START ght) FAYETTE UC BERKELEY MASTER NEGATIVE STORAGE NUMBER 00-121.1 (National version of master negative storage number: CU SN00121.1) MICROFILMED 2000 UNIVERSITY OF CALIFORNIA LIBRARY PHOTOGRAPHIC SERVICE USAIN State and Local Literature Preservation Project Funded in part by the National Endowment for the Humanities REPRODUCTION AVAILABLE THROUGH INTERLIBRARY LOAN OFFICE MAIN LIBRARY UNIVERSITY OF CALIFORNIA BERKELEY, CA 94720-6000 COPYRIGHT The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted materials including foreign works under certain conditions. In addition, the United States extends protection to foreign works by means of various international conventions, bilateral agreements, and proclamations. Under certain conditions specified in the law, libraries and archives are authorized to furnish a photocopy or other reproduction. One of these specified conditions is that the photocopy or reproduction is not to be "used for any purpose other than private study, scholarship, or research." If a user makes a request for, or later uses, a photocopy or reproduction for purposes in excess of "fair use," that user may be liable for copyright infringement. University of California at Berkeley reserves the right to refuse to accept a copying order if, in its judgment, fulfillment of the order would involve violation of copyright law. California Grape Grower California's most important table grape varieties San Francisco 11925] BIBLIOGRAPHIC RECORD TARGET University of California at Berkeley Library USAIN State and Local Literature Preservation Project Master negative storage number: 00-121.1 (national version of the master negative storage number: CU SN00121.1) FORMAT: BK LEVEL: r ISBN: GLADIS#: 67318106A LANG: eng CNTRY: cau LCCN: MOD: 941217/SYS ME: Wines & vines. TI: California's most important table grape varieties IM: San Francisco, The California Grape Grower [1925] CO: 31 p. illus CALL: SB389.C45 BIOS SUF: Locked Case 1 Microfilmed by University of California Library Photographic Service, Berkeley, CA FILMED AND PROCESSED BY LIBRARY PHOTOGRAPHIC I SERVICE, UNIVERSITY OF CALIFORNIA, BERKELEY, 94720 DATE: 10/00 REDUCTION RATIO: 9 LS i 6 lu Oa 5 = >= 0. Oo Q Qo © o £ Q X o. af oc Oo oO rd oO x= o. wr xX NBS 1010a ANSI/ISO #2 EQUIVALENT 125 TRE RSI. SECT. PM-1 3%’ ef, &(1 8|1 3t Ll OL PUBLISHED BY THE CALIFORNIA GRAPE GROWER SAN FRANCISCO, CALIFORNIA i\ Ee 2. i - 0 Res 2 = wn Oo > Pn = Z ~~ ®) = —] < O i NW MA ITN 0 TABLE GRAPE: VARIETIES GB 3% “MAIN LIBRARY-AGRIGHLTOR® SEPT, C 4. California’s Most Important Table Grape Varieties AGRIC. - INTRODUCTION While £his. Painphlét will be found of interest and value to all grape growers, shippers and handlers of grapes, it is intended pri- marily for the housewife and those consumers throughout the land who are familiar with only a few of the many choice varieties of table grapes now being grown in California. Most people know the Flame Tokay, the Emperor, the Malaga and the Cornichon— all splendid varieties—but how many housewives know the red Hunisa, the white Dizmar or the black Gros Colman, which are just beginning to reach the markets in commercial quantities. BRARY The object of this pamphlet is to give an account of the differ- » ent varieties so that consumers outside the borders of our state may know their characteristics, merits and appearance and be able to call for those that seem to have desirable qualities. For the sake of convenience, the many varieties have been grouped according to color—red, white and black—and each group has been handled by viticultural experts who know their subjects thoroughly. The season for California table grapes begins the last week in May, when the Khalili is picked in the Imperial Valley, and con- tinues until the first of the year when the last sawdust-packed Emperors leave California in kegs to be held in cold storage and used up to the first of March. There are just about three months when fresh grapes are not available. The average person buys grapes and all other fruits with his eyes and not with his palate. He wants grapes that look attrac- tive, with large berries and high coloring; and yet by avoiding some varieties with smaller berries and less vivid colors, the buyer often misses the most delicious grapes grown in California—grapes with character and flavor and Juicy pulp that he would enjoy if he would only sample them. And right here let me emphasize the fact that during the months of August, September, October and November, when grapes are plentiful, the housewife should see that the product of the vine is always on the table. A bunch a day will certainly keep the doctor away, since the grape is ranked with the apple in point of concentrated health value. By some authorities it is placed first on account of its value as a systemic cure. The esthetic value of the grape is also great. It is one of the most ornamental and attractive fruits that can be used to beautify the table, being unequalled in the variety and beauty of its forms and colors. We urge housewives to scan this pamphlet carefully for infor- “- mation about the different varieties, many of which we are sure will prove a revelation. We particularly commend to their con-| sideration the tested recipes printed at the end of the soon suggesting many delectable ways in which fresh grapes may be served to the family. H. F. STOLL, Editor, California Grape Grower. San Francisco, May 1, 1925. Di * ~ EE, Ty ho aire — W . California’s Most Important Table amps, Yorioyies Introduction by HF Stoll......c.. ici ssnnsisssisnsgins 2 ifs RED GRAPES “The Flame Tokay,’”’ by L. M. Landsborough......cccooeeeceeceeeee. 4-5 “The Emperor Grape,”’ by L. O. Bonnet... 6 ‘“‘Maraville de Malaga and Hunisa,’’ by R. Schmidt.................. 7-9 WHITE GRAPES “¢‘The Malaga Grape,’”’ by L. O. Bonnet.......coooeemememeeeccnecnsenas 10 “‘The Muscat of Alexandria,”’ by R. L. Nougaret.......... wiiadianis 11-12 “‘The Sultanina’’ by H. W. Wrightson... 13 “The Verdal,’” by Frederic T. Bioletti......cccooeceerrinenccenneees 14 ‘Persian Grapes’’—Rish Baba, Dizmar, Khalili—by Frederic MD, BIOlethl ..... eine nss msirensor isnt a sss svensedy 15-16 ¢‘Olivette Blanche and Ohanez,’”’ by George C. Husmann........ 17-18 BLACK GRAPES ¢‘The Black Monukka,’’ by Frederic T. Bioletti.....cccecoeeeenens 19 “Four Leading Black Varieties’’—Black Cornichon, Black Hamburg, Black Prince, Black Ferrara—by L. O. Bonnet..20-23 “The Ribier,”’ by Carl A. Melcher... oon 24 ““The Gros Colman and Black Morocco, ’ by R. L. Nougaret....25-26 ‘‘ Promising Table Grape Varieties,”” by L. O. Bonnet............. 27-28 Red : Piment, Zabalanski. White : Dattier de Beyrouth, Faphly, Rosaki. Black: Gros Guillaume, Prune de Cazouls, Trentham. “The Use of Grapes in the Home,’ by w. ¥. Cruess................. 30-31 Supplemented with sixteen illustrations of the most important table grape varieties. Published by the CALIFORNIA GRAPE GROWER Room 601-12 Geary Street, San Francisco, California Tp 578598 THE FLAME TOKAY By:L. M. LANDSBOROUGH ° * enone ee eo ceo een e 4000 » * ° * 0 as Florin has Sait élgim to: be called the birthplace of the Tokay industry of*€Califormiads* trike ave’ donot intend to discard the claims our neighbors of the South at Lodi may make when they advertise their locality as the “Home of the Tokay,” nor to overlook the wonderful returns which they, and the American River district to the East of us receive each year from the ship- ments of Tokays to the Eastern markets, we of Florin claim the distinction of being the original “Home of the Tokay” by our discovery of this grape and its value. The exceptionally high quality of the Florin Tokays has long been recognized in the markets. The following letter still in the possession of the State University at Berkeley and for a copy of which we are indebted to Professor F. T. Bioletti of that institution, will go to prove our statement: “State Viticultural Dept. “Yours of 20th inst. received concerning the Flame Tokay. 1 would state that Mr. George Rich of Florin introduced several kinds of grapes from New York in 1857, and among these the Tokay. In 1859 I got cuttings of this grape from Mr. Rich and they grew nicely. In 1860 I planted two acres in vineyard shape, about 12 dif- ferent kinds. Today Tokays are in good shape and bearing heavy crops. I have removed all the other varieties excepting one. Here is a living monument to the durability of the Flame Tokay. “JAMES RUTTER.” _ While on the subject of origin we are further indebted to Professor Bioletti, who says: “There seems to be little doubt that the Tokay originated in Kabylia, a province in the mountains of Algeria, inhabited by Kabyles, a Mediterranean race who are apparently the descendants of the original in- habitants of Northern Africa, before the Arabian invasion. They are excellent horticulturists and have originated a large number of the finest table grapes. The Tokay is called by them Amar bou amar, which means Red, Father of Red and which we would say is a very appropriate name. This variety was undoubtedly carried by the Moors into Spain where it is now grown under the name of Angelina, Uva de Ragol and Culo de Horza, this last name meaning the neck of a kind of flask used by druggists, and re- ferring to the peculiar shape of the berry, with its cut-off apex.” R. L. Nougaret of the State Department of Agriculture I understand in tracing the origin of the Tokay brought it back to the Rutter ranch in Florin. Hence I may be pardoned in describing the Tokay when I mention the fact that Mr. Rutter received gold and silver medals for his exhibits of this grape at the American Institute in New York in 1872, the Pomological Society of Boston in 1873 and in 1874 at the Nebraska State Fair, besides a number of awards from the State Agricultural Society of this State. The writer, then a boy, visiting the American Institute in New York in 1872, greatly admired this grape exhibit and this increased his desire to re- turn again to California. To give the story a plot, Mr. Rutter had an only daughter, the writer soon after his return became acquainted with that daughter, they were subsequently married, raised a family and live on the home place and which is now operated as a family corporation, known as the James Rutter Company. While the Tokay has been shown to be long lived, it is too, in a measure, immune from the attacks of phylloxera. I realize that this statement will be disputed from the experience of those growing the Tokays in Sonoma, Napa and the foothill counties. This I claim is due largely to poverty, rather than the ravages of this dreaded vine disease. In the Florin district, where the Flame Tokay attains perfection, where all the characteristics described above are shown at its best, where the grape is of such transcendent beauty, that Flame, or the pink of the Flamingo only can describe it, the soil is not over two feet deep and were it not for an le ca _ Erm 1 BARRIS ats A abundance of water during the growing season, this fruit would be indifferent to taste and wholly devoid of its rich color, while the vines would fast suc- cumb to disease. The territory for the successful culture of the Tokay is limited. I will not define it, suffice it to say that the interior valleys, with their warm days, to promote sugar content, and cool nights for color, give ideal conditions for the best fruit. In parts of the Sacramento and San Joaquin valleys it is sub- ject to sunburn and a percentage of the crop is lost each year through this source. The characteristics of the vine may be described as follows: Vine. Very vigorous, of erect growth and a very large strong trunk. Canes. Long, strong with sinuous joints swollen, of a bright brown color when mature, but somewhat purplish tinted near the joints. Leaves. Large, as wide as long, a little one sided, thick and resistent to wind damage. Bunches. Are large to very large, compact, conico-cylindrical with long thick peduncle. Berries. Are large to very large, almost flat on the end. Above all, it is a splendid shipper. The Flame Tokay —5— THE EMPEROR GRAPE By L. 0. BONNETT, University of California The Emperor is one of the leading table grapes grown in California for shipment to distant markets. It is also known as the “Red Emperor ’ though its color varies from an at- tractive red to a purplish black color. The Emperor was first grown by R. M. Blowers of Woodland who found it in his collection without name. He was so pleased with its appearance that he named it the “Emperor.” The Emperor is grown extensively in the Southern San Joaquin Valley. Tulare County is famous for its Emperor grapes as Sacra- mento County is famous for its Tokays. Fresno, Kern, Madera and Merced Coun- ties also grow this variety to a certain extent. Outside of this region which is the center of production of this shipping grape, the Emperor has been planted of late in. Glenn, San Joaquin and San Diego Counties. A short description of the grape will help in pointing out its economic importance. The berry is large, obovoid ; elongated, measuring 18x22 a m/m (12-16x14-16 inch) red i to purplish black, neutral in . flavor and pulpy in texture. |: ls The bunch is very large, pyramidal and loose to well filled. The stem is very long, medium hard and the ad- herence of the berry to the pedicel strong. The seeds number two or three, are medium in size and are hard and astringent. The leaves are large, five lobed, cottonny on the lower side. The canes are long and spreading. The trunk is medium large. This description applies specifically to vines grown in the experimental vineyards of the University Farm at Davis. The Emperor is a late variety ripening at Davis during the later part of September. The vine is very vigorous and a good bearer with short pruning if the vine is given plenty of room to expand its trunk and branches as in a high stake, a trellis or an arbor. However there seems to be some difference of opinion regarding the number of buds that should be left on each spur. This number varies with the vigor, the age and the system of pruning followed in training the vine. The longer the trunk and its ramifications, the lower on the canes will fruitful buds be found. Some canes from low vines were examined microscopically last year as to the fruitfulness of the buds. It was found that the base bud was sterile, the first bud fertile but to a small degree and that upper buds of the cane were more fruitful. This examination led to the conclusion of leaving three and four buds on each spur according to their position and is very useful in determining how varieties should be Pregl, ror vines have been trained, mostly on the vertical cordon system up to the last few years. Owing to inevitable pruning wounds, made all around nied The Emperor the trunk the vines soon lose their vigor and productiveness. The horizon- tal cordon system would give better results than the vertical for several rea- sons; by localizing pruning wounds on the upper side of the trunk, by allow- ing a better aeration, an easier control of diseases and a more rapid picking of the crop. A better aeration and exposure of foliage to sunlight would make the control of powdery mildew more perfect. The Emperor possesses very good shipping and keeping qualities. These are the consequence of the characteristics of the berry, bunch and adherence of the berry with the pedicel. Emperor grapes are packed in standard four basket crates and also drums. Crates contain an average of twenty-five pounds of grapes. When they are packed in drums, in layers alternating with layers of redwood sawdust they are put in cold storage for the holiday markets. A drum contains about thirty-two pounds of fruit. In conclusion, it may be said that the Emperor is an attractive late red grape, with good shipping qualities, which have made of it a leading com- mercial variety. MARAVILLE DE MALAGA AND HUNISA By R. SCHMIDT, Viticultural Expert MARAVILLE DE MALAGA The Maraville de Malaga, erroneously called the red Malaga (probable name of origin Molinera Gorda), is a red table grape. It ripens in October in this locality, Fresno. It is probably a native of the province of Almeria, Spain, although it may be found in other parts of that country in collec- tions in gardens. It is usually grown on trellis and arbors. It is claimed that it produces well in Europe on some of the resistant stocks, such as Lenoir and Riparia. It has so far been tried out on resistant stocks only on a very small scale in Cali- fornia, principally in experiment plots. As it is a grape of a rare red color it is often packed with black and white grapes in Spain, which produces a fine appearing basket of fruit. The vine is a strong grower with canes of medium size, the young tips being slightly reddish. The leaves are large and smooth, light green and slightly five cleft. The vine does not resemble the white Malaga in any way; the latter having a stiffer and sturdier growth and larger leaves of a very different shape. There is no good reason for calling it the red Malaga. The cluster is large, conical and quite irregular in shape. The berries are large, round and firm and of a beautiful, sparkling red color, especially when held up in the light. It has been said that its color is a cross between a ruby and an amethyst. It resembles in size and shape and somewhat in color, the Eastern slip skin, the Agawam. In flavor the Maraville de Malaga is superior to the white Malaga, though no better, if as good in keeping qualities. Our common white Malaga, wari en Maraville de Malaga on the proper soil will keep surprisingly well when left on the vines until the month of November, and will be greatly improved in quality and color. In fact, for many that is the only time it becomes a good table grape. This can not be said of the Maraville de Malaga, which must be picked when it is ripe, though it is then a superior variety, excelling the Malaga in flavor. This variety has been used as a pollinator for the Ohanez and some vine- yards of the last named grape are interplanted with it. It has however, not always produced the desired result, besides making it rather inconvenient in the handling of the fruit which must be picked at different times, for the Ohanez is a late season grape. Early rains affect it more readily than the common Malaga. The berries begin to mold at the cap stem. Probably five hundred acres is all there is of this variety in the State. Its cultural treatment has not yet been satisfactorily worked out. Different methods of pruning have been tried. Pruning like an Emperor, that is, to long three or four eyed spurs on an upright cordon will produce good fruit, but usually not a sufficient amount. Pruning to long canes like a Thompson produces too many clusters, which become straggly with small berries. Short canes with five or six eyes, and not too many of them will bring good results. This variety seems to thrive well on both the heavier and the lighter soils. It will probably graft well on any vinifera. The Maraville de Malaga is a very desirable grape and of all the so- called new varieties lately so much talked and written about, it is one of the most deserving and the one least likely to give disatisfaction when properly handled. It is certain that allowing too much wood to remain in the form of canes when pruning, will appreciably damage the quality of an otherwise exceptional grape. THE HUNISA The Hunisa (Huenish, Hunisi), sometimes called the New Emperor, was introduced into the United States by the office of the Seed and Plant Introduction of the Department of Agriculture of Washington, D. C. It is a grape of the Emperor type, and when growing in the same locality as the latter, is of a somewhat lighter red color. It becomes darker as one ap- proaches the cooler climate in the northern counties of the state. It resem- bles the Emperor very much and when both varieties have equally good bunches, it becomes difficult to say which is the handsomer. The grape is a late variety, a strong upright grower with rather heavy canes of a reddish brown color and a large producer. The leaves are of medium size, thin and smooth on the upper surface. The lower surface is lighter in color. The leaf edges are sharply cut into five deep clefts of dif- ferent depths, causing the variety to be easily distinguished from many of the well known sorts. The cluster is large, tapering and often straggly with many seedless berries. It blooms well, but does not always set well, due to the whole or partial sterility of the pollen. The setting quality is not always the same, setting better one season than another though growing among the same varieties. When grafted on resistant stock it also often fails to set a good crop, but this is true of a number of other varieties when grafted on stocks such as Rupestris St. George. It would not be wise to plant a large acreage of this variety without first having tried it out on a small scale in the locality where it is to be grown. The berries are large, oblong and firm, altogether a grape having a finer flavor than the Emperor. Its keeping qualities are good, but not as good as the Emperor, which grape is difficult to surpass in that respect and is probably only surpassed by the Ohanez. As the Hunisa is but sparsely grown, there being to my knowledge not more than one hundred acres of it in the state, it has not been experimented with sufficiently to be able definitely to give a correct pruning system for all localities. It has been pruned both short, like the Emperor is pruned, that is, spurs with three or four eyes, and long like a Thompson. But the canes when left too long produce too large a crop and, in consequence, a poorer grade of fruit. It is probable that short canes, on wire with five or six —— Se meee eyes as Emperors are quite successfuly pruned in some sections of the San Joaquin valley, will give the best results. The Horizontal cordon might be tried, but it 1s too expensive to handle and has been almost universally a failure with: other varieties. However, with but few exceptions, though the vines have produced numerous clusters the latter have contained a large Abe of small, seedless berries, which ruined the otherwise fine appearance ot them. : Heavier soils, such as are better adapted to the Emperor seem also best suited to the Hunisa. It will probably graft on any vinifera. There is no question as to the table and bearing qualities of this grape, and that in these respects it is superior to the Emperor, yet its tendency towards producing seedless berries is a serious matter, and until that is overcome, it remains an unsafe grape to plant. The beautiful Hunisa grape —9— THE MALAGA GRAPE By L. 0. BONNET, University of California This grape is perhaps of Spanish origin although it probably does not come from the province of Malaga. The name is also synonymous or raisins made from the Muscat of Alexandria in the above- mentioned district. The synonymy of this variety is not well established at the present time. The following varieties seem perfectly identical to the Malaga: Panse de Ro- quevaire, Terret Monstre and Plant de Marseille. Teneron and Crujidero are also used as syno- nyms, but perhaps not so accurately as the preced- ing varieties which are well known in the South of France. The Malaga is the most important table grape of California. It is grown principally in the San Joaquin and the Sacra- mento valleys. The coun- ties in which this grape is cultivated extensively are, by order of their im- portance according to the 1922 “Status of Califor- nia Grape Industry” by R. L. Nougaret, Fresno, Tulare, Madera, Stanis- laus and Kern. Outside of these regions, the Ma- laga is also found in the Coachella and Imperial Valleys where it ripens during the latter part of July. It is decidedly a variety best adapted to the hot regions. In 1egard to soil adaptation, it thrives in sandy loam soils where it bears well and ripens its fruit earlier than on heavier ground. The vine is very vigorous and is a good producer. It is generally trained as a high vase- formed vine and of late has been pruned as a horizontal cordon. Short prun- ing is followed on the above forms of vine. When the vines are young and very vigorous, it is a good practice to leave three to four buds on the spurs according to their diameter. Later, and especially on cordons, two buds on each spur are sufficient to ensure a good crop. Vines trained as cordons bear generally more than vase-formed vines, but this is somewhat at the expense of quality, meaning size of berries. The Malaga is rather resistant to powdery mildew but its abundant foilage seems particularly to the liking of the grape leaf hopper. On the other hand, the grapes are well protected from sunrays and are little subject to sunburn. The bunches are large and sometimes very large, with solid, long stems and well filled to slightly compact. The berries adhere strongly to the cap- stems which are somewhat warty. The berries are large, ellipsoidal and sometimes slightly obovoid or resembling in shape the berry of the Muscat. They are cf a yellowish-green color at ripening time but show russet-colored spots when overripe. This russeting is being recognized as a sign of quality in the Eastern markets and it will pay grape growers to pick Malagas when they show this particular coloration. Overripeness with this variety does not diminish the shipping qualities of the grape which remains crisp at that stage. es, The Popular Malaga ED —— en wn x. } The pulp is slightly juicy and is covered b i i i ht / y a rather thick skin. The grape 1s capable of attaining a high sugar content and that is why it has yo Be 3 a table grape and iso until recently as a raisin grape. No special marked’ avor accompanies this sweetness, but the juice of th i vo ] e grape is nevertheless All these good points of the Malaga as a vine and | Ss ; : as a grape are re- sponsible for the extensive plantings of this variety. Since it 5 ro as a raisin grape, it may be a good policy to go slow about future plantings. THE MUSCAT OF ALEXANDRIA By R. I. NOUGARET | E. and R. Salomon in Viala and Vermorels ampelography give a very i teresting historical account of this grape. Zibi bibb) and Sing tors grape. Zibibbu (after Cape Zibibb) and are its most ancient names. These names are considered a proof that this variety orig- inated in Africa. Its culture, according to ancient documents, dates at least as far back as the Egyptian era. The Muscat of Al- exandria was intro- duced in France in the seventeenth cen- tury and at that time it was already well distributed in the South of France on the Mediterranean Coast. To this day it is not only the old- est but is also the best variety of Muscat grape. In Great Britain it is grown in graperies. In the Northern part of this country it is more commonly called Charlsworth Tokay. The largest and no doubt the oldest vine of its kind was plant- ed in 1783 at Hare- wood house at Leeds. It occupies the whole space of a hothouse 20 x 60 feet and produces yearly a crop of three hundred clusters. The Muscat of Alexandria is vineyard grown in the Southern provinces of France where it is known by several synonyms. In Spain it is called Moscatel Gordo Blanco. In the south of Egypt it is cultivated over quite a large area. The largest vineyard acreage of Muscat of Alexandria is in California. Next in size is the Muscat acreage of Cape Colony where a pink grape of the same variety is cultivated. Here it is called Hanepoot ; white and red Hanepoot. These grapes are mostly used for making wine. A dr Xeres type of wine is made from the White, and an excellent sweet wit made with the Red. Both are also used for the table and for making raisins The Muscat of Alexandria is cultivated to some extent under glass in F rance i The Muscat of Alexandria and Belgium. Being so extensively disseminated throughout the world it is not surprising that this grape should have many synonyms. : . In California there is a variation of type of the berries of this grape uni- versally found throughout the Muscat vineyards of the Fresno district and of Kings and Tulare counties. Whether this is a temporary variation of type due to seasonal conditions or cultural methods, as for instance excess irriga- tion or some other influential cause; or whether this variation is of a perma- nent character due to importations of cuttings and vines from regions where this Muscat variety has been cultivated for a long period of years under special conditions of climate and soil, remains a question to be investigated. The fact is that there are two distinct types of berries. One is ellipsoidal in shape, the other almost round. The former-has a slightly tougher and thicker skin, and when the berries are ripe they are less juicy with the flesh adhering more to the skin. Coincidentally, this grape is known by two names. It is more commonly called Muscat of Alexandria, and occasionally Muscat Gordo Blanco which is a synonym and a name given to this grape in Spain. The name Muscat of Alexandria is likely to indicate specimens introduced from different countries such as Southern Europe, Asia Minor or Egypt where this grape is vineyard grown, or from Great Britain where it is cultivated as a hothouse grape and highly valued as a table luxury. The fact that impor- tations were made from different sources offers a plausible explanation of a permanent variation of types of fruit. i : This variation of form and of constituents of the berries 1s reflected in the keeping qualities. The more elongated type is the better shipper of the two. The Muscat attains its maximum quality when ripe and preferably when on the point of becoming over-ripe. This is when a portion of the berries of the cluster are golden colored and begin to soften. In this stage the aromatic musky flavor of the berry is thoroughly blended with the meaty sweetness, which imparts a delicious flavor to the fruit. For one who relishes sweet grapes, when this point is reached, the Muscat of Alexandria 1s unexecelled by any other table grape. ; : -” The berries are much less juicy when ripe to over-ripe than when less mature, and consequently they then possess better keeping qualities. Grapes which ripen in this manner are produced only by healthy, normal vines. When Muscat vines suffer from a cause of weakness, the berries dry up rapidly and become raisins instead of remaining merely over-ripe. When careful selec- tion is made of Muscat grapes, this variety of grapes for table use 1s made profitable. os Description ; Vine vigorous, upright grower, trunk stocky. Canes short to medium, pale yellow, wood hard. Nodes but slightly enlarged, compressed, russet tinted. Internodes length medium, shorter at base of cane, many profusely shallow striae, with furrow shaded light brown, slightly flattened, bright, with numerous brown specks. Diaphragm thick, pith larger than average. Shoot green, maroon tinted prior to maturity, covered with floucculate to- mentum. Bud prominent, pointed. Tendrils intermittent, long, bifid. : Leaf buds, robust, more often double, green, partly pubescent, tinted bright rose-carmine. Apical leaf bud often carmine. Young leaves green, with silvery downy hairs which disappear as the young leaf develops, sparsely covered on upper surface with floucculate pubescence. Hairy tufts of pub- escence regularly distributed on lower surface on midrib and veins. Leaves medium, wider than long, medium thick, asymetrical, upper surface dark green, smooth ; lower surface paler green, veins lighter green color, well de- fined, covered with wooly hairs. Petiolar sinus U-shaped, basal sinus shal- low, lateral sinus deep. Lobes five in number, lateral lobe developed, ter- minal lobe as wide or wider than long; teeth two sizes, narrow at base and sharp. Petiole long, of medium size, enlarged at point of insertion on cane, -tinted. i Cluster inserted on the third and fourth node. One to two clusters per cane, large, shoulder not prominent, long, regular in shape, rather wide, and obtuse at upper end, conical and cylindrical. Peduncle rather long, thick, green at maturity but slightly more ligneous and pale yellow. Pedicel long, green, brush undeveloped. Berries large rather regular in shape, ellipsoidal. Color greenish yellow with thin bloom, becoming golden, with ripeness. Flesh moderately firm and juicy, with pronounced aromatic musky flavor, sweet. Seeds two, rather large. THE SULTANINA (Thompson Seedless) By H. W. WRIGHTSON The Sultanina, or Thompson Seedless as it is called in California, is a delicious table grape eaten from the bunch or stripped from the bunch and used as a salad, with French Dressing. It also makes a pie the equal of the old-fashioned gooseberry pie, if picked before reaching too high a sugar content. However, this grape is very delicate in its skin and texture and is diffi- cult to ship long distances. Increasingly large amounts are being consumed in Pacific Coast cities and by more careful picking and packing it is possible that distribution in Eastern States may be increased. Naturally, the Thompson Seedless is a raisin grape, developing a high sugar content, but the great over-production of raisins within the last four years has compelled growers to seek markets for the grape in fresh condition. As a consequence, markets have been flooded with carelessly picked and packed Thompsons, bringing losses to the growers and dissatisfaction to the fruit rade and the ultimate consumers. Ripening the earliest of all of our California grapes, particular care must be taken that they have a palatable sugar content before picking, in order that the consumer’s mouth may not be “puckered up” with sour grapes, cre- ating a distaste which may extend beyond the time when ripe grapes are available. Properly handled, the Thompson Seedless as a table grape will not only give perfect satisfaction but will act as a stimulant to the consump- tion of all other later varieties of California table grapes. Following is .an interesting technical description of the Sultanina—Syno- nyms: Thompson, Thompson's Seedless (in California), Lady de Coverly (English hothouses), Sultanieh, Oval-fruited Kishmish (Turkey, Palestine). This variety is grown in collections or in small quantities as a table grape throughout the Mediterranean region. It is grown largely in the Levant, more particularly in the warmer parts of Asia Minor, as a raisin grape. It appears to be widely distributed in Asia as far east as Persia and probably beyond. From it are made the genuine Sultana raisins of Smyrna. It was brought to California in 1872 by Wm. Thompson Sr. of Sutter County, who obtained it from Ellwanger and Barry, of Rochester, New York, The Sultanina (Thompson Seedless) under the name of Lady de Coverly, a name by which it is known in Eng- lish hothouses. It was distributed here under the name of T hompson’s Seed- less to distinguish it from the Seedless Sultana, a grape grown more spar- ingly in the same Asiatic regions. Its name of Sultanina, by which it 1s known in most countries, or Sultanieh, as it is sometimes spelled, a name de- rived from the town of Soultanieh, in Persia. Mr. Thompson deserves great credit for having introduced this valuable grape into California, but it seems hardly necessary or desirable to change the euphonious and appropriate name by which it has been known in most of the regions where it has been grown probably for hundreds of years. The vine is remarkably vigorous, producing in rich soil canes often thirty feet long. These canes are often comparatively thin and slightly flattened for a foot or so near the trunk and become rounded and much thicker in their middle portion. The joints are very long, and strong laterals are produced abundantly, especially when the growing shoots are pinched or topped. The bunches are very large, conical, and usually well filled. The berries are oval, yellow, and small to under medium in size. They are perfectly seedless, without marked flavor, and low in acidity. “When ripe, the berries shatter very easily from the bunch and the fruit trade has difficulty in disposing of the loose berries, but the consumer, when acquainted with this grape as a salad fruit, may use them to advantage in this condition. THE VERDAL By FREDERIC T. BIOLETTI, University of California Syn.: Servan; St. Jeannet; Napoleon (in California). This variety is a large, late white grape which appears in the local markets after all other common white grapes have gone. It is grown in small quantities in widely scattered vine- yards in the Sacramento and San Joaquin Valleys and in the Santa Cruz Mountains. It varies very much in quality ac- cording to the soil and climate. In the interior, it is usually very large but watery and tasteless, and nearer the coast, it is likely to fail to ripen properly. It has, there- fore, a reputation for poor quality. The watery grapes usually produced in the rich irrigated vine- yards of the great valleys do not carry well, and the half ripe grapes of the coast are not palata- ble. The causes of these two defects are its late- ness in ripening and its tendency to produce ex- tremely heavy crops which it cannot properly nourish. The Verdal When grown in a oo A warm, well-drained soil where there is sufficient heat and early rains do not prevent its attaining full ripeness, it is a very palatable and attractive table grape. By limiting the ET J crop to reasonable dimensions and growing the vines on trellises where the bunches hang free and where they dry quickly after rains and receive suffi- cient sunlight the grapes are very satisfactory. It was formerly grown as a wine grape owing to its heavy crops but the qusbiy was sually Je2y poor for fe sare reasons that make it often a poor shipping grape. en it ripens thorou it mak i almost equal to the Ti BY £8 2 Vine Of shiey {pe It is grown largely in the south of France, especially in the Vaucluse, as a late table grape and is kept on the vines protected by covers until Christ- mas. It should do very well in the warmer parts of the foothills of the Sierra and inner coast ranges if not allowed to bear too much and not supplied with too much water during the autumn. The vine is very vigorous and fruitful and bears with almost any kind of pruning. It is particularly suited to the cordon system on trellises. The leaves are light greenish and almost free from hairiness. The bunches are large and well filled, and the berries large and round or slightly oval of a soft dull green color. The skin is firm, but not tough, and the flavor neutral and agreeable when fully ripe. PERSIAN GRAPE By FREDERIC T. BIOLETTI, University of California RISH BABA Syn. Humphrey's Lady Finger: Alhakahi (by error). This is one of a collection of Persian table grapes im- ported by Professor H. E. van Deman, pomologist of the U. S. Department of Agriculture, and distributed to growers in California by the College of Agricul- ture in 1893. There were about twenty varieties in the collection, nearly all very interesting and attractive, but only this one, the Dizmar and the Khalili have given any proof of commercial value. The Rish Baba is grown in limited quantities and shipped to local and east- ern markets principally by Mr. A. B. Humphreys at Escalon. It is a very at- tractive grape and finds buyers at good prices when it reaches the market in perfect condition. Unfortunately, it is rather delicate to handle and only a few growers have suceeded in getting it to distant markets without deterioration. It is better in this respect and others than the Pizzutello which it resembles somewhat and with which it shares the trade name of Lady Finger. Description. The bunches are large, conico-cylindrical, well filled but not compact; the berries are large, elongat- ed, cylindroidal, more or less enlarged near the upper half, greenish to yellow- ish white when ripe, of delicate but fair- ly firm texture and thin skinned. The Rish Baba seeds are small and very free from as- tringency and the flavor 1s neutral but agreeable. The leaves are large with three or five very shallow lobes. It ripens in early midseason. The vine is extremely vigorous and when al- lowed to grow large can be made to produce heavy crops. It is an excellent arbor grape and does well with the cordon system of pruning. One of the most attractive features of this grape is the peculiar shape of the largest berries. This does not come out in the cut as it 1s difficult to show in a photograph of a whole bunch. A fully developed berry 1s enlarged —15— just below the top and the lower half is constricted and cylindrical. It re- sembles the outline of the head of a Persian with wide cheeks and long straight sided beard. To this peculiarity it owes its name of Rish Baba, which means “Papa’s Beard.” DIZMAR Syn. Persian 21, 23, 24. This is another of the van Deman Persians and perhaps the best, but for the difficulty of obtaining good crops. It has been grown in small quanti- ties,” principally in the Coachella and Imperial Valleys usually under the names Persian 21 and Persian 23 which it shares indiscriminately with th Khalili. 1f this variety can be made to produce well and regularly, it will be undoubtedly one of the best of our commercial varieties. It is extremely early-exceeded in this respect only by the Kha- lili. It is equal or su- perior to the Malaga in flavor and attractive ap- pearance and is one of the best shippers we have, although the skin is neither thick nor tough. Description. When well developed the bunches are large, conical, shoul- dered or occasionally winged, well filled but usually not compact. The berries are medium to : large, short ellipsoidal Dizmar or tending to appear Cy- lindroidal by the flatten- ing of the ends. They have an attractive, rich yellow, semi-transparent appearance when ripe. The texture is crisp, tender and the skin, though thin, does not break nor exude juice easily in packing. The flavor is neutral but pleasing. It is easily distinguished from the Khalili by its larger berries and by leaves which are wider than they are long, without or with very shallow lobes and with numerous, short wide teeth. Tests at Davis indicate that the crops of this varity can be improved by trellising to give the vine a larger development and by long or half long pruning. : This seems to be distinctly a variety for hot climates and has not suc- ceeded when tried in the cooler grape growing regions. Enquiry has failed to reveal the origin or meaning of the name Dizmar. No Persian correspondent heard from knows the name. The suggestion has been made by Lt. Col. P. Z. Cox, British consul at Bushire, that it is a cor- ruption of d’Ezmire (De Smyrne) meaning “from Syria.” It might, there- fore, be a recent introduction into Persia. It has, however, a close family resemblance with most of the other Persian grapes we have grown In Cali- fornia. The name of the following variety comes from Khalil (Abraham) and means “Abraham’s Grape. We {° KHALILI This is the third of the van Deman Persians which have been grown commercially. It is re- markable for its extreme earliness. It bears fairly well, but the fruit is rather small and not very attractive nor of high quality. However, if al- lowed to become thor- oughly ripe, it is much appreciated by consum- ers as it is the first to reach the market. It is distinguished from the Dizmar by the small- er size of the berries and more compact bunch, and by its elongated leaves and marked lobes and teeth. Both this variety and the Dizmar have lately attracted renewed attention in the Sacra- mento Valley and several plantings of moderate size have been made dur- ing the last five years. The remarkable earli- ness of this variety is a very valuable quality but is liable to tempt the grower to harvest too early, At 16° Bal. it y eatable ut not ood. 2 When it reaches 18° to Khalil: 20° Bal. it is a very agreeable fruit and if any large production is to be mar- keted profitably it will have to be allowed to become really ripe. A tasteless fruit does not promote repeated purchases. OLIVETTE BLANCHE AND OHANEZ By GEORGE C. HUSMANN, Associate Pomologist, U. S. D. A. OLIVETTE BLANCHE Vinifera introduced by the United States Department of Agriculture in 1907. A very interesting light colored variety of very attractive appear- ance, excellent merit and good keeping and shipping qualities. A splendid producer of handsome clusters of oval shaped berries. It is also a good raisin grape. Ripens in midseason. Olivette Blanche has been grown for years in the vineyard of the Prov- ence, France. Early in my travels for the Department, my attention was fre- quently directed to results had with grapes having Olivette persuasion grown in the Sacramento Valley, which I understand resulted from propa- gating material of such distributed by this Department. The first authentic record 1 find of this variety in the office in Washington, D. C., is that in the winter of 1906 to 1907 I had the Department introduce from France a large collection of the better table, shipping, and storage grape varieties for test- ing in the Department's California Experiment Vineyard. Olivette Blanche was among these and also came to us as Olivette de Vendemian and Olivette Chaptal. It has given a most excellent account of itself since. It is a good, regular bearer and a nice easy vine to grow. It is a very handsome grape and wherever I had occasion to hear of shipments of its fruit, extra returns were realized. Vine a vigorous spreading grower. Canes very long, stout, round, of medium strength, color light brown with darker furrows and dots, also darker at nodes: internodes medium to long; diaphragm small ; pith large; shoots pubescent; tendriis simple and few, color similar to canes. Leaf-buds medium size, prominent, rounded, hairy, open medium late. Young leaves tinged red and glabrous. Leaves medium to large in size, thin, parchment-like; upper surface, medium green, smooth, finely wrinkled be- tween veins; lower surface lighter in color, rugose, veins yellow green with white pubescence; lobes five, five cleft, terminal lobe acute; petiolar sinuse deep, broad and open; teeth uneven in size and depth; petiole thick, same length as midrib, yellowish green with red stripes. Flowers, numerous, per- fect, open medium late. Fruit ripens medium to late, keeps and ships well. Cluster large to very large, triangular and cylindrically tapering, sometimes slightly shouldered, medium loose but well filled; peduncle rather thin, long, spotted red and somewhat downy; pedicle medium size, spotty warty. Berries oval, medium to above in size, color light yellow flushed light brown on sunny side, bloom white, heavily veined, slightly transparent, persistent, rather firm. Skin thin, tough, adhere slightly to pulp. Flesh meaty, moderately firm, juicy, somewhat coarse grained. Flavor fruity, pleasant, sprightly, with slightly milky after- taste. Seeds 1 to 2, rather large, brownish. Must 20 to 24 degress, acid as tartaric from .5325 to .9000 grams per 100 C.C. OHANEZ Vinifera introduced by the United States Department of Agriculture and erroneously called Almeria by some grape growers. As I am directly responsi- : ble for California grape growers being interested in this grape, permit me to state that there are at least five grape varieties grown in Almeria which are used in the extensive annual Spanish, exports of fresh grapes packed in cork dust. Of these, the Ohanez has a well deserved special repu- tation for its superior ship- ping and storage qualities. Then why should we call it Almeria in honor of a dis- trict in Spain, when the Ohanez is so esteemed and means so much in the trade? It is very important and means so much that the cor- rect varietal name of fruits be maintained. In this connection permit me also to say that the Ohanez is very productive but is not sufficiently self- fertile and girdling will not The Ohanez make it so, for which reason it should be slightly inter- planted by a profuse pollen bearer blooming at the same time. The Emperor cannot always be depended upon as a sure yielder. Maraville de Malaga, a very productive valuable red grape that appears to succeed well in California, is one of the varieties used in Spain as a pollenizer for Ohanez. Vine a robust, stocky, open, vigorous grower. Very productive but not self-fertile and should be inter-planted with a pollenizer. Canes medium slender, hard, flattened on upper and lower side, average in number, color greyish brown darker striped and spotted; internodes medium thick, rather short; diaphragm narrow, concave; pith large; tendrils simple, few, discon- tinuous, color similar to canes. : Leaf-buds large, prominent, pointed, hairy, open late. Young leaves red- dish and glabrous: Leaves medium to large, broader than long, thick, flexible ; upper surface dark green, rugose, coarsely wrinkled between veins; i) Sew Go i lower surface lighter color, rugose, veins lighter green, medium sized with white fluff at intersections; form orbicular, five lobed, five pointed, five cleft, terminal lobe obtusely rounded; teeth uneven in siz€; petiolar sinuse narrow, of medium depth, occasionally overlapping; petiole shorter than midrib, thick, smooth, glabrous, base enlarged. Flowers small, imperfect, many, late. : Fruit ripens late, keeps and ships remarkably well. Cluster medium to above and uniform in size, fairly loose to compact, tapering gradually and ending abruptly, occasionally shouldered ; peduncle yellowish green, long and stout ; pedicle same color, long, stout. Berry medium to large, persistent and firm, oval, often slightly flattened at both ends, dull yellowish green, with occasional brownish markings on sunny side. Skin medium thick, tenacious, adheres to pulp. Flesh greenish white, tenacious firm, of good quality. Flavor indifferent sweet water. Seeds from none to four, large, light brown. Must 20 to 24 degrees Balling, acid as tartaric from .5625 to .9000 grams per 100 C. C. THE BLACK MONUKKA By FREDERIC T. BIOLETTI, University of California Syn. Munaqqa. This variety was received by the United States Depart- ment of Agriculture from the Reverend W. Wilks of the Royal Horticultural Society of London with the information that the Society had received it from In- dia. According to a letter from Lt. Col. P. Z. Cox, H. B. M, Consul General for Fars, Persia, there is a variety of the Rish Baba known as the “Munaqqa”’ which means “raisin.” This is probably ; our Monukka which makes good raisins and, though much smaller, resembles the Rish Baba in its peculiar shape when fully developed. Description. - The bunches are large to very large, averaging under good growing conditions about 1.5 pounds but often reaching 4 or 5 pounds and occa- sionally 8 or 10 pounds. They are long, cylindrical, usually more or less should- ered and well filled. The berries are elongated—the length a little more than one and a half times the width—ovate cylindroidal with a tendency to be flat- tened at the apex. They are considera- bly larger than the Sultanina, averaging about 250 to the pound. The skin in well ripened specimens is nearly black but 1n the warmer regions is more usually pur- ple, or, if the crop is too heavy, pinkish or parti-colored. They are virtually seedless, having only a soft undeveloped embryonic seed which is not noticed 1n eating. The skin is thin and the pulp Monukka fairly firm. It ships fairly well when i its main defect being a weak at- : ect to the stalklets which causes the berries to drop if at all roughly handled. The leaves are large, rugose, of firm texture and with five lobes i 1f way to the petiole. spifL J Es ripen early, a little before the Sultanina and about the same time as the Dizmar. The time of ripening is much influenced by the amount of crop. If the crop is excessive, ripening may be delayed two or three weeks and it may never reach the required sugar contents and color. A seri- ous defect of this variety for some situations is that it starts to grow very =] Gore early in the spring and therefore can be planted safely only in practically frostless localities. It is promising for drying but it constitutes a new type of raisin the mar- ket value of which is not yet determined. It has been planted in small quan- tities very widely in the Sacramento, San Joaquin and Imperial Valleys. The results have in many cases been disappointing because of the defects already noted, and also because it is very attractive to birds which, in some cases, destroy the whole crop before any other variety is ripe. FOUR LEADING BLACK VARIETIES By L. O. BONNET, University of California BLACK CORNICHON The Black Cornichon is perhaps an Oriental grape, although it has been grown for centuries in Italy, since Pliny mentions the term Olivette. The synonyms of this variety are rather numerous: Purple Cornichon, Olivette noire, Tetade Negra, Uva di Pergola, Mal- okoff Isjum. Those most used in Califor- nia are Purple Corni- chon and very often simply Cornichon. This table grape variety is grown to a sertain extent in Cali- fornia and its culture increases gradually every year. It is par- ticularly a grape of the Sacramento Val- ley and of the West slopes of the Sierras. However, it is also grown to a limited extent south of the Tehachipi. It thrives in deep red sandy loams. A certain amount of gravel in the soil seems to im- prove the quality of its grapes. In light sandy soils and under a hot climate the Cor- nichon does not color well, hence the name of Purple Cornichon. The method of pruning best suited to this variety is a ques- tion often mentioned by growers of this ta- ble grape. The Black Cornichon is general- ly a poor bearer when trained as a vase formed vine and pruned to short spurs. Base buds in this variety are sterile and the first and second buds are slightly fertile or do not give large bunches. A large, permanent framework renders this vine more fruitful. So cordons are well adapted to the Black Cornichon. At Davis, horizontal cordons with spurs have produced more heavily than vase formed vines. Under certain nn Jee Black Cornichon . conditions of soil and climate cane pruning can be used. In this case, the load to give a vine must not be excessive. It may be regulated during the growing season, and especially toward the blossoming time by removing any excess of blossom bunches. It does well on pyhlloxera resistant roots. This variety is rather resistant to powdery mildew, and is never badly attacked by this fungus. It withstands sunscald and sunburn well. The Cornichon is a very pretty grape with its large berries of a black color covered with a thick grayish bloom. It also ships well. Its keeping qualities are remarkable. Several bunches were kept one year until the end of April, with plump berries and green stems, by keeping stems bearing bunches immersed by one end in bottles containing water which was changed every two weeks and at room temperature. In some localities the Cornichon does not reach a high percentage of sugar, although it colors well. A brief description of the Black Cornichon follows: The vine is vigorous, the canes medium, with short internodes and almost erect in habit; the leaves are large, shallowly five-lobed and glabrous on both sides; the bunches are large, conical winged and loose; the berries are ellipsoidal, elongated somewhat irregular, black with abundant bloom, neutral in flavor and pulpy; the seeds number two and three and are medium, and astringent. BLACK PRINCE This variety is grown principally in the Sacramento Valley and, especial- ly, in the Lodi District. It is not grown very largely commercially but oc- curs very frequently in small vineyards and gardens all over the State. The synonymy of this variety is rather mixed. Some lists consider it identical with the Black Hamburg but this is an error. Whether it differs from the Rose of Peru is in doubt. The grape grown in the principal com- mercial vineyards under the name of Black Prince in California agrees with the description given by A. F. Barron of the Black Prince grown in Eng- lish hothouses: “Syn.—Pocock’s Damascus, Cambridge Botanic Garden, Boston. “Vine.—Very free and vigorous in constitution, and very fruitful. Leaves roundish, not much cut, dying off purplish in autumn. “Fruit.—Bunches very long, frequently twenty or twenty-four inches, with a long stalk, tapering very regularly and gradually from the shoulders down- wards; sometimes they are almost cylindrical in shape. Berries medium- sized, ovate always well set. Skin thick, dark purple in color, with a thick bloom. Flesh dark, juicy, and sweet, but generally with a slight astringency. “History.—A very old variety, to be found in most old collection of grapes, although we have never met with it in Continental collections. It is seldom planted now. “Cultural Notes.—One of the most free-fruiting and most easily culti- vated grapes in existence, ripening, under the same treatment, a little in ad- vance of Black Hamburg, always well colored, even when not thoroughly ripe. It requires to be used soon after becoming ripe, as when allowed to hang, the berries soon commence to shrivel. It is one of the best black grapes for the open air.” It is the first black grape on the market, the fruit ripening a little earlier than the Tokay. Like other early grapes, it is very often harvested before it gets its full quality. When fully ripe, it is a very pleasing table grape, large, well-filled bunches of crisp, meaty berries of agreeable though not marked flavor . It ships well and is liked especially in Canada and other markets that prefer a black grape resembling the Black Hamburg. If its merits were better known to the consumer, it would have a larger sale. It is perhaps the best “all-round” black grape we grow. It is suitable for nearly all purposes except raisins—in this resumbling Mission. It labors under the disadvantage of attaining its full quality only about the time the more showy Tokay grapes are getting to the market. The vine is a strong vigorous grower and produces good crops when head pruned in the usual manner with a 30 inch to 40 inch trunk and arms spreading sufficiently to avoid crowding the bunches. It bears well with spur pruning. ewe] ie BLACK HAMBURG This variety is of German origin. It appears to have been grown at first in the Dukedom of Francony and later in the Rhine and Wurtemberg vine- yards. From this birth place it has gradually spread to Belgium, England and Northern France, where it is grown exclusively in hot houses. It is found today in all the viticultural countries of the world. No other variety of table grape has a more embarrassing synonymy than this. In its country of origin it is known under the names of Troller, Trollinger, Frankenthal. Messrs, Viola & Vermorel mention in their am- polography, in addi- tion to the above names, those of Rose de Perou and Prince Albert as synonyms of Frankenthal, but this is incorrect. The Black Ham- burg is principally a hot house grape. It was grown extensive- ly in English and Belgium hot houses, but tends to be re- placed by the Gros Colman. The Hamp- ton Court vine and that of Windsor Park are the largest speci- mens of the variety. Their production var- ies from 1500 to 2000 bunches a year, over half a ton. Here, this grape is grown in the open and does well in most regions, but is not widely planted in spite of its excellent quality. The cooler parts of the Coast re- gion are fairly suited to this variety. Vines : Gh forty years old of this variety are still growing in Sonoma County, where it has been used as a wine grape. The vigor of this variety makes it possible to prune the vine according to several methods. It is a good variety for arbors, and it is also well adapted to cordon pruning. However, in commercial vineyards it is trained as a vase formed vine. The canes have fruitful buds from the first up, and they are . generally pruned to two buds. Under specially favorable soil conditions long or cane pruning may be used with advantage. This variety is ripe at Davis at the end of August or in the first days of September. The bunches are large, loose to well filled, with a good adherence of the berry to the pedicel. The berries are black, sweet and crisp. It possesses only fair ship- ping qualities, and that explains why it is grown principally for the home market. Considered as a juice grape it makes a characterless juice with poor keeping qualities. Black Prince — eS * A brief description of this variety follows: The vine is vigorous with very long, ramified canes of a semi-erect habit. The leaves are medium, shallowly five-lobbed, pubescent on main veins on the lower side; petiole reddish and veins are slightly reddish near the head of petiole. The bunches are large, winged and well filled. The peduncle is green and medium hard, and the berry adheres well to the pedicel. The berry is medium large, almost spherical, black, with little flavor, crisp but juicy, and agreeable to“%at. BLACK FERRARA This variety is of Spanish origin. It is known in Spain under the name of “Ferrar comun,” and it appears similar to the Ferral of Portugal. The Black Ferrara has lost some of its popularity during the last twenty years. It used to be grown on a good sized scale in Tulare and Fresno Counties where it has been superseded by the Emperor. These two vines although different in several characteristics, produce grapes which have very much the same qualities. The Black Ferrara is a heavy bearing variety. It fruits well with short pruning, but when planted on good soil it bears enormously with long prun- ing. By not overloading the vines, in using a small number of canes of medium length, the quality of the grapes may not be decreased and very loose bunches are obtained. This variety is rather resistant to powdery mildew and few sulphurings will suffice to protect it against this fungus. It has rarely been grafted on resistant stocks and no definite information is at hand regarding affinity, duration and fertility of the graft on resistant roots. The Black Ferrara is a late ripening grape of very good shipping and keeping qualities. It can be packed in crates or lugs and in sawdust. Its sweetness is above the average. A brief description of the Black Ferrara follows: The vine is very vigorous, the canes are large and of a semi-erect habit. The leaves are medium, very shallowly five-lobed, the lower lateral sinuses being very small, and the petiolar sinus “U” shaped. They are glabrous on both sides; the veins are greenish above and below. The bunches are large, conical elongated and loose. The stems are very long and about half woody; the berries adhere strongly to pedicels. The berries are large, ellipsoidal, pur- plish black, neutral in flavor and crisp. The skin is thick and covers a solid pulp. The seeds are of medium size, three in a berry, and hard. Dietetic Value of the Grape The grape has a high sugar content, albuminous matter, gum, dextrine, tartrate of potash, phosphoric acid, lime, magnesia and iron and a large percentage of water. Grapes also contain tannin, fatty oils and organic acid similar to the malic acid of the apple. The composition of the grape indicates its dietetic value. It is a highly nutritious and sustaining food for the strong and healthy. Experience has shown moreover that it has numerous and valuable uses also as a hygienic food for the nourishment of the sick and convalescent. Both the water and sugar of the grape require virtually no digestion but are taken “almost at once into the blood.” The kidneys, liver, intestines and other organs are cleansed and strengthened by the mineral salts of this fruit and, as one writer has said, if the grape were a patent medicine, more could hardly be claimed for it as, in addition, it is recommended and given to cure almost every form of respiratory ailment, for the nerves, the blood, the spleen and for skin affections.” In some parts of Europe people travel miles to take the “grape cure” in the heart of viticultural districts, where they may eat the grapes fresh from the vine. TS TR RA I .THE RIBIER By CARL A. MELCHER, McFARLAND Although this name is new to many grape growers, the variety has been grown in California for almost twenty years in various collections and as an arbor grape. I have been the first to grow it in a commercial way and have the largest bearing acreage of this fine grape. There seems to be some confusion about the true name of this variety. The grape described under the name of Gros Guillaume is identical to my grape but this name is erroneous and applies to a well-known variety with very long bunches and also called Danugue. The name of Gros Guillaume as applying to my grape has already led to a regrettable mistake, as a neighbor secured from the University of California vineyards at Davis, Gros Guil- laume cuttings, true to name, but which differed in time considerably from the variety he expected to receive. The following names are given as syn- onyms of Ribier in various horticultural books describing grapes: Ribier du Maroc, Gros Ribier, Marocain Noir, Maroc, Maroquin, Raisin du Maroc and Raisin d’Afrique. The description of the Ribier corresponds more close- ly to that of my variety than any other and, as the name of Ribier is already known in publications and also on the market, it should be adopted. After tracing the origin as closely as possible, it appears to have origi- nated in northern Africa but this is not definite. Owing to the scarcity of wood of this variety, grafting was resorted to for propagating it rapidly. Most of my Ribier vines are established on Feher Szagos and Sultanina roots and the union between Ribier and these two varieties seems to be perfect. The Ribier fruits well with short pruning and both the unilateral and bilateral cordons are well suited to this variety. It could also be trained as a high-headed vase formed vine with short spurs. The vine is vigorous and its good-sized leaves afford an efficient protection to its fruit. The leaves are five-lobed and larger than long. They are fairly thick, dark green above and covered with a grayish indument below. The petiole is above medium and quite tinted with red, this color extending on the veins on the upper side of the leaf and also to a less extent on the lower side. The bunches are large, generally conical but sometimes with shoulders. They are loose to well filled but rarely compact. The peduncle is medium, fairly woody and also of brownish red color. The pedicels are medium long and warty. The berries are very large, perhaps the largest of all varieties. The average weight of a berry in some bunches is over one-third of an ounce. Their shape is almost round, slightly obovoid and sometimes irregular in certain berries which are quite flat at the top. The skin is thick, intensely black, and covered with an abundant grayish bloom. Just below the skin, the pulp is sometimes slightly tinted with red. The pulp is of firm texture yet juicy and sweet with a distinct flavor of its own. In other words, its quality is excellent. The berries are firmly at- tached to the stems. All these characteristics make this variety a very fine shipping grape and brings the highest of prices on the markets. Grape Salad 1 pint Ribier grapes (black) seeded, 1 pint Dizmar grapes (white) seeded, 5 slices of pineapple cut up, 1 pint of gelatine. : Divide gelatine in three parts. Color one part with red fruit coloring and one part with green fruit coloring. Chill. Then cut in small squares and mix gelatine with fruit—C. A. Melcher, McFarland. ; i THE GROS COLMAN AND BLACK MOROCCO By R. L. NOUGARET State Department of Agriculture GROS COLMAN Name of origin Dodrelabi, a Caucasian grape, its birthplace being the Province of Kautois. It has quite a number of different names; synonyms according to the language of the different countries where it is grown. It is however more com- monly known as Gros Colman, Gros Colmar and Gros Kolner. In California the name Dodrelabi is practic- ally unknown. This variety having been introduced as Gros Colman is commer- cially known by that name, but at times it has been marketed under the names of Servian Blue, Fresno Beauty and Grau Blau. This grape was first introduced in France in 1858, be- came better known in 1860 and gained quite a reputation as a ta- ble grape when grown inGreatBritain under glass by Thom- as Rives who obtain- ed it from Belgium where it was named Gros Colmar. Prior to being cultivated in France and Great Britain it was propa- gated in Germany where it was called Gros Kolner. The Dodrelabi is one of the varieties mostly grown in the graperies of Great Gros Colman Britain, Belgium and ; France. There it is ; riamed Gros Colman or Gros Colmar. It is but little vineyard-grown in Europe. There is a small acreage on the banks of the Rhine and a very limited area planted in the central part of France. Even in the Caucasus it is grown on a small scale. In California, the Gros Colman is gradually being more extensively grown in the southern part of the San Joaquin Valley where a discriminate selection of soil in connection with the climate of that region and irrigation facilities create and provide conditions well suited for producing a quality which, although not comparable to the product grown un- der glass, is nevertheless that of an excellent table grape. The Gros Colman is essentially a hothouse grape. With the special care and attention given to grapes grown in graperies an unexcelled quality is developed which com- mands very fancy prices. These grapes imported from Belgium and also from Great Britain sell for a dollar a pound and even higher on the New York market. ; There are two strains, or an original variety and a subvariety, of the Gros Colman. Two main features distingiish the sub-variety from the original. i TTR rt The leaves of the sub-variety turn an autumnal red earlier and this coloring is further conspicuous by being of a more uniform shade of red in large spots over the full surface of the leaf. The fruit is also of a later maturity. The clusters are very large and so are the berries. These never become a dark blue black as those of the original variety, they are more of a dark reddish color. A distinction is made between these two strains by designating the original variety as the Green-leaf Dodrelabi and the sub-variety the Red- leaf Dodrelabi. For a more practical purpose in California, where this grape is commercially known only as the Gros Colman, these varieties should be named the Green-leaf Gros Colman and the Red-leaf Gros Colman. - _ Vine, very vigorous, upright, good bearer; canes, long of rather uniform thickness, not ramified; young shoots slender brown streaked; matured canes pale yellow to very light tan color; nodes dotted vinous red; internode medium length, shorter at base of cane. Nodes smooth not prominent, slightly flattened logitudinally; diaphragm thick; bud, pointed not sallient; tendrils, discontinuous, partly bifid. : Leaf buds; thick, wide at base, green, pink tinted; young leaves, thin, velvety trilobed cobwebby veins and petiole hairy, upper surface covered with shiny hairs, heavier on the lower surface, sparse on the veins; light green, red tinted on edge of leaf; leaves, large, wider than long, obicular, thick, pliant, upper surface a dull dark green, lower surface whitish green, densely tomentose, mid-rib hairy and pubescent veins slightly pubsecent not sallient ; teeth, variable in size, not sharp, roundish. The upper and second- ary sinus blunt, terminal lobe acute to blunt, round; petiolar sinus shallow round at base, closed and overlapping, surface but slightly rugose; petiole, long slender. ; Fruit; cluster medium to large, one shouldered, the shoulder at times al- most as large as the main portion of cluster, conical; peduncle, short, thick, hard, brittle at point of attachment of the shoulder to the stem; pedicel (cap stem) medium length, slender hard; cap rather thick, short, adherent to berry; brush, greenish white; berries very large, spherical, somewhat dis- coidal, firm, black with heavy bloom glossy beneath the bloom; skin thick, moderately tough; pulp, meaty, pale olive green; juice sweet, abundant, light pink tinted; flavor neutral; seeds more often two sometimes one, medium size. BLACK MOROCCO This variety was imported from Italy for the experiment vineyard of the University Farm at Davis, California. It was labeled Trevoti, the name mean- ing three offerings. Most probably so named because of the several crops it bears at different intervals during the year. It usually bears a second and third crop. Professor F. T. Bioletti reports having observed as many as five different crops at one time on a Black Morocco vine in Imperial Val- ley. Needless to say, of the several crops the later ones never ripen. There are but small plantings made of this variety throughout the State. The largest acreage planted is in the vicinity of New Castle and the next largest area in San Joaquin County. The Black Morocco is a showy and attractive grape because of the very large size of its berries and its bluish black color. A feature which has caused its limited distribution is the extreme compact- ness of the cluster. The barries are very large, those of the interior of the cluster are compressed out of shape, from round to angular form and they fail to color uniformly. Very fine clusters and a high quality can be pro- duced by thinning the clusters when the berries are one quarter grown. Re- moving one half of the berries greatly relieves the compactness of the cluster and allows the remaining berries to thoroughly color and ripen. A much improved quality is obtained by this practice with grapes vineyard grown. Vine, very fertile, rather vigorous, low spreading. Canes, of average length, ramified, laterals bear the later crops; young shoots, reddish striped. Leaf-buds, tinted red; leaves, small to medium, five cleft, sinus deep; petiole sinus open, wide; upper and lower surfaces both glabrous; veins on both surfaces red tinted. Fruit, ripens late summer ; clusters, medium size, short cylindrical, almost as wide as long, very compact; peduncle average length, green violet tinged; pedicel, average length and thickness; berries very large, almost round, slightly ovate by reason of compression of cluster, black with thin bloom ; skin, thin, crisp; flesh, soft meaty, translucent, juicy; flavor neutral; seed two to four medium size, hard, rather astringent. DG —— PROMISING TABLE GRAPE VARIETIES By L. O. BONNET, University of California RED GRAPES PIMENT The Piment is an Oriental variety. It is probably of Greek origin. Intro- duced from Greece into France, it has not in this country been grown to any extent outside of collection plots . The berries are large, sometimes irregular, ellipsoidal, red, of a neutral flavor and crisp. The juice is not very sweet nor very agreeable. The bunches are very large, conical, elongated, and the seeds are medium in size. The bunches are loose. The peduncle is long, green and medium hard. The adherence of the berry is strong. The leaves are medium large, five-lobed, the lower lobes being more marked than the upper lobes. The leaf blade is dark green above and glabrous on both sides. The canes are medium, and rather erect. The vine is very vigorous. This variety is adapted to hot regions and to fertile soils. It should be trained high because of the length of its bunches and also because of its late ripening. High headed systems and cordon systems are well suited to this variety. It ripens in October in the interior valleys and keeps well on the vine. The sugar content of the juice is not very high and in this respect the Piment resembles the Rodites, another Greek variety, which never ripens at Davis. The shipping qualities of the Piment are very good. This grape deserves to be tested out in the hottest parts of the San Joaquin Valley as a very late red shipping grape. ZABALKANSKI The name of this variety means: “On the other side of the Balkan Moun- tains.” The variety is supposed to have come originally from Southern Russia. It is essentially a table grape but it has been used to a small extent as a raisin grape. The berries are very large (28x22 m.m.), sometimes irregular in size, ellip- soidal, of a slightly pink color, neutral in flavor, and of a pulpy, crisp tex- ture. They are very sweet when they are grown in a hot region. “The seeds are large and very astringent. The bunch is large, conical, elongated and loose. The peduncle is long, greenish, and medium hard. The adherence of the berries to the pedicels which are long, is strong. The growing tips are light green, and not hairy (glabrous). Adult leaves are very large, deeply five-lobed, glabrous on both sides. T he canes are long, fairly thick and semi-erect in habit. The vine is very vigorous. This variety is especially adapted to a hot climate and to fertile soils. Because it is very vigorous the vine must be given a large development. It bears well on cordon with short pruning and overbears on arbor even with short spurs. The fruit ripens in late mid-summer (September 20 at Davis). It is very ornamental, when uniformly colored, but this state is difficult to obtain when the vines are grown on low trunks. The small berries found in the bunches are a defect, when the grape is sold for the table. Although the shipping qualities of the grape are good, the above defects have pre- vented it from becoming a commercial table grape. Its culture as a raisin grape has been discouraged. . BLACK GRAPES GROS GUILLAUME Variety originally from Southern France. It is also known as Danugue. It should not be mistaken for “Ribier.” The berries are medium large (20x20 m.m.), spherical, purple, neutral in flavor, and of a crisp, texture. The seeds number three in a berry, are me- dium, short, hard and astringent. The bunch is very large, pyramidal and loose. The peduncle is partly cane colored, and hard. The adherence of the berry to the pedicel is strong. Young leaves glabrous, slightly pink tinted; adult leaves large, five-lobed, dark green above with lighter colored veins, and glabrous on both sides. The canes are large, reddish and semi-erect. The trunk is large. : The Gros Guillaume is a variety adapted to the hot climate of the Inte- rior Valleys. It would not ripen, nor color regularly, in the Coast Valleys. It thrives in deep, loam soils, where it colors the best. The fertility of this variety is good. The vine should be pruned with spurs and trained with a high trunk owing to the length of its branches. At Davis the fruit is of mid-season ripening (middle of September). When it is fully ripe it is agreeable to eat. The shipping qualities of the grape are good. Notwith- standing the good characteristics of the berry, bunch, stems and vine, this variety has not been commercially planted, although it has been grown on arbors and in the home vineyard for many years. This variety is super- seded by the Ribier, with which it should not be confused. PRUNE DE CAZOUL A black grape introduced into this country from France. It resembles very closel the Black Cornichon but is superior to it in sweetness and taste. The berries are medium large (23x19 m.m.), ovoid elongated, black, of a neutral flavor with a firm pulp. The juice is sweet and agreeable. The bunch is above medium, pyramidal, well filled to compact. The peduncle is medium long, partly cane color and violetish. The adherence of berries to the pedicels is medium, the brush is slightly reddish. The seeds number three and four, rather round, hard, with a marked astringency. Young leaves are reddish, and without hairs; adult leaves are large, five-lobed with a wrinkled leaf blade and glabrous on both sides. The canes are of medium length and diameter and semi-erect. The vine is vigorous. The Prune de Cazoul is a vine adapted to a fairly warm climate. It seems better adapted to the Sacramento Valley than the San Joaquin Val- ley. In regard to soils it does well in loam soils. The vine can be trained to a vase formed head or to the horizontal cordon system. It bears well with short pruning. Its resistance to mildew is rather high. The fruit ripens a little ahead of the Black Cornichon and is classified as a mid-season grape. It is superior in taste to this variety, but it does not possess, we believe, the same shipping and keeping qualities of the Cornichon, nor its attrac- tiveness. As the Prune de Cazoul has not as yet.been grown much outside of collection lots it is difficult to state its commercial value. TRENTHAM BLACK A grape grown to a certain extent in English hot houses. It is probable that it was introduced in England from Spain. The berries are medium large (21x18 m.m.), sightly obovoid, brown- black, with a neutral flavor. The texture of the pulp is juicy and the skin thin. One or two seeds are found in each berry. The bunch is medium, shouldered and well filled. The peduncle is medium, long, partly cane color and medium hard. The adherence of the berries to the pedicels is weak. Growing tips whitish and young leaves lightly bronzed; adult leaves are medium with five well defined lobes, and without hairiness on both sides. The canes are of average length and semi-erect. The vine is of average vigor. This variety is suited to a fairly warm climate, and will do well in the Coast valleys and the cooler parts of the Sacramento Valley. The vine is very fertile and bears well with short pruning. It is not very subject to pow- dery mildew. The Trentham Black is an early mid-season grade, ripening at Davis at the beginning of September. The characteristics of the fruit point out poor shipping qualities, but are those of a good eating grape. The Sram Black may be grown as a local black table grape in the Coast alleys. 2B... Nssaansdii ‘ t WHITE GRAPES DATTIER DE BEYROUTH A variety which comes originally from Asia Minor where its fruit is principally dried. It is generally believed to be a sub-variety of the Rosaki. The berries are often irregular; some are very large while others are large and a few very small “shot berries”; their shape is almost cylindrical, and resembles closely that of a date, hence the name of the variety. The color uf the berry is white but more exactly like that of amber. A small amount of bloom covers the skin, which is thin. The flavor is neutral, but the juice is very sweet and possesses a very agreeable taste. The berry is pulpy. It contains three seeds generally. The bunches are large and sometimes very large, long, conical and gen- erally shouldered. They are loose to well filled. The peduncles are long, fairly strong, of a tender green color; the pedicels are long but slender with a medium swelling and a fairly large untinted brush. The adherence of the berry to the pedicel is strong. The leaves are five lobed, glabrous on both sides, and with a typical wide open U-shaped petiolar sinus. The growing tips are light yellowish, green in color; the canes are long and spreading. The vine is very vigorous. The Dattier is a variety adapted to a warm climate and thrives in sandy loam soils. It bears well with short pruning, but it does better when it is cor- don or even long pruned. In this case the crop must be thinned. As most white varieties, it is slightly susceptible to mildew. The Dattier is a mid- season grape, ripening at Davis toward the middle of September. It is a very fine table grape, and it has very good shipping qualities. Unfortunately, the ‘unevenness of the berries is a serious defect ,which up to now has pre- vented this otherwise fine grape from becoming a variety of commercial im- portance. FAPHLY This variety is of Persian origin. It seems to be known under that name only. The berries are large, slightly ellipsoidal, white with abundant bloom, neutral in flavor but with a sweet and agreeable juice. The pulp is slightly crisp and juicy. The bunches are large, slightly pyramidal, well filled to compact. The peduncle is medium long and thick. It is partly cane colored and hard. Young leaves cottony and whitish; adult leaves large, deeply five- lobed and covered with white long hairs below. The canes are long, rather thick and hard, and semi-erect. The vine is very vigorous. This variety is well suited to the climatic conditions of the Interior Val- leys. It should be planted in very light sandy soils. It bears well with short pruning and can then be trained as a vase shaped vine or as a cordon, according to soil conditions. The Faphly is a mid-season grape, ripening at Davis toward the middle of September. It is an attractive as well as a good grape. Its shipping qualities may not be quite as good as those of the White Malaga. This opinion may not hold true for grapes grown in the warm parts of the San Joaquin Valley. Although this variety appears as a promising table grape, it will have a strong competitor in the Malaga. ROSAKI This grape came originally from Asia Minor, where it is used as a table and raisin grape. It is thought that the Dattier de Beyrouth originates from this variety. The former differs from the latter mainly by the fruit. The berries of the Rosaki are rounder and the bunches more conical than those of the Dattier de Beyrouth. ; The berries are large, somewhat irregular in size, ellipsoidal, golden, of an agreeable taste and pulpy in texture. The bunches are large, conical, rarely shouldered and well filled. The peduncle is medium long, cane color, hard and the adherence of the berry to the pedicel is strong. The pedicels are medium long, green and warty. The characteristics of the leaves, canes, and vines are so closely the same as those of the Dattier that it is difficult to identify these varieties by the examination of these organs. 20 The cultural characteristics of the Rosaki are the same as those of the Dattiers. As a commercial grape it seems to be better than this variety, at least in the Coachella and the Imperial valleys. In these regions it has fewer shot berries than the Dattier. The Rosaki is being experimentetd with in various locations with the view of determining where it is best adapted. THE USE OF GRAPES IN THE HOME By W. V. CRUESS In Charge of Fruit Products, University of California In addition to their use as a dessert fruit, California grapes may be used in many other ways. At the request of Editor Stoll, we have attempted to assemble a few grape products recipes. Unfortunately, the Editor would not permit us to tell you how to make sparkling Burgundy, Chablis or Mus- catel. Therefore, do not expect too much from this article. Red Grape Juice Use equal parts of Muscat grapes and any red. juice grape such as Zinfandel, Alicante Bouschet, Petite Sirah, etc. Place in an aluminum pot. Crush thoroughly with a wooden potato masher or with hands. Heat slowly with stirring with a thermometer inserted until the temperature reaches 165 to 175°F., or in the absence of a thermometer heat to the sim- mering point. Do not heat to boiling—as it will spoil the flavor. Place the heated grapes in a clean flour sack or double thickness cheese- cloth bag and allow to drain. When cool enough to handle twist the bag to express the remaining juice. Allow to cool and stand overnight. Strain through a clean cloth twice to clear the juice. : Serve it with cracked ice and a dash of seltzer; or if you wish to preserve it, proceed as follows: Obtain some soda water or near beer bottles and some Crown Caps. Borrow your neighbor's beer bottle capper or purchase one for $1.50 from your hardware dealer. Fill the bottles to about 1}5 inches from the top. Seal with the caps and bottle capper. Place the bottles on their sides on a towel in a large pot. Completely cover with water. Heat the water to 170- 180°F. for 30 minutes—a thermometer is necessary for this part of the proc- ess. Pour off water and let bottles cool away from a draft. The juice will keep indefinitely and is very useful for use as a drink, in gelatin desserts, pudding sauces, water ices, etc. Every grape grower should put up at least fifty bottles for family use. White Juice White juice is very difficult to clarify and make clear. However, Muscat juice is a delightful drink. Crush the fruit but do not heat it. Press through a bag. Then heat the juice to 165-175°F., cool 24 hours; strain two or three times; bottle and sterilize as directed above. Jelly Buy a bottle of Certo or other good fruit pectin. Crush sour grapes, preferably red juice grapes, although Tokay, Emperor, Black Prince and other colored table grapes are satisfactory. Add about 1 pint of water to 2 quarts of crushed grapes. Boil 3 minutes. Strain and press through a jelly bag. Allow to stand 24 hours. Strain twice through cloth. To each quart of the juice add the amount of pectin syrup and sugar called for in the printed directions that come with the pectin. Boil as directed in the pectin recipe and pour into glasses. Delicious, “never fail” jelly is the result. Or you may use apples to furnish the pectin that the grapes lack. In this case slice 1 pound of sour apples for each pound of grapes. To each pound of apples add 1 pint of water and stew till soft. Drain through a jelly bag. To 1 cup of the apple juice add a cup of the grape jelly juice and to each cup of the mixed juice two-thirds cup or a little less of sugar. Boil to the jelling point—that is until the jelly will sheet from a spoon or until it boils at 21°F. A jelly thermometer is a great aid. Preserves : Cut large grapes in half. Remove seeds. To one cup of grapes add a cup of sugar, ¥% teaspoon each of powdered cinnamon, cloves and allspice. Cook slowly to a preserve consistency; pack scalding hot in jars and seal. ie Use large, firm varieties such as the Tokay, Malaga or Emperor. Leave them in small clusters on the stem! Pack them into jars. Make a spiced vinegar as follows: 1 pint of water : ; - 1 pint of vinegar i 4 - 1 tablespoon of broken ginger root. 1 tablespoon of whole cloves 1 tablespoon of stick cinnamon 1 pound of sugar ; Heat to boiling for a minute. Cover and set aside 3-4 hours. Remove spices and distribute equally to the jars of grapes. Again heat the syrup to boiling and pour boiling hot into the jars of grapes, filling the jars to overflowing. Seal with scalded caps and rubbers and invert jars to cool. After three or four weeks the grapes will be ready to use. Jam Use equal weights of sliced apples or peaches and whole grapes removed from the stems. Add about 14 cup of water to 4 cups of the fruit. Boil until soft. Put through a screen to remove seeds and skins. Add an equal volume of sugar. Cook to a good jam consistency. Seal scalding hot in jars. The apple furnishes pulp and reduces the tendency for crystallization. Butter Proceed as for jam but to each quart (4 cups) of the screened fruit add % teaspoon each of cloves, cinnamon and allspice. To each cup of pulp add only 14 cup of sugar. Cook to a thick butter. Seal hot in jelly glasses or jars. Salad Cut in half and remove seeds from large grapes. Place on lettuce leaf and cover with mayonnaise. Gelatin Dessert With Grapes Use Jello, Knox's gelatin or other good gelatin. Peel, cut in half and remove seeds from large grapes or use unpeeled Thompson seedless grapes. Prepare gelatin dessert in usual way and pour into a gelatin mold. When partially solidified add the grapes. If added too soon they will either sink to the bottom or float. Vinegar Vinegar for home use can be prepared from grape culls. However, only sound fruit free from mold should be used. Crush and place in a stoneware jar or barrel covered with cheesecloth. Let stand one week in a warm room. Press. Return to the jar and let stand covered for six weeks. Then pour off from the sediment. To each quart add 4 quart of water and 14 pint of good vinegar. Cover the jar with cheesecloth to exclude vinegar flies and leave in a warm place until strong enough to use for vinegar. Then strain it and bottle it to prevent spoilage or evaporation. Other Uses Grapes may be used in pies very successfully—the Muscat being especially suitable. A little nutmeg or cinnamon improves the flavor. A few teaspoons of starch to thicken the fruit juice is also desirable. Prepare and bake in same way as cherry pie. \Grapes are useful in fruit cocktails. Cut large grapes in half and remove seeds. Mix with diced or chopped apples, bananas, pears, pineapple, etc.; place in cocktail glasses with a little sugar. Fill glasses with red grape juice. Water ice may be made from grape juice. To each quart of juice add about two tablespoons of gelatin. Warm until dissolved. Freeze in ice cram freezer. No sugar is necessary. 3 en { PM-1 3%"x4” PHOTOGRAPHIC MICROCOPY TARGET NBS 1010a ANSI/ISO #2 EQUIVALENT = i 32 6. — E FFFEEEE = 2 l= 1 == I= On st bu gl " ND OF TITLE