,6o THE GRAPES OF NEW YORK. 



is due to the novel way in which the variety was sold to the public. For 

 many years after its origin, the entire stock of this grape was owned by 

 the Niagara Grape Company, who retained all of the propagating wood, and 

 in many instances well guarded interests in the vineyards of this variety. 

 The advantages gained by this method of distribution enabled the promoters 

 of the variety to advertise it to an extent not equaled in the dissemination 

 of any other grape. As is likely to be the case with new fruits, Niagara 

 was overpraised by the company selling it and for a time by the horti- 

 cultural press and viticulturists as well. When vineyards of the variety 

 came into bearing, a reaction set in, and Niagara lost in popularity; many 

 who had planted it condemned it and oftentimes unjustly. For years 

 the reports for and against it were more or less colored by personalities 

 and it has not been until a comparatively recent day that a just estimate 

 of the variety could be obtained from grape-growers. 



Since one of the parents of Niagara is Concord, and since the two 

 grapes are largely grown in the same regions and for the same general 

 markets, and chiefly as table grapes, we may best arrive at the status of 

 Niagara by comparing it with Concord. 



In vigor and productiveness, where the two grapes are upon equal 

 footing as\o adaptability, Niagara and Concord rank the same. In these 

 respects both are standards scarcely surpassed among our cultivated 

 native grapes. In hardiness of root and vine Niagara falls somewhat 

 short of Concord; practically all grape-growers who have tested the 

 two varieties in cold climates agree as to the greater hardiness of Con- 

 cord. In some of the grape regions of New York Niagara is not grown 

 profitablv because of its susceptibility to cold. The variety cannot be 

 relied upon without winter protection where the thermometer falls much 

 below zero. Like Concord the Niagara has much of the foxiness of 

 the wild Labrusca, distasteful to many palates. On the other hand there 

 are manv Americans who really like the foxy taste and aroma and count 

 it an asset in these varieties. The foxiness of Niagara is most marked 

 just after the fruit is picked, and it is usually better flavored after having 

 stood for a few days. The flavor is not at its best unless the grapes be fully 

 ripe. Both bunches and berries of Niagara are larger than those of Concord 

 and are better formed, making a handsomer fruit if the colors are liked 



