IMPROVEMENT OF GRAPES EY CROSS IMPREGNATION. 443 
practical fact, that, if the healthy pollen of other flowers he dusted over 
those which are liable to set imperfectly, it will cause them to set well. 
By this means an intelligent correspondent (Mr. Bristol, whom we 
should jbe glad to hear from often) effects the perfect setting of the 
bunches of the Black Lisbon grape, which, without such manipulation, 
seldom sets its fruit regularly. If, indeed, this irregular setting of the 
bunches arises from any defect of the male organs, the practice of 
borrowing healthy pollen from other trees is a good contrivance, and 
may be extended to all shy-bearing fruit-trees in houses or out of doors. 
Me may remark here, that vines flower more vigorously in the open air 
than under glass ; and it may be assumed that allowing forced vines a 
greater share of fresh air than is usually allowed at the time of flower¬ 
ing vmild tend to prevent the failure of many of the flowers. But it 
must be remembered that, at the time when vineries are in flower, the 
■weather is inclement, and admitting air at that period would jeopardise 
the flowers in another avay, besides counteracting the purpose of culti¬ 
vating the trees under glass. 
To improve, then, those varieties which are liable to fail in setting 
their fruit, endeavours should be made to imnre 2 ;nate their flowers with 
the pollen of some free-setting sort, in order to impart a new vigour to 
plants which may be raised from their seeds. Whether this process be 
tried or not, it is well to know that the first step in it will certainly 
improve the bunches operated upon. 
The size or weight of bunches is a much-valued property of a vine; 
even if the flavour of the fruit be inferior, a noble bunch of grapes, 
vdiether upon the tree or table, is an inviting and beautiful object. We 
have many varieties of richly-flavoured grapes, but of diminutive size 
both in bunch and berry. Cross impregnation between the largest and 
smallest varieties would give a fair chance of oris-iiiating an inter- 
mediate variety combining the properties of the extremes. The same 
observations apply to the size of the berries; and it w r ould be a fine 
result if the berries of the Burgundy could be advanced to the size of 
those of the Hamburgh, (and equally loose on the bunch,) or the fruit 
of Frontignans made to approach in bulk those of the Muscat of 
Alexandria. 
The flavour of grapes is everything: some are almost insipid, as the 
Syrian; others simply sweet. Some have a high vinous flavour, as the 
Tokay; others again richly sweet, with a musky savour. It is very 
probable that, as there is so much variety in the flavour of our different 
sorts, this property may be as easily transferred from one to another as 
any of their other distinguishing properties. 
The consistence of the pulp of grapes, as well as the thickness or 
