE PUMP CO., 
 
 20 BRISTOL SQUARE, LOCKPORT, N. Y. 
 
Low Grade Gift 
 Berry Basket. 
 Board Bottom Peach Basket 
 
 Oak Splint Half Bushel 
 
 THE ABOVE ARE SOME OF THE MANY GOOD THINGS WE MAKE FOR FRUIT GROWERS 
 
 STRICTLY FIRST-CLASS GOODS. REASONABLE PRICES. 
 
 If You Wdnt AnVthinn " '^^^ """^ °^ '^™'' packages, write us before buying. 
 
 J & 1 1 1 1 1 1| Illustrated Catalogue mailed free on application. 
 
 DZSBROW^ IVIFCS. CO 
 
 INCOKPOKATED 1878. ROCHESTER, N. Y. 
 
OUR NATIVE GRAPE. 207 
 
 BiJsl^beriJ (ji'^p^ Nijr5^ri^s, 
 
 HMERICHN 
 
 GRHPE 
 
 yiNES. 
 
 OUR SPECIALTY 
 
 Best Quality, 
 
 IjoWest Prices. 
 
 Im^ GROW OUR VINES IN OPEN FIELD CULTURE WITH 
 ^^ GOOD CULTIVATION AND PLENTY OF ROOM 
 FOR FULL DEVELOPMENT OF STRONG HEALTHY 
 ROOTS AND GOOD TOPS. SEND FOR PRICE-LIST. . 
 
 Address 
 
 Dusn s son k ncisinEK, 
 
 DUSHDEK. no. 
 
.2o8 
 
 OUR NATIVE GRAPE. 
 
 Qer^eral 
 5tock. 
 
 I^e(§i5tered 
 j^olsti^ii} 
 
 HARDY FRUITS FOR THE NORTH WEST. 
 
 INTRODUCERS OF 
 
 The North Star Currant. 
 
 The "North Star Currant " is an accidental seedling, probably of the Victoria, 
 as, like that variety, it is seldom affected by the borer. Its bunches are much larger 
 than any other currant and in consequence it can be much quicker harvested. It 
 exceeds all other varieties in productiveness and, were it not for its great vigor of 
 growth, it would, by overbearing soon become exhausted. 
 
 We have spent five years in giving " The North Star" as rigorous a test as the 
 extremes of climate, to be found in a scope of territory ranging from New England to 
 the Rocky Mountains, would afford. 
 
 We take pleasure in presenting herewith a few testimonials of our " North Star." 
 These reports, coming from all parts of the country, only strengthen what we already 
 knew, that it is far ahead of any currant ever offered to the public. 
 
 New Carlisle, Aug. 3, 1891. 
 Jewell Nursery Co., Lake City, Minn. 
 
 Gentlemen: The "North Star" is perfectly at home on my place. Did not 
 lose a single plant out of the 100 sent me. They have made a good strong growth, 
 notwithstanding the severe drouth. I expect much from them. 
 
 Yours truly, W. N. SCARFF. 
 
 Springfield, Mass., July 16, 1891. 
 Jewell Nursery Co., Lake City, Minn. 
 
 Gentlemen : Our plants have produced several bushels in such quantities and 
 quality that we are more than ever pleased with them. Merchants have come to the 
 nursery for them, paying us from 10 to 12 cents per quart, and we have had to refuse 
 many orders. Yours truly, J. W. ADAMS & CO. 
 
 From the Florist Exchange : 
 
 "The 'North Star Currant' put on the market two years ago by the Jewell 
 Nursery Co., of Minnesota, has evidently proved to be quite an acquisition to our list 
 of Standard varieties, for we notice that in many of the spring catalogues it is highly 
 spoken of by leading nurserymen who seldom CatalOgTUe any new fruit or 
 give it words of praise until fairly well tested upon their own grounds. 
 This variety has the faculty of holding its foliage until very late in the fall, thus aiding 
 to develop the strongest possible fruit buds. 
 State Board of Agriculture, Rhode Island — Report 1892-93. 
 
 Among those currants which I value both for market and home use, a new sort, 
 called "North Star," and at present held at high prices, stands very near tho 
 head of the list. 
 
 Each plant bears a metal seal as a guarantee that it is genuine. Corres- 
 pondence solicited. 
 
 Lake City, Minn. 
 
 THE JEWELL NURSERY CO. 
 
OUR NATIVE GRAPE. 209 
 
 ESTABLISHED 1877. 
 
 POTTER & U/lLLIAMS, 
 
 Commission Merchants, 
 
 Elk Street Market, BUFFALO, N. Y 
 
 IVE SPECIAL ATTENTION TO THE SALE OF GRAPES. 
 ALL CONSIGNMENTS SOLD PROMPTLY AND SHIP- 
 PERS PAID OFF PROMPTLY. OUR LOCATION IS EQUAL 
 TO ANY IN BUFFALO 
 
 De WITT & CO., 
 
 Columbus, Ohio. 
 
 Jropieal apd Dom(^s(:i\ pmit5. 
 
 JOBBERS 
 IN 
 
 GENERAL COMMISSION MERCHANTS. 
 
 Ill S. FOURTH ST. (MARKET SQUARE.) 236 NORTH THIRD ST. 
 
 Sl7ip gour GH^^PES and other praits to '-\ 
 
 Palmer, Riyenburg ^ Go., 
 
 Successors to G. S. PALMER. 
 
 MHOLESHLE COMMISSION MERCHANTS, 
 166 READE STREET, NEW YORK. 
 
 Established iu 1809. Prompt and Reliable. Write them for rubber stamps, market reports, etc., 
 and give them a good trial, and you will be perfectly satisfied with results. 
 
 REFERENCES : Chatham National Batik, Mercantile Agencies and all the principal 
 Grape shippers. 
 
OUR NATIVE GRAPE. 
 
 SHIP TOUE FRUIT TO BUFFALO'S EEPEESENTATIVE FEUIT HOUSE. 
 
 F. Brennison S Son, 
 
 GeNERHL CoMTvnSSION T^ERCHHNTS, 
 
 il4 W. MKRKET ST. BUFFALO, N. Y. 103 MICHIGHN ST, 
 
 EuBBER Stamps Furnished on Application. 
 
 REFERENCES ; Queen City Bank, Buffalo, N. Y. ; Yates County National Bank, Penn Yan, N. 
 Y. ; Geneva National Bank, Geneva, N. Y. ; McKechnie & Co. Bank, Canandaigrua, N. Y. ; State Bank 
 Brocton, N. Y. ; Fredonia National Bank, Fredonia, N. Y. ; J. H. Butler, Ed., Vineyardist, Penn Yan, 
 N. Y. ; Hollowell & Wise, Penn Yan, N. Y. 
 
 ESTABLISHED 1849. OLD AND RELIABLE. 
 
 B. Presley & Co., 
 
 The Leading Wholesale Fruit and Commission 
 
 House in the North West. 
 
 ST. PAUL. MINN. 
 
 y^r>/tprr c.4A/rc j Season i8gi, Seventy-Three Car loads. 
 LrKAI-Ji ^^l^/i^ : j ^^a,^^^ jg^2. Ninety- 07te Car Loads. 
 
 ^teel7er litl^oi^rap^^ie Co., 
 
 ROCHESTER, N. Y. 
 
 f ARTICULAR ATTENTION GIVEN TO PLAIN 
 AND COLORED WORK USED BY NUR- 
 SERYMEN, SEEDSMEN AND FLORISTS, THE 
 BEST THAT CAN BE MADE. . . . ' . 
 
OUR NATIVE GRAPE. 
 
 WILLOW BASKETS. 
 
 ROCHESTER BASKET CO., 
 
 OFFICE AND FACTORY, 
 
 164 to 176 ORCHARD and 171 to 183 MAGNE STS., 
 
 BASKETS. 
 
 CO 
 
 o > 
 
 U. 
 
 1— 
 
 a-c 
 
 o 
 
 LJJ 
 
 S 2 
 
 
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 a.-^^ 
 
 r. 
 
 < 
 
 I« ^ 1) 
 
 
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 have a 
 would 
 a bask 
 
 ^ 
 
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 ^ 
 
 3 =5 
 
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 1— 
 
 Ify( 
 at yo 
 led wi 
 
 03 
 
 CC 
 
 £E 
 
 « 3 
 
 B i" 
 
 ^ V 
 
 ^ i 
 
 CO 
 
 ■o 
 
 00 
 CO 
 
 m 
 
 —I 
 
 CO 
 
 JUST BASKETS THAT'S ALL. 
 
 Our Line Comprises Over 400 Different Kinds., Styles and Sizes. 
 
 B^" Send for Catalogue. 
 
 BAMBOO BASKETS. 
 
 - - F. R. LALOR, - - 
 
 DUNNVILLE, ONT, CANADA. 
 
 Exporter gf Canada Hard Wood Ashes. 
 
 THE GREATEST GRAPE FERTILIZER. 
 
 Write for Pamphlets and Prices. 
 
 "TRIUMPH" HORSE GRAPE HOE. 
 
 (patented.) 
 
 A GREAT LABOR-SAVER, 
 
 The plow is guided around the vines, under the wire or 
 among the berry bushes, by the disk, to which is attached a 
 handle. Works the soil close to the vines or bushes. 
 
 D. S. MORGAN & CO., Brockport, N. Y. 
 
 Manufacturers of Latest Novelties in Implements. 
 
OUR NATIVE GRAPE. 
 
 i 
 
 11 ^ 
 
 % 
 
 lA Great Dollar's Worth. 
 
 i 
 
 1^ 
 
 i 
 
 11 
 
 1 
 
 IS THE COUNT RIGHT? 
 
 >. I. More than 8oo beautifully printed pages of fresh, 
 
 « bright, readable, practical matter. 
 
 2. About 900 choice illustrations that illustrate. 
 
 3. The benefit of several large experiment gardens and 
 
 U orchards in widely spread localities. >M\ 
 
 U 4. The work of scholarly editors who are skillful m| 
 
 ,^ horticulturists. W 
 
 '|>^ 5. A magazine for the fruit grower, garden and com- ^j 
 
 >1M mercial florist, for every lover of nature ; the man or woman f>w 
 
 Iti who owns a geranium, a flower bed, or a costlv lawn ; every /J7I 
 
 //> . . T J y.i. 
 
 M one who "sits under his own vine or fig tree ;" the suburban fim 
 
 W'' resident and country gentleman, {j]^^ 
 
 i?« 6. Artistic plans by landscape architects for laying out 'RIi 
 
 -y readers' grounds, in every issue, such as cost hundreds of {Jy, 
 dollars in the usual way. ^^J 
 
 1 
 
 m 7. An inquiry department which answers all questions '^| 
 
 ijl^ from readers. m< 
 
 ,<M 8. All in all the most complete and profusely illustrated '^' 
 
 vd gardening journal in the world. Yet it costs only $1 a year. ^ 
 
 ^ The Rural Publishing Company, '^ 
 
 'M Cor. Chambers & Pearl Sts., New York. ^ 
 
OUR NATIVE GRAPE. 
 
 213 
 
 JUST THE BOX BERRY GROWERS HAVE BEEN LOOKING FOR. 
 
 The "Diamond 
 
 U/ater-proof Paper Berry Box, 
 
 STRONG, NEKT, COMPACT, CHEHP. 
 
 tH5 
 
 BOX 
 
 A STRICTLY HIGH GRADE BERRY PACKAGE. 
 
 Shipped flat so that i.ooo of them occupy but two cubic feet of space. 
 
 Mr. Ed. C. Powell, assistant editor American Garden, writes: "You have 
 solved the problem of ueat aud cheap berr}' boxes." 
 
 That ihey give entire satisfaction wherever used is evidenced by the following 
 extracts from letters of groweis located in all parts of the country : 
 
 "They are the cheapest, neatest and for shipping the best berry boxes I have 
 ever seen." 
 
 "I can heartily recommend your berry box." 
 
 'They are cheap and neat, easily put up and are jUSt th© boX berry 
 growers have been looking for." 
 
 " We used them for raspberries and strawberries and liked them immensely." 
 
 " Those growing berries for sale should give the Diamond Paper Berry 
 Box a chance." 
 
 "Your boxes are perfect, don't try to improve them." 
 
 "The boxes are the neatest, Cheapest and best-constructed, that I 
 
 ever saw for the money." 
 
 "They gave entire satisfaction. Shall continue to use them." 
 
 " I shall use nothing but the Diamond Paper Berry Box." 
 
 " I am glad to inform you that they more than meet my expectations " 
 
 We furnish returnable, also gift crates at very low prices. 
 
 Write for descriptive catalogue and prices. 
 
 Our World's Fair Exhibit will be in the New York Stat© 
 
 Building, Horticultural Department. 
 
214 OUR NATIVE GRAPE. 
 
 176 North Water St., Rochester, N. Y. 
 
 MANUFACTURERS OF ALL KINDS OF 
 
 NURSERYMEN'S*- Supplies, 
 
 INCLUDING 
 
 IriUI I LITHOGRAPHED. P L A I tw 
 
 Catalogues, Price-Lists, Order Blanks, Etc. 
 
 lyupse<pyrr)er) s |^pir)Tir)(2r er (^jpzcKaliy. 
 
 ^ \ I RITE FOR TERMS when getting up a Calalogue. Price- List or Circular. We 
 have a large line of Cuts which can be used for this work without extra charge. 
 
 Colored Frontispieces and Colored Plates for Catalogues. 
 New Fruits Drawn From Nature and Accurately Printed in Colors. 
 
 (7' hROMO lithography. We are prepared to do all styles of Color Printing, 
 Especially Fruits, Fl owers, Trees, Show Bills Etc., as well as office printing for 
 N urserymen and Horticultural Societies. 
 
 Send $2.50 for the "Rochester Directory" containing ten thousand, 
 classified names and addresses of Nurserymen, Florists and Seedsmen, in 
 the United States and Canada 
 
 SEND FOR CATALOaUE. 
 
 ADDRESS ALL • • • D /^/^ LJ C CT CT D LITHOGRAPHING 
 
 COMMUNICATIONS TO KUUMt-O I t. PV • • • COMPANY. 
 
^ 
 
 OUR NATIVE GRAPE. 21^ 
 
 NEW ERA IN - - 
 
 c AMERICAN GRAPES. 
 
 IS INAUGURATED BY THE INTRODUCTION OF 
 
 t. v. munson's 
 HybridsmSeedlings 
 
 In which New, Vigorous, Hardy, Healthy varieties, produced and selected from 
 heretofore unused species, but far superior in many points to the old Labrusca and 
 Vinifera varieties, resistant to Phylloxera and most other maladies, have been 
 secured, embodying , . . ......... 
 
 BEAUTY, 
 
 . . QUALITY, . , 
 
 PRODUCTIVENESS, 
 
 PROFIT FOR MARKET, 
 
 TABLE AND WINE. 
 
 The ideal, universally successful Grape has been regarded as an impossibility in 
 producing these, and it has been the constant object to produce the very best possible 
 varieties specially adapted to the regions for which they are recommended. 
 
 A careful, accurate Illustrated Descriptive Circular, telling for what 
 
 region each variety is adapted, and giving prices, will be mailed on application to 
 
 T. V. MUNSON, 
 
 DENISON, TEXAS. 
 
2i6 OUR NATIVE GRAPE. 
 
 ^1 J» ^J ^^\/ TTt 7" E desire to call the attention of Planters to our large and complete 
 
 \\i\\\\J\ \ VV stockof Grape vines. 
 
 _ I •• m^ I % # ^~ ) ^^ propagate and offer for sale upwards of sixty varieties, embracing 
 
 l\J £a I I \/ r^ ) the popular old sorts as well as the new ones which seem to have merit. 
 
 ■ ■ ■ ■ w k^ (^ Qj^jj. catalogue contains accurate descriptions, and classifies the different 
 
 varieties according to color. 
 
 Besides the above we offer an immense collection of all kinds of Fruit 
 and Ornamental Trees, Shrubs, Roses, Hardy Plants, etc. Our General 
 Catalogue (IGO pages), embellished with numerous engravings of the most popular Trees, Shrubs, etc., 
 and enclosed in an illuminated cover, vAW be mailed free to all who have not received it. 
 
 Our Supplementary Catalogue (2S pages) of Rare and Choice Trees, Shrubs, etc , including several 
 valuable novelties and many specialties of superior merit, will also be mailed free. 
 
 ELLWANGER A BARRY, 
 
 MOUNT HOPE NURSERIES. 
 53rd year. ROCHESTER, N. Y. 
 
 GRAPES 
 
 THE GENEVA '^ ^^^ pedigree white rRAPE 
 
 ■ 111- Ul-lll-wri. Early. Healthy. Hardy. Producflve, Good. Ulini Im, 
 
 H. HYATT, Penn Yan, N. Y.,says: "There is no mildew or rot on vine or fruit. It is an 
 excellent keeper." 
 
 Rural New }'orker, Feb. 4th, 1S93, says : "The R. A' }'. desires that all of its readers who are 
 interested in grape growing may trj^ the Geneva Grape. It is one of the few varieties of partly Vinifera 
 origin that thrive in the trying climate of the Rural Grounds. It ripens with us early, a week or more 
 before the Concord, though earliness is not one of the excellencies claimed by those who offer the 
 variety for sale. The vine has proved hardy thus far, and free of mildew." 
 
 JOSIAH HOOPES, of West Chester, Pa., a most trustworthy authority, says that the Geneva on 
 his grounds perfected last season the largest crop of any variety in his collection. He describes it as 
 follows : " Color, translucent, clear amber, vrith a very thin skin and of the best quality. It is an act 
 of simple justice to place it among the best of our native grapes." 
 
 R. G. CHASE & CO., Geneva, N. Y. Introducers. 
 
 " A TREASURE ASD A WONDER IN THE 
 HORTICULTURAL WORLD." 
 
 SPLENDID ! DELICIOUS ! EXCELLENT ! Are the exclamations 
 from those who have fruited the Green Mountain, the earliest and 
 best of all grapes. Ripens in August, yet of most delicate texture and 
 exquisite flavor. Be not misled into buying this Grape under other names. Every Genuine Vine is 
 sealed with our Trade Mark Seal as above. Send for cir..ular giving full information. Agents wanted in 
 everj' state and count}'. Address 
 
 STERHEN HOYT'S SONS, 
 
 NEW CANAAN, CT, 
 
 BHNNOCKBURN NURSERIES, 
 
 ROCHESTER, N. Y. 
 
 AUGUST BLAUW, Proprietor. 
 
 A FULL LINE OF NURSERY STOCK. PEACH TREES A SPECIALTY. 
 Valuable New Varieties. STEPHENSON, HARRIS, ELBERTA, GLOBE. 
 
 SEND FOR CATALOGUE CONTAINING DESCRIPTION. 
 
OUR NATIVE GRAPE. 
 
 217 
 
 EARLY OHIO GRAPE. ROSES, x 
 
 The earliest of all to ripen. Ten days earlier ( Flowering Shrubs. Trees. 
 than Moores Early, three times as productive. 100 \ Small Fruits. Send for 
 other varieties, Niagara, Worden, Diamond, etc. \ Catalogue. 
 
 Address C. S. CURTICE CO., PORTLAND, N. Y. 
 
 TryrT""""*'«^g^" 
 
 ZMiaHB 
 
 GRAFT 
 
 TouK GmrE Vinci 
 
 • • WITH ■ • 
 
 THE WAGENER SAW. 
 
 No man who has an orchard or Vineyard should 
 be without one. They will graft Apple, Pear or 
 Cherry better than the old way of splitting 
 and much quicker. Any man with ordinary skill 
 can use one, They will be sent to any address in 
 the United States, with full instructions for using 
 on receipt of $2.00. Address, 
 
 J. H. BUTLER, Agent, 
 
 Penn Van, N. Y. 
 
 REFERENCES : 
 I used the Wagener Saw and find it indispensi- 
 ble in the vineyard. No practical vinej'ardist 
 should be without it.— C. H. BRONSON. 
 
 I have used the Wagener Saw for fourteen years, 
 I consider the Wagener System of grafting de- 
 cidedlv the best way of changing a vineyard. — ^T. 
 F. CROSBY. 
 
 SPRAY PUIHIPS, 
 
 WITH 
 
 "Eureta" or "Vemorer" 
 
 NOZZLES, 
 KXAPSACR SPRAYERS, 
 
 TheDEMING COMPANY, 
 
 SALEM, OHIO, 
 Henion & Hbbbell, West. Agts.. 
 
 Chicago, Ills. 
 
 Write for illustrated Catalogue 
 and Treatise. 
 
 FOSTITE, 
 
 PREVENTS AND CHECKS 
 
 MILDEW and BLACK ROT on drapes. 
 
 Easier to apply than Bordeaux Mixture. 
 Recommended by Directors of EXPERIMENT 
 STATIONS. 
 
 For Sale by 
 
 C. H. JOOSTEN, 
 
 3 COENTIES SLIP, NEW YORK. 
 
 NONE GENUINE WITHOUT OUR TRADE-MARK. 
 
 TREE AND PLANT MEDICINE. 
 
 Applied to the roots will destroy Grub, Peach Borer and Yellows. Kills Curculio, Mealy Bug or 
 Cotton Louse, increases size and qualitj- of Fruit, keeps Grapes from falling oiT, from Mildew and Rot, 
 makes Barren Trees Fruitful, Roses and Shrubs bloom. Nursen,- Agents sell it rapidly. A trial package 
 will convince you of its merits. Send 25 cents in postage stamps, and we will include full particulars, 
 terms and testimonials. The soouer application is made the better will be the results another season. 
 It has no equal for house plants. Address, FIBRO FERRO FEEDER CO., Lock Box 420. ROCHESTER. H.Y. 
 
2fS 
 
 OUR NATIVE GRATE. 
 
 THEVINEYARDIST 
 
 Published Monthly at Penn Yan, N. K, by J. H. BUTLER, 
 its Editor and Proprietor. 
 
 At 50 cents a Year in Adva nce. 
 
 JHIS is the only Journal in the United States, conducted principally in the 
 interests of Grape Growing — that great branch of American Horticultural 
 Industry, being its specialty, and all other Fruit Culture, treated of 
 generally. The VINEYARDIST is Devoted to Grape Culture and Kindred 
 Interests ; and, as Whie Malting is inseparably connected with grape production, 
 in extensive vineyard regions, that subject receives such attention as its importance 
 demands. ............ 
 
 In the columns of the VINEYARDIST will be found copious Agricultural, 
 Grape, Fruit, Wine and Health notes and numerous ably written articles on all these 
 and other subjects, interesting and valuable to the Farming, Fruit-Growing, Wine- 
 Making and Nursery vocations, and to the public at large. .... 
 
 This carefulU' edited monthly circulates in all sections of the Union, and is one 
 of the vers- best and cheapest periodicals of its general class, and a most desirable 
 Advertising medium, at very low cash rates. ... 
 
 Address all communications, remittances, etc., to .... 
 
 THE iZINEYHRDIST, 
 
 PENN YHN, N. Y. 
 
 51st YRAR 
 
 The Great Far^n, Industrial and 
 Stock Journal of the South. 
 
 The Best Advertisings Medium. Rates of adver- 
 tising sent on application. 
 
 ONE YEAR FOR $i. 
 
 Sample copies ^^^ll be mailed FREE on applica 
 tion to THE CULTIVATOR PUBLISHING CO., 
 Box 416, Atlanta, Ga. 
 
 ASTlcnltnre, lilTe 
 Stock, Poaltry, 
 Home Topics, In- 
 dustrial and General 
 information for Coun- 
 try Homes. Subscrip- 
 tion price 50 Cents o 
 
 The leading Farm 
 Paper Westof Mlsils- 
 sippl River. Ably ed- 
 ited, nicely printed 
 
 12 pages, bound and 
 irlmmed;preserved for 
 reference by 100,000 
 renders. AdverUsing 
 lutes 25 cts. per apate 
 
 tlon price so cents a .„ „ , , , _^ Z.^. * 
 
 Year, Stamps or cash, ^j i i ^ -ti ^_ _ _ _^ _, . 
 
 ST. LOUIS. MO. -.^z^^i^r^'-^^-^ C-z;:^^^^:,^^^^^ HULBERT PUB. C3. 
 
GRAPE GROWERS. %r„oL;."«"rre 
 
 TIME by hooking the vine to the trellis, when you trim. 
 
 LABOR by not having to tie the vines. 
 
 MON EY in buying them at about half the cost of other 
 material. 
 
 Tested and approved by practical men. Ask your dealer for 
 them, or order direct from us. 
 
 ROCHESTER RADIATOR CO., 
 25 Furnace St., ROCHESTER, N. Y. 
 
 SAFE, DURABLE FENCEt 
 
 ^ . entt, uuHAtsLt ttnvtt « 
 
 gj^^.'LLAND- OWNERS 
 
 ONLY 980 PER MILE, 
 save one-half the cost 
 _^^^^.^^_^^^^^„^^^ avoid dangerous barbt 
 A fV^rkte ""^''^ $200.00 perg^^^t^ 
 P^Cf^Cf 1 1 19/nont/i and expenses ^J'CiOII 
 The best local and traveling agents wanted every- 
 where. Write at once for Srculara and choice ter- 
 ritory; address A- G. Hulbert, Patentee, care of 
 
 Factory Catalogue with 200 engraved designs and 
 prices, 8«ntfree to any who want fancy iron and 
 wire wor^ or city, cemetery and farm fences, etc. 
 
 ONLY ONE TRIUMPH SNAP 
 THAT IS-CO VERT'S 1 
 
 F. SOHIRGK, 
 
 191 W. Main St., ROCHESTER, N. Y. 
 
 DIFFICULT BICYCLE REPAIRINe, 
 
 Metal Pattern Making, Dice Making, Lawn 
 Mowers Sharpened and Repaired. Experimental 
 work. General Light Jobbing. 
 
 All Orders Given Prompt Attention. 
 
 ■ ^^ ■■H B||g FOR ALL WHOWANT 
 
 AGEM.oDii||n 
 
 Our Dew book of 172 pages, U V I b V 
 
 oi 
 
 Our new book of 172 pages, 
 
 f^ches The '♦ Cottage Souvenir," 
 
 containing a great variety of J)e»i£;njand Plans of 
 
 Artistic DwcIIinsis 
 
 costing from S500 to 810,000. 
 The Beauty and Completeness of these 
 Desien»«, combining so many n'w features, has 
 given this book a wonderful sale, and hundreds 
 of Beautiful Homes are being built In all parts 
 of our land from lt3 designs. Price S'2.00. 
 Send for prospectus and sample pages, FREE. 
 
 GEO. F. BARBER & CO.. Architects, 
 
 KNOXVIIiLE, TENN. 
 
 ROOFING 
 
 GUM-EL.\STIC ROOFING FELT costs only 
 $2 OO per 100 square feet. Makes a good roof 
 for years, and anyone can put it on. 
 
 GUM-ELASTIC PAINT costs only 60 cents per 
 gallon in barrel lots, or $4.50 for 5 gallon tubs. 
 Color dark red. Will stop leaks in tin or iron 
 roofs that will last for years. Try it. 
 
 Send stamp for samples and full particulars. 
 GUM-ELASTIC ROOFING CO., 
 39 & 41 West Broadway, New York. 
 
 Local Agents Wanted. 
 
 which 
 fs from 
 
 r® 
 
 ®j 
 
 COMBINE CONJUEREDf 
 
 'using our (stove pipe) Ra( 
 I ]4 the fuel. Send ' 
 many prominent men. It 
 tubes directly over the current 
 nearly 3,000 sq. inches of iron 
 tensely hot, making one stove 
 work of two. Scientists say you 
 burn 4 tons of coal or cords of wood to' 
 get the heat on one. 75 per cent of the 
 heat is lost up the chimney. It does not 
 injure the draft, clog, nor leak gas. Look 
 at the price: to introduce^ first order 
 from each neighborhood filled at whole- 
 sale rates, and secures an agency. Who 
 gets this chance, why not you? Write 
 at once. ROCHESTER RADIATOR CO- 
 nOCHCSTER, N. Y. 
 
33 N 
 

 
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