THE GRAPE 115 



varieties have been produced by hybridization, but most 

 of those in cultivation are chance seedlings, or selected 

 seedlings of such hardy varieties as the Concord, etc. 

 The introduction of foreign blood, as it is called, i. e., 

 the' crossing of our native species with the European 

 grape (Vitis vinifera) has always resulted in a weak 

 vine, liable to diseases and to injury from cold, yet in 

 flavor and keeping qualities they are superior to the 

 former, and by continued effort it is hoped that varieties 

 may be obtained of superior quality and hardiness. 

 The greatest hope, however, seems to be in crosses 

 between these and hardy native varieties. 



THE VINEYARD 



The best soil for the growth of the vine is a light 

 sandy or gravelly one, on a high elevation and exposed 

 to the south, where the fruit will be of fine quality and 

 there will be little danger from late frosts in the spring 

 and early frosts in the fall. The more very small stones 

 in the soil the warmer it will be and the richer the 

 fruit. While this fruit may be sometimes ripened on 

 low land, competition is so great and prices are so low 

 that much profit cannot be expected, except under the 

 best of conditions. We may escape frosts now and then 

 on low land, but the loss of even a few crops in a series 

 of years would render the business unprofitable. Steep 

 slopes should be avoided, on account of the washing of 

 the soil during heavy rains, as the cost of terracing 

 is so great as to take any possible profit. 



Vines The best vines are strong, one-year-old 

 plants, from the cutting or layer, and with a good 

 amount of root. Before planting the top should be cut 

 back to about two buds and the roots to one foot in 

 length. See chapter on the propagation of the vine. 



Distance Before planting the land should be thor- 

 oughly fitted by plowing and harrowing, and be marked 



