I20 THE GRAPES OF NEW YORK. 



from the South and the western prairie forms more capable of resisting 

 drouth than those from humid regions; this is found to be tiie case. It is 

 consequently impossible to say what conditions best suit this species; it 

 may be said, however, that it is adapted to a great variety of soils and 

 locations; Riparia vines, or certain ones of them, have withstood a tempera- 

 ture of 40 to 60 degrees below zero and they show equal ability in with- 

 standing the injurious effects of high temperatures in the summer. On 

 account of its habit of early blooming, the blossoms sometimes suffer from 

 late frosts in the spring. 



While Riparia is not a swamp grape and is not found growing 

 under swampy conditions, it is fond of water. In the semi-arid regions 

 always, and in humid regions usually, it is found growing along the banks 

 of streams, in ravines, on the islands of rivers, and in wet places. It is not 

 nearly so capable of withstanding drouth as Rupestris. Riparia likes a 

 rather rich soil but in France has been found to do poorlv on limestone 

 land and calcareous marls. The French tell us, however, that this is a 

 characteristic of all our American grapes and that the Riparia is more 

 resistant to the injurious effects of an excess of lime than either Rupestris 

 or Aestivalis. 



As was noted in the botanical description, the fruit of Riparia is usually 

 small, there being occasional varieties of medium size or slightly above. 

 The clusters are of medium size and, if judged from the standpoint of number 

 of berries, might frequently be called large. The flavor is usuallv sharply 

 acid but free from foxiness or any disagreeable wild taste. If eaten in 

 quantity, the acidity is apt to affect the lips and end of the tongue. When 

 the acidity is somewhat ameliorated, as in the case of thoroughlv ripe or 

 even overripe and shriveled fruit, the flavor is much liked by manv people. 

 The fiesh is neither pulpy nor solid and dissolves in the moutli and sepa- 

 rates readily from the seed. The must of Riparia is characterized bv an 

 average amount of sugar, varying considerably in the fruit from different 

 vines, and by an excess of acid. There is no disagreeable aroma, or foxi- 

 ness, in the juice of this species, but the wines made from pure must of 

 Riparia grapes, unless kept for a long time, or otherwise treated, are too 

 sour. On this account many recommend adding sugar and water to the 

 m.ust to reduce the percentage of acid. 



