THE GRAPES OF NEW YORK. 153 



SO vigorous and healthy as are those of other species. In Alabama they 

 are reported to be generally unsatisfactory, and in Texas the vines are 

 short-lived, unhealthy, and generally unsatisfactory, particularly in the 

 dry regions. There are some exceptions to this, as, for instance, in the 

 Piedmont region of the Carolinas, where, owing to elevation or other 

 causes, the climate of a southern region is semi-northern in its character. 



The fruit of Labrusca is large and usually handsomely colored. The skin 

 is thick, covering a layer of adhering flesh, which gives the impression of its 

 being thicker than it actually is ; it is variable in tenderness, sometimes tough, 

 but in many of our cultivated varieties it is so tender as to be a detriment 

 in that it is inclined to crack on the vines in case of rain at ripening time, 

 and the berries to crush in transportation. The skin of this species usually 

 has a peculiar aroma, generally spoken of as foxy, and a slightly acid, astrin- 

 gent taste. Beneath the skin there is a layer of juicy pulp, quite sweet and 

 never showing much acidity in ripe fruit. The center of the berry is occupied 

 by rather dense pulp, more or less stringy, with considerable acid close to 

 the seeds. Many people object to the foxy aroma of this species, but, never- 

 theless, the most popular American varieties are more or less foxy. Analyses 

 have shown that Labrusca fruit is generally characterized by a low percent- 

 age of sugar and acid, the very sweet tasting fox grapes not showing as 

 high a sugar content as some of the disagreeably tart Aestivalis and Riparia 

 sorts. This, in addition to the foxiness which furnishes an excess of aroma 

 in the wine, has prevented Labrusca varieties from becoming favorites with 

 the wine-makers. Must from these varieties is adapted only for the making 

 of dry wines, and when making wines of any other class it is neces- 

 sary to add sugar and water, the quantities being governed by the final 

 product desired. 



In addition to the strong points already enumerated, it may be said 

 that Labrusca submits well to vineyard culture, is fairly vigorous and gen- 

 erally quite productive. It grows readily from cuttings and in point of 

 hardiness is intermediate between Riparia, the hardiest of our American 

 species, and Aestivalis. The roots are soft and fleshy (for an American grape) 

 and in some localities quite subject to attacks of phylloxera. None of 

 the varieties of Labrusca have ever been popular in France on this account. 

 In the wild vines the fruit is inclined to drop from the vine when ripe. This 



