HORTICULTURAL JOURNAL. 355 



STRAY THOUGHTS ON GRAPE CULTURE. 



When Mr. Chorlton announced his work — '-The Cold Grapery," we felt 

 much disposed to bring up a cut bono argument on the subject. What good 

 thought we, to write another full treatise on a subject so simple, and which 

 every one who has a grape vine thinks he understands ? But the past sea- 

 son has dispelled all doubts of that kind ; the late exhibitions have told 

 another tale ; the miserable apology for "luscious grapes," which we find 

 every where through the country, with a few worthy exceptions, have de- 

 monstrated that Chorlton's treatise, or a treatise of some kind, should be in 

 the hands of the majority of those who now attempt to grow grapes. The 

 reason given for the falling off in New York is, that the atmospheric con 

 ditions necessary to perfect culture have been imperfect during the past 

 season ; but, as some few grape growers there have been as successful as 

 formerly, the atmosphere can have had little to do with the inferiority of the 

 others, In Pennsylvania, judging by the specimens from many parts ex- 

 hibited at its meeting, the same inferiority was observable. There was, it 

 is true, a larger display, and the bunches on the average were larger than 

 last year; some Black Hamburgs reaching the perhaps hitherto unparalelled 

 weight of five pounds eight ounces each. But in the main essentials of a 

 well grown grape, color and size of berry, the display was more deficient 

 than we ever noted any one before. That no atmospheric causes effected 

 this was apparent from the fact that some few bunches were perfect and 

 these too, frequently from the same locality as the badly colored ones ; and 

 indeed every experienced horticulturist knows, that this has little to do with 

 the coloring of grapes, whatever it may have to do with their ripening ; and 

 that in management alone the great secret lies. We have, indeed, heard it 

 argued, that color is merely fancy ; and that grapes badly colored, if they 

 are larger, and better flavored than others of the same kind, are really su- 

 perior, and should be awarded so. This if subjunctive is too often taken for 

 the positive. In all our experience — and this has been "some" — we have 

 not yet met with that "Red" or "White" Hamburg, the flavour of which 

 equalled the genuine. We have certainly met with them sweet and 

 eatable, resembling thickened honey, or half frozen ice cream; but havir.g 

 that inexpressible "lusciousness" of a real perfect grape — never. We have 

 often been deceived into pronouncing a badly colored grape fine, when no 

 opportunity afforded for immediate comparison; but not in a single instance 

 where that could be made — mere size is soon overruled ; for that without 

 flavor, should only be tested by judges who are hungry. 



We fear no material objection in stating that as a rule, badly colored 

 grapes, though famous for their obesity, are but the products of diseased 



