THE CANADIAN HORTICULTURIST. 



95 



ripens in August. It contains sugar 

 enough to raisin if suspended in a paper 

 bag and hung in a warm room. No 

 foxy or offensive aroma, disagreeable or 

 unpleasant taste of any kind, can be 

 found in skin or flesh. Its saccharine 

 matter has stood in different seasons at 

 from 102 to 106 degrees, and the acid 

 at from four to live degrees. The old- 

 est wine-maker in the State ranks it 

 *' highest of all " for wine. Although 

 not used before in the description of na- 

 tive grapes, we apply to it the term 

 "Perfect." 



THE ULSTER PROLIFIC 



is a cross of Catawba and an edible 

 variety of the wild ^stivalis, and 

 minute thorns cover the wood, as in 

 case of the latter. The growth of vine 

 compares with that of the Catawba. 

 During the eight years we have fruited 

 it, it has proved as hardy as any of the 

 wild varieties. Leaf of medium size 

 and wild in appearence ; it hangs on to 

 the last and we have never known it to 

 mildew. While the quality of the 

 fruit is in one particular not as pure as 

 that of Poughkeepsie Red, yet it is 

 passed upon at the many fairs at which 

 it has been exhibited and by all who 

 have visited our grounds as the best 

 seedling we have ever produced, owing 

 to its |)eculiar luscious saccharine pro- 

 perty. We know of no variety that 

 will ripen so great a quantity of fruit 

 to a given amount of wood. The joints 

 are from one to three inches long. The 

 clusters are of Catawba size ; the berry 

 is longer ; compact, but not crowded. 

 It ripens with the Concord, and will 

 hang until the ground freezes. The old 

 wine-maker spoken of above says it 

 makes a wine of high character. Its 

 unfermented juice is unusually sweet. 



On correctness of these descriptions 

 of these two seedlings we await the 

 verdict of the country, and ask any of 

 the numerous persons who have visited 



them and know them to correct any 

 error in the descriptions. — Rural New 

 Yoi'ker. 



GRAPE GKOVVIXG IN THE UNITED 

 STATES. 



The following notice of the number 

 of acres under cultivation to Grapes, 

 and the quanity of wine manufactured 

 therefrom, will give our readers some 

 idea of the rapid growth which this in- 

 dustry has already made. The Florida 

 Dispatch says : — 



From statistics recently published by 

 the Department of Agriculture at AVash- 

 ington, we learn that there are now 

 185,583 acres of .grapes grown in the 

 United States. Wine from the product 

 of these vines, is made to the amount of 

 24,453,857 gallons, having a market value 

 of $13,436,174 87. California, of course, 

 leads, having one-sixth of the area, yield- 

 ing nearly two-thirds of the wine. New 

 York comes next, having 12,643 acres, 

 though but little is made into wine ; the 

 grapes find ready sale in the market ; 

 only 584,148 gallons are made. Rhode 

 Island only returns 55 acres ; while Illi- 

 nois, from 3,810 acres, makes over a mil- 

 lion gallons of wine. Missouri, Ohio, 

 Georgia and New Mexico are leading 

 wine-making sections. Colorado cuts no 

 figure at all in the report, but the day is 

 coming when grape culture will be one of 

 their prominent industries. 



. BOOK NOTICES. 



Geo. W. Campbell's Price-List of 

 Hardy Grape Vines, Fruit Trees, Small 

 Fruits, etc., Delaware, Ohio, 1883. Mr. 

 Campbell has become an authority on 

 grapes and grape culture in Ohio, and 

 his opinions thereon are entitled to 

 careful consideration. 



The National Farmer is published 

 weekly at Washington, D. C., U. S. A.; 

 price $2 per year. In addition to in- 

 formation upon agricultural topics, some 

 space is given to cognate topics of gen- 

 eral interest. 



