130 THE CULTURE OF THE GRAPE. 



variety of fruit has been planted, there is less liability to re- 

 turn to the wild state, than when the seed of an old variety 

 has been used, and he advises the sowing the first seeds of 

 the newest varieties of fruits, as the surest method of pro- 

 ducing kinds more and more excellent. 



Seeds matured by the most healthy and vigorous plants are 

 presumed to be best for planting, to obtain new kinds. The 

 applying the pollen, or farina, of one variety to the pistil, or 

 stigma, of another, is the surer method of proceeding to ob- 

 tain new sorts in the shortest time, and this is called hybridi- 

 zing. 



Flower of the Grape.* 



To do this properly, the bunch to be acted on should be 

 thinned of three quarters of the buds ; the lower part should 

 be cut away entirely, (immediately before inflorescence) ; 

 the strongest buds always to be left. 



Observe them closely, and, as soon as the flowers open, 

 with sharp scissors clip the anthers, being careful not to injure 

 the pistil ; with a soft brush, apply the pollen from the kind to 

 be used in impregnation, or, the whole bunch Avhich is to fur- 



* The left hand figure is a magnified representation of the bud of the grape ; tlie 

 middle one is the blossom. The change from the bud to the blossom is usually 

 rapid, and takes place about 30 to 40 days after the shoot appears in the spring 

 which bears the fruit. This bud which forms the blossom consists of a covering, or 

 cap, and the embryo berry with five anthers, which, when the time for inflorescence 

 has come, is raised, or lifted, by the anthers, and the wind blows this cap free. 



The third is the blossom, or embryo grape, with the anthers clipped and deprived 

 of their farina ; on the top of the embryo is the pistil ; upon this is to be placed the 

 farina, or pollen, of the male plant ; when this is done, impregnation takes place, cind 

 the embryo rapidly swells off. If (he operation has not been eflectual, the berry will 

 remain as it is. When the grape has attained one third or one half of its size, it re- 

 mains stationary two or three weeks, and, at this time, it is perfecting the seed. 

 When this is done, the fruit begins growing again ; thus it appears tlie seed will veg- 

 etate, even if the fruit does not ripen sufficiently to be eatable. 



