AMERICAN GRAPE CULTURE. 161 



is a good grower, hardy, and submits pretty 

 well to treatment. The bunches are large, 

 compact, and shouldered. The color is dark 

 purple, with a light bloom. The berries are 

 large, and oval in form. The flesh is neither 

 melting nor tender, except near the surface, 

 and has a tough, acid center, that always re- 

 mains, and must either be rejected, or swal- 

 lowed whole. The skin is thick and rather 

 tough, with a certain acridity which produces 

 soreness of the mouth when the grapes are 

 eaten in quantity. Between the skin and the 

 tough center there is a sprightly, sweet juice, 

 that is really good. This goodness is increased 

 in quantity in the most favorable localities, 

 for the center then becomes somewhat broken 

 down. The Isabella has the "foxy" odor 

 peculiar to the native grape. It will not ripen 

 generally in the New-England States, except in 

 sheltered places. There is only one way of 

 eating the Isabella and similar grapes, that 

 yields much enjoyment, and that is, to break 

 the skin, and place the berry at the lips so 

 that the juice can be sucked in, while the skin 

 and tough center are thrown away. 

 CONCOKD. 



The Concord is only one remove from the 

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