GRAPE CULTURE. 



R. J. W. (;OODELL, of Lynn, 

 Mass., contributed an article 

 to the " Transactions of the 

 Essex Agricultural Society," 

 on the subject of " Grapes and Grape 

 Culture in Essex County," of which the 

 following is an abstract : The use of 

 grapes stimulates the digestion, and is 

 an acknowledged blood maker, building 

 up the system in wasting diseases. In 

 certain foreign countries the use of the 

 grape has the title of " the grape cure," 

 each patient eating several pounds of 

 grapes per day, and gaining both 

 strength and flesh. This should lead to 

 increased culture of the grape in our 

 gardens. 



The vine may grow in almost any soil 

 but does not flourish unless the ground 

 is well drained, sandy loam, well en- 

 riched with old, well-rotted fertilizer. 

 It requires water, though that should be 

 supplied from the surface, rather than 

 from the subsoil. The situation should 

 be fully exposed to the sun and a free 

 circulation of air. It should be shel- 

 tered from the north and west winds, 

 which are liable to cause blighting of the 

 young fruit. 



An important factor is the variety to 

 be planted and the length of time re- 

 quired to grow and ripen both fruit and 

 cane. The season of 1891 should not 

 be taken to guide the decisions, when 

 three weeks of October passed without 

 the tenderest plant being injured by the 

 frost. It is safe to say that any grape 

 which requires any portion of October 

 to ripen its fruit in this section should 

 be discarded. 



In the average year we have damag- 

 ing frosts by Sept. 25. The fruit will 

 seldom improve after the foliage has 



been chilled. If left on to absorb the 

 frozen sap, the fruit will lose its original 

 character, become flat and tasteless, also 

 decaying in a short time, ' Any vine 

 which does not ripen its wood in 

 September will run the risk of being 

 winter-killed, and should be discarded, 

 or simply tested as an experiment. 



If one has a well sheltered location, 

 or is willing to take the vines down 

 from the trellis in the Autumn, cover 

 them with some coarse, loose material, 

 and put them back each Spring, he may 

 succeed. The great majority of New 

 England grape growers raise grapes for 

 their own consumption, and not for 

 market, hence the first consideration is 

 quality and early ripening. The first 

 vine selected would be Monre's Early, 

 which possesses all the good qualities 

 required. Second, the Hartford, whose 

 greatest fault is dropping. This can be 

 in a great measure prevented by free 

 irrigation while the fruit is ripening. 

 This irrigation will also improve the size 

 and quality of the fruit. Third, Brigh- 

 ton, one of the finestflavored grapes we 

 have, that will ripen in September. 

 Fourth, Concord, a good grape, hardy and 

 prolific, yet often overtaken by the frost 

 before its fruit is well ripened, therefore 

 uncertain. The planting of the Worden, 

 as superior in many respects, and ripen- 

 ing one week earlier, is advised. The 

 Niagara has not given satisfaction to its 

 patrons and cultivators in this section. 

 Neither has the Pocklington done as 

 well as was expected of it. Our average 

 season is too short for the last two 

 varieties. Of all the Rogers 30 odd 

 varieties, ISfo. 4 (Wilder) stands at the 

 head, and is worthy of cultivation. 

 Most of the Rogers varieties appear to 

 blight, and are prone to take on all the 



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