Notes and Gleanings. 3 1 1 



in the wine cannot be so well tolerated as those in the fruit, although many 

 lliink they can be more easily remedied. Still, with all their faults, these two 

 varieties gave grape-culture in this country an immense impetus. 

 The third period is noted by the introduction of the Delaware. 

 That a native grape had been found equal ♦o the best foreign kinds in quality, 

 and strictly like them in character, was a startling announcement, and, in the 

 opinion of many, too good to be true. Still, the statement was not false ; and, to 

 bring the condition of the case in relation to the quality of grapes existing at 

 that epoch, it is necessary to examine critically the leading foreign kinds in 

 order to show iiow nearly the Delaware is qualified to take their place. 



Grapes of the vitis viiiifera class are all of them in strong contrast to the 

 native kinds we have just considered. They are marked by purity of flavor, and 

 perfect ripening from circumference to centre. Their first impression on the 

 palate is agreeable, and the after-taste pure, pleasant, and healthful. 



Some are negatively faultless, being merely sugary and pure, without vinous 

 animation or refreshing quality. 



As we rise in quality above the Chasselas, we find the foreign kinds possessed 

 of qualities that constitute refined richness, vinous spirit, and supporting power, 

 rendering the grape the most refreshing of fruits. 



These qualities belong to the Delaware in a high degree ; and it was, therefore, 

 sent forth as an educator of the American taste. 



Let us glance briefly at two or three foreign kinds. 



The Schiras Grape, that produces the Red Hermitage wine, has a tender, 

 meaty structure of flesh from centre to circumference. It is pure, sugary, rich, 

 and vinous, with a delicate perfume. 



The Carbenet Grape, that gives the Medoc wines, has the same characteris- 

 tics ; viz., perfect ripening and abundant juice, rich in all high qualities. 



In the Sauvignon Gris, eminent for white wine and the table, the same traits 

 prevail. 



Compare with these the Delaware. 



Tlie skin of the Delaware is thin, fine, and strong ; never acrid ; but, on the 

 contrary, has a slight delicate perfume. The grape is sugary, with a full, rich 

 flavor, and much vinous spirit. It begins to ripen at the surface ; and, under 

 favorable circumstances, the ripening process nearly reaches the centre. In its 

 best condition (not always; for some care and skill is required to. reach this 

 goal), it may be called a perfect grape. 



It has been said that we cannot speak of the Delaware without using super- 

 latives : and I shall probably be charged with a too free use of superlatives in 

 my account of a grape that followed close upon the Delaware, and possessed a 

 much stronger revolutionary character ; I mean the lona. Still, all I can say 

 is feeble indeed compared with tiie silent utterances of this exhibition. 



I must therefore say that the lona equals the Delaware in purity and refine-\ 

 ment, and excels it in certain other characteristics. It ripens perfectly at the 

 centre, and as soon at the centre as at any other part. In sugar it is richer than, 

 the Delaware, but to the palate apparently less saccharine ; its aromatic qualities 

 preventing any cloying effect. The flesh is uniform all through, and has the ten- 



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