62 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
t January J7,1887. 
liandsome, tliat they are fast becoming favourite garden 
plants and there seems to be a future of considerable 
popularity before them. Gladioli still keep up their re¬ 
putation, and ten were certificated, some of these being of 
the G. Lemoinei section. Very interesting were the 
varieties of Hollyhocks which made their appearance, and 
they re-awakened hopes that the Hollyhock might once 
more be seen in gardens healthy and handsome. Green¬ 
house Rhododendrons, numerous as they now are, have 
increased by eight beautiful forms, the flowers of good 
size and clear distinct colours. They were Yeitchian 
hybrids chiefly, and it is not surprising that these plants 
are steadily advancing in favour. 
The Chrysanthemums and Roses of the year have 
been previously referred to at some length, but in num¬ 
bers the former are increasing at an almost alarming rate, 
and we hear rumours of a flood of novelties to be poured 
into this country from the Continent during the present 
year. No doubt, however, these will be subjected to a 
rigid examination, and it will be necessary. Tuberous 
Begonias are well represented in the lists, but the great 
improvements that have been effected in the strains of 
seed render it unnecessary to name any but the most 
distinct, as from a packet of good seed varieties are ob¬ 
tained that a few years ago would have been unhesi¬ 
tatingly certificated. 
Amongst other plants there is scarcely anything to 
note of special merit. It is curious that so few Ferns 
have secured honours, and ornamental-foliage plants 
generally were much less numerous than in previous 
years. 
APPEARANCE v. FLAVOUR IN GRAPES. 
This is a question which I think claims the attention of 
gardeners at the present time, especially those whose duty it is to 
supply their employers’ table with first-class Grapes all the year 
round. Mr. Taylor’s note of warning in a recent issue of the 
Journal is none too soon, for assuredly appearance without flavour 
is rapidly gaining ground. Why this should be when both can be 
had together is rather difficult to understand. Our best black 
Grape, the Black Hamburgh, is being sadly neglected, in fact 
•driven out of cultivation by showy bad flavoured varieties. 
A few years ago the Black Hamburgh class at exhibitions was 
by far the strongest one, and the smallest societies had a separate 
class for it in their schedules ; but so much has size and appearance 
gained in favour with gardeners and judges, that I question if good 
Black Hamburghs shown in a mixed collection of Grapes now would 
not be passed for something more showy and imposing. It is rare 
now to hear of a really good dish of Black Hamburghs at any show, 
or to see a good house of it noticed in any of the horticultural 
papers. Yet it is not difficult to cultivate ; it certainly requires 
more than ordinary care in some places, but, generally speaking, it 
is one of the earliest of Grapes to grow. In my opinion over¬ 
cropping is the cause of failure and ruin of the majority of Black 
Hamburgh Yines. Gardeners are not always to blame in this case, 
as many owners of Yines like to see a large crop and do not under¬ 
stand so well as the gardener the injury it does to the Vines, 
although it is not apparent at the time, so, to please, more bunches 
are left on than should be, and in a few years the Grapes commence 
shanking or refuse to colour. Black Hamburgh very soon suffers 
from overcropping, but with care and moderate cropping it will 
last as long as any. 
Madresfield Court comes next, and, like the Black Hamburgh, 
possesses both appearance and flavour in their highest order. It is 
truly a grand Grape, and I am pleased to see its cultivation is being 
extended ; some have found a few difficulties in growing it, but I 
think they are easily overcome. 
These two varieties can be had in good condition from May to 
the end of October, or longer if required. Muscat of Alexandria is 
in prime condition at the end of September. This is essentially the 
Grape for the festive season, and will last well into the new year. 
About February Lady Downe’s attains its proper flavour, and can 
be kept in good condition until the end of May. Here, then, are 
four varieties of first-rate flavour and appearance, which every 
gardener with the means at his disposal should be able to grow 
successfully, and which can be relied upon to give a supply of 
Grapes all the year round. . 
There are many other Grapes for which room can be found in 
large gardens that are pleasing and useful for variety, but they are 
all far behind the above-named. Buckland Sweetwater is worthy 
of more extended cultivation. When well grown and of a clear 
amber colour it is a handsome Grape and of good flavour. Why 
really good dishes of this Grape should be passed for dull-looking 
Foster’s Seedling or little lumps of Duke of Buccleuch requires, I 
think, some explanation. 
Mrs. Pince is a good variety and comes in very useful at Christ¬ 
mas if well coloured. Of the four showy black varieties (Alicante, 
Alnwick Seedling, Gros Maroc, and Gros Colman), which are now 
first favourites, Alicante is the best flavoured and Gros Colman is 
the worst. I once sent some fine Gros Colman on the table for a 
special luncheon. They were much admired and praised for their 
appearance, but when it came to tasting they were very disappoint¬ 
ing. My employer asked me a few days after what variety it was, 
and when I told him Gros Colman he said, It was a “ gross impostor. 
However admirers of this Grape may try to make up for its want 
of flavour by pointing to its grand appearance and cropping quali¬ 
ties, the fact remains the same, it is not fit to eat. One of the 
greatest temptations to grow these large-berried varieties is to keep 
up to one’s neighbour whose Grapes perhaps are pronounced by 
visitors to the gardens as finer than yours, and no amount of ex¬ 
planation that it is a larger-growing variety will convince them 
that this is the cause of the difference in size. 
I am not discussing this question from the market growers 
point of view, for they must study that which brings them most 
profit ; but to gardeners who have to maintain a daily supply of 
Grapes I would say, Consider well before you plant these inferior 
varieties extensively. One or two Yines of each variety are quite 
enough in a large place. They may be fashionable now, but in the 
long run the best flavoured kinds will find most favour.—A. 
Barker, Hindlip . 
A few lines by way of response or supplement to the article of 
Mr. Taylor, page 559, may not be out of place. As it is possible 
that to some readers these remarks may appear somewhat antagon¬ 
istic to Mr. Taylor, let me here add that, having seen his excellent 
Grapes, partaken of his hospitality, and enjoyed his private corre¬ 
spondence, I hope he will pardon me for stating my ideas even if they 
do not quite agree with his. With regard to Black Hamburgh and 
Alicante in July, there cannot be two opinions if sweetness is to be 
the test, the first-named having a thin-skinned sweet berry and iff 
ready for eating first. Yet even at that date well-grown Alicante 
will be preferred by some. Black Hamburgh is very well at first, 
but what have you in this Grape, no matter how well grown, beyond 
sweetness ? In Alicante, though I am well aware it has watery pulp, 
yet even in July there is more real flavour. With regard to the 
selling price of the two varieties correctly quoted, I have no hesi¬ 
tation in saying that Black Hamburgh at Is. per lb. will require 
very careful handling by the shopkeeper to make a fair profit. This 
is a very wasteful Grape, as it must be sold quickly ; even then too 
often many berries are damaged or decayed. In private families 
the same remarks apply if they have to go a long journey. In 
Alicante under the same conditions I do not say they are improved 
by keeping, but I do say they can be kept as long again after being 
cut; there are in both a better saleable condition, and also better for 
eating. 
Indigestion and acidity. If fruit is sound I should not be 
afraid of the former, and it is this very acidity which to my palate 
improves the flavour. I am, of course, dealing with fruit that is 
sound of both varieties, not shanked berries. Tastes differ, but to 
compare them in February, or rather to have Black Hamburgh in 
the list at all, that to my mind is ridiculous. I must have (without 
any pretension to a special palate) more than “ bags of sugar,” and 
this is what Black Hamburgh is, even at .Christmas, with September- 
ripened fruit. 
Alnwick Seedling when grown in a late house—that is, Yines 
started gently in March, and the Grapes ripened for October, is 
then far ahead of any Black Hamburgh I have ever tasted, and cer¬ 
tainly better in appearance. I question very much if its equal is 
to be found at this date. I admire it much, though here again its 
acidity—-not sourness—comes to the front, and there is also such 
body in it. I was particularly pleased when at Chiswick the first 
week in December to see it in such good condition. Mr. Barron 
spoke very highly of it for flavour. I cannot just now place Gros 
Maroc in the front ; but for a change, and if Black Hamburgh is 
presented daily on the table without a change it will not be appre¬ 
ciated, Gros Maroc will come in, though I admit it is a coarse 
somewhat rough-flavoured Grape. This variety grafted on Black 
Hamburgh is very much improved in all respects, including flavour. 
