WESTERN NEW YORK HORTICULTURAL SOCIETY. 435 



'2. The fruit does not dry any more in the lime than in the air. 



3. No change takes place in the fruit other than such as is the natural consequence 

 of its evolution. 



This method was tested on oranges, artichokes, cherries, gooseberries, prunes, toma- 

 toes, onions, potatoes, grapes, apples, pears, sugar beets, and chestnuts with their shells- 

 removed. There was certainly no lack of variety in the material used. Not every test 

 was succeesful. Tomatoes kept well for two weeks, and half of them for nearly hve 

 weeks. In another trial, tomatoes picked before fully ripe, in order to save them from an 

 early frost, and put in lime October 22d, were good until January 15th. Pears, of a variety 

 that he had been unable to keep beyond December in any other way, kept well in lime 

 till the middle of April. The most interesting results, and it seems to me the most strik- 

 ing, were obtained with grapes. Three varieties were packed in lime on September 13th. 

 The first examination of them was made December 22d, when all were in good condi- 

 tion. April 15th, two bunches of one variety were taken out, one of which was fairly well 

 preserved, the other very well; all of one of the other varieties was in a bad condition 

 and were removed. On May 2d the box was emptied, and all of those varieties were 

 in excellent condition. In another trial, made in the preceding year, the last bunch of 

 grapes in the box was taken out July 1st, when half of the berries were well preserved 

 and had an exquisite flavor. 



These remarkable statements sound somewhat romantic; but, given as they are in 

 ^ull detail in an old and reliable journal, they merit at least the test of experiments to 

 determine whether the tests are reliable, and whether the method is capable of prac- 

 tical application. 



Mr. J. W. Spencer: Can we improve the flavor of fruits by a free use of potash as a 

 fertilizer? 



Dr. Caldwell: Some time ago I desired to try experiments with grapes, and in order 

 to do so asked for grapes to be sent for examination. Some said that was a scheme of 

 mine to get grapes free of charge, and I was disgusted and let the matter drop. I do 

 not think experiments are continued long enough to decide the matter. Potash com 

 bines with some of the acids and makes a combination that has no acid taste; so that it 

 may reduce the acid and thus, perhaps, make a sweeter fruit. 



Mr. Spencer, If the professor wishes to continue his experiments, the members of 

 the Chautauqua Society will supply him with grapes. 



Dr. Caldwell: I should be pleased to continue the experiments. 



GRAPES— NEW AND OLD. 



BY GEORGE W. CAMPBELL. DELAWARE, OHIO. 



Among the most important events in the history of the grape in this country, 

 was the discovery of the Delaware grape at Delaware, Ohio, about the year 1850. Its 

 introduction and dissemination, some ten years later, made a deeper impression upon 

 American grape growers than that of any or all other varieties which preceded it. 

 The-real origin of the Delaware is still a matter of conjecture. And, notwithstanding 

 its small size, rather slow growth, and delicate foliage, in many places disposed to mil- 

 dew, its early ripening, great beauty and unrivaled excellence, placed it immediately at 

 the front, and gave an impulse and impetus to grape culture before unknown. The 

 advent of this charming little grape may truly be said to have inaugurated a new era 

 in grape growing in this country, and the interest which it awakened has never ceased, 

 though decades of years have passed, and hundreds of competitors have vainly striven 

 to dethrone it from its high position as the standard of excellence among our native 

 grapes. 



Closely following the introduction of the Delaware, appeared the Concord, which was 

 first exhibited at the meeting of the Massachussetts Horticultural Society in 1853 ; 

 and although its recognition was not so prompt and decided as that of the Delaware, it 

 advanced steadily and securely in public favor, until it occupies to-day the most 

 important position in the estimation, both of grape growers and grape consumers, as 

 the most valuable variety for general use, and almost universal planting, yet known. 

 We all recognize its faults or short comings : — but its good qualities, in the way of 

 hardines, health, vigorous growth, great productiveness, fine appearance, and fairly 

 good quality -combined with remarkable adaptability to almost every condition of soil 



