48 NEBRASKA STATE HORTICULTURAL SOCIETY. 



somewhat compact. The large, roundish to oval berries are dark-pur- 

 plish black, to black, glossy, covered with a heavy bloom, and moderately 

 firm. The skin is of average thickness, somewhat tender, cracks badly, 

 adheres slightly to the pulp, and is astringent. The flesh is juicy, slightly 

 foxy in taste, sweet at the skin to tart at the center, and is mild and 

 very good in quality. 



One of the best red grapes is represented by the Brighton. This 

 variety is an offspring of Diana Hamburg, a hybrid of Vinifera with 

 Labrusca, and Concord, a pure bred Labrusca. Very few Labrusca 

 Vinifera hybrids have come into prominence in commercial vineyards, 

 but Brighton is in high esteem. It ranks as one of the leading amateur 

 grapes in New York and is among the ten or twelve chief commercial 

 sorts of the state. It is a seedling of Diana Hamburg pollinated by Con- 

 cord, raised by Jacob Moore at Brighton, New York, about 1870. 



The fruit ripens mid-season, but eventually keeps fairly well for a 

 short time, and then deteriorates rapidly after ripening. The clusters 

 are very large to medium, usuxilly long, broadish tapering, often heavily 

 shouldered and loose to compact. The berries ai'e irregular, medium to 

 rather large in size, roundish to slightly oval, light and dark red, some- 

 -wrhat glossy, covered with dark lilac bloom, hand&ome and persistent, but 

 not firm. The skin, though rather thick, is very tender, adheres con- 

 siderably to the pulp, and is astringent. The flesh is melting, aromatic^ 

 vinous, sweet, and agreeably tart to the center of the berry and is of 

 very good quality. Another pleasant feature is the ease with which the 

 seeds separate. The good points of the Brighton are its adaptability to 

 various soils, ability to resist fungous and insect diseases, its high quality, 

 handsome appearance, certainty of ripening, its vigorous growth and 

 then being earlier than the Concord. 



If it were not for two serious defects, there is no doubt it would have 

 taken still higher rank as a commercial sort. It deteriorates very quickly 

 in quality after maturity, and, due to its poor keeping qualities, it can 

 not be well shipped to distant markets. Then it is self-sterile, more so 

 than any of our common varieties. It will not endure our severe winters 

 without protection. 



One of the good market grapes where a white grape is desired is 

 found in the Diamond grape (or Moore's Diamond). It was. originated 

 about 1870 from Concord seed fertilized with lona pollen by Jacob Moore 

 from Brighton, New York. The strain of the Vinifera in it has been just 

 enough to give to it the richness in flavor of the old Worden grape, and 

 yet has not overcome that refreshing sprightliness or foxiness so peculia: 

 to our native varieties. This native character seems to give a certain 

 spice that is so well liked by all who have become accustomed to it. 



It is to be regretted that this variety is not known better commei'- 

 cially. Unfortunately it is often sold as Niagara, and as a result has not 

 established its reputation. It surely is a good commercial variety, for 

 besides being of high quality, the fruit packs, carries, and keeps well. 

 Consumers need only to become more acquainted with it, and there is no 



