HORTICULTURE. 981 



"(3) Among blackberries the earlier varieties are ••eiierally the least productive, 

 ami possess a shorter beariii;;' season. An exception is I'oiuul in Early Harvest. 



"(4) Midseason blacklierries appear to be the heaviest yiehlers. 



"(5) The larj^est blackberries are Early Cluster, Erie, Lawton, and ohiner. 



"(6) The larijest dewberries are Manatee and Lneretia. 



"(7) The earliest berries are Trinity Early, Austin Improved (dewberry), llarly 

 Harvest, Dallas, Early King, ^laxwell, Thompson Early, anil Lucretia (dewberry). 



"(8) The latest berries ot merit are Stone Hardy and Taylor. 



"(9) The best succession for home use or local market would be Trinity Early, 

 Early Harvest, Kittatinny, Early Cluster, Erie, Stone Hardy, and Taylor. 



''(10) Restricted to a single berry, the choice would lie bctwceu Erie and 

 Kittatinny." 



For a comparison of the yield of old and new beriy plats, 1) standard 

 varieties of blackberries were used. One plat liad stood six years and 

 the other one two years. Otherwise the conditions were practically the 

 same. 



The details of the experiment are tabulated. The old plat was found 

 to have deteriorated very noticeably, the average deterioration for the 

 *,) varieties being- 38.1 per cent; the greatest .")8.9 per cent with .Vgaw^am, 

 and the lowest 25.G per cent with Ancient Briton. The author con- 

 cludes that "a six-year old plat (in this latitude) appears to have 

 outlived its period of greatest usefulness and should be abandoned." 



In the third i)art of the bulletin each of the .'U varieties of berries 

 tt'.sted is illustrated, briefly described, and its relative merits pointed 

 out. 



The composition and classification of grapes, musts, and -wines, 

 10. W. HiLGAED {California iSta. Rpt. Viticuli. Worlc, l!5^7-!)3^pi). 3-10). — 

 The method and object of this work are restated from a former report 

 (E. S. R., 5, p. 100), and criticisms upon them discussed. The value of 

 chemical analyses of wines and musts is clearly pointed out. Notes on 

 the classification of grapes, according to their wine-making qualities, 

 are given. The characters of the following- types of wines are given, 

 the chief varieties producing then; named, their composition according 

 to Euroi)ean analyses given, and the differences observed in the same 

 types and varieties in California briefly discussed : (1) Red Wine types, 

 including Bordeaux or Claret, Rhenish, Burgundy, Jura, Southern 

 French, North Italian, Austrian, and Hungarian; (2) White Wine 

 types, including Rhenish White, Burgundy White, Sauterne, Southern 

 French White, Austrian and Hungarian White. 



The North Italian type is especially recommended. Of this the 

 author says: "It would thus seem that the grapes of this very pro- 

 nounced type, which combine in a remarkable degree the properties of 

 high acidity and high saccharine strength, are likely to render important 

 services to the wine industry of this State, esjjeciall}' in its southern 

 ])ortion, where the diminution of acid jeopardizes, or renders impossi- 

 ble, the production of sound iind high flavored Avincs with the vaiieties 

 now in general i-nltnie." 

 059— No. 11 1 



