LIST OF VARIETIES. 105 



vexation when they were proved. We take in this case 

 a utilitarian view of the subject, and would leave the 

 further action open to those of unlimited means and un- 

 controlled enthusiasm to go along with their own fancy. 

 They cannot be better employed, and the results of their 

 labors will be of the same national benefit as is that of 

 the only theoretical and experimental farmer; good collec- 

 tively, at the expense of the individual, and praiseworthy, 

 without profit, to the searcher after progressive improve- 

 ment. It is to the exertions of such laudable persons that 

 we are indebted for much of our knowledge and gain, and 

 such deserve more often than they receive the gratitude 

 of their fellow men and a monument for their patriotism. 

 Having said thus much, it becomes our duty to keep our 

 position, and give in the first place a general descriptive 

 list of the best sorts in cultivation, and select out of the 

 same those varieties that are adapted to the various pur- 

 poses treated on. 



BLACK OR PURPLE. 



BLACK HAMBURGH, (syn. Hampton Court Vine 

 Frankendale.) Bunches large, compact and well shoul- 

 dered. Berries large, round, black, flavor full and sweet. 

 The best black grape grown for table use. 



VICTORIA HAMBURGH. Similar to the above when 

 true ; the berries somewhat larger and very black, and the 

 bunches more tapering. 



WILMOTT'S HAMBURGH. Bunches very compact, ber- 

 ries large, very black, round, appearing (under good 

 culture) as if hammered on the surface ; a fine grape, but 

 nc,t quite equal to the first in flavor. 



WILMOTT'S No. 16. A seedling from Black Hamburgh, 

 and so like it as scarcely to be distinguished. 



MILLER'S BURGUNDY, (syn. Miller Grape.) Bunches 

 5* 



