THE AMERICAN GRAPES. 



CHAPTER XXII of Part I, gives an outline of the history and 

 development of the grapes of the United States, with their propa- 

 gation, management, classes for varied uses, cultivation, pruning, and 

 training. 



At this time an attempt has been made to include and describe 

 the varieties in actual cultivation in different portions of the Union. 

 But it is more than probable that many local varieties of equal value 

 with some of those included will become quite general favorites in the 

 near future. This is specially true of some of the varieties originated 

 by Mr. T. V. Munson, of Texas, and other workers along this line in 

 the different States. 



In the descriptions which follow the parentage will be noted 

 as far as possible, and the varieties will be divided into only two 

 general classes. (1) The varieties truly American, originated by 

 selection or seedling production from our native species, including 

 the natural and artificial hybrids of our indigenous species with the 

 foreign species (Vitis vinifera). (2) The vinifera varieties, grown 

 profitably in Southwest Texas, parts of Arizona, and on the west 

 coast. 



As far as possible the part of the United States in which the vari- 

 eties are grown will be indicated, and in some cases the origin will 

 be given. 



NATIVE VARIETIES OF THE GRAPE AND THEIR HYBRIDS. 



Agawam (Rogers' No. 15). Bunch large, quite compact, shouldered; 

 berry large, roundish oval; color dark red or nearly black. Flesh 

 quite tender, juicy, vinous, with trace of native aroma; quality good. 

 Season, some later than Concord. Requires mixed planting. Vini- 

 fera hybrid. Massachusetts. 



Alice. Bunch rather small, roundish; berry about size of Catawba; 

 color dark wine, with lighter bloom of same shade. Flesh light 



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