348 THE GRAPES OF NEW YORK. 



commercial value, unless it be for a special market, but for the garden or 

 the amateur viticulturist it is undoubtedly one of the best if adapted to 

 the soil and location. It is possible that the commercial grower may be 

 able to graft it to advantage on some variety with better vine characters. 



William H. Mills of Hamilton, Ontario, produced the Mills grape 

 about 1870 from seed of Muscat Hamburg fertilized by Creveling. It 

 was not introduced to the public, however, until 1888, when it was 

 offered for sale by Ellwanger & Barry of Rochester, New York. Mills 

 was placed on the grape list of the American Pomological Society fruit 

 catalog in 1897 but was dropped from the list two years later. The variety 

 has been widely tested but as yet has not become of commercial importance 

 in any of the grape regions of the country. 



Vine medium to above in vigor, not hardy, productive unless injured by the winter, 

 somewhat subject to mildew. Canes long, of medium size, rather thick, light brown; 

 nodes slightly enlarged and flattened, internodes medium to large; diaphragm rather 

 thick; pith quite large; shoots slightly pubescent; tendrils intermittent, of average 

 length, bifid to trifid. 



Leaf-buds small to medium, short, somewhat slender, conical to pointed, open very 

 late. Young leaves tinged with carmine slightly on under side and along margin of 

 upper side, which is heavily coated with whitish pubescence. Leaves medium to large, 

 thick; upper surface dark green, dull, medium to rugose; lower surface pale green, cob- 

 webby ; lobes three to five with terminus acute to acuminate ; petiolar sinus intermediate 

 in depth and width; basal and lateral sinuses quite deep and wide; teeth deep, of average 

 width. Flowers nearly fertile, open in mid-season; stamens upright. 



Fruit ripens somewhat later than Concord, an unusually good shipper and keeper. 

 Clusters large to medium, long, slender to medium, cylindrical to slightly tapering, 

 often single-shouldered but sometimes double-shouldered, compact; peduncle short, 

 thick; pedicel intermediate in length, medium to slender, covered with numerous, small 

 warts, much enlarged at point of attachment to fruit; binish moderately long, wine- 

 colored. Berries large, oval to roundish, very dark red to jet-black when fully ripe, 

 covered with abundant blue bloom, very persistent, finn. Skin thick and somewhat 

 tough, strongly adherent to the pulp, not astringent. Flesh light green, translucent, 

 juicy, not tough but meaty, with a rich, sprightly flavor, vinous, sweet, very good to 

 best. Seeds separate easily from the pulp, one to three, average two, medium to large, 

 variable in length and bluntness, brownish, frequently with enlarged neck; raphe obscure; 

 chalaza small, above center, irregularly oval to pear-shaped, distinct. 



