ORIGIN AND HISTORY OF THE GRAPE. 



CHAPTER XVII. 



THE GRAPE. 



IVitis labrusca. the Fox Grape; Vilis coi-dif olio, the Frost Grape; Vitis vinifer<\ 

 the European Grape.) 



It is difficult to say at this writing whether tliis fruit should 

 take the second or third place in the value of its products. 

 Its cultivation has increased at an amazing rate in the past few 

 years, and, owing to its ease of culture, its long-keeping quali- 

 ties, and its value as a healthful and nutritious article of food, it 

 should have the second place in importance, if not for the money 

 value of its products. 



Origin and History. — All the varieties of Grapes now culti- 

 vated are native seedlings and have originated from one or more 

 of the above species. In 1820, only one or two of the varieties 

 now cultivated were known in any section of the country and all 

 that are especially valuable have originated within the last twenty- 

 five or thirty years. A few of the best varieties are the result of 

 hybridization, but most of them are chance seedlings, or seed- 

 lings of such hardj- and reliable sorts as the Concord. Tlie in- 

 troduction of foreign blood, as it is called, or the crossing of our 

 common fox grape with varieties of the European, has always 

 resulted in a weak vine, liable to mildew and to injury from cold. 

 Our greatest hope of securing the perfect grape is from seedlings 

 in which the improvement in quality is due to the natural influ- 

 ences of cultivation. 



Propagation. — The Grape is propagated by cuttings, by 

 layers and by grafting. 



Cuttings. — Grape cuttings are of two kinds, the long. Fig. 53, 



~-i^ 



Fig. 53. 



and the short. Fig. 54. The long cutting is made of two or more 

 buds of the last season's wood of medium size, and from six tr 



