French-American Hybrids as Table Grapes

Abstract

Not many growers of fruit, either amateur or commercial, realize that they can now grow grapes in the East and Central States that are equal or superior in quality to the vinifera varieties one commonly buys in the eastern markets, such as Emperor, Flame Tokay, Cornichon, Almeria, Malaga, etc. Grapes that are of the same types—sweet, crisp and delicious, a delight to the eye as well as the palate. Grapes that in color range from glowing golds, translucent pinks, ruddy roses, to brilliant blues and velvety, sooty black. Clusters from the small berried tightly compact wine types to big berried compound bunches weighing 2½ lbs. Round berries, ovoid, oblate—every conceivable shape, with delicate flavors that are a delight to savour, smooth and subtle. Berries one can put his teeth into, not swallow like a raw oyster. Berries with an edible skin and seeds that separate easily from the flesh. In short, grapes with pure vinifera characteristics but borne upon vines that are sufficiently hardy and disease resistant to be grown in the eastern two-thirds of the United States.