The Canadian Horticulturist. 357 



VARIETIES OF GRAPES. 



Y experience with the Brighton would lead me to say it had not 

 been over-estimated. I have long considered it our best red 

 grape. It is early, vigorous, hardy, healthy and productive. Its 

 clusters are large and the quality of the fruit is excellent. The 

 Delaware is, in the estimate of many good authorities, accorded 

 first place in the list of American red grapes, but I must confess 

 a preference for Brighton for a large bunch and berry, greater 

 weight and bulk of fruit, more vigor of vine, and being more satisfactory to eat. 

 It is possible that soils not widely separated may be the chief factor in forming 

 this estimate, notwithstanding the difference in people's tastes. I have never 

 witnessed the half-grown green grapes among the ripe ones of this variety as 

 often seen in others. While imperfect fecundating is a defect in the Brighton* 

 the unfecundated blossoms remain dormant. In some other varieties they 

 sometimes swell and even ripen of pea size, but without seed. 



Diamond is a promising variety, not quite as large in berry or cluster as 

 Niagara, or vigorous in growth, but a year or two more in age may overcome 

 these disparities. 



Lady is too feeble in vine and too small in cluster, and it cracks and decays 

 too soon for me to recommend. It is very early, sweet and rich, but too uncer- 

 tain. Green Mountain is the earliest white grape I have, and I esteem it 

 highly. The vine is vigorous, healthy and productive, and the grapes are of 

 medium size and have few seeds. Empire State has not come up to promises, 

 and one vine is enough for one. Woodruff Red is a vigorous grower, and pro- 

 ductive, berries and clusters are large, compact and very attractive ; it is a 

 beautiful showy grape, but only of medium quality. Although the vine in 

 appearance indicates strong native qualities, it is not sufficiently so to be proof 

 against mildew, and, barring the quality, there is no grape in my collection of 

 seventy varieties that captures the eye more readily. 



If I wanted a white grape it would be Green Mountain. If a red one of 

 good quality, Lindley (Rogers 9), though it, like many others, is not always sure 

 of perfect fecundation. If I wanted a black grape I wou'd try Aminia, Rogers 

 39; Herbert, Rogers 44; Merrimac, Rogers 19; Wilder, Rogers 4, or Barry, 

 Rogers 43. Any one of these, if adapted to the soil, would, I think, prove 

 satisfactory ones to end the season with. — E. Williams, in Market Gardening. 



Keeping" Grapes Fresh — The following recipes were given at a fruit 

 growers' meeting in Ohio : (i) Dip the stems of the bunches, where broken off, 

 into melted red sealing wax and pack them in cotton in large pasteboard boxes. 

 They must be kept where it is dry a'nd cool. (2) Toward the end of October 

 cut the shoots with the cluster attached, sharpen the lower ends to a point and 

 stick them into potatoes. Spread the bunches out on straw or dry hay, so that 

 they shall not touch each other. The grapes must be placed where it is dry 

 and cool. 



