CULTURE OF THE GRAPE. 329 



cers as answerable, to some extent, for the correctness of 

 their descriptions, and the quality of their seedlings. If 

 three-fourths of the kinds now before the public could be 

 destroyed, it would be greatly to the public advantage. 

 It is in view of this fact that the following list is limited 

 to such kinds as require special notice, either from their 

 intrinsic merit, or their present prominence in the market. 

 It should be borne in mind that to many tastes the strong, 

 wild, fox, or musk flavor of our native kinds is not dis- 

 agreeable ; and they are therefore surprised to find some 

 favorite and rugged native, like the Dracut Amber, for 

 example, classed as worthless, because put in comparison 

 with varieties of superior excellence with which they are 

 unacquainted. De gustibus non est disputandum : we 

 must expect and allow a diversity of opinion. Yet we 

 may have a certain standard of excellence upon which 

 there will be an agreement of opinion. It is desirable to 

 have bunches and berries of good size ; an abundance of 

 juice, with as little pulp as possible ; a sprightly mingling 

 of sugar and acid ; small seeds, and a thin but firm skin. 

 Freedom from foxiness, or any strong and wild flavor, is 

 an essential merit with those whose tastes have been cul- 

 tivated. It must be admitted, however, that no grape 

 combines all excellences. The Diana, for example, in 



