EEPOET m THE IIORTICULTUEAL EXHIBIT, 



VITICULTURE. 



By GEORGE C. SNOW, Penn Yan, Supbbintendent. 



In 1846 the New York city market for grapes was broken under 

 pressure of a shipment of 200 to 300 pounds sent by way of the Erie 

 canal by a grower in the Keuka lake district. In the season of 1890 

 there was shipped from this same district to various distributing 

 markets, 20,000 tons, or 40,000,000 pounds, of grapes. This was, 'of 

 course, independent of the amount soM to makers of wine. Tlie total 

 shipments of table grapes from the New York State district in the 

 season of 1890 amounted to 98,000,000 pounds. It appears from the 

 same census bulletin from which these ligures are drawn that the grape 

 crop of New York returns in money valne to the grower more than 

 that of California. For the present year the aggregate yield of grapes 

 for the table in this State will not be less than 100^000 tons. 



The fact that New York's position as a grape-gi'owing and wihe- 

 producing State is not generally known or f iilly ajipreciatted, furnished 

 an additional reason for organizing a bureau of viticulture as a branch 

 of the State exhibit. The classilication of the exposition called for an 

 exhibit of the grape and its products ; the methods of pruning and 

 training vines ; packages for marketing grapes ; the literature and 

 statistics of viticulture. The appointment of the superintendent was 

 not made till October, 1892, somewhat too late to secure an adequate 

 collection of many varieties of the crop of that year for exhibition in 

 1893. A satisfactory exhibit was, however, brought together under 

 the following division of the exposition classification : 



Class 119 — The vine and its varieties — shown by living examples, 

 by cuttings, by engravings, photographs, etc. 



Class 120 — Methods of planting, staking and training the vine. 



Class 122 — Grapes for table. 



Class 123 — Grapes for wine making. 



Class 125 — Methods of and appliances for cultivating, harvesting, 

 curing, packing and shipping grapes. 



Class 126 — White wines. 



Class 127 — Ked wines. 



Class 128 — Sweet wines. 



Class 129 — Sparkling wines, champagne. 



Class 131 — ^ Brandy of all kinds. 



In class 119 a fine collecticn of photographs, containing forty plates, 

 was made. By permission and through the courtesy of L. H. Bailey, 

 professor of horticulture at Cornell University, these were selected 

 from his large private collection, and illustrated in detail the principal 

 methods of pruning and training the vine used most extensively in 

 the State. In addition to these, sixteen typical grape vines were cut 



