DESCRIPTION OF VARIETIES. 49 
Delaware. Origin unknown. It ¢ 
was found many years since in the gar- - ' 
den of Paul H. Provost, Frenchtown, 
Hunterdon Co., N.J., who had immi- 
grated from Switzerland, and brought 
with him many varieties of foreign 
grapes, which he cultivated in his gar- 
den. It was first known as the “ Italian 
Wine Grape,” then it was supposed to 
be the ‘‘ Red Traminer,” or a seedling 
from this variety. We have strong rea- 
sons to believe ita Hybrid between the 
V. Labrusca and Vitis Vinifera. 
This variety, first brought to notice by 
A. Thompson, Delaware, Ohio, is con- 
sidered to be one of the best, if not the 
best of all American grapes. Unfortu- 
nately it does not, from various causes, 
succeed well in all localities; it should 
be planted here in deep, rich soil, open 
and well drained, on northeast and east- 
ern slopes, and requires good cultivation 
and pruning to short laterals. Its Roots 
are slender, and not inclined to branch 
out much; of medium'‘toughness, with a 
rather soft liber. Canes proportionate, 
in length and thickness, with an average 
number of laterals. Wood hard, witha 
small pith. It isa slow grower. 
vines may well be planted to the acre, 
five six feet being a sufficient dis- 
tance. Some experiments have lately 
been made in grafting and inarching the 
Delaware on the Concord and Clinton 
stocks, which proved successful. (See 
“Grafting,” in Manual.) The Delaware 
is exceedingly hardy, enduring the se- 
verest wi j i 
-duction of a fine white wine; in other locali- 
ties, however, it has been found subject to mil- 
dew, or leaf blight, and this tendency is great- 
mitted. It is very sensitive to Phylloxera. 
Bunch small to medium, compact; the clusters 
usually shouldered; berries below medium, 
round; skin thin, but —— pulp sweet 
and tender; juice abundant, , vinous and 
sugary, sprightly and edieohion color & beau- 
tifal light: red or purplish maroon, covered with 
a bloom, and very translucent. It 
is without harshness or acidity in its pulp, ex- 
DELAW ARE. 
fre es sweet, but sprightly, vinous and 
Ripens early, about eight days later 
thie: Maer Prolific. Quality best, for the 
table as well as - wine. Must 100°—118°. 
Acid 5 to 6 per 
** The must es this grape is generally so rich, 
and the proportion so evenly balanced, that it 
will make a first class wine, of great body and 
fine flavor, without manipulation or addition.” 
—Husmann, U. 8S. Report of Agriculture, 1867. 
Seedlings from Delaware and its crosses with 
other varieties are but little known, though in- 
numerable attempts have been made to raise 
them. The expectation to produce therefrom a 
