IVES' SEEDLING, (IVES' MADEIRA).
This variety is recommended so much lately, as a superior grape for red wine, that I will mention it here, although I have not yet fruited it. It was first introduced by Col. Waring, of Hamilton County, Ohio, and is said to be free from rot, healthy and vigorous, and to make an excellent red wine, the must having sold from the press at $4 to $5 per gallon. The following description is from bunches sent me from Ohio last fall:
Bunch medium, compact, shouldered; berry rather below medium, black, oblong, juicy, sweet and well flavored; ripens about the time of the Concord. Vine vigorous and healthy; said to propagate with the greatest ease; evidently belonging to the Labrusca species.
We have a seedling here of the Norton's Virginia, raised by Mr. F. Langendorfer, of this neighborhood, which promises to be a valuable wine grape for this location. It has not yet been named, and the owner says will never receive a name, unless it proves, in some respect, superior to anything we have yet. He has fruited it twice, and made wine from it the last season, which is of a very high character, resembling Madeira, of a brownish-yellow color; splendid flavor, and of great body. The vine is a strong grower, healthy and very productive; bunch long, seldom shouldered, very compact; berry small, black, with blue bloom; only moderately juicy, and ripens a week later than its parent. I am inclined to think that it will be of great value here and further south as a wine grape, although it would ripen too late to suit the climate further north.
It may be expected here that I should speak of the Iona, Israella, and Adirondac, as many, and good authorities too, think they will be very valuable. The Iona and Israella have fruited but once with me, last summer, and my experience, therefore, has not been long enough to warrant a decided opinion. As far as it goes, however, it has been decidedly unfavorable. My Iona vine set about twenty five bunches, but mildewed and rotted so badly, that I hardly saved as many berries. It may improve in time, but I hardly think it will do for our soil; whatever it may do for others—and I cannot put it down as "promising well." It is a grape of fine quality, where it will succeed. The Israella stood the climate and bad weather bravely, but ripened at least five days later than the Hartford Prolific close by, and was not as good in quality as that grape; in fact, the most insipid and tasteless grape I ever tried. They may both improve, however, upon closer acquaintance, or be better in other locations. Here, I do not feel warranted in praising them, and a description will hardly be needed, as their originator has taken good care to so fully bring their merits, real or imaginary, before the grape-growing community, that it would be superfluous for me to describe them.
The Adirondac I saw and much admired at the East, in 1863; and if its originator, Mr. Bailey, had only been liberal enough to furnish me with a scion of two eyes, for which I offered to pay him at the rate of a dollar per eye, I would, perhaps, be able to report about it. Instead of the scion, he sent me a dried up vine, which had no life in it when I received it, and in consequence of these disadvantages, I have not been able to fruit it yet. It seems to be healthy and vigorous, however; and should the quality of the fruit be the same as at the East, may be a valuable acquisition.
On this list I have only mentioned those which have fruited here from four to five years, with very few exceptions, and which have generally, during that time, proved successful. To fully warrant the recommendation of a grape for general cultivation I think, we should have fruited it at least five or six years; and although there are many on this list which I should not hesitate to plant largely, yet I have preferred to be rather a little over cautious than too sanguine.
Class 3.—Healthy varieties, but inferior in quality.