Fungous Diseases Of The Grape
The grape is ravaged by four or five fungous diseases in America,
unless the utmost vigilance is exercised to keep the parasites in
check. Happily for commercial viticulture, there are regions, as we
have seen in the description of grape regions in Chapter I, so
fortunate in their freedom from fungous diseases that there is little
uncertainty in grape-growing and but small expense in controlling
diseases. Also modern s
the important diseases and devised fairly effective means of combating
them.
All of the fungous parasites of the grape in America are indigenous,
having long subsisted on wild vines. They are, therefore, all widely
distributed, and as cultivation has presented to them great numbers of
grape plants in continuous areas, the diseases have increased rapidly
in intensity, at times have swept like wildfire through grape regions
devastating and utterly ruining great areas of vines. Means, however,
are now at hand in remedial and preventive treatment, which, while
because of cost may not permit the grapes to be grown profitably in
all parts of America, do permit their culture for home use in
practically all agricultural districts in the country.
Black-rot.
This is the most widely distributed and the most destructive fungous
disease of the grape in the region east of the Rocky Mountains.
Fortunately, it is unknown on the Pacific coast. The disease is caused
by a parasitic fungus (Guignardia Bidwellii) which gains entrance to
the grape plant by means of minute spores distributed chiefly by wind
and rain. Black-rot passes the winter in mummied grapes, on dead
tendrils or on small, dead areas on the canes. In the spring, the
fungus spreads from these spots to the leaves and forms brown leaf
spots about a fourth of an inch in diameter, or oblong, black spots on
the shoots, leaves, petioles and tendrils. Later the disease spreads
to the fruits, not usually attracting attention until the berries are
at least half grown. Soon after the ravages of the fungus become
apparent on the berries, the fruits turn black, shrivel and become
covered with minute black pustules which contain the summer-spores.
Figure 44 shows the work of black-rot. In the winter and spring,
another form called the winter- or resting-spore is produced upon
these old, shriveled, mummied berries, and these carry the disease
over from one season to another.
Since the disease is carried through the winter in mummied fruits and
diseased wood, the desirability of destroying these mummied grapes and
the leaves and prunings of infected vines as soon as possible is
apparent. This treatment, however, is not sufficient, and the disease
can be effectually controlled only by thorough spraying with bordeaux
mixture (4-4-50). The first application should be made just before the
grape blossoms; the second, shortly after blossoming. The amount of
material applied matters less than evenness in distribution and
fineness of the spray as applied. In rainy seasons, perhaps a third or
a fourth application should be made in regions where the disease is
serious; the third is made when the berries are the size of a pea; the
fourth, as the berries become large enough to touch each other.
Downy-mildew.
Downy-mildew (Plasmopara viticola) rivals black-rot for first place
among fungous diseases of the grape. It is found in all grape regions
east of the Rocky Mountains but does most harm in northern localities.
Like black-rot, downy-mildew attacks all the tender growing parts of
the vine, but is chiefly found on the foliage and is usually less
destructive than black-rot. As first seen on the foliage, the work of
the fungus appears as greenish-yellow, irregular spots upon the upper
surface which later become reddish-brown. At the same time on the
under surface of the leaf, a thin, white downy growth puts forth. The
spores of the fungus are produced on this downy growth, and under
favorable conditions are distributed by wind and water to all tender
parts of the vine, where they germinate and begin their work of
destruction. The fruit is attacked when partly grown, as shown in Fig.
45, becoming covered with the gray down of the fungus, the "gray-rot"
of the grape-grower. If the berries escape the disease until half
grown, the fungus causes a brownish-purple spot that soon covers the
whole grape, giving the disease at this stage the name of "brown-rot."
Besides the summer-spores, another form of reproductive bodies is
produced in the winter to carry the fungus through the resting period.
Downy-mildew, like black-rot, spreads most rapidly and does most
injury in hot, wet weather. As with practically all diseases of the
grape, much can be accomplished in the way of control of the disease
by destroying infested leaves, shoots and berries which contain the
winter spores, but these sanitary measures are not sufficiently
effective and vineyards must be sprayed as recommended for black-rot,
except that the first application should be made before the
blossom-buds appear.
Powdery-mildew.
Less troublesome than downy-mildew in the East, powdery-mildew
(Uncinula necator), unless checked, is capable of destroying the
entire crop of European grapes on the Pacific slope. In the East it
sometimes causes great loss on the several varieties known as "Rogers
hybrids" and, curiously enough, is often a rather serious disease of
the Concord. The disease is caused by a superficial fungus which
passes the winter on fallen leaves and also on the canes. The spores
begin to germinate a few weeks after the grape blossoms, but the
disease is not often found until the grapes are nearly half grown. The
fine white filaments of the fungus, which constitute the vegetative
portion of the parasite, then attack the leaves, shoots and fruit,
sending up short irregular branches on which great numbers of spores
are borne. These give the upper surface of the leaf a gray, powdery
appearance, hence the name. Eventually the diseased leaves become
light brown and if the disease is severe, soon fall. Infected berries
take on a gray, scurfy appearance, speckled with brown, are checked in
growth and often burst on one side, exposing the seeds. The berries,
however, do not become soft and shrunken as when attacked by the
downy-mildew. The disease passes the winter in resting-spores produced
late in the growing season. Powdery-mildew differs from other fungous
diseases of the grape in being more prevalent in hot, dry seasons than
in cold, wet ones.
In eastern America powdery-mildew is controlled by the treatment
recommended for black-rot. When black-rot is not prevalent, two sprays
with bordeaux mixture are recommended; the first in early July and the
second about two weeks later. On the Pacific coast, however,
powdery-mildew or "oidium" as it is often called there, the name
coming from Europe, is more cheaply and more successfully combated by
dusting with flowers of sulfur. Dusting is often done by hand or with
perforated cans but this is wasteful and uncertain, and any one of
several sulfur-sprayers may be used which does the work better.
Anthracnose.
Another widespread disease is anthracnose (Sphaceloma ampelinum),
called "birds-eye-rot" because of the peculiar spots produced on the
affected fruits, which attacks leaves, shoots and fruits of the vine.
It first appears on the leaves in small, irregular, dark brown sunken
spots with a dark margin. Later it appears on the fruits, having much
the same appearance though the spots are usually larger and more
sunken, the disease being most characteristic on the fruit, however.
Frequently two or more spots unite and so cover the greater part of
the berry. The fruits become hard, more or less wrinkled, and the
diseased area often ruptures, exposing the seed, much as with
powdery-mildew. The spores of the fungus are produced in great numbers
on diseased areas during the growing season and are borne on
thread-like filaments which live throughout the winter in the tissues
of the vine and are ready for new growth in the spring. Winter-spores
have not yet been discovered.
Anthracnose is widely distributed in eastern America but seldom causes
great or general loss, most of the commercial grapes being relatively
immune to the disease. A few sorts rather commonly grown in home
vineyards, as Diamond, Brighton and Agawam, suffer most from
anthracnose. Spraying with bordeaux mixture, as recommended for
black-rot, is usually sufficient to keep the disease in check.
Dead-arm disease.
A troublesome disease of recent appearance is now doing considerable
damage in the Chautauqua grape-belt along the shores of Lake Erie,
being most common on the Concord. From the fact that it is usually
found on one arm of the vine it is called "dead-arm disease"
(Cryptosporella viticola.) The disease is caused by a fungus which
passes the winter in small, black fruiting bodies in the dead parts of
the vine. Early in the spring the fungus spreads by means of spores to
the young shoots and later in the season attacks mature berries,
producing small, black, oblong spots of black-rot. Sooner or later, if
the diseased shoot is not cut off, the fungus spreads to the arms or
trunk of the vine, producing a slow, dry rot which eventually kills
the affected part. Fortunately, the presence of the disease is quickly
detected by small yellowish leaves, much crimped about the margin.
The fungus is easily controlled by marking the diseased arms when the
first symptoms appear and cutting these off at pruning time. If the
vine is much mutilated by such pruning, usually suckers can be brought
up from beneath the surface of the ground to renew the vine. The
applications of bordeaux mixture recommended for black-rot are
valuable in preventing the dead-arm disease. The disease is largely
prevented by renewing the old wood of the vine as soon as the trunk
begins to show a gnarled appearance.
Shelling.
In eastern America, especially in the Chautauqua grape-belt,
grape-growers not infrequently lose a large part of the crop by the
premature falling of the grapes from the stems. The trouble is an
ancient one and is designated as "shelling" or "rattling." This
premature dropping usually begins at the end of a cluster, and
clusters farthest from the trunk are earliest affected. When vineyards
suffer badly from this shelling, the vines often take on a sickly
appearance, the foliage falling off in color and the outer margins of
the leaves drying up more or less. The fallen fruit has an insipid
taste and is, of course, worthless even if it could be harvested.
The cause of the trouble is not known. Grapes may "rattle" on high
land or low land, on poor soil or rich soil, on heavy or light soil. A
vineyard may be affected one year and not the next. Grape-growers
usually attribute the trouble to faulty nutrition, but applications of
fertilizers have not proved a preventive. Old and well-established
vineyards seem freer from the trouble than new and poorly established
plantings. The most reasonable theory as to the cause of shelling is
that it comes from faulty nutrition of the vine, but the conditions so
affecting the nutrition are not yet satisfactorily determined.
Diseases of minor importance.
Ripe-rot or bitter-rot (Glomerella rufomaculans) is a disease due to
the same fungus causing the bitter-rot of the apple. As the name
indicates, the disease usually appears on the fruit at ripening time
and under favorable conditions continues after the grapes are picked.
It may also attack the leaves and stems. The first indication of the
fungus is the appearance of reddish-brown spots which spread and
eventually cover the whole fruit. The berries do not shrivel, but the
rotted surface becomes dotted with pustules in which the spores are
borne. It is hard to tell how much damage this disease does, but it is
not usually great and the late applications of bordeaux mixture for
black-rot or powdery-mildew are very effective in controlling it.
Crown-gall, now known to be a bacterial disease which causes knots or
galls on the roots of various wild and cultivated plants, sometimes
attacks grape roots or even the vines above ground. Occasionally, the
disease is rather serious, but it is not often to be reckoned with in
the vineyard regions of America. Fungicides are useless in combating
the disease and all that can be done is to exercise great care in
planting infected stock. It is doubtful whether crown-gall ever
seriously injures vines in northern regions, although it may
occasionally do so in the South.
In California there is a somewhat mysterious disease known as "Anaheim
disease," because of its having first made its appearance in the
vicinity of Anaheim. As near as can be learned, the disease first
appeared in 1884 and then spread rapidly from forty to fifty miles
from the point where it began its ravages, causing direct and indirect
loss of many millions of dollars, and leading to the abandonment of
grape-growing in some parts of southern California. Fortunately, in
recent years the Anaheim disease is less aggressive but still does
more or less damage. The nature and the treatment of this disease are
not as yet fully determined, although several experimenters are
studying the trouble. Californians whose vineyards suffer from this
disease should apply to the experiment station at Berkeley for the
latest information in regard to it.
Coulure is another trouble of the vine in California of which little
is yet known, either as to cause or treatment. The term signifies the
failure of the fruit to set or to remain on the clusters. The trouble
occurs in varying degrees from the loss of a few berries to the
complete shelling of the fruit from the stem. It is worse in some
localities than others and in some varieties than others. Various
causes have been assigned to the disease, chief of which, and most
probable, are unfavorable climatic conditions.
More
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Control Of Insects And Diseases
From the number of insects and diseases found on the grape, it would seem that, literally, "pestilence walketh in darkness and destruction wasteth at noonday" in the vineyards of the country. But not many of the ills that grape-flesh is heir to are ... Cottage
(Labrusca) In vine and fruit, Cottage resembles its parent, Concord, having, however, remarkably large, thick, leathery leaves. It is noted also for its strong, branching root system and canes so rough as to be almost spiny. The fruit is better i... Creveling
(Labrusca, Vinifera) Bloom, Bloomburg, Catawissa, Columbia Bloom Creveling was long a favorite black grape for the garden, where, if planted in good soil, it produces fine clusters of large, handsome, very good grapes. Under any but the best of... Cross-pollination
The blooming of the vine had little significance to the grape-grower, the blooming period being so late that grapes are seldom caught by frost, until the discovery was made that many varieties of grapes are unable to fertilize themselves, and that f... Croton
(Vinifera, Labrusca, Bourquiniana) The fruit of Croton is a feast both to the eye and to the palate. Unfortunately the vine is difficult to grow, being adapted to but few soils and proving unfruitful, weak in growth, precariously tender and subje... Cunningham
(Bourquiniana) Long, Prince Edward Cunningham is cultivated very little in America, but in France, at one time, was one of the best-known grapes, both as a direct producer and as a stock for European varieties. It was much sought for by the Fr... Cynthiana
(AEstivalis, Labrusca) Arkansas, Red River There is controversy as to whether this variety differs from Norton. The two ripen at separate times, and the fruits differ a little so that they must be considered as distinct. Cynthiana is particular... Delaware
(Labrusca, Bourquiniana, Vinifera) French Grape, Gray Delaware, Ladies' Choice, Powell, Ruff Delaware (Plate VII) is used wherever American grapes are grown as the standard to gauge the quality of other grapes. Added to high quality in fruit, t... Diamond
(Labrusca, Vinifera) Few other grapes surpass Diamond in quality and beauty of fruit. When to its desirable fruit characters are added hardiness, productiveness and vigor of vine, the variety is surpassed by no other green grape. Diamond is a dil... Diana
(Labrusca, Vinifera) Diana (Plate XII) is a seedling of Catawba to which its fruit bears strong resemblance, differing chiefly in having lighter color, in being less pulpy and more juicy. The flavor resembles that of Catawba but has less of the w... Direct Producers
Attempts innumerable have been and are still being made to secure, by hybridizing V. vinifera and American species of grapes, varieties that will resist phylloxera, the mildew and black-rot. The grapes of this continent are relatively immune to all ... Domestic Uses For Grapes
At present, when food conservation is being emphasized everywhere, mention of the domestic use for grapes is particularly appropriate. The country over, no fruit is more generally grown than the grape; yet grape products are not as common for home u... Dormant Cuttings
Vines for vineyards, with the exception of varieties of Rotundifolia, are propagated from cuttings of hard wood taken from the season's canes when the vines are pruned. The inactive buds in these cuttings may be brought into active growth, and roots... Downing
(Vinifera, AEstivalis, Labrusca) Downing is well worthy a place in the garden because of the high quality, handsome appearance and good keeping qualities of the grapes. Added to these qualities of the fruits are fair vigor and health of vine. Whe... Dracut Amber
(Labrusca) Dracut Amber is representative of the red type of Labrusca. The fruit has no particular merit, its thick skin, coarse pulp, seeds and foxy taste all being objectionable. However, the vine is very hardy, productive, and ripens its fruit... Dutchess
(Vinifera, Labrusca, Bourquiniana? AEstivalis?) Dutchess (Plate XIII) is not grown largely in commercial vineyards because of several faults, as: the vine is tender to cold; the berries do not ripen evenly; berries and foliage are susceptible to f... Early Daisy
(Labrusca) The qualities of Early Daisy render the variety more than commonplace. Its earliness commends it, the ripening period being eight or ten days earlier than Champion or Moore Early, making it one of the very earliest varieties. For a gra... Early Ohio
(Labrusca) Early Ohio is remarkable, chiefly, in being one of the earliest commercial grapes. The fruit resembles that of Concord, of which it is probably a seedling. Notwithstanding many defects, Early Ohio is grown somewhat commonly, although i... Early Victor
(Labrusca, Bourquiniana?) Early Victor is highest in quality of early black grapes. It is especially pleasing to those who object to the foxiness so marked in Hartford and Champion. Were the season but a few days earlier and bunch and berry a lit... Eaton
(Labrusca) Eaton (Plate XIV) is a pure-bred seedling of Concord which it surpasses in appearance but does not equal in quality of fruit. The flesh is tough and stringy, and though sweet at the skin, is acid at the seeds and has the same foxiness ... Eclipse
(Labrusca) Eclipse (Plate XV) is a seedling of Niagara and, therefore, a descendant of Concord which it resembles, differing chiefly in earlier fruit which is of better quality. Unfortunately, the bunches and berries are small. The vines are hard... Eden
(Rotundifolia, Munsoniana?) Eden is of value as a general-purpose grape for the South and is interesting as one of the few supposed hybrids with V. rotundifolia. It is probably a hybrid between the species named and V. Munsoniana, another souther... Eldorado
(Labrusca, Vinifera) The fruit of Eldorado is delicately flavored, with a distinct aroma and taste and ripens about with that of Moore Early--a time when there are few other good white grapes. The vines inherit most of the good qualities of Con... Elvira
(Vulpina, Labrusca) Although it has never attained popularity in the North, Elvira (Plate XVI), after its introduction into Missouri about forty years ago, reached the pinnacle of popularity as a wine-grape in the South. The qualities which comme... Emperor
(Vinifera) Emperor is one of the standard shipping grapes of the Pacific slope, being one of the mainstays of the interior valleys. On the coast and in southern California, it is irregular in bearing, and on the coast the fruits often fail to rip... Empire State
(Vulpina, Labrusca, Vinifera) Empire State (Plate XVII) competes with Niagara and Diamond for supremacy among green grapes. The variety is as vigorous in growth, as free from parasites, and on vines of the same age is as productive, but is less h... Etta
(Vulpina, Labrusca) In appearance, taste and texture of fruit, Etta is very similar to Elvira, of which it is a seedling. The small, yellow clusters which characterize Elvira are reproduced in Etta, which differs chiefly in having a shoulder quit... Eumelan
(Labrusca, Vinifera, AEstivalis) Washington The good qualities of Eumelan are: vines above the average in vigor, hardiness and productiveness; clusters and berries well formed, of good size and handsome color; flesh tender, dissolving into wine... European Grapes At The New York Experiment Station
In the spring of 1911, the Station obtained cuttings of 101 varieties of European grapes from the United States Department of Agriculture and the University of California. The cuttings obtained were grafted on the roots of a heterogeneous collection... European Grapes In Eastern America
As we have seen, there were many efforts to grow European grapes in America during the first two centuries in the settlement of the country. The various attempts, some involving individuals, others corporations and in early days even colonies, for... Faith
(Vulpina, Labrusca) Although spoken of as a desirable grape in some regions, Faith is of little value in most localities. The fruit is unattractive in appearance, and the quality is not high. If the variety has any preeminently good character, it... Feher Szagos
(Vinifera) This variety succeeds rather well at Geneva, New York, bearing fruits of excellent quality. It has two defects, dull color of the berries and irregular bunches. It is worth trying in the East. Feher Szagos is said to make a very good r... Fern Munson
(Lincecumii, Vinifera, Labrusca) Admirable, Fern, Hilgarde, Munson's No. 76 Fern Munson is a southern grape not adapted to northern regions, 40 deg. north latitude being its limit of adaptation. The fruits show some very good characters, as att... Fertilizers For Grapes
As regards fertilizers, the grape-grower has much to learn and in learning he must approach the problem with humility of mind. For in his experimenting, which is the best way to learn, he will no sooner arrive at what seems to be a certain conclus... Flame Tokay
(Vinifera) This is the leading shipping grape of the Pacific slope where it is everywhere grown under the name "Tokay," with several modifying terms, as "Flame," "Flame-colored" and "Flaming." The fruit is not especially high in quality nor attra... Flowers
(Rotundifolia) Flowers is a late, dark-colored Rotundifolia very popular in the Carolinas. The variety is noted for its vigorous and productive vines, its large fruit-clusters and grapes that cling in the cluster unusually well for a variety of t... Fungous Diseases Of The Grape
The grape is ravaged by four or five fungous diseases in America, unless the utmost vigilance is exercised to keep the parasites in check. Happily for commercial viticulture, there are regions, as we have seen in the description of grape regions in ... Gaertner
(Vinifera, Labrusca) The berries and clusters of Gaertner are large and handsomely colored, making a very showy grape. The plant is vigorous, productive and as hardy as any of the hybrids between Labrusca and Vinifera. In view of these qualities,... Geneva
(Vinifera, Labrusca) Geneva is surpassed by so many other grapes of its season in quality that it has never become popular, although it has much to recommend it. The vine is vigorous and productive, although not quite hardy, and the berries and c... Goethe
(Vinifera, Labrusca) Of all Rogers' hybrids, Goethe shows Vinifera characters most, resembling in appearance the White Malaga of Europe, and not falling far short of the best Old World grapes in quality. But the variety is difficult to grow, espe... Gold Coin
(AEstivalis, Labrusca) In the South, where alone it thrives, Gold Coin is a handsome market variety of very good quality. The vines are productive and are unusually free from attacks of fungal diseases. The variety originated with T. V. Munson, D... Grafting
Since grafting grapes is intimately connected with stocks, the growing of which is a modern practice, grafting is thought of as a new process in growing this fruit. Quite to the contrary, it is an old practice. Cato, the sturdy old Roman grape-growe... Grape Botany
The grape-grower must know the gross structure and the habits of growth of the plants properly to propagate, transplant, prune and otherwise care for the grape. Certainly he must have knowledge of the several species from which varieties come if h... Grape Hybrids
As early as 1822, Nuttall, a noted botanist, then at Harvard, recommended "hybrids betwixt the European vine and those of the United States which would better answer the variable climates of North America." In 1830, William Robert Prince, Fig. 48, f... Grape Pests And Their Control
In common with other cultivated fruits, grapes are at the mercy of numerous insect and fungous pests unless man intervenes with remedial or preventive treatment. Happily for viticulture, knowledge of the pests of the vine has made such advancement... Grape Products
Over-production, with the attendant losses caused by glutted markets, is a factor which, like frosts and freezes, is ever in the mind of the grape-grower. No season passes but that some of the grape regions of the country suffer from over-producti... Grape Regions And Their Determinants
Happily, the grape in its great diversity of forms accommodates itself to many conditions, so that some variety of the several cultivated species will produce fruit for home use, if not as a market commodity, in every part of America adapted to ge... Grape-breeding
Chance, pure and simple, has been the greatest factor in the production of varieties of American grapes. From the millions of wild plants, an occasional grape of pre-eminent merit has caught the eye of the cultivator and has been brought into the ... Grape-juice
When properly made, grape-juice is the undiluted, unsweetened, unfermented juice of the grape and contains no preservatives, fermentation being prevented by sterilization with heat. The product is as ancient as wine, and, therefore, as the cultivati... Grape-pruning On The Pacific Slope
The methods of pruning and training native grapes, discussed in the last two chapters, do not apply to the Vinifera grapes grown in the favored valleys of the Rocky Mountains and on the Pacific slope. As we have already seen, the Vinifera or Old W... Grape-vinegar
A very good vinegar can be made from grapes, although as yet this outlet for over-production is not largely utilized in America. Grapes which are unsuitable for raisins, dessert, wine-making or grape-juice can be used for vinegar-making. Under the m... Grapes Under Glass
Grape-growing under glass is on the decline in America. Forty or fifty years ago the industry was a considerable one, grapes being rather commonly grown near all large cities for the market, and nearly every large estate possessing a range of glas... Green Early
(Labrusca, Vinifera) Green Early is a white grape coming in season with Winchell, which surpasses it in most characters, quality in particular. Green Early was found in 1885, growing by the side of a ditch near a Concord vineyard, on land belongi... Grein Golden
(Vulpina, Labrusca) Grein Golden is very similar to Riesling, but the vine is much stronger in growth. For a variety of the Taylor group, both cluster and berry are large and uniform, which, with the attractive color of the berries, make it a mos... Gros Colman
(Vinifera) Dodrelabi Gros Colman has the reputation of being the handsomest black table-grape grown. It is one of the favorite hot-house grapes in England and eastern America and is commonly grown out of doors in California. The variety is r... Handling The Grape In California
Grapes are grown in California for three purposes, wine, raisins and the table. The handling of the crop for raisins and wine is best taken up in a discussion of these products in the chapter on by-products of the grape, leaving only table grapes to... Hartford
(Labrusca) The vine of Hartford may be well characterized by its good qualities, but the fruit is best described by its faults, because of which the variety is passing out of cultivation. The plants are vigorous, prolific, healthy and the fruit i... Harvesting And Handling Muscadine Grapes
The Muscadine grapes of the South Atlantic and Gulf states are unique in vine and fruit, are used for different purposes and go to different markets from the grapes of the North, so that they may be considered almost a distinct fruit. Not only are c... Harvesting In The East And North
As the consummation of the care of the vine, the in-gathering of the crop is celebrated in all European countries with rejoicings in song, dance and mirth. In America the vintage is less of an event than in Europe, but it is more picturesque and div... Hayes
(Labrusca, Vinifera) In 1880, the Massachusetts Horticultural Society awarded a certificate of merit to Hayes for high quality in fruit. This brought it prominently before grape-growers and for a time it was popular, but when better known several... Headlight
(Vinifera, Labrusca, Bourquiniana) Headlight is more desirable for southern than for northern vineyards, yet it is worthy of trial in the North. Its meritorious characters are: productiveness, outyielding Delaware, with which it competes; disease... Herbaceous Cuttings
Grapes are easily propagated from herbaceous cuttings, although since the vines are weak and the method expensive, they are seldom used. Green cuttings are usually taken from plants forced in greenhouses, but may be taken in summer from vineyard vin... Herbemont
(Bourquiniana) Bottsi, Brown French, Dunn, Herbemont's Madeira, Hunt, Kay's Seedling, McKee, Neal, Warren, Warrenton In the South, Herbemont holds the same rank as Concord in the North. The vine is fastidious as to soil, requiring a well-draine... Herbert
(Labrusca, Vinifera) In all that constitutes a fine table-grape, Herbert (Plate XVIII) is as near perfection as any American variety. For a Vinifera-Labrusca hybrid, the vine is vigorous, hardy and fruitful, ranking in these respects above many p... Hercules
(Labrusca, Vinifera) Hercules is characterized by very large berries, fruit handsomely colored and cluster large and well-formed. The flavor, while not of the best, is good. Added to the desirable qualities of the fruit, the vines are hardy, vigo... Hicks
(Labrusca) Hicks is a remarkably good grape and were it not that the fruit is almost identical with that of Concord, ripening with it or a little earlier, it would have a place in the viticulture of the country. However, since it was introduced s... Hidalgo
(Vinifera, Labrusca, Bourquiniana) The grapes of Hidalgo are rich, sweet, delicately flavored, and with color, size and form of berry and bunch so well combined as to make the fruits singularly handsome. The skin is thin but firm and the variety ... Highland
(Vinifera, Labrusca) Few varieties of black grapes equal Highland in appearance and quality of fruit. When given good care under favorable conditions, the bunches are unusually large and handsome in appearance, sometimes attaining a weight of two... Hopkins
(Rotundifolia) Hopkins is named by grape-growers in the South Atlantic states as the best early Rotundifolia grape. Its season in North Carolina begins early in August, nearly a month before any other. It is, also, one of the best in quality and ... Hosford
(Labrusca) Hosford is an offspring of Concord, differing from the parent chiefly in the greater size of bunch and berry and in being less fruitful. The variety is surpassed by Worden and Eaton, of the same type, and is probably not worth cultivat... Hybrid Franc
(Vinifera, Rupestris) Hybrid Franc is the best-known cross between Rupestris and Vinifera. It is one of the few varieties used in Europe as a resistant stock now recommended for a direct producer. The vines are hardy, vigorous and very productive... Hybridizing The Grape
Hybridization has been the chief means of improving the grape. At present, from what is being accomplished by many workers, it looks as if it will long continue to be the best means of improving this fruit. Since the grape-grower must depend on new ...