1871 



THE WESTERN POMOLOGIST. 



105 



From the evidence thus far presented, we cannot 

 recommend any grape hj'bridized with tlie Europe- 

 an. Neither can Tve advise it as a means of im- 

 proving our native species, much less malcing any 

 fickle variety, as some of our improved varieties are 

 a parent in so doing. We cannot at present pursue, 

 this investigation any farther, but conclude from 

 the observations and researches already made, tliat 

 we will have to resort to our own native species 

 and intelligently hj'bridize them in the hope of pro- 

 ducing some varieties healthy, hardy and produc- 

 tive, of good size and excellent quality, adapted to 

 our various wants and changeable climate. Under 

 these considerations, what varieties can we now 

 recommend for general cultivation. 



This brings us to the point from whence we first 

 commenced, and for which we have endeavored to 

 show the diflSculty we were placed under in at- 

 tempting to do so, because uo grape of exxellent 

 quality has yet generallj' succeeded here. The Con- 

 cord of the lubruxca species stands unquestionably 

 without a rival for size, productiveness and market. 

 The Ive's Seedling, for early and late market and 

 for wine, combining health, hardiness and produc- 

 tiveness, stands also without an equal. The Tele- 

 graph and Drucat Amber for early market, being 

 also healthy, hardy and productive, are worthy of 

 cultivation to a limited extent. This ends the 

 luhrusca class of grapes, except if we wish a white 

 grape ; we might then try the Martha, a seedling of 

 the Concord which promises well for a grape of its 

 color. 



The Norton's Virginia, Cynthlana, and perhaps 

 the Herman (a seedling of the Norton,) exclusively 

 for wine, are the only grapes of the Virf/insca class 

 which we can recommend. Of the cordifoUa species, 

 we have none to recommend, but would suggest that 

 it and the lubnuca species as a class to hybridize in 

 hope of producing some varieties desirable for both 

 market and wine ; the first possessing extreme carli- 

 ness, juiciness, hardiness and richness, the latter 

 extra size, hardiness, productiveness and freedom 

 from disease, and both adapted to the North and 

 South and also sudden and extreme changes of tem- 

 perature and moisture. 



With these few hasty and perhaps rambling re- 

 marks, we conclude our report on varieties of grapes. 

 J. Stayman, Committee. 



Grapes on Trees.— Grape Rot.— Oanse. 



In the Cincinnati Horticultural Societj', Mr- 

 Thompson stated that he lets his grape vines run at 

 random over trees, and that he has great success in 

 this plan. 



Now this may be new to the grape growers about 

 Cincinnati, but it has been my practice for the last 

 twenty-five years to let them run just where they 



like, and climb higher and more higher still, it they 

 please ; and I always have an abundant yield of 

 grapes, notwithstanding Dr. Warder's opinion to 

 the contrary. 



I must confess that I feel considerably elated when 

 I contrast my vines with those on the vine clad 

 hills around Cincinnati. Whilst on one of my 

 vines there will be thousands of bunches of grapes, 

 without five minutes' labor in the year, those little 

 pipe stem vines, tied to stakes, and requiring con- 

 stant care, only produce a few bunches. 



Now for the theory. Your little dwarfed and 

 spindling vines can have only a corresponding 

 amount of roots, and, consequently, a correspond- 

 ing amount of fruit. It is nonsense to talk of vines 

 overbearing for two or three years, and then not 

 bear at all, unless they are cut and trimmed Ex- 

 perience proves the contrary. 



If any one does not agree with me, he is wel- 

 come to his theories, whilst I can and do have an 

 abundance of grapes. I have used sulphur more 

 than twenty years, and with benefit, to prevent rot. 

 Rot is not caused by a fungus, as some suppose, but 

 is caused by some insect puncturing the grapes, 

 whether to deposit their eggs or not I don't know, 

 but presume it is for that purpose ; yet I never suc- 

 ceeded in finding any eggs or worms in a rotted 

 grape. Well, says one, how do you know they have 

 been stung by an insect ? Because I have seen the 

 puncture, and a jet of juice which had oozed out. 

 Whenever you find a grape which has been stung, 

 tie a string to it, (for a mark so as to find it,) and 

 watch the result. After a longer or shorter period 

 it will turn whitish around the place where stung, 

 and finally black, and continue to spread until the 

 whole grape is rotted. If at any time you cut out 

 the black spot, the remainder of the grape will 

 grow and ripen, thus providing there is no defect 

 in the vine. 



Upon this discovery was based the sulphur rem- 

 edy for the rot, being distasteful to all the insect 

 tribe. Fumugations with sulphur in the evening is 

 better than the dust, as I think the depredators 

 work at night. I have no certain knowledge of the 

 enemy, but always find a few large yellow bugs on 

 the vines, when the grapes are rotting — they are 

 very shy fellows. Whether friend or foe I know 

 not, but kill him when I find him. — Oor. Oincinnati 

 Gazette. 



RefUiing Clay.— -Grape Sngar.— Sligbtly 

 Troubled fFIne. 



Refining Clay is imported from Portugal in pack- 

 ages of 300 to 700 pounds. The price is 15 cents 

 per pound, at which any quantity may be bought. 

 If less than original package, the package is charged 

 extra. For refining 40 gallons of wine, about one 

 quarter of a pound of clay is dissolved in half a 

 gallon of the wine to be refined, by which a kind 



