GRAPE-BREEDING 



275 



in these hybrids, grapes but little inferior, if at all, to those 

 of Europe. 



A statement of tliediiierenee between Euroi)ean and Auieriean 

 grapes shows why Anieriean \ itieulturists have been so eager 

 to grow either pure-breds from 

 the foreign grape or hybrids 

 with it. 



European grapes have a 

 higher sugar-and-solid eontent 

 than the American species; 

 they, therefore, make better 

 wines and keep much longer 

 after harvesting and can be 

 made into raisins. Also, they 

 have a greater variety of flavors, 

 which are more delicate, yet 

 richer, with a pleasanter aroma, 

 seldom so acid, and are always 

 lacking the disagreeable, rancid 

 odor and taste, the "foxiness," 

 of many American varieties, 

 pleasant astringency in some of the foreign grapes, and many 

 varieties are without character of flavor. American table- 

 grapes, on the other hand, are more refreshing, the iinfer- 

 mented juice makes a pleasanter drink, and lacking sweetness 

 and richness, they do not cloy the appetite so quickly. The 

 bunches and berries of the luiropean grapes are larger, more 

 attractive and are borne in greater quantities. The pulp, 

 seeds and skins are somewhat objectionable in all of the native 

 species and scarcely so at all in the Old World sorts. The 

 berries of the native grapes shell from the stem so quickly that 

 the bunches do not ship well. The vines of the Old World 

 grapes are more compact in habit and require less pruning and 

 training than do those of the native grapes; and, as a species, 



Fig. 49. E. S. Rogers. 



There is, however, an un- 



