CHEMICAL COMPOSITION OF AMERICAN GRAPES. 15 



which, judging from the results, are of little importance for the 

 manufacture of grape products, but it was thought best to include 

 in the investigation all varieties found hi the districts covered for a 

 period of several years, so that the data accumulated might be 

 exhaustive. 



During the season of 1910 the work was furthered by the hearty 

 cooperation of the New York Agricultural Experiment Station, both 

 at the main station at Geneva and at the grape station at Fredonia, 

 N. Y. Prof. Hedrick and his colleagues collected and forwarded all 

 the samples from Geneva and from the Chautauqua grape belt. In 

 the Lake Keuka district the very efficient cooperation of Mr. L, D. 

 Masson at Hammondsport, N. Y., and of Mr. W. N. Wise at Perm 

 Yan, N. Y., was secured. For the important grape district about 

 North East, Pa., Mr. Fred Johnson, agent and expert for the Bureau 

 of Entomology, in charge of the investigation of grape insects at that 

 point, was authorized to collect and forward samples of fruit to the 

 Sandusky laboratory, which he did in a most satisfactory manner. 

 For the Lake Erie islands Mr. Henry Elfers at Kelleys Island, Mr. 

 H. J. Burns at Middle Bass, and Mr. R. Siefield at North Bass, ren- 

 dered very valuable assistance in collecting and forwarding samples. 



The tabular presentation of the analyses for 1910 follows the same 

 plan as that of the two previous years and is sufficiently comprehen- 

 sive to warrant careful study both by the grape grower and the manu- 

 iacturer of grape by-products. (See Table III, p. 27.) It is not 

 warrantable at this time to theorize on the results of these three years 

 of investigation further than to point out the remarkably good qual- 

 ity of such varieties as Catawba, Delaware, lona, and others of the 

 .grapes with light-colored juice and also the rather unexpected high 

 :sugar content shown by Concord. Norton and Clinton have a very 

 .good percentage of sugar, but such a very high percentage of acid as 

 to render their value for the northern grape belt problematical. But 

 Montefiore, which is so little grown that it could not be studied 

 sufficiently to determine its value with any certainty, has much 

 promise because of the low acid and the high sugar content. If it 

 can be successfully cultivated this should prove an important grape. 



A tabular statement of the average sugar and acid content for four 

 of the red and three of the white juice grapes commercially accepted 

 as the best for wine making in the northern grape belt is given in the 

 following table, which covers the data for the three years during 

 which the work has been in progress. During the first year only 

 Ohio samples were examined, but after that time samples from other 

 localities were included, except in the case of Norton. The Ohio 

 samples are given separately and then the data for all of the samples 

 together, since that district is so much better represented in most 

 instances, and also, thus far, presents some indications of a higher 



