Varieties of Grapes
I would here, again remark, that I consider the question of “what to plant” as chiefly a local one, for which I do not presume to lay down fixed rules; but which every one must, to a certain extent, determine for himself, by visiting vineyards as nearly similar in soil and location to the one he intends to plant, and then closely observing the habits of the varieties after planting. Only thus can we obtain certain results; not by following blindly in the footsteps of so-called authorities, who may live a hundred, or a thousand miles from us, and whose success with certain varieties, on soil entirely different from ours, under different atmospheric influences, can by no means be taken by us as evidence of our success under other circumstances.
Class 1.—Varieties most generally used.
Originated with Mr. E. Bull, of Concord, Mass. This variety seems to be the choice of the majority throughout the country, and however much opinions may differ about its quality, nobody seems to question its hardiness, productiveness, health and value as a market fruit. Here it is of very good quality—and our Eastern brethren have no idea what a really well ripened Missouri grown Concord grape is. It seems to become better the further it is grown West and South; an observation which I think applies with equal force to the Hartford Prolific, Norton’s Virginia, Herbemont and others.
Bunch large, heavy shouldered—somewhat compact; berries large, round, black, with blue bloom; buttery, sweet and rich here, when well ripened; with very thin skin and tender pulp. A strong and vigorous grower; with healthy, hardy foliage; free from mildew, and but slightly subject to rot; succeeds well in almost any soil; and is, so far, the most profitable grape we grow. A fine market fruit, and also makes a fine, light red wine, which is generally preferred to the Catawba. Can be easily grown from cuttings.