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.
The difficulty of keeping grapes with a good bloom on the berries, and free from shrivelling, through January, February, and March, is well known. The common Black Hamburgh, under particular circumstances, may be obtained in fair condition up to the middle of February; but, generally speaking, the berries get mouldy, and begin to decay in December, and even earlier than that, if the least damp is allowed in the house. The St. Peter's is a valuable keeping grape, vinous, but with more acidity than the Hamburgh, and with a better color and finer bloom than this latter grape usually attains; but even this requires great care, or it will crack, and become mouldy in damp weather, and the least over-firing causes it to shrivel. The Barbarossa is a fine looking grape, but takes somewhere about twelve months to ripen it properly, and then, besides being a fickle bearer, it is only second-rate in quality. Having seen and tasted Mr. Fleming's grape, we are of opinion that it supplies a desideratum wanting in this class of grapes, or, to say the least of it, it will form a very useful addition. The quality of the variety is very rich and vinous, with a full, syrupy flavor.
It is, we understand, a most productive bearer, and, as Mr. Fleming observes, appears as hardy as a currant; and that it may be kept for a very long period after being ripe, we have ample testimony. The footstalks of this grape appear to retain their vitality long after the berries are ripe, and no doubt it is owing to this property that the Trentham Black keeps fresh and plump long after other grapes with less vitality decay or shrivel. - S., in London Florist.