72 STATE HORTICULTURAL SOCIETY. 



having none of these flavors. And yet if we carefully watch grape eaters and 

 grape markets, we shall find at least three-fourths of the people prefer grapes 

 of this class, and, if free to choose, always select these. Then why try to 

 change the great majority? If they prefer the musky flavor of the Concord, 

 the foxy flavor of the Worden, or the peculiar flavor of the Niagara, why 

 trouble ourselves to eradicate this taste, or to create another, even though we 

 consider it more elevated. There is nothing about these flavors unhealthy or 

 demoralizing, and if the bulk of the people love and enjoy them, why not let 

 them alone? And doubly so from the fact that the taste for this class of 

 grapes always grows stronger the more people eat of them. If consumers could 

 be found who loved the Champion and would buy and eat it largely, and buy it 

 the second time, I should be in favor of supplying the demand. It is only 

 because of the utterly vile character of its disappointing and disgusting those 

 who try it that I condemn it and its class. 



But productiveness must not be ignored. We must have grapes, and grapes 

 in such abundance that prices will be low ; ten tons and more will be eaten at 

 four cents where one ton would be at ten cents. So that a variety so fruitful 

 that twice the profit can be made in growing and marketing ten tons at the low 

 price to what would be made from another yielding but the one ton at the 

 higher price, must receive our indorsement. The same is true of tne home ; 

 we want grapes, not on rare occasions and as a luxury, but in such abundance 

 that every member of the family can eat them morning, noon and night. 

 Certainly productiveness is of prime importance. 



Keeping quality is of great importance, and this really includes toughness. 

 There are many grapes of good eating quality, and very productive, but the 

 skins of which are so tender that they cannot be gathered even for home use 

 without many being broken. Others crack even before being picked, others 

 again fall from the clusters either before or soon after being gathered. Other 

 things being equal, a grape that would keep nearly or quite all winter would be 

 chosen. 



While too much size, either of berry or cluster, may not be desirable in our 

 ideal grape, we certainly do not wish those too small in either direction, 

 because such do not look well, and the eating of such is only an aggravation. 

 There is a happy mean, and in this feature the Concord is not far from 

 what we would select. 



Our eyes are given us to enjoy the beautiful, and no small share of the pleas- 

 ure of eating is contributed by the inviting appearance of the food, and in 

 selecting what we shall eat, we are guided largely by our eyes. So that beauty 

 in our ideal grapes should receive much weight. Especially is this true of a 

 market grape. We may not be aware of the fact, but it is true, that " appear- 

 ance," which is another name for beauty, has more influence in selling a fruit 

 than its quality. People wish their tables to " look well," and they are always 

 attracted in the market by the beautiful fruits, no matter what the variety. 



Having thus pointed out the various qualities that should be found in our 

 ideal grape, it is only left to name the variety. And here let me say, that no 

 one variety can be said to combine all the good qualities to the highest degree. 

 What we must do is to select that one which, in marking each one on a scale, 

 would strike the greatest average. 



I hope now that it is so widely disseminated, and so commonly grown, and 

 that I have no longer any pecuniary interest in its dissemination, that I shall 

 not be misunderstood when I say that the Niagara comes the nearest to the 

 ideal at the present time. 



