THE SUGAR AND ACID CONTENT OF DIFFERENT VARIETIES OF 

 GRAPES, SAMPLED AT FREQUENT INTERVALS DURING RIPENING 

 AND AT FULL MATURITY. 



These examinations, which were begun during the season of 1909 

 and extended during 1910, are to be considered as preliminary to a 

 more comprehensive study. It should be understood that analyses 

 of these small samples, however carefully selected, do not always 

 represent accurately the crop as a whole, but the results are reliable 

 as an indication of the changes in composition taking place in the 

 fruit during ripening. 



EXAMINATIONS MADE DURING 1909. 



The season of 1909 was unfavorable to the proper ripening of the 

 grape crop in the Lake Erie district. For many days the fruit made 

 no progress, and later there was severe cold weather, so that many 

 crops, especially the Catawbas, were left without proper foliage for 

 the completion of the ripening process. Many tons of these grapes 

 did not ripen. 



For these observations three important varieties of grapes were 

 selected, namely, Catawba, Montefiore, and Norton, and to these 

 was added the new seedling already discussed, which was sampled 

 from September 18 to October 9, thus covering a longer period than 

 in the case of the other varieties. All of the 1909 samples were pro- 

 cured from a vineyard situated at Venice, Ohio, about 3 miles west 

 of Sandusky, a few hundred yards distant from Lake Erie, and only 

 a few feet above it. This vineyard was exceptionally well cultivated 

 and in prime condition, barring some slight damage by hail. The soil 

 is a black loam overlying limestone rock. 



The first samples of all, save the seedling, were taken on Septem- 

 ber 28, and the following notes were made : 



Catawba. Bunches small, fruit unripe, some berries green. 

 Montefiore. Fruit ripe and in good condition. 

 Norton. Fruit ripe and in good condition. 

 Seedling. Bunches plump, not fully ripe. 



On October 4 the notes show that all samples were in good condi- 

 tion and not overripe, save Norton, which was then somewhat wilted. 

 In every instance average bunches were selected and crushed without 

 removing a single grape. As in previous studies, the samples were 

 crushed by hand, the juice strained through a double thickness of 

 cheesecloth, using slight pressure toward the end, and then filtered 

 through cotton. 

 16 



