This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
Attention has been called to the merits of this grape. I have been a grower of it on a large scale for the last twenty years, and it is one of the best black grapes grown, notwithstanding its reported character of being a shy setter and bearer. It is preferred to all other black grapes on account of its luscious flavor; in fact, a large berry of it furnishes quite a mouthful of juice of a most refreshing character. I have had berries of it one inch in diameter, and as perfect ones have only one seed, no grape with which I am acquainted yields so much juice. The seedless berries are preferred by some, being equal to many other perfect grapes in size. It will do well in the warmest end of any vinery, where the borders are well drained and managed. I find no difficulty in setting it well by drawing the hand when quite dry over the bunches, and gently rubbing the capsules off the flowers to free the pollen, keeping the temperature rather high during the process. Another good plan is to thin the wings of the bunches before flowering, as-this gives more room and strength for the blossoms to expand.
No variety of grape has the flowers so prominent before expanding as the Black Damascus; indeed, the young wood, bunches, leaves, and tendrils, are grosser and more succulent than those of any other variety. Like some other large, juicy grapes, the berries of this one sometimes spot in warm weather just when changing color; therefore they require shading for a few days. It is only grown as a late grape; it is in perfection in October and November. I should not recommend it for very early forcing, but for a summer or autumn grape, it is, in my opinion, the noblest black grape grown, and should be in every collection. William Tillery, in the Florist.