7i8 



CHANGES IN OUR FRUITS. 



we gain in improved quality and earlier maturity, and 

 there is less risk of permanent injury to the vines. 

 Muscat Hamburg does not keep so well after ripening as 

 Black Hamburg. 



Barbarossa (figs. 5 and 6) is a very strong-growing, 

 la-te black grape of excellent quality. On my vme there 



Fig. 5 —Barbarossa. 



are clusters from 18 to 20 inches in length, and almost as 

 broad across the shoulders. Such clusters often weigh 

 6 or 8 pounds. This grape requires a season a month or 

 two longer than Black Hamburg, but the ripe fruit can 

 be easily kept in perfection until the holidays or later. 

 When well grown and ripened, the fruit is of fine qual- 

 ity — better than that of Black Hamburg. 



Black Hambii)-^'- (fig. 7, page 720) is the old stand-by 

 for culture under glass, and is undoubtedly, all things 

 considered, the best grape grown for this purpose. When 

 well grown, so that the berries are an inch or more in 

 diameter and present a hammered appearance, its quality 

 is about as good as the best, and it can be depended upon 

 to give fair crops when other kinds fail. 

 Its clusters will keep in good condition 

 for a month or more after having ripened. 



Muscat of Alexandria (fig. 8, page 

 721) is altogether the best white grape in 

 my collection. It ripens about a month 

 later than Black Hamburg, but will keep 

 well until the holidays. Wtien well 

 ripened it has a clear amber color, and 

 is of the best quality and flavor. It is 

 also a steady, even bearer, and will carry 

 heavy crops to perfection better than 

 some kinds. Complaint is often made 

 by grape-growers that this variety does 

 not set fruit well unless given a house by 

 itself, and a high temperature, but by 

 keeping the vines in a vigorous condi- 

 tion. I find no difficulty in getting good 

 crops from it when grown in a mixed 

 h.mse, with a moderate temperature. 



Boivood Muscat is a seedling of the above variety, 

 and has often of late years been substituted for it. It 

 is inferior to the parent in every way. 



A number of other grapes have been tested in vineries 

 of subsequent erection. Among the most valuable of 

 these vines are Rose Chasselas, a beautiful red grape, and 

 the earliest of all ; and Lady Downs and Alicante, two 

 very late black grapes, especially valuable for their good 

 keeping qualities. Early in December I cut all the grapes 

 left, so as to give the vines a rest of at least two months 

 before starting them again. A piece of the vine six or 

 eight inches long is left on each cluster. This is inserted 

 in a quart-bottle of water secured in a frame at an angle 

 of 45°, and placed in a cool room. The best-keeping 

 grapes can thus be kept perfect for several months, and 

 the vines started againin February, fo that the earliest 

 kinds will be ripe about July i. This gives grapes nine 

 months of the year without any extensive heating of houses. 

 Ncii' York. D. M. Dunning. 



CHANGES IN OUR FRUITS. 



ARE THEV CAUSED HV POLLINATION OR THE INFLUENCE OF STOCKS? 



ALL through a long and observant life I have 

 made a study of fruits, and have failed to see a 

 single instance where the stocks upon which 

 varieties of fruit were grafted had in any way 

 changed their quality, except in cases where 

 such changes could plainly be traced to an excess or a 

 want of nutrition. Otherwise how could we place any 

 dependence on the quality of grafted or budded fruits? 

 That varieties grafted, and especially top-grafted, on 



dwarfing or uncongenial stocks, with which they do not 

 form a perfect union, as peach on plum, pear on quince, 

 apple on paradise stock, etc., should produce larger, 

 higher colored and flavored, and earlier ripening fruit, is 

 natural. These changes are easily traced to an extra 

 amount or a lack of nutrition and moisture. Lack of 

 moisture results in astringency ; insufficient heat and 

 evaporation result in a lack of sugar. Here in California, 

 fruits, especially peaches and apples, which ripen with- 



