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introduction of Rogers' hybrids. It was the golden era for nurserymen. One of the grape propagators of that time tells of carrying, during this boom, a thousand dollars' worth of plants on his back from the nursery to the express office. 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 are so eager to grow either purebreds from the foreign grape or hybrids with it.

European grapes have a higher sugar and solid content than the American species; they, therefore, make rather bettor wines, excepting champagnes, and keep much longer after harvesting and can be made into raisins. So, too, 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 vinifera 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, all of the grape juice of the markets being made from native grapes, and,