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, fourth proprietor

of the then famous Linnean Botanic Nursery at Flushing, Long Island,

grew 10,000 seedling grapes "from admixture under every variety of

circumstance." This as probably the first attempt on a large scale to

improve the native grapes by hybridizing, although little seems to

have come of it. Later, a Dr. Valk, also of Flushing, grew hybrids

from which he obtained Ada, the first named hybrid, the introduction

of which started hybridizers to work in all parts of the country where

grapes were grown.






Soon after Valk's hybrid was sent out, E. S. Rogers, Fig. 49, Salem,

Massachusetts, and J. H. Ricketts, Newburgh, New York, began to give

viticulturists hybrids of the European Vinifera and the American

species which were so promising that enthusiasm and speculation in

grape-growing ran riot. Never before nor since has grape-growing

received the attention in America as given during the introduction of

Rogers' hybrids. It was the expectation of all that we were to grow in

America, in these hybrids, grapes but little inferior, if at all, to

those of Europe.



A statement of the difference between European and American grapes

shows why American viticulturists have been so eager to grow either

pure-breds from the foreign grape or hybrids with it.






European grapes have a higher sugar-and-solid content than the

American species; they, therefore, make better wines and keep much

longer after harvesting and can be made into raisins. Also, they have

a greater variety of flavors, which are more delicate, yet richer,

with a pleasanter aroma, seldom so acid, and are always lacking the

disagreeable, rancid odor and taste, the "foxiness," of many American

varieties. There is, however, an unpleasant astringency in some of the

foreign grapes, and many varieties are without character of flavor.

American table-grapes, on the other hand, are more refreshing, the

unfermented juice makes a pleasanter drink, and lacking sweetness and

richness, they do not cloy the appetite so quickly. The bunches and

berries of the European grapes are larger, more attractive and are

borne in greater quantities. The pulp, seeds and skins are somewhat

objectionable in all of the native species and scarcely so at all in

the Old World sorts. The berries of the native grapes shell from the

stem so quickly that the bunches do not ship well. The vines of the

Old World grapes are more compact in habit and require less pruning

and training than do those of the native grapes; and, as a species,

probably through long cultivation, they are adapted to more kinds of

soil, to greater differences in environment and are more easily

propagated than the American species.



Because of these points of superiority in the Old World grape, since

Valk, Allen and Rogers showed the way, American grape-breeders have

sought to unite by hybridization the good characters of the Old World

grape with those of the American. Nearly half of the 2000 grapes

cultivated in eastern America have more or less European blood in

them. Yet, despite the efforts of the breeders, few of these hybrids

have commercial value. Whether because they are naturally better

fixed, or long cultivation has more firmly established them, the vine

characters of Vitis vinifera more often appear in varieties arising

as primary hybrids between that and the native species, and the

weaknesses of the foreign grape, which prevent their cultivation in

America, crop out. Hybrids in which the vinifera blood is more

attenuated, as secondary or tertiary crosses, give better results.



Several secondary hybrids now rank among the best of the cultivated

grapes. Examples are Brighton and Diamond. The first is a cross

between Diana-Hamburg, a hybrid of a Vinifera and a Labrusca, crossed

in its turn with Concord, a Labrusca; the second is a cross between

Iona, also a hybrid between a Vinifera and a Labrusca, crossed with

Concord. Both were grown from seed planted by Jacob Moore, Brighton,

New York, in 1870. Brighton was the first secondary hybrid to attract

the attention of grape-breeders, and its advent marked an important

step in breeding grapes.



The signal success achieved by hybridizers of the European grape with

native species quickly led to similar amalgamations among American

species. Jacob Rommel, of Morrison, Missouri, beginning work about

1860, hybridized Labrusca and Vulpina grapes so successfully that a

dozen or more of his varieties are still cultivated. All are

characterized by great vigor and productiveness; and, although they

lack the qualities which make good table-grapes, they are among the

best for wine-making. Rommel has had many followers in hybridizing

native species, chief of whom was the late T. V. Munson, Fig. 50,

Denison, Texas, who literally made every combination of grapes

possible, grew thousands of seedlings and produced many valuable

varieties.






Improvement by selection.



Selection, continued through successive generations, so important in

the improvement of field and garden plants, has played but small part

in the domestication of the grape. The period between planting and

fruiting is so long that progress would be slow indeed were this

method relied on. Moreover, selection, as a method in breeding, is

possible only when plants are bred pure, and it is the experience of

grape-breeders that in pure breeding this fruit loses in vigor and

productiveness and that the variations are exceedingly slight and

unstable. Many pure-bred grapes have been raised on the grounds of the

New York Agricultural Experiment Station under the eyes of the writer,

of which very few have surpassed the parent or have shown promise for

the practice of selection.



New varieties from sports.



Bud-sports or mutations now and then arise in grapes. But not more

than two or three of the 2000 varieties now under cultivation are

suspected of having arisen in this way. It is true that mutations

seem to occur rather often in grapes, but they are easily confused

with variations due to environment and are usually too vague to lay

hands on. Until the causes of these mutations are known and until they

can be produced and controlled, but little can be hoped for in the

amelioration of grapes through mutations.