Ifi^ HORTICULTURAL SOCIETY OF NEW YORK. 



cord in the third, fourth, fifth and later generations. Besides no new distinct 

 flavors or other characteristics, not already bound up in the original parent, 

 can ever be obtained. All pure progeny of Concord are essentially Concord 

 in character, the chief variation being in color, ranging from black to 

 greenish, or yellowish, dull white ; never red. This tendency to albinos indi- 

 cates weakness in vitality. The best developed seedlings, by pure selection 

 in any one particular point, would rarely ever be selected to continue the 

 breeding, for, in general, such varieties are found to be ruinously deficient in 

 having other good characteristics retained sufficiently to make them profitable. 

 This single-line endeavor to get perfection out of imperfection is similar to 

 trying to pour two gallons of wine out of a one gallon jug. But by pouring 

 into a two gallon jug a gallon each from two one gallon jugs, each having 

 a different kind of wine, two gallons of a different and possibly a better wine 

 than either that entered into the blend can be poured out again. This, told 

 in a figurative way, is what crossing and hybridizing may do. 



But will indiscriminate crossing and hybridizing, without selection, make 

 any progress ? No ; except that it would produce forms that could never 

 occur by selection alone. This often occurs in wild nature, and in many cases 

 it is a step backward, so far as being beneficial to man is concerned, as seen 

 in the crossing of popcorn and field or sweet corn, the mixing of pumpkins 

 and squashes, etc. 



Then, will conjoint selection and hybridization serve a better purpose? 

 Yes, most assuredly. How? Why? Just how, we cannot tell fully. If the 

 process of intermingling varietal and specific characteristics were purely 

 only a mixture we could better explain, perhaps, but there is something 

 more than mechanical mixture. Subtile chemical changes take place, and new 

 organic compounds are formed under the stimulus, and in the union, of 

 specific bloods. New flavors, not found in either parent, come forth; new 

 colors arise, new forms are built up, so much so, that often botanists would 

 pronounce them new species, if found in the woods. Yet the critical, trained, 

 analytical eye discovers the characteristics of each parent in the hybrid. The 

 tongue discovers the two specific flavors ; generally, the eye sees the blend- 

 ing of specific colors. The mystery of two becoming "one flesh" the scientist 

 may never unfold, but the wonderful fact remains for practical benefit. 

 Further on, more of the "how" will be given. 



Why conjoint selection and hybridization serve a better purpose than 

 selection alone, we may be better able to answer. 



The very fact that crossing, or hybridizing, enables us to embody in a 

 variety flavors, colors, seasons, chemical properties, vine characteristics of 

 resistance to disease, adaptation to soils and climates, that selection alone 

 could never reach, is one of the best reasons for employing the conjoint 

 methods of development. 



The immensely greater rapidity and extent of progress the conjoint 

 method permits is another very important reason why it should be emploj'ed 

 wherever available. 



It may be clearly seen by a keen-eyed student of nature, as it is quickly 

 learned by a practical originator, that to progress much in all the points 

 . apped in our scheme for the best development of grapes (and these prin- 



