DESCRIPTION OF VARIETIES. 243 



and flavors that would detract from their value as dessert 

 fruits, and still be unsurpassed for wine. The most 

 popular dessert grapes are seldom the best for wine, or, 

 at least, they are less frequently used for this purpose. 

 The form and corresponding size of our native varieties 

 may be seen by reference to the following figures : Fig. 

 96 is what is usually termed small ; Fig. 97 medium ; 

 Fig. 98 large ; Fig. 99 very large ; these are all round, 

 or spherical ; Fig. 100 oval ; Fig. 101 oblong oval, a rare 

 form among our native varieties. 



In the following list I shall only attempt to name 

 the best of the well known varieties, which are believed 

 to possess sufficient merit to make them worthy of being 

 retained in cultivation. This will be followed with 

 another, containing the names of the principal new vari- 

 eties, or those which have not been sufficiently dissem- 

 inated to allow their merits to become well known among 

 grape growers, but are supposed to give promise of be- 

 coming valuable. In the third section the old, obsolete, 

 worthless and doubtful varieties will be catalogued, as a 

 kind of historical record of the fruits which, in their 

 day, served as incentive to the vineyardist to seek some- 

 thing better. 



Agawam (Rogers' Hybrid No. 15). Bunch large, 

 loose, usually shouldered. Berries large, skin thick, red 

 or amber; pulp rather tough, but juicy, with an 

 aromatic sweet taste when fully ripe. Vine a rank 

 grower, with large, thick leaves, somewliat subject to 

 mildew in some localities, and this may account for its 

 limited cultivation, although introduced more than 

 thirty years ago. 



Antoinette (T. B. Miner). Bunch medium to 

 large ; compact, shouldered. Berries large, skin thin, 

 very tender, greenish-white at first, changing to yellow- 

 ish-white when fully ripe. Pulp tender, very sweet and 

 rich. A seedling of Concord, with all the characteristics 



