AMERICAN GRAPES. 



[rnbli.<l,rfl iii tlif (jit r<le tiers' Chronicle, London, Enyliiml. Xmnnbei- ti, 1880.] 



When in England I noticed particularly the scarcity and high price of 

 good fruit. Grapes at $s, and 4*. ;jer pound are too expensive a luxury to 

 be indulged in by the masses, and the question frequently suggested itself 

 whether it might not be possible to produce cheaper fruit by cultivating the 

 American Grape. I understand that the chief obstacles to open-air grape 

 culture are late spring and early autumn frosts, as well as moist, dull, cloudy 

 weather. But are there not localities, at least in the southern parts of 

 England, where these frosts do not prevail, and where there is a sufficient 

 amount of solar heat to mature the grape ? It is well known that night 

 frosts are far more destructive in valleys than on elevations. Vegetation, 

 too, on low ground is far more liable to injury from frost, because the 

 growth is more luxuriant and less matured. In our severe climate we see 

 this verified every year, and when in France a short time ago, I saw on low 

 ground relics of what were once magnificent specimens of Sequoia gigantea, 

 but which had been utterly ruined by the severity of the past winter, while 

 on high ground but a short distance away this tiee was uninjured. 



Again, in low places the mild weather which often occurs in winter forces 

 the buds prematurely, and succeeding cold weather does great injury. We 

 think here, that hillsides sloping to the east and south, where the full benefit 

 of the sun may be obtained, and where protection from high winds is se- 

 cured, are sites peculiarly suited to the growth of the vine. I call attention 

 briefly to these points, not so much for the purpose of giving information, 

 as to remind experimenters that elevation and aspect have a great deal to 

 do with successful cultivation. I find another impediment to the introduc- 

 tion of the American Grape is the quality of the fruit. I learned that 

 American Grapes were considered too pulpy and foxy to merit attention. 

 Varieties like Isabella, Concord and Hartford Prolific, which rank second 

 in quality even in America, seem to have been tested to some extent, and, 

 proving unsatisfactory, the conclusion seems to have been reached that all 

 American Grapes deserve similar condemnation. I regret that an opinion 

 like this should prevail, for during the last few years several American 

 Grapes of fine quality have been introduced, and it seems to me that if 

 these were tried in the open air under favorable circumstances, they would 

 certainly prove desirable, if not profitable. 



Our grapes may not be so melting and high flavored as well- grown, thor- 

 oughly ripened Hamburghs, Front ignans, Muscats, etc., nevertheles I 

 have seen in the London market hot-house grapes which certainly were 

 inferior in quality to American Grapes. In August I found a considerable 

 portion of the grapes in the market only half colored and imperfectly rip- 

 ened, and frequently I visited several stands before obtaining such grapes 

 as I desired. I am aware that this is the result of over-cropping ; but I 

 mention the fact to show that European grapes are not always perfect, at 



