THE GRAPES OF NEW YORK. 339 



Marie Louise was originated by Theophile Huber of Illinois City, 

 Illinois, about 1880. Besides the characters of the variety, the work of the 

 originator would indicate that it is a Concord seedling. There are no 

 records of its ever having been widely disseminated. 



Vine intermediate in vigor, not hardy nor productive. Canes short, not numerous, 

 dark brown; tendrils continuous, bifid. Leaves small to inedium, intermediate in thick- 

 ness and smoothness; lower surface tinged with bronze, heavily pubescent. Flowers 

 nearl}' fertile, open in mid-season; stamens upright. Fruit ripens about with Worden, 

 does not keep well. Clusters small to medium, short, slender, cylindrical, usually with 

 a small single shoulder, rather loose. Berries small to medium, roundish to oval, pale 

 green with tinge of yellow, covered with thin gray bloom, shatter badly, not very firm. 

 Skin thin, of medium toughness. Flesh pale green, tender, sprightly, somewhat vinous, 

 sweet at skin to tart at center, good to very good in quality. Seeds separate easily 

 from the pulp, not numerous, small, short and broad, plump. 



(I) MARION. 

 (Riparia, Labrusca.) 



I. Horticulturist, 13:13. 1858. 2. Mag. Hort., 26:100. i860. 3. Am. Pom. Soc. Rpt., 

 1860:83. 4. Fuller, 1867:244. 5. Bii.';h. Cat., 1883:120. 6. Kan. Sta. Bui. 14:89. 1890. 7. .V. 

 v. S/a. .4);. /?/>/., 10:497. 1S91. 8. III. Sta. Bui., 28:2SS- 1893. 9. .V. Y. Sta. An. Rpt., 17 -.SS^' 

 545. 546. 548, 555, 559. 1898. 



Black German (2). Marion Port (2. 4). 



Marion is an old variety of unknown parentage but so closely resembling 

 Clinton in both botanical and horticultural characters as to be clearly of 

 the type of that variety. In many grape regions it is held that this variety 

 surpasses Clinton as both a table and a wine grape. The growth of Marion 

 is vigorous, the vine is hardy but hardly sufficiently productive, and is 

 susceptible to mildew and to leaf-hoppers. The fruit is pleasantly sweet 

 and spicy though not of high enough quality for a table grape, but making, 

 according to the following, from a French authority, a very good dark red 

 wine.' 



" With regard to intense coloring, witliout any foxy taste, nothing 

 equals the wine made of the Marion grape; one-twentieth part is sufficient 

 to give to water even a superior wine color; the somewhat violet shade is 

 easily transformed into a lively red by adding some acid wine or a very 

 small quantity of tartaric acid." 



' Bush. Cat., 1883:120. 



