222 Report of State Board of Horticulture. 



tember, while the Concord Niagara and others ripen about the first of 

 October. This vineyard has been visited by hundreds of people who 

 have expressed astonishment at seeing the vines laden with large per- 

 fect clusters of fruit — equal to that grown anywhere in the Middle states. 

 There has not been a failure yet. The vines are strong and healthy, 

 free from mildew or other disease, and free from insect pests, while 

 plants of foreign varieties grown nearby have been entirely ruined by 

 mildew. 



In 1898 we began marketing the fruit the first week in September and 

 ended the middle of November. The first part of the crop was sold at 

 wholesale, price, four cents per pound; the remainder, for three cents per 

 pound; none was sold for less, though grapes sold by others for less 

 than these prices. The fruit of our American varieties grown' here is 

 much preferred by the people of Portland to that which comes from other 

 sections of the country. 



All the varieties of our American type of grapes have come originally 

 from the wild grapes that grow abundantly throughout the Middle, 

 Northern and Southern states, and they are generally divided into four 

 distinct classes. 



First. The Northern Fox Grape class, Vitis labrusca. It is the varieties 

 of this class upon which the growers of this valley must chiefly rely. 

 To this class belongs the Isabella, Catawba, Concord, Worden, Moore's 

 Early, t Eaton, Niagara, Green Mountain, Brighton, Vergennes, Lady 

 Washington, and a great many others. 



Second. The Summer Grape class, Vitis aestivalis. Only a few of this 

 class are good for the table, but they are valuable for wine. I have only 

 one variety of this class, the Centennial; a dull yellowish white grape; a 

 good bearer; bunches of good size; berries somewhat below medium, but 

 sweet and delicious. Though it ripens with the Concord, it can be kept 

 until the new year. 



Third. The Riverside Grape class, Vitis riparia. I have a few varieties 

 of this class. The Empire State, a white grape that bears well; bunches, 

 long; berry, medium, very sweet. The Elvira, another white grape; 

 wonderfully productive; bunches rather small, good for wine making. 

 Then there are many hybrids among the various classes, some of which 

 are very fine, as the Salem, Dindley, Agawam, Wilder and many others, 

 but these are not so reliable and saleable as the Concord and the Niagara. 



Fourth. The Southern Fox Grape class, Vitis vulpina. None of this class 

 can be successfully grown in our climate. 



Throughout our valley one sees on the sides of buildings, and in gar- 

 dens many grapevines that always look sick and gray with mildew, ex- 

 cept where they are sprayed and sulphured several times during sum- 

 mer. These are the varieties that are grown in California. They are of 

 the foreign type, Vitis vinifera, and were originally brought from Europe. 

 They cannot be recommended for planting in this part of the state. 

 1 have met many people, who have never thought about the different 

 classes of grapes; their origin, habit and properties, hence this brief out- 



