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.
We publish, in a former page, an interesting article from Mr. W. N. White, on hybridizing the grape. Mr. W. informs us that in consequence of the receipt of a dozen new varieties from Dr. Grant, the report of the Georgia pomological committee on the species of V. labrusca will be deferred for a time. Also, that they now have reason to consider the Delaware grape not a variety of V. aestivalis, as they supposed. In the committee's former report last year, speaking of the blossoms of V. rotundifolia, a misprint makes "more were found female or pistillate only" read " none were found".
Soil, below which the graft is to be inserted. Saw off your stock and put in your scion with two or three buds, wedge-fashion, as in the cleft-grafting of fruit-trees, and then cover up a few inches, leaving one or two buds above ground; where the stock is very large, and inconvenient to split, a gimlet-hole, so made as to bring the two barks together, has answered. The sprouts of the old stock, as they spring up to rob the graft, must be palled off. Grafts often bear some fine clusters the first season of growth, and many more the second.
In this way, the old stocks of wild grapes removed from the woods are very useful, with due care. We have lately seen an old Catawba vine that was wanted for shade forty feet off, laid down for a year till it had rooted well, and then was grafted with perfect success, and fruited the first season.
Early in September we received a fine bunch of Rebecca, grapes from Mr. Schmidt, of Piermont. They were grown under glass, however; those in the open air were not nearly ripe at the time. Some time previous to that we received from Mr. Marie a small bunch of a delicious little black grape, grown in the open air, in a sheltered position. The berries were about the size of the Delaware. These are the only ripe grapes we have seen, except the Creveling and Hartford Prolific. The latter were in the New York market as early as the 14th, and may have been before that.