THE GRAPES OF XEW YORK. 



431 



firm. Skin of average thickness, somewhat tender, cracks badly, adheres slightly to the 

 pulp, contains considerable dark red pigment, astringent. Flesh greenish, translucent, 

 juicy, fine-grained, tough, slightly foxy, sweet at skin to tart at center, mild, good to 

 very good in quality. Seeds adherent, one to five, average three, large, broad, medium 

 to short, blunt, brownish; raphe buried in a shallow groove; chalaza of average size, 

 slightly above center, oval, somewhat obscure. 



WYOMING. 



(Labrusca.) 



I. .V. v. As- Soc. Rp!., 1868:230. 2. Downing, 1869:558. 3. Am. Hort. An.. 1871:83. 

 4. Horticulturist, 29:339. 5. Bush. Cat., 1883:145. 6. Am. Pom. Soc. Rpt., 1885:103. 7. W. N. 

 Y. Hort. Soc. Rpt., 3o:8q. 1885. 8. .4;ii. Pom. Soc. Cat., 1889:24. 9. .4»(. Card., 12:48. i8gi. 

 10. /;/. Sta. Bid., 28:262. 1893. n. I'll. Sta. Bid., 94:139. 1898. 12. .V. V. Sta. An. Rpt., 

 ^7-S37. 548, 557. 1898. 13. Mo. Sta. Bid., 46:41, 42, 44. 46, 54. 1899. 14. Mich. Sta. Bui, 

 169:178. i8gg. 15. Kan. Sta. Bid., 110:238. 1902. 



Hopkins Early Red (2). Wilmixgton Red (3, 5). Wvomi.vg Red (i, 2, 4, 6, S, 9, 10, 11, 13 

 14, 15). Wyoming Red (5). 



Such value as Wyoming has hes in its hardiness, productiveness, 

 healthiness and earliness. The general appearance of the fruit of the variety 

 is very good; the bunches are well-formed and composed of rich amber- 

 colored berries of medium size. But the quality is poor, being that of the 

 wild Labrtisca in foxiness of flavor and in the flesh characters. It is not 

 nearly as valuable as some other of the red Labruscas hitherto described 

 and can hardly be recommended for either the garden or the vineyard. 

 It may be of value in breeding work and possibl}' for localities in which 

 grapes are precariously hardy or in which inore fastidious varieties cannot 

 he grown. W^'oming is illustrated in Tlic Grapes of Nezv York chieflv 

 because it is a typical red Labrusca though in times past it has been of 

 commercial importance and hence has some historical interest. 



Wyoming was introduced to public notice by Dr. S. J. Parker of Ithaca, 

 New York, who states that it came from northern Pennsylvania in 1861. 

 About 1870 it was fruited in central New York where it immediately 

 attracted attention and was exhibited at various fairs and horticultural 

 society meetings. It was named after the Wyoming Valley, beyond which 

 place it could not Ije traced, and where it presumably originated. The 

 variety was first known as Wyoming Red but later the Red was dropped. 



