734 
THE BUBAL f3EW"Y©BKEB 
MOV. 
thick, light, bright red, with a thin whitish 
bloom; flash, meaty, crisp, tender, juicy, 
sweet, slightly vinous and aromatic; Qual¬ 
ity very good or best. The berries adhere 
well to the peduncle. It ripens about with the 
Concord, and is a promising grape, both for 
home use aud market, 
Mr. Bateham said of this grape as follows:— 
This, to my mind, is the most promising of 
all Mr Ricketts's Seedlings, if there is no mis¬ 
take as to its parentage, which is claimed to be 
Concord crossed with Iona. The fruit resem¬ 
bles Iona in color and size of bunch and berry, 
but the quality is not so tich and vinous, but 
more sweet and meatv- 
Mr. George W. Campbell, of Delaware, Ohio, 
says:— 
The quality of the Jefferson grape is en¬ 
tirely satisfactory. Indeed, I have 6een no 
native red grape the flavor of which pleases 
me so well. To my taste it is superior to the 
Iona; and if it proves generally hardy, healthy 
and productive, it will merit a cordial recep¬ 
tion from all grape-growers, and will, doubt¬ 
less, command an extensive sale. There can 
be no question as to the beauty and excellence 
of the fruit, aud if the character of the vine 
proves satisfactory, it must rank as one of our 
best and most valuable grapes. 
■- ♦ -- 
NEW GRAPES OF WESTERN NEW YORK. 
E. WILLIAMS. 
Last Spring Secretary Woodward, of the 
Niagara Grape Company, sent me an invitatiou 
to visit them this Fall and 6ee the Niagara 
growing. As this method of observation is the 
only safe one by which to arrive at satisfactory 
conclusions respecting the merits of any new 
fruit, next to growing and observing it on 
one's own ground, I decided to accept theinvi- 
tion. Having induced an amateur friend to 
j oiu me for company’s sake, we took an evening 
train of the New York and Lake Erie Railroad 
from Jersey City on the 22 d of September, ar¬ 
riving at Buffalo at eight o'clock the next 
morning. After breakfast we took a train to 
Dunkirk and theDce to Fredonia, to the 
grounds of T. S. Hubbard, to first see and in¬ 
spect 
The Premiss, 
a new native white grape now being offered 
for sale for the first time. 
At the outset Mr. Hubbard informed ns that 
the fruiting vines of the Prentiss were at Pulte- 
ney ; his vines were grafts set the year previ¬ 
ous, and not a fair samplu of its capacity. We, 
however, had an opportunity to observe the 
foliage and growth of the vine in comparison 
with others. In oue part of the vineyard there 
was some mildew on the foliage, but it was not 
seriously affected, while Delaware. Croton and 
several others were entirely denuded. The 
Prentiss is a seedling of Isabella, a good grow¬ 
er, but not as stout and vigorous as its parent. 
A one-year-old vine on my own ground, re¬ 
received from Mr. Hubbard last Spring, has 
made a growth ol 12 feet, aud Lhewood is ap¬ 
parently well ripened. The hunch of the Pren¬ 
tiss is ineditun, comp ict: berries, lightly oval, 
from one-half to five-eighths of an inch in the 
short diameter, juicy, sweet aud pleasant; it 
keeps well The vine is very productive. Sam¬ 
ples of the fruit in flue condition were Blown 
at Lhe Winter meeting of the New Jersey Hor¬ 
ticultural Society last Jauuary. This keeping 
quality alone must make it a valuable addition 
to our list of pure native grapes. We had the 
pleasure of tasting a great many other varie¬ 
ties in his trial grounds, including seveial of 
Rogers’s Hybrids, which were new to us. We 
were particularly impressed with No. 32 (red) 
and No. 39 (black) for their large berries, good 
bunches aud heavy crops. For a show my 
friend thought them ahead of all the rest. Mr. 
Hubbard, as is well known, is an extensive 
propagator of vines for tlie trade. He has 
about thirty acres in young vines, and as he 
puts about 30,tX)l) cuttings on an acre, the read¬ 
er can form some idea of the extent of his busi¬ 
ness. 
In our rambles with Mr. Hubbard |we acci¬ 
dentally stumbled into the flower garden of a 
Miss Denton, and such a show of balsams, por- 
tulacas and zinnias I never saw before. A 
large bed of the last, perfectly double, dark 
scarlet aud a mass of bloom, far surpassed in 
beauty, to my eye, any massing of salvias I 
have ever seen. Such a gem was worth going 
miles to see. 
Returning to Buffalo by the eveuing train, we 
went on to Niagara Falls and passed the night,. 
The next morning we took au early train for 
Lockport, 20 miles distant, reaching that town 
at eight o'clock A. m. Not Audiug .Mr, Wood¬ 
ward in town, we inquired our way to Mr. 
Hoag’s, a mile or two distant, and wended our 
way thither. We here learned that he, too, 
was temporarily absent; but we were warmly 
welcomed by hia genial wife, and invited to au 
easy-chair on the spacioi s piazza to await his 
return. And here we fell into good company 
by finding the Hon. Sbclby Reed and D. E. 
Rogers, of Scottsville, on the same mission as 
ourselves. These gentlemen are prominent 
farmers and fruit-growers, the former being 
President of the Western New York Farmers’ 
Club and member of the Board of Control of 
the Agricultural Experiment Station, and the 
latter is the originator of the new and promis¬ 
ing seedling peach named Wheatland. In such 
good company the hour sped quickly by till 
Mr. Hoag’s return was announced. Making 
known the object of our visit, we were invited 
to walk out aud inspect 
The Niagara 
at home. We were accompanied by Mr. Smith, 
the President of the company owning the 
grape, and by the father of our host, a gentle¬ 
man of 84. who was as agile and spry in his 
movements as the youngest of us. 
The “lay of the land" is gently sloping to 
the south, at the foot of the hill range noi th of 
the caual, much lower than the town itself or 
the adjacent county; not to my view the most 
favorable location for the best results. It is 
an old vineyard site of Ionas, Delawares, etc., 
set when those varieties were in their zenith. 
They eventually failed and were rooted out- 
Strawberries followed them, and they, in turn, 
wore followed by these grapes, beiDg set with 
one-year-old vines in the Spring of ”78. The 
rows run north and south about 10 feet apart; 
the vines are trained with horizontal arms on 
wire trellises about five feet high. The vines 
are very vigorous in growth, covering the trel¬ 
lises completely with a dense mass of large, 
thick, leathery, dark-green foliage. Several 
rows of Ilarttords adjoining were badly in¬ 
fected with mildew, while on the Niagaras ouly 
now and then a leaf showed any sign of its 
presence. These yonug vines bore ample testi¬ 
mony aa to productiveness. Two of them had 
had some of the lower leaves removed for the 
purpose of photographing them. One of these 
vines contacted 03 clusters of fruit, the fruiiing 
canes being confined to two arms, each two 
feet six inches loDg. The weight of thelruit, 
estimated by several of the party, varied from 
21 to 30 pounds, and each thought his estimate 
a low one. We saw the original vine, which 
was layered in'76, producing 4K layers. The 
year following it produced 30 pounds of fruit, 
some clusters weighing 14 ouuces, and it was 
heavily loaded at the time of our visit. 
The bunches arc large, compact, sometimes 
shouldered, green in the shade, of a fine, deli¬ 
cate amber color in the sun, and so transparent 
that the seeds are readily seen when held to 
the light. The berries are large, oval, three- 
quarters by seven eighths of an inch by actuaL 
measurement, with a thin, tough skin, adher¬ 
ing firmly to the peduncle. We lifLed several 
clusters of one-half pound weight by a eiugle 
berry. The flesh is tender, sweet and jaicy, 
with more foxiness in the smell lhau in the 
taste. The standard of quality will vary with 
individual tastes, some declaring the Ni¬ 
agara equal to foreign grapes, while other-, 
would discard it for its foxiuess. The clusters 
exposed to .he sun are the sweetest, richest 
aud handsomest. Judgiog from the testimony 
of those who have tasted the samples 1 brought 
home, it will please if not satisfy 99 Out of 100. 
Another important feature is its early ripen¬ 
ing and long keeping and carrying qualities. 
On the 24th of August, just a mouth previous 
to our visit, a geu tleman from Hammoudsport 
took a basket of fruit with him—at which time 
it was considered riper than the Ilartfords 
alongside—and at this writing a bunch on my 
table looks almost as fresh aud plump as when 
taken from the vine four weeks ago. These 
vines have had au annual dressing of ashes and 
plaster. Your illustration iu the Rukal of 
October 25;h, 1879, does it no injustice, unless 
it is that the clusters are really a little more 
compact than they there uppear. 
But the question comes up, will it not do as 
well away from home? Nothing short of 
actual trial will answer this; but I see no rea¬ 
son to doubt—taking into consideration all its 
characteristics — that it will succeed well 
wherever the Concord or Hartford thrives, aud 
my only regtetis to aunouuce that the com¬ 
pany who control the whole stock do not ex¬ 
pect to offer vines for sale under a year or t wo ; 
and when they do, they propose to send them 
out under seal so that every purchaser can, if 
he choose, have u guarauiee agaiust fraud. 
This is a laudable desire on their part, but un¬ 
scrupulous parlies will sell spurious vines for 
it, if they can make money by so doing, aud if 
their customers are humbugged it is their own 
fault. Besides grapes Mr. Hubbard has 
planted dwarf pears (Duchesse) quite largely, 
and has a fine quince orchard of seven or eight 
acres, producing a large crop which he had 
commenced marketing in Chicago at five dol¬ 
lars per barrel. 
Thence we went to Rochester and the next 
day walked to Mr. Chorton’s to see 
The PockllnKtou. 
This is also a native, a seedling of the Concord, 
and it has the same strong, tough leaf as its 
parent. The vines, too, are strong and vigor¬ 
ous, but the facL that it was set last year on 
ground that had been in evergreens, will ac¬ 
count for any apparent lack of vigor aud pro¬ 
ductiveness. The fruit had been mostly gath¬ 
ered; that remaining wa3 covered with netliug 
to protect it from the birds. The clusters are 
large and compact; the berries round, averag¬ 
ing perhaps a little larger than the Niagara, of 
pale green or light amber color, sweet, thin- 
skinned with tough pulp, and, as Mr. Chorlton 
says, “ if we cau endure the foxiness ’ —a fatal 
objection to some people—it will hecome pop¬ 
ular. On our ictnrn we called at 
Mr. Hooker's TViirnery, 
to see the original Brighton vine which still 
reserved a small portion of its large crop for 
our palate, aud still maintains its character as 
one of the best hybrids exiant. Mr. Hooker 
also showed us Eutnelan, very fine—evidence 
that it does succeed in some places. Here also 
all the choice varieties had to be covered with 
netting to protect them from the birds, but the 
Champion hung drying on the vines unmo¬ 
lested. The birds want better fruit, so does 
Mr. Hooker, and my experience with it this 
season forces me to the Batne conclusion. 
Even if it is a few days or hours earlier than 
others, they are so much better we can afford to 
wait. Mr. Hooker is paying considerable at¬ 
tention to the clematis, and showed us a fine 
display of the Fall bloomers. 
A visit to Rochester would be far from com¬ 
plete without calling at 
The Flower Farm of Vick, 
the celebrated seedsman, who we regret was in 
town when wo called. Though late he had a 
fine show of gladiolus,chiefly seedlings; zinnias, 
cannas. etc., etc. Among potatoes I learn the 
•' Chicago Market ’’ is destined to take a front 
position. As au indication of his prosperous 
business, I am glad to note the erection, in the 
center of his flower garden, of a massive and 
imposing four-story brick building, about 50x 
150 feet, into which he had juot moved, to ac¬ 
comodate his immense business The first floo 
is to be devoted to the printing aud publishing 
of his magazine, catalogues, seed bags, etc.; 
the second and third fluoiB to offices, the pack¬ 
ing and mailing departments ; and the fourth 
story to storing soeds. When once settled 
and in running order, this building will be well 
worth inspection, a9 it will be about as near 
perfection as human ingenuity can make it, 
for Mr. V. is just that kiud of a man. A cur¬ 
sory glance over 
Ellwanger dr Barry's Home Grounds 
showed that the pear blight had visited their 
splendid experimental pear orchard and some¬ 
what marred its beauty since I last saw it; 
but, notwithstanding this, it was producing 
the finest crop of pears I have seen anywhere 
this season. The apple crop of Western New 
York is, as here, very abundant, and the evap¬ 
orating establishments are welcome messen¬ 
gers in relieving the market. 
I might extend these notes to an indefinite 
length, did space purmit; but the design was 
merely to chronicle for the benefit of Rukxl 
readers the results of rny observations on the 
white grapes for which the trip was especially 
made. 1 regret very much I could not have 
seen the Duchess at home, by way of conuast 
With the others, but other duties prevented 
my doing so till it was too late, and I can only 
say that the four vines on my own ground 
have made such a vigorous aud healthy grow th 
as to greatly disappoint me, and I am very 
hopeful regarding its future. 
Returning we enjoyed gazing at the ever- 
changing Autumu landscape for which this 
country i6 famous. 
•• Till night drew lior Hablo curtains o’er tho earth, 
And pinned them with a star.’’ 
The forest covered hill-sides had put on their 
finest and brighest colors, embracing every 
shade and hue of amber, yellow and crimson, 
and as the ever ing sun shed his parting rays 
on the scene, it formed a paiuting after Nature 
which my companion declared the most beau* 
tiful picture he ever saw. Thus ended our trip 
aud here end our notes thereon. 
Clnnaminson, N. J. 
--- 
The Niagara Grape. 
We have received a box of these grapes from 
Mr. J. S Woodward, of the Niagara Grape 
Company. Lockport, N. Y„ who writes to us :— 
“ I take the liberty of sending you to-day by 
express a small box of “Niagara' 1 grapes, that 
you may compare them with those sent from 
the State fair. These were fully ripe by Aug¬ 
ust 20, and were cut on October 20, thus having 
hung ripe on the viues two full months. In 
tastiug and comparing them, remember they 
are entirely and purely native, as hardy and 
vigorous as the Concord aud more product¬ 
ive. The leaves are yet greeu aud vigorous, 
while all others in Lhe vineyard are off or are 
turned a dead yellow. You will observe the 
difference in color between those that were iu 
the sun and those in the shade.” 
Oct, 21. 
[The above were received in perfect order, 
each grape as sound as a nut. The Niagara is 
just what is needeo in our markets to-day. The 
quality is no better than that of Concord, but 
the vigor of the vine and the keeping qualities 
of the fruit, so far as can be judged, cannot 
be questioned.—E ds. 
----- 
Some DUiuterestcd Testimony Respecting the 
Niagara Grape. 
, Last week the Rural Farm was visited by 
Dr. Henry Stewart, Dr. F. M. Hexaraer.Dr. A. R. 
Ledoux, Mr. C. V. Mapes, and Mr. E. Williams. 
Daring their visit a dish of white grapes (the 
name was not mentioned) was placed before 
them, and each one was requested to Btate his 
opinion of their quality. Mr. Williams, said • 
*• It appears to be the Niagara, though they 
are richer and better than Niagaras I have be¬ 
fore tasted. Whatever it is, if you can grow 
that grape, you will go a long way to find one 
better.” 
Dr. Ledoux, said: “It is splendid.” 
Dr. Hexamer, said: “It comes the nearest to 
Niagara of any grane I can think of, though 
it seems rather better. The Niagara is the 
greatest Btep in advance since the Delaware.” 
Dr. Stewart, said: “ It is a first-class grape 
—far ahead of the Niagara.” 
Mr. Mapes, Baid : “ I thought it a hot-house 
grape.” 
The grapes were sent to us by Mr. Wood¬ 
ward, as elsewhere noted in our present issue. 
U ontological. 
KEEPING WINTER APPLES. 
The question is being discussed as to whether 
a dry or a wet cellar keeps apples best. A 
writer in the New York Tribune pays apples 
keep excellently iu his cellar, which is a wet 
one. and cites the remark of an experienced 
buyer that whenever he entered a cellar and 
was compelled to walk on boards to keep out 
of the water, he was sure to find the fruit in 
good condition. On the other hand, many 
writers recommend a dry cellar as the best for 
keeping apples. Who shall decide the ques¬ 
tion ? 
That water is not injurious to the keeping 
of apples, even when actually in contact with 
them, is shown by the fact that they keep per¬ 
fectly well on the ground under leaves all 
Winter. A friend of mine living in Montreal 
says that seeing some very fine Fameuses ex¬ 
posed for sale in that city, he inquired how 
they were kept. He learned that they were 
part of the cargo of a caual boat which had 
suuk in the canal and was frozen in before it 
could be raised. When this was effected in 
the Spring, it waB fouud that the cargo of 
apples, which would not have kept much 
longer tbau Jauuary in the air, had been pre¬ 
served perfectly in the water. An old custom 
of burying apples iu the ground, the same as 
roots, for Winter Btorage, also demonstrates 
that moisture in contact with apples does not 
necessarily cause totting. Iu Russia I under¬ 
stand that apples are preserved in tight barrels 
with water, in the way practiced in this coun¬ 
try with cranberries. On the other hand, 
apples keep perfectly iu dry cellars, as many 
f.uit growers can testify. 
What then is the essential requisite for the 
safe Winter keeping of this fruit? Simply, I be¬ 
lieve, the preservation of alow uniform temper¬ 
ature as near the freezing poiut of water as pos¬ 
sible. This cau be maintained iu dry cellars, 
but much more easily aud perfectly, I think, 
in wet ones. The presence of water has a con¬ 
trolling power over the variations of tempera¬ 
ture near the freezing point, aB all know who 
have had to keep water in a cold cellar to keep 
it from freezing. The moisture does no harm 
to the apples. It may even be a direct benefit 
iu preventing evaporation from aud conse¬ 
quent withering of the apples, though this 
evaporation iB very slight at the low tempera¬ 
ture necessary in fruit cellars for success in 
keeping apples over until Spring. In Cauad i 
apples are rarely stored for keeping in house 
cellars. Aspecial cellar is made, deep, with thick 
stone walls laid in mortar. These walls rise 
above the s&rfuce only about ten inches, to 
allow of small windows for ventilation aud 
light. There is a double iloor above filled iu 
with moss or sawdust. This floor Is covered 
by a roof-like attic and the apples are there 
kept until the approach of severe frosts, when 
they are sorted, barreled and lowered into tbe 
cellar through a trap-door which is theu closed 
and packed in the same way as the floor. At 
times during the Winter when the weather is 
not freezing this cellar iB opened aud fruit re¬ 
moved for sale. When properly made and 
inauuged there is little or no loss iu tho way of 
6 tnring Winter apploB. T. H. Hoskins, M. D. 
Jarra drdoitomjr. 
CIDER MAKING. 
To the fact that the apple crop does not 
come regularly every year may be attributed 
the other fact that there is a want of the same 
systematic process of making and keeping 
cider as is found iu wine making. The juice 
of the apple, as of all other edible fruits, is 
capable of manufacture iuto a wholesome, pal¬ 
atable beverage, or of fermoutatiou into vine¬ 
gar or distillation into liquors, Just as the pro¬ 
ducer and manufacturer may determine. 
These fruit juices vary in character in differ- 
