PROCEEDINGS OF THE FARMERS' CLUB. 233 



THE DELAWARE GRAPE. 



R. G. Pardee — I have lately had the opportunity of testing 

 the Delaware grape. I find the vines very vigorous, the bunches 

 very large, and fruit highly delicious, and ripe near this city ten 

 days ago. I am more in favor of the Delaware than I ever was 

 before. I do not find any want of vigor. 



Wm. L. Carpenter — My Delawares are ripe and very delicious. 

 But the Diana grows better, larger bunches, and larger berries, 

 and nearly as good as Delaware. 



THE SOLOMON GRAPE. 



Mr. Carpenter introduced specimens of the Solomon grape, a 

 new variety, which ripens as early as the Hartford prolific, and is 

 as good as the Isabella. 



Mr. Lawton stated that he had lately tasted a new grape, 

 called the Raabe grape, which resembles the Delaware, and is 

 still more delicious than that excellent grape. 



Mr. Lawton a' so showed a specimen of the golden Chasselas, 

 grown by Mrs. Wells in the open air. Mr. L. stated that this 

 and several other sorts not deemed hardy may be grown in city 

 lots in great abundance. 



Mr. Pardee stated that the Delaware does not come to perfec- 

 tion until the third year. It is a little feeble the first two years 

 of its fruiting. 



Dr. Trimble. — At one time I ripened the golden Chasselas at 

 Newark to perfection upon young vines, but as it grew old it 

 failed almost entirely. 



Dr. Trimble presented a girdled grape vine, showing an en- 

 largement above, at the expense of the portion of the vine below 

 the girdled part — the part above being two or three times the 

 size of the part below. He presented fruit from the girdled por- 

 tion, and from other portions of the vine ; the fruit on the girdled 

 portion being ripe and four times the size of the other specimens, 

 which were just turning in color. This girdling process, he said, 

 was at the expense of that portion of the vine above the girdled 

 part, causing its death after the present season. The fruit is 

 much enlarged, and ripens three or four weeks earlier. The gird- 

 ling should be done when the fruit is the size of a pea. It must 

 be watched, to prevent its growing over during the season. This 

 process can be used to advantage on very vigorous grape vines, 

 where they are growing beyond what is wanted. It has the effect 



