Brown’s Early (7, 9). Brown Seedling (5, 6, 8).
Wm. B. Brown of Newburgh gives the history of the grape bearing his name as follows:[169] “Brown’s seedling came up in my yard at Newburgh, New York, about fifteen years ago [this statement was made in 1899] near an Isabella vine. There was not and never had been any other vine in the yard at that time.” The statement is further made that Charles Downing examined the vine several times and said “there was no doubt but that it was a seedling of the Isabella.” Brown was exhibited at the New York State Fair in 1892 and was given a first prize. It was again exhibited at the World’s Columbian Exposition in 1893 and was awarded a diploma and honorable mention. The originator states that the variety “has been exhibited in at least twenty-five fairs and has always received first prize.” Since 1892 Brown has been several times described with favorable mention in the horticultural press. This variety was distributed in 1907 to the subscribers of the Rural New Yorker as Brown’s Early. In spite of the encomiums of fairs and newspapers during the past fifteen or twenty years, Brown has not received favorable recognition from the grape-growers of New York. As the variety grows on the Station grounds the quality is only good, not high, and the berries shatter badly.
Vine vigorous to medium, hardy, very productive. Canes medium to short, intermediate in number, medium to slender, moderately dark brown. Leaves of average size and thickness, healthy, rather light green, slightly glossy; veins well defined, distinctly showing through the thick bronze pubescence of the lower surface. Flowers open medium early, nearly fertile; stamens upright. Tendrils continuous; diaphragm below medium to thin.
Fruit ripens about with Hartford or a little earlier, appears to keep fairly well, inclined to shatter. Clusters variable in size, averaging medium to small, of mean length, slender to medium, cylindrical to slightly tapering, usually single-shouldered, loose to medium in compactness. Berries intermediate in size, roundish to slightly oval, black, covered with rather thick blue bloom, inclined to shatter from cluster soon after ripening, of average firmness. Skin intermediate in thickness and toughness, adheres slightly to the pulp, contains a small amount of wine-colored pigment, astringent. Flesh juicy, rather tough, fine-grained, foxy, mild next the skin to slightly tart at center, good in quality but not equal to the best varieties. Seeds intermediate in size, medium to short, rather blunt, light brown; raphe buried in a shallow groove; chalaza small, central to slightly above center, circular, moderately distinct.
CAMPBELL EARLY.
(Labrusca, Vinifera.)
1. Ohio Hort. Soc. Rpt., 1892-3:48. 2. Rural N. Y., 52:829. 1893. fig. 3. Ib., 53:666. 1894. 4. Bush. Cat., 1894:98. fig. (Frontispiece). 5. Rural N. Y., 55:419, 658. 1896. fig. 6. Am. Pom. Soc. Rpt., 1897:11, 48. 7. Rural N. Y., 57:182, 642. 1898. 8. Ib., 58:546, 786. 1899. 9. Mich. Sta. Sp. Bul., 27:9. 1904.
Campbell (9).
Probably no American grape has ever been more favorably received than Campbell Early, or after introduction has been disseminated more rapidly. The fact that it came from a grape-breeder who had already given viticulture several valuable varieties, with the statement that this was the result of years of experimenting and the greatest triumph of a life devoted to improving grapes, gave warrant for the enthusiasm with which it was received. Nor did first impressions belie the oft-made statement that Campbell Early represented a phenomenal advancement in grape culture. Bunch, berry and vine seemed to indicate that this was the best black American grape under cultivation. Nearly two decades have passed since Campbell Early was introduced, and though admitted by all to be a good grape, yet it has hardly met the expectations of the grape-growers who from almost every state and territory welcomed the newcomer.
