440 Transactions of the 



GRAPES FOR SPECIAL PURPOSES. 



BY W. S. MANLOVE. 



The subject of this essay, "Grapes for Special Purposes,'' opens a 

 •wide field for research and discussion, and one that I feel much reluc- 

 tance in entering upon, knowing, as you and I do, that there is a great 

 diversity of opinion on the adaptability of certain varieties to specific 

 jmrposes. My only object in selecting this subject is the hope of con- 

 tributing some useful information to my brother members — information 

 practically acquired during the last twelve years, at a cost of much 

 time, labor, and considerable pecuniary outlay. Starting in the business 

 of grape raising without any knowledge of the cultivation of the vine, 

 or of the best varieties to select from, I have found it required much 

 care and attention, holding fast to those which proved themselves 

 worthy, discarding others which have proved themselves worthless, 

 although highly recommended to me by other parties. Just here I 

 would say, that on the receipt of a variety with which I am unacquaint- 

 ed, I graft it on a vigorous stock, and thus test it much sooner than by 

 the ordinary method of raising the vine from the cutting. I am aware 

 that some varieties do not do so well when grafted, but in my expe- 

 rience there are but a few, and these comparatively worthless. In 

 selecting the varieties to be discussed, the white Muscat of Alexandria 

 heads the list. This I consider the ne plus ultra of the grape family. 

 It is the most delicious, finely flavored grape that is cultivated in this 

 State. Its large size, delicious flavor, and abundance of sugar or saccha- 

 rine matter when fully ripe, render it, and deservedly so, the best table 

 grape we have. On account of its firm, fleshy pulp, it is specially 

 adapted to raisin making; no other grape approaching it in this respect. 

 Indeed, Messrs. Thompson and Hyatt consider this the same as the 

 Malaga grape, from which the famed raisins of commerce are produced. 

 As a wine grape it is highly esteemed; making a sweet, highly-flavored 

 dessert wine. 



As a grape for distillation, when fully ripe, it is thought by those who 

 have tested it to be superior to every other variety for brand}'', impart- 

 ing its musky perfumed flavor to the product of the still. This variety 

 of grape seems to adapt itself to almost every variety of soil and climate 

 in our State. Therefore, it is recommendod as a valuable addition to all 

 vineyards as a table grape, and as peculiarly adapted to the manufac- 

 ture of raisins, wine, and brandy, and for transportation to our trans- 

 montane markets. 



The Black Hamburg, for general cultivation, according to my expe- 

 rience, is onl} r second to the Muscat. The Hamburg is easily propagated, 

 grows thrifty, is free from disease except on lowlands, and is one of the 

 most prolific and certain bearers of any that 1 have grown. It is the 



