VARIETIES OF GRAPES. 67 



setts, it is never first-rate, nor docs it keep well ; the skin is very 

 thin, and breaks in the handling, which soon results in decay. 

 The fruit of this variety nnfortunatcly soon loses its pleasant 

 flavor after being picked, so that, at the end of two weeks, it is 

 hardly fit for eating. It is hardy, notwithstanding our coldest 

 winters, healthy, generally free from mildew, though liable to 

 rot among the berries. It is a good grower and great bearer. 

 It generally ripens, it is of large size, both in berry and bunch, 

 of dark color, and therefore very attractive, and finds a ready 

 sale. The Hartford Prolific is an early grape, ripening about a 

 week or ten days before the Concord, smaller bunches, not of so 

 good quality, drops from the bunch, which is a great objection 

 when the fruit is intended for the market, not so hardy as the 

 former, but a great bearer. We need something as early, of 

 better quality, to take its place. The Delaware is a nice little 

 grape for home use, not profitable to grow for market, for it will 

 bring little more than the Concord, and it will cost twice as 

 much to raise it. It is quite liable to mildew and lose its leaves, 

 and when it does so, fails to ripen its fruit. The Diana is a most 

 excellent grape, of a peculiar flavor, but it does not bear well 

 enough, and is quite liable to rot. The only way to get fruit of 

 this variety is to put it on very poor land, and give it no dress- 

 ing. Tiie Creveling is a grape of excellent quality, but has 

 serious faults — a very loose bunch, and a great liability to mil- 

 dew. We cannot advise the planting of it. Rogers No. 4 is a 

 large, noble black grape, resembling very much one of its parents, 

 the Black Hamburg. When it fully ripens, which requires a 

 long season and a favorable location, it is very good, perhaps the 

 very best of the Rogers ; but Nos. 3, 9, 15, 19, 41 and 43 are 

 also good. The first three are red varieties, the last three black. 

 In a majority of seasons they will ripen and give satisfaction. 

 The Israella ripens its fruit early enough when it does not suffer 

 from mildew, to which it is very liable. We have never yet 

 obtained a fair crop from it for this reason. It is only of fair 

 quality when you get it. The lona, though a grape of the very 

 highest quality when well ripened, is of no value for vineyard 

 purposes in Massachusetts. In very favorable situations it will 

 often mature its fruit. The Adirondac is of the Isabella class, 

 and no great improvement except in the time of ripening, it 



