Muscat Hamburg

(Vinifera)



Muscat Hamburg (Plate XXV) is an old European grape well known in some

parts of America in greenhouse graperies, since it is one of the best

for forcing. All who know the beautiful fruits of this variety grown

in forcing-houses will want to test it out of doors, where at the

Geneva, New York, Experiment Station, they have done well, many

clusters attaining a weight of a pound and a half to two ounds. The

accompanying plate, the fruit much less than half natural size, shows

what a fine grape Muscat Hamburg is. One is struck with wondering

admiration at a vine laden with these grapes growing alongside

Concord, Niagara or Delaware. The quality is delectable, the

quintessence of the flavors and aromas which make the grape a favorite

fruit. The grapes keep long and retain their form, size, color and

rich, delicate flavor almost to the end. This variety is a treasure to

the amateur; and the professional who wants another grape for local

markets should try grafting over a few vines of some native to this

sort, following the directions given in Chapter X in caring for the

vines.



Vines vigorous, tender, need protection during the winter; canes

long, numerous, slender to medium, light brown, darker at the

nodes which are enlarged and flattened. Leaves medium to large,

intermediate in thickness; upper surface light green, dull; lower

surface pale green, faintly pubescent, densely hairy.



Fruit ripens in October, ships and keeps well; clusters very

large, long, broad, tapering, single or double-shouldered. Berries

large, firm, oval, very dark purplish-red, covered with lilac

bloom, very persistent; skin thick, adheres strongly to the pulp;

flesh pale green, translucent, meaty, very juicy, tender, vinous,

musky, sweet, rich; very good to best; seeds separating easily

from the pulp, large.