74 



BUSHBERG CATALOGUE. 



kansas it is quite a favorite, producing annual- 

 ly large and sure crops, requiring scarcely any 

 care or labor. It is entirely exempt from mil- 

 dew, rot or any of the diseases so disastrous to 

 the northern species, entirely exempt also from 

 Phylloxera; but it cannot be grown north of 

 the Carolinas, Tennessee and Arkansas, nor 

 even in Texas. Mr. Onderdonk, whose nurser- 

 ies are farther south than any other in the 

 United States, says about the Scuppernong 

 grapes: "We have repeatedly tried it, and as 

 frequently failed." JF<? would not attempt to 

 grow it, even if we could, as we can raise by far 

 superior grapes. 



We are aware that Southerners are very sen- 

 sitive, and deem it unjust partiality, if not an 

 insult, to say anything against their favorite, 

 the Scuppernong "a Divine Gift" 

 "Sent in the night time of sorrow and care. 



To bring back the joy that the South used to wear." 



Most heartily wishing that joy be brought 

 back to our afflicted South, we would therefore 

 refrain from any remarks in derogation of this 

 Divine gift, had it not been attempted to palm 

 upon the distressed people of France the Scup- 

 pernong as the only salvation for reconstruct- 

 ing their noble vineyards (Le Phylloxera et les 

 Vignes Americaines par M. C. Le Hardy de 

 Beaulieu). We shall quote, however, none but 

 Southern authorities and cultivators of the Scuppernong. 



P. J. JBerclcmans, of Georgia: <; I could not say too 

 much in praise of the Scuppernong as a wine grape. It 

 is one of those things that never fail. Of course 1 do not 

 compare it with the Delaware and other fine flavored grapes ; 

 but the question is, where, where shall we find a grape 

 that will give us a profit? We have it in the Scupper- 

 nong. It cannot be grown as far north as Norfolk." 

 Am. Pom. Society, 1873. 



J. H. Carkton, El Dorado, Arkansas: "The fruit is 

 so healthy that it has never been known to make any 

 one sick, unless he swallowed the hulls, which are very 

 indigestible. I made some Scuppernong wine last year 

 with very little sugar (\% Ibs. to the gallon must), and 

 although the grapes were not near so ripe as they 

 should have been.it has a fine body. * * * It 

 is called by some the 'lazy man's grape. ' I admit the 

 charge and prize it the more on that account." 



Jno. R. Ealcin, Washington, Arkansas; "I scarcely 

 know what to say of this nondescript, which is called 

 a grape. It is a coarse, tough-skinned berry, with a 

 sweetish, musky flavor. The vine takes care of itself. 

 Does not require and will net sutfer pruning ; bears 

 abundantly and has no diseases. With sugar it makes 

 a very wholesome and palatable dry wine, and when 

 "tomahawked" with apple brandy (shall I confess it?) 

 is glorious to take. I scarcely think it a grape, but 

 still a most useful fruit sui generis, and I hope will be 

 cultivated extensively by those who have no inclina- 

 tion for the more troublesome, and I must say, the more 

 exquisite 'bunch grapes,' as it is the habit of its friends 

 to call the fferbemont, the Catawba and others. Each 

 to his taste." 



A. C Coolc, of Georgia: "It is deficient both in *ugar 

 and acid, as it rates at about 10 per cent of the first, 

 4permflle of the latter. "Grape Culturist, July, 1870. 



SCUPPERNONG. 



The Scuppernong grape was dicovered by the colony 

 of Sir Walter Raleigh, in 1554, on the Island of Roa- 

 noke, N. C., and the original vine is said to 6ti;l exist 

 there, being over oOO years of age. In app arance, 

 wood, fruit and hab t, it is entirely distinct, or 'unique' 

 as Mr. Van JBuren calls it, saying: " There is a resem- 

 blance between the V. Yinifera, Labruca, JEstivalis, 

 Cordifolia; they will all intermingle, producing Hybrids, 

 but none of them can ever be crossed with the V. Ro- 

 tundifolia, which blooms two months later than either 

 of the foregoing varieties. The odor of the Scupper- 

 nong when ripening is delicious, and entirely distinct 

 from the nigger stink of the Fox grape family." 

 (Northerners must not be sensitive!) The growth of 

 the vine, or rather the space over which its branches 

 extend in a series of years, is almo t fabulous. The 

 bark of the Scuppernong is smooth, of a greyish ashey 

 color, variegated with many small, dot-like specks of 

 lighter hue; the wood is hard, close-textured, firm; the 

 roots white or creamy. The leaves, before dropping in 

 autumn, become of a brilliant yellow. 



Bunch or cluster consisting usually of only about 4 

 to 6, rarely more, large, thick skinned, pulpy berries. 

 These are ripening in August and September; not all 

 at the same time, but are falling off successively when 

 ripe, by shaking the vine, and they are thus gathered 

 from the ground. Color yellowish, somewhat bronzed 

 when fully ripe. The pulp is sweet, juicy, vinous, 

 with a musky scent and flavor a delicate perfume to 

 some tastes, repugnant to others. With the addition of 

 sugar or spirits, or both, it makes a good, pleasant cor- 

 dial of fine aroma. The French wme judges at the 

 Congres held in 1874 atMontpellier, pronounced all toe 

 Scuppernong wines there "fort peu agreable," some 

 even "d'un gout desagreable." 



