214 THE GRAPK CULTURIST. 



resentative of the varieties of the frost grape of Western 

 New York. 



These distinctive foxy flavors, particularly when in ex- 

 cess, are not considered a recommendation, but usually 

 detract from the value of a variety. Any variety that has 

 a strong distinctive taste will seldom become a general 

 favorite. A smooth, agreeable flavor, even if it is not rich, 

 will better suit the masses than a rich fruit with a peculiar 

 flavor, for these will suit only peculiar people. 



A grape that possesses but very little sugar and very 

 little acid may be agreeable, but not rich ; for a fruit to bo 

 of the best quality must contain sugar and acids in abund- 

 ance, along with the other ingredients that are found in 

 all good grapes. A small quantity of sugar and lemon- 

 juice does not make a good glass of lemonade plenty of 

 both being required. We have many varieties of grapes 

 that are good, and those who have never eaten anything 

 better will be satisfied with such until they have tasted 

 those that are superior. A grape may be really rich in 

 quality, and still possess a flavor that to a majority of per- 

 sons would be intolerable. There has been and there is 

 still much discussion as to what constitutes best quality in 

 a grape, and so long as we allow some particular charac- 

 teristic to be our guide instead of the whole, we shall never 

 settle the question. One person admires a large grape, 

 while another cares nothing about size, but wants a sweet 

 grape ; these are only matters of taste and do not aflect 

 quality ; for quality in a grape is essentially a compound, 

 but taste is simple. 



The following are some of the requisites of a grape of 

 the first quality : 



1st. A large amount of sugar. 



2d. A large amount of acids, principally tartaric. 



3d. A brittle, tender pulp ; if it is nearly a liquid, so 

 much the better. 



4th. No strong, distinctive flavor. 



