12 



part of the berry becomes eatable, and the change toward the eatable condition, or rip- 

 ening, begins b}^ the softening of the portion near the skin, toward which the process 

 tends outwardly, involving the skin, as well as inwardlj toward the center. The skin 

 is as much in need of thorough change by ripening as the mass that it incloses, and 

 contributes essentially to the excellence of the frnit. 



If we were now able to say, " When the portion which the skin is to yield has be- 

 come elaborated to pure, spicy, animating flavor, and the interior, quite to the center, 

 has become juicy, rich, sugary, and vinous, the conditions of ripeness arc fulfilled," 

 the question would be simply and fully answered. 



In the best foreign kinds this is precisely what takes place. The skin is very thin, 

 and, as ripening is perfected, it becomes scarcely more than a transparent epidermis, 

 almost without odor and flavor, or pleasantly fragrant and aromatic, as in the Musca- 

 telle class, but entirely void of pungency or ability to give a sensation to the lips. The 

 flesh becomes uniformly tender and of equal flavor throughout at the same time, with, 

 just enough consistence to remain a mass together, ready, after the skin is opened, to 

 yield to the slightest pressure of the tongue until all melts to juice. These kinds, al- 

 though full}^ ripe, do not lose their hold, but remain firmly attached to their pedicels, 

 and the berries tear in the act of separation from the stalk. • •' 



The state of ripeness is indicated by the ^'■clearing'''' of the berries, that is, becom- 

 ing transparent. Yery soon after becoming transparent, the fruit will^be found to have 

 become tender, with a sufficiency of sugar and the full measure of refreshing spright- 

 liness, when it is in most agreeable condition for the table. For the production of 

 spirituous wines, it is suffered to hang^longer, by which it acquires more sugar, but 

 witli some loss of sprightliness if the wood ripens and the leaves begin to fall while 

 the fruit hangs. 



But in regard to our native kinds, the case is, very different, especially the wild 

 grapes of the woods, and such cultivated kinds as'^Br^ford Prolific, Concord, Isabella, 

 and G dawlja. As already stated, the process with these begins near the circumfer- 

 ence, tending each way, toward the skin and toward the center, but never reaching 

 either so as to bring the fruit to an unobjectionable condition. The degree of ripeness 

 which they are able ro reach varies greatl}^, according to the character of the kinds, 

 and as circumstances wiay be favorable or otherwise. 



If we take the Delaware, it may be said to arrive so near perfection, on mature 

 vines, that the deficiency is practically of no moment. The flesh can not strictly bo 

 said to become iencMr and melting quite to the center, but it becomes sweet to the 

 center, and so little fiber remains, that few even of the most critical make any objection 

 on this ]:»oint. The same may be said of the Diana, but with a difference in regard to the 

 skin. That of the "Delaware is thin on young or imperfect vines, and extremely thin 

 when in best condition ; while on young vines the skin of the Diana is very thick. 

 On mature vines, under good treatment, the skin of the Diana becomes elaborated into 

 fine, rich, spicy flavor, pure and most excellent. It becomes perfected as near to the 

 colter as the Delaware, but has more of the meaty structure that adapts it specially 

 for late keeping. 



The Isi'aella begins near the circumference and reaches the center perfectly, but 

 not always with uniformity of structure, the flesh being melting as well as sweet, but 

 on young vines slightly more meaty at the center. This is the only one that ripens 

 from the circumference quite to the center, and still maintains a firm hold upon the 

 peduncle, and also preserves its interior structure unbroken. There is an important 

 distinction between ripening to the center and merely becoming tender to the center. 

 Some of the early kinds attain through a portion of the berry a considerable store of 

 sugar and some degree of vinous animation, and this so early in the season as to appeal* 

 to give promise of perfect ripening. But after having reached a certain point, no more 

 sugar is formed, and the vital communication between the berries and the vine is lost, 

 and at tlie same time the adhering strength of the berries to the stalks becomes greatly 

 weakened or fails altogether. Up to this time a considerable portion has remained 

 fibrous, tough, and acid. After this, the toughness and acidity become less, but at the 



