444 IMPROVEMENT OF GRAPES BY CROSS IMPREGNATION. 
thinness of the skin, are different in the various sorts. In some, the 
pulp is firm, and what may be called fleshy: in others, soft and melt¬ 
ing, dissolving quickly in the mouth. The last, provided the flavour 
be rich and agreeable, are most esteemed; and if, at the same time, the 
skin be thin and pellucid, such fruit are as near perfection as can be 
imagined. 
The above are the different characteristics of the grape-vine and its 
fruit; and, differing from each other so much as they do, it is worth 
the consideration of cultivators whether an amalgamation of any two 
of the varieties would be a desirable improvement and valuable addi¬ 
tion to our present collection. Although it be impossible for us to 
know which was the original kind of grape, we may rest assured that 
the different varieties now in cultivation, like varieties of other fruits, 
have originated accidentally by the intermixture of their pollen, for we 
are not aware of any other agent which could cause such changes of 
qualities, forms, and colours, as obtain in our vineries at home, or in 
vineyards abroad. If, then, such changes take place by accident, 
surely a little manual assistance could not fail to accomplish similar 
results. 
The late ingenious Mr. Sweet found, in the course of his practice, 
that, though many exotic plants flowered in the collections under his 
charge, they seldom ripened seeds, without manual assistance, in close 
houses, there being neither wind nor bees to disperse the pollen. This 
is exactly like Mr. Bristol’s practice, already alluded to, in assisting 
the setting of the Black Lisbon grape, and is mentioned to show that, 
if the transference of pollen affects one thing, it may also affect others, 
as above recommended. 
But, How are we to proceed in it ? is a fair question. We would 
say—suppose, for instance, a Black Hamburgh and a White Sweet- 
Water grow close together—no uncommon circumstance—and that 
they are in flower at the same time; let two of their respective bunches 
be brought into close contact, and, while in flower, be frequently shaken 
against each other, so that an intermixture of pollen takes place. These 
bunches should be allowed to become thoroughly ripe before they are 
gathered, and, when eaten, the seeds should be saved and dried. They 
should be sown in a shallow portable box, or in a seed-pan, in January, 
and placed in hotbed heat to bring them up as soon as possible; after¬ 
wards potted singly in small pots, and shifted into larger as their 
growth requires. This attention should be bestowed, to force them 
into fruiting-bulk with the least delay; and, arrived at this stage, may 
be either tried in pots in houses, or planted against a south wall till their 
merits be proved, or the effects of the experiment ascertained. 
