202 EEPOKT OF THE SECRETARY OF THE 



with the best and choicest fruits that seem to luxuriate so 

 bouutifuUy throughout our beautiful Peninsular State. 



REPORT OJSr APPLES. 



Mr. Blukely reported, from committee, inability to find a 

 name for a variety of apple introduced by Mr. Dickinson. He 

 thought it might be the Bacon apple, introduced by Mr. Bacon 

 of this State, a very fine apple and good keeper. 



Mr. Dickinson said the apple was very hardy and green when 

 gathered in the fall. 



MR. HALDANE'S ISABELLA. 



Mr. Haldane explained the qualities of his wine: one was 

 without sugar and a pale wine, the other a red wine, made from 

 the same grape — the Isabella — but pressed more, so as to get the 

 coloring matter from the skin of the grape. The best wine is 

 that which comes first from the grape, without much pressure, 

 and nearly colorless. I would rather have our own wine than 

 the Ehine wine. I believe our grapes will make a better wine 

 than the California grapes will. The sugar does not affect the 

 color. The best wine requires the best grapes and the best 

 Bugar. Everything must be good that is used for it. I have 

 designed to prove how good a wine could be made, and I think 

 I have succeeded pretty well. The Delaware is a good grape 

 for wine. The Isabella is not a wine grape. The Clinton 

 would make a good wine, but it is subject to mildew in this 

 climate. I should not want to make wine with brown sugar. 



Mr. Knapp — I have made wine with both white and brown 

 sugar and I prefer the brown sugar. 



VARIETIES OF GRAPES. 



The President — The question is the varieties of grapes we 

 can recommend. 



- Mr. Bradfield — I think it is premature to recommend the 

 varieties. I do not think we are sufiiciently experienced to do 

 this. If we raise hundreds of acres of the Concord, the time 

 will come when it will be a drug in the market. The question 



