GRAPES 
the holes should be filled with the finest 
and richest soil. If the surface soil 
taken from the holes is rich, fine, and 
mellow, it will be good enough, but if 
the vines are being planted in a hard 
clay or a light, sandy soil, it will pay 
to haul rich woods soil for filling about 
the roots. The filling should be packed 
and tramped down firmly, and a slender, 
5-foot stake set by the side of each 
vine, the stakes being kept in the line 
of the row, so as not to be in the way 
of cultivation. 
All the vines of each variety should be 
planted together, and, as soon as the 
planting is completed, or while it is in 
progress, a complete record should be 
made, showing the location of all the 
vines of each variety. 
Propagation 
Originating New Varieties 
Grapevines are propagated by seeds, 
layers, and cuttings, and by grafting. 
Propagation from seeds is employed only 
for the purpose of originating new vari- 
eties. Seedling grapevines may differ 
widely from the parent stock, and from 
each other, even when the seeds are 
from a single cluster of grapes; they 
require a long time to come into bear- 
ing, and their fruit is usually inferior 
to that of some of the established vari- 
eties. Nevertheless, it is by the raising 
of seedlings that all new varieties are 
originated, and the man who grows a 
hundred seedling vines feels amply re- 
paid for all his labor and trouble if he 
finds among them a single one which pro- 
duces grapes of superior quality. 
Although propagating grapevines from 
seeds is rarely profitable, the work is of 
intense interest, and it is the only means 
by which new and better varieties can be 
secured. As work of this kind belongs 
to nurserymen and experimenters rather 
than practical grape growers, a_ full 
treatment of the methods is unnecessary 
here. 
Varieties for Shipping, for Wine, and for 
Table Use 
The better varieties for shipping, as 
given by the same report, in order of 
maturity, are Diamond, Moore Larly, 
1099 
Brighton, Ives, Delaware, Niagara, Con- 
cord, Perkins and Diana. 
Varieties recommended for wine are 
Norton, Lenoir, Clinton, Concord, Ives, 
Thomas, Missouri, Riesling, Catawba, 
Delaware, Elvira, Warren and Noah. 
The Georgia Experiment Station, in its 
Bulletin No. 28, recommends the follow- 
ing varieties, enumerated in the order 
of their ripening: 
For shipping: Moore Harly, Delaware, 
Ives, Niagara, Concord and Carman. 
For table or local market: All the 
varieties named above, with the addition 
of Presly, Winchell (Green Mountain), 
Bell, Brighton, Brilliant, Empire State 
and Goethe. 
For wine: Goethe, Missouri, Riesling, 
Elvira, Catawba, Herbemont, Delaware, 
Scuppernong, Norton, Cynthiana, Cun- 
ningham, Ives, Concord and Thomas. 
Varieties of the Scuppernong family, 
including Thomas, Flowers, Tenderpulp, 
and others, should be planted in every 
vineyard south of latitude 35 degrees, and 
are especially valuable along the Gulf 
coast from Texas to Florida. The vines 
grow with very little care, and the fruit 
ripens very late, after most other vari- 
eties have disappeared. 
Cuttings 
When vines can be grown from cut- 
tings, it is the simplest and easiest 
method of propagation. Cuttings of the 
Labrusca, Riparia, and some of the soft- 
er-wooded Aestivalis classes, root very 
easily. Cuttings should be made as soon 
as convenient after the leaves drop in 
the fall, and should be made from strong 
and well-ripened wood of the present sea- 
son’s growth. Each cutting should have 
at least three joints, and should be from 
8 to 12 inches in length. The cut at 
the lower end should be made just be- 
low a joint, or the cutting should have 
a short “heel” of old wood. The latter 
form is the better, but of course only 
one such cutting can be made from each 
shoot. 
The top of the cutting should be an 
inch or two above the upper joint, and, as 
a matter of convenience in handling and 
planting, the cuttings should be of nearly 
