The grapes of New York

by U. P. Hedrick

[77] American Pomological Society Report for 1852:45.

[78] Horticulturist, 6:445. 1851.

[79] Horticulturist, 6:444. 1851.

[80] American Pomological Society Report for 1852:45.

[81] Magazine of Horticulture, 11:134. 1845.

[82] Nuttall says: “It is probable that hybrids betwixt the European Vine (Vitis vinifera) and those of the United States would better answer the variable climates of North America, than the unacclimated vine of Europe. When a portion of the same industry shall have been bestowed upon the cultivation of the native vines of America, which has for so many ages and by so many nations, been devoted to the amelioration of Vitis vinifera, we cannot imagine that the citizens of the United States will be longer indebted to Europe for the luxury of wine. It is not however in the wilds of uncultivated nature that we are to obtain vines worthy of cultivation. Were this the case, Europe would to the present have known no other Malus than the worthless austere crab, in place of the finest apple; no other Pyrus than the acerb and inedible Pyraster or stone Pear, from which cultivation has obtained all the other varieties. It is from seed that new and valuable varieties are invariably to be obtained. There is however at the present time, a variety of one of the native species cultivated under the name of ‘Bland’s grape’, a hybrid no way in my opinion inferior to some of the best European grapes.”

[83] “People who have a good deal of leisure time, ought to make those experiments which take many years to know the result. If any where in the United States a public Botanic garden should be established, there would be the proper place, to have a corner of it appropriated solely for the purpose of trying the raising of new species of grapes, either by seeds or grafts; and if there was a green or hot house, several species of the best grapes, and even a male plant of the most vigorous indigenous ought to be introduced in it, and trained so that the crossing of the breed may be easily done, by bringing two different sorts of grapes together in time of blossoming, and sow the seeds. I think we may anticipate some very good results from such an arrangement.” Vine Dresser’s Guide: 228. 1826.

[84] Of hybridization he says: “In all attempts at artificial fecundation, I would recommend that one of the varieties selected be of native origin, as there exists no want of hybrids between European varieties alone; a large proportion of those now in cultivation having been doubtless produced by natural admixture of the pollen, in the vineyards where they originated. For the purpose of hybridizing, the varieties of Vitis aestivalis should be selected in preference to those of Vitis labrusca, on account of the much higher vinous properties of the former; and there cannot exist a doubt but that we may readily produce well acclimated hybrids between the native and foreign varieties, without the trouble of continuing the course of reproduction for many generations, although such reproduction from species so dissimilar may continue to present additional modifications of character.” A Treatise on the Vine: 253-254. 1830.

[85] U. S. Dept. of Agriculture. Special Report, No. 36. 1880.

[86] Wine is the fermented juice of the grape. When the juice or must of the grape is exposed to temperatures ranging from 55° to 65°F. the micro-organisms which accompany the fruit, the yeast of the wine-maker, are transformed from a comparatively dormant state to one of great activity. The action of the organisms on grape must is called fermentation and through it certain physical and chemical changes take place whereby the must is changed in taste and in color, and a part or all of its sugar is changed into alcohol. The methods of making wine differ in different countries and in different localities depending upon the climate, kind of grapes grown, condition of growth, and the kind of wine produced, yet the principles and chief processes are much the same and may be briefly described as follows: