Notes and Gleanings. 313 



been compared to that of a fine plum. It begins to ripen early ; and, under fa- 

 voring conditions, the ripening advances until the flesh becomes a uniform mass 

 of juicy pulp, and the foxiness apparent earlier disappears. It has made good 

 wine, but has never claimed comparison with Delaware and lona. 



The Adirondac is an Isabella with its positive faults removed, and no large 

 amount of goodness added. It is scarcely foxy, and ripens through ; and is 

 simply sugary without being high in any rich, animating quality. 



The Diana Hamburg, in appearance, is notably foreign ; and the presumption 

 is not, therefore, in favor of its hardiness. 



The Ives affords a phenomenon altogether new. It is claimed to be capable, 

 unassisted, of making enduring wine ; and yet, in quality, it is in the extreme of 

 foxiness. Unlike other foxy kinds, it hangs well on the vines. 



It is a wine-grape only, and counted as a seedling of the Isabella. 



Another standard of quality prevails extensively, not adopted as a standard 

 of improvment, but quite the reverse ; not proposing to make an effort to inform 

 the public taste, but to deal with it, and take advantage of it as it is, which is 

 admitted to be a state 6f ignorance ; and this standard is typified by the Concord 

 Grape. 



Although this variety is well known, it seems fair to introduce here a some- 

 what minute analysis of its characteristics. 



The skin of the Concord abounds in foxy odor and harshness, but is very 

 thin. The portion of the flesh that becomes ripe is buttery, and not unfrequent- 

 ly becomes tender all through, but never ripens in the strict sense of the word. 

 The resemblance to ripening towards the centre is only the breaking-down of the 

 texture from incipient decay, by which it mingles with and dilutes the whole mass. 



The first impression of the Concord Grape upon the taste is sugary, and, if 

 not fully ripe, sprightly ; but it is greatly wanting in richness and vinous spirit, 

 and its flavor is impure. 



It is recommended for the table and for wine : but, to my apprehension, it is 

 more objectionable for the latter than for the former use ; all its disagreeable 

 qualities being exaggerated in the wine. 



The Hartford Prolific occupies nearly the same position ; i.e., it is intermediate 

 in quality between the best wild grapes and the Isabella. The one is the result 

 of a well-directed eff"ort in aid of nature ; and the other, a remarkable spontane- 

 ous effort of Nature at improvement. 



Two classes remain, each of which requires a word of notice. Both are 

 strictly foreign in appearance and in quality of fruit, without having the foreign 

 tenderness of leaf. 



The Lincoln is a type of the Southern group ; and the Northern is represented 

 by the Elsingburg, and perhaps the Norton's Virginia. They are all somewhat 

 hardy against mildew, and several are early. The Elsingburg is very hardy and 

 healthy. 



Excepting Norton's, they are excellent for eating, but too small. Herbemont 

 makes a light wine that lacks endurance. Lincoln and Lenoir make a wine that 

 is pure, rich, and excellent. Norton's makes a true wine, very heavy and 

 astringent. 



