pes by hybridizing, although little seems to
have come of it. Later, a Dr. Valk, also of Flushing, grew hybrids
from which he obtained Ada, the first named hybrid, the introduction
of which started hybridizers to work in all parts of the country where
grapes were grown.

[Illustration: FIG. 48. William Robert Prince.]

Soon after Valk's hybrid was sent out, E. S. Rogers, Fig. 49, Salem,
Massachusetts, and J. H. Ricketts, Newburgh, New York, began to give
viticulturists hybrids of the European Vinifera and the American
species which were so promising that enthusiasm and speculation in
grape-growing ran riot. Never before nor since has grape-growing
received the attention in America as given during the introduction of
Rogers' hybrids. It was the expectation of all that we were to grow in
America, in these hybrids, grapes but little inferior, if at all, to
those of Europe.

A statement of the difference between European and American grapes
shows why American viticulturists have been so eager to grow either
pure-breds from the foreign grape or hybrids with it.

[Illustration: FIG. 49. E. S. Rogers.]

European grapes have a higher sugar-and-solid content than the
American species; they, therefore, make better wines and keep much
longer after harvesting and can be made into raisins. Also, they have
a greater variety of flavors, which are more delicate, yet richer,
with a pleasanter aroma, seldom so acid, and are always lacking the
disagreeable, rancid odor and taste, the "foxiness," of many American
varieties. There is, however, an unpleasant astringency in some of the
foreign grapes, and many varieties are without character of flavor.
American table-grapes, on the other hand, are more refreshing, the
unfermented juice makes a pleasanter drink, and lacking sweetness and
richness, they do not cloy the appetite so quickly. The bunches and
berries of the European grapes are larger, more attractive and are
borne in greater quantities. The pulp, seeds and skins are somewhat
objectionable in all of the native species and scarcely so at all in
the Old World sorts. The berries of the native grapes shell from the
stem so quickly that the bunches do not ship well. The vines of the
Old World grapes are more compact in habit and require less pruning
and training than do those of the native grapes; and, as a species,
probably through long cultivation, they are adapted to more kinds of
soil, to greater differences in environment and