4 8 
Journal of Agricultural Research voi. xxm, no. i 
grape is cultivated—the Vitis vinifera L. and its varieties. This species 
is grown for the production of wine and for making raisins because its 
varieties have a higher sugar and solid content than those of the American 
species, which are cultivated chiefly for table use. The European 
varieties are considered to have a more delicate and richer vinous flavor 
and a more agreeable aroma, with less acidity, than American table grapes, 
although the latter are more refreshing and their unfermented juice makes 
a more pleasant drink. 
The most commonly cultivated native American species of grape is 
the Vitis labrusca D., which, in the wild state, occurs in black-, white-, 
and red-fruited forms. Its numerous varieties possess a characteristic 
flavor and aroma, often described by the terms “foxy” or “musky,” 
and if not too pronounced this musk-like flavor is often very agreeable. 
A typical representative of this species is the Concord grape. Another 
northern species, the varieties of which are esteemed for wine making, 
is V. riparia Michx. The variety under cultivation which is considered 
one of the best representatives of this species is the Clinton grape. 
Many attempts have been made to grow the European grape in the 
eastern part of North America, but for various reasons these have resulted 
in failure, the climate particularly not being suitable. * 7 It is only in the 
regions west of the Rocky Mountains, and more particularly in California, 
that the varieties of Vitis vinifera are successfully cultivated in America, 
and the great viticultural interests of the far West are said to be founded 
upon the success of this one species, with which the native grape can not 
compete for any purpose. Nevertheless, American species are regarded 
as indispensable in this western region for stocks upon which to graft the 
vinifera varieties, and it is said to be probable that the time is not far 
distant when all California vines will be growing upon roots of American 
species. The number of vinifera varieties grown for wine, raisins, and 
table grapes extends into hundreds, and it has been noted that the great 
success met with in the cultivation of this species west of the Great Con¬ 
tinental Divide makes all the more remarkable the fact that in no place 
east of the Divide will varieties of it thrive. 
One of the species of Vitis which for many years has been the favorite 
grape in many sections of the South is V. rotundifolia Michx. This is 
represented by the so-called Scuppemong or Muscadine grape. The 
fruit of all the varieties of this species is characterized by a strong musky 
aroma, but it is lacking in both sugar and acid. It is not suitable for 
table use, chiefly because the berries ripen unevenly and when ripe drop 
from the clusters. Another southern species is V. aestivalis Michx., best 
represented by the Norton grape. 
I. GRAPES OF THE EASTERN STATES 
The following varieties of the grape, which are cultivated in the eastern 
part of North America, were examined for methyl anthranilate. The 
juices from all these varieties were personally prepared by Dr. J. S. Cald¬ 
well from ripe fruit grown at Vineland, N. J., and were therefore per¬ 
fectly authentic. 8 In this enumeration the accepted botanical derivation 
of each variety is noted, together with the general characters of the fruit. 
'< Further efforts in this direction have recently been made at the New York Agricultural Experiment 
Station with more promise of success. 
8 All these juices were cold-pressed and were pasteurized by heating at a temperature of 75 to 8 o° C. 
Samples of juice of the Worden and Concord grapes were also prepared by heating the crushed grapes to 
So 0 before pressing. The results of the tests for methyl anthranilate with both cold- and hot-pressed juices 
were practically identical. 
