February 8,1894 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
101 
T here is, perhaps, net much that is fresh to be said about the 
different varieties of Grapes most generally cultivated, but we live 
and learn, and no gardener can say he has not added something to 
his stock of information every year. Concealing this newly acquired 
knowledge is a selfish course that luckily in these days of unlocked 
potting sheds does not commend itself to the majority of gardeners, 
and by ventilating ideas some useful knowledge may be imparted, 
and perhaps even more be gained by those who first put their pens 
to paper on any subject. Where, therefore, my views upon and 
experiences with the Grapes to be severally commented upon do 
not exactly agree with that of others who, may be, take the trouble 
to read what I communicate, it is to be hoped there will be no 
hesitation in giving expression to these conflicting opinions in the 
pages of the Journal of Horticulture. Naturally, I prefer being 
supported rather than opposed by others, but criticism, however 
adverse, if it is courteous and for the object of imparting or 
eliciting information, never yet ruffled my temper, and I trust 
never will ; but criticism intended to cause pain is contemptible. 
The variety of Grape usually coming uppermost in discussion is 
the ever-popular Black Hamburgh. Of this there are undoubtedly 
several forms in cultivation. Some are very much better in every 
way than others, and of this fact we have unmistakeable evidence 
in a vinery under my charge. In this house there are three quite 
distinct forms, and only one of them worth retaining. This latter 
is of somewhat stout growth, with broad plain leaves, green foot¬ 
stalks, and the young wood is generally green. The bunches mostly 
produced are of good size and well formed, while the berries aie 
large, frequently “ hammered,” colour satisfactorily, very little 
shanking ever taking place, quality and keeping property being 
equally good. Another form differs from that just described 
principally in its tendency to root more deeply than desirable. 
Unless this is prevented by occasional root-lifting rank top growth, 
loose bunches, and shanking of the berries soon result. Curiously 
enough, it proves an excellent stock for Gros Maroc without any 
necessity for special treatment at the roots. The third form is not 
so robust as the two preceding, the young wood is purplish green, 
the footstalks of the leaves smaller, the leaves of medium size and 
more divided, while both bunches and berries are also com¬ 
paratively small and deficient in bloom. Doubtless these are 
only some of the variations to be met with, and are perhaps 
owing to a general merging of the Frankenthals, Mill Hill 
Hamburgh, Champion Hamburgh, Dutch Hamburgh, and such like, 
all, whether rightly or wrongly, under one distinctive name—Black 
Hamburgh. Perhaps they only differed slightly, if at all, in their 
general characteristics ; but, all the same, it is unfortunate more of 
the inferior forms were not long ago completely weeded out. Very 
much may depend upon circumstances and the treatment given, 
but I still think some forms pay for good cultivation better than 
others. I do not, however, go so far as to assert that there are any 
true Red Hamburghs, although there are vast numbers of bunches 
annually grown that never get much beyond a dull red colour. 
Whether the berries shall be red, dark red, reddish black, or 
purplish black largely depends upon the cultivator. 
Overcropping is the one great stumblingblock with many of 
us, and an undue haste in ripening is another cause of imperfect 
colouring. After a fairly long experience in the cultivation of 
No. 711.—VoL. XXVIII., Third Series. 
this Grape, I have arrived at the conclusion that it is scarcely 
possible to estimate just how many bunches other people’s Vines 
are capable of ripening to perfection. What in one case might 
prove too many would perhaps be considered a very moderate 
crop in another, and every grower should discover for himself 
exactly how many bunches or how many pounds of Grapes his rods 
ought to carry each season. If ten bunches or 15 lbs. of Grapes 
failed to colour properly on a rod 15 feet long, then fewer should 
be left hanging the next season. One bunch too many or even 
grouping the bunches together somewhat may have the effect of 
taking just a little too much of the Vine for the colouring of all 
to be perfect. It is all very well to argue that an extra amount 
of feeding or an early removal of some of the bunches after 
colouring is well advanced would meet the case. My contention 
is that Vines will not be fed so much as many people seem 
to think possible. They are capable of absorbing just so much, 
and that nothing very startling in amount, and no more, excessive 
supplies being wasteful and may be injurious to either border or 
roots. If the Black Hamburgh roots can be kept well up to the 
surface, and annually given a little fresh loamy compost to ramble 
in, not much manure is needed. 
Fire heat freely applied during the ripening period undoubtedly 
greatly improves the quality of the Grape under notice, and that 
accounts for the difference sometimes observable between some 
only moderately well coloured and others quite black, but not so 
richly flavoured. High temperatures, especially during the night, 
hasten the formation of saccharine matter, but there is the risk to 
be run of this taking place at the expense of colour. In order to 
be certain of colouring the berries well, fresh air must play freely 
about them while it is taking place, and the value of the chink 
of front air during the night, which Mr. D. Thomson first brought 
to my notice, cannot well be over-estimated. If, therefore, extra 
well coloured bunches or such as will win prizes are desired, there 
must not be too many of them. Better be content with one first 
prize than aim at gaining three and taking none — an old 
experience of mine—and, further, good time for ripening must be 
allowed. 
Now comes an anomaly. At the risk of being thought egotis¬ 
tical I will mention having repeatedly shown Black Hamburgh 
Grapes that some of our best West of England gardeners have 
found it no easy matter to surpass, yet these have nearly always 
been cut from a rod in a Muscat house. When I have asserted as 
much before at some of those little gatherings of friendly rivals, 
the “ other eye ” has been winked more than once, though this 
only went to prove the correctness of the old saying that “ Truth 
is sometimes stranger than fiction.” It happened m this way. In 
order to quickly furnish the house with rods of Muscat Grapes a 
strong old Vine of Black Hamburgh was brought through from 
the next compartment and trained along the front with a view to 
inarching and bottle-grafting Muscats on it. This was done, and 
the old Vine also allowed to produce several bunches. The grafting 
and inarching was a success, but the following season the Ham¬ 
burgh portion of the Vine did so well and the Muscat portion so 
badly (the why and the wherefore will transpire in another paper) 
that it was eventually decided to cut away the latter and take good 
care of the old Hamburgh. In addition to the front of a house 
being the coolest part, I also took the precaution of giving a little 
front air every night during the colouring period, this having the 
effect of laying on both colour and bloom very surely and well. It 
should be noted that this house is heated by a flue, the Hamburgh 
Vine running along the front immediately over and only 3 feet 
away from the hottest end. Naturally, red spider proves rather 
troublesome, but sulphur and sulphur fumes usually check the 
spread of this, and what harm this pest works is more than com¬ 
pensated for in the direction of superior ripening of the wood by 
the extra heat to which it is subjected. Evidently no variety better 
repays for having its wood thoroughly well ripened by the aid of 
No. 2367.—VoL. XC., Old Series. 
