128 AJlEilTCAN GRAPE GEOWlK(> 



nated with Triumph. Produced in 1885. Growth very 

 vigorous and healthy, enduring drouth and cold to a 

 high degree, and resisting maladies almost perfectly ; cut- 

 tings root readily ; joints of medium length ; leaves of 

 good size and substance, sometimes shallow three-lohed, 

 with serrate margin. Leafs out and flowers late, after 

 Concord; holds foliage late; ripens wood perfectly; 

 fruit ripens about a week after Concord, and hangs on a 

 long time, improving in quality ; very prolific. Cluster 

 large to very large, conical, compact, with one, two or 

 three lobes ; very handsome, with strong, long peduncle ; 

 berry medium or above, persistent to a remarkable de- 

 gree ; black, little bloom ; skin thin but quite tough ; 

 of agreeable flavor, having little or no coloring beneath ; 

 pulp meaty but not tough, moderately juicy, separating 

 readily from the small, two to three seeds ; quality very 

 pure, agreeable and sweet; really rich, and were the 

 pulp a little more melting, would rate as about best. 

 Dr. W. H. Morse, consulting chemist, who makes a 

 specialty of testing, having received a sample of the Car- 

 man from a person testing the variety in New Jersey, in 

 1893, voluntarily wrote me as follows concerning it : 

 *'Last fall I was given the privilege of examining speci- 

 mens of the Carman grape. T did not know till I found 

 your advertisement in the Rural New- Yorker of this 

 week that you have the vines for sale. I am not a con- 

 noisseur, but the striking resemblance of the Carman to 

 the Saumur grapes, and the excellence of the Saumur 

 wines, make for them the highest praise. The Carman 

 is a grape of great possibilities. I know nothing of its 

 vigor or prolific character ; my reference is to the qual- 

 ity of the fruit, especially that quality as estimated for 

 its wine production. The fruit resembles very closely 

 that of the variety from which the best wines of Saumur, 

 France, are manufactured ; and its wine should contain 

 in nearly the same proportion the substances character- 



