RAPE culture is full of interest to the careful cultivator. In gardening, selection of varieties is all-important, given soil and location. This pertains with all fruits, grapes not the least. It is a puzzling question to the novice, and one not easily answered by the professional. Were I to locate on a new place in a different locality with a different soil and climate, and using my best judgment after all my experience, 1 might make a mistake in some varieties, for the above conditions are all important factors in influencing results. We have ample evidence of this fact in the conflicting testimony emanating from differently located cultivators as to the merits and demerits of certain kinds. Other considerations, no doubt, contribute to these differences, such as variation in taste and pecuniary interests, which, it is feared, sometimes bias judgment; and the most careful and critical analyst will hardly prove sufficiently infallible to detect the extent of these various influences.

The New Jersey State Horticultural Society in 1884 took a vote as to the best six varieties of grapes for general use, two of each color, with this result: Brighton and Jefferson for red grapes ; Pocklington and Duchess for white, and Concord and Worden for black varieties. At thisday, there can hardly exist a doubt but that pecuniary interests dictated some of the votes on that occasion. At all events, if the same persons were to vote today with the added experience since, the result would doubtless be very different.

Last year the society took a vote as to the three best grapes for general culture, one of each color, which resulted in favor of Brighton, red ; Niagara, white; Worden, black. It will thus be seen that since 1884 the Niagara and Worden have been growing in public favor.

A more extended concensus of personal experience is found in the society's fruit list, compiled from the individual reports from thirteen counties, and embracing individual experience from many outside of the society membership. This list is composed of thirty-four varieties, and taking eight of each color receiving the highest votes for family use, twenty-four in all - an ample number for general purposes - the result was as follows, in the order named:

Red: Brighton, Agawam, Delaware, Salem, Catawba, Jefferson, Lindley and Diana, the two latter being a tie.

White: Lady, Pocklington, El Dorado, Martha, Niagara, Prentiss, Duchess and Lady Washington, the second and third a tie.

Black: Moore's Early, Worden, Concord, Wilder, Hartford, Champion, Clinton and Ives.

This list was compiled in 1884 from votes received subsequent to the annual meeting, at which the first vote recorded above was taken. It will be noticed that Brighton heads the list of red grapes in each case. While Jefferson stood second in the first vote, in the list it stands sixth. Pocklington and Duchess, considered the best whites in the first vote, were neither of them noticed in the second vote, and stand second and seventh in the last list respectively. Concord and Worden changed places, and are headed by Moore's Early. No doubt if the vote were taken to-day there would be as great if not greater changes in the result, and if all those voting had experience with all the varieties, the result would represent very fairly their status in public esteem; but until such experience forms the basis of each one's vote, there will exist discrepancies in all lists of this kind that can be explained in no other way.

To me, the most striking feature of the list is the position occupied by Pocklington and EL Dorado. The former is a very foxy grape of poor quality, with strong proclivities to rot and uneven ripening, and has failed to make much of a show at exhibitions, a very good indication of its value. The latter is a grape of most delicious quality, but so notorious for poor setting, that I wonder what the existing conditions are where it produces satisfactory clusters.

Foxiness, or native aroma, in a grape is not considered an orthodox quality by grape-growers generally, especially for family use, but occasionally we find a person who prefers that peculiar flavor to all others. I have put Pocklington on the market that were sold for 20 cents a pound, as much as my choicest Niagara brought, which seems an indication of a preference on the part of the purchaser for its peculiar odor; for the size and beauty of the clusters were far inferior, and in my judgment the quality is also.

On the whole, the list is a very good one, and as a guide to the inexperienced may be relied upon as likely to give good satisfaction, not only in New Jersey but over a much wider area. Following my experience with all the varieties named - and many more - I should change the positions of some, eliminate some, and substitute others in their places. For instance, I should take Jefferson out entirely, because of its unreliability. I felt quite certain it would prove a decided acquisition when first introduced, but I have never yet been able to get a decent cluster to ripen. Before that period arrives it invariably mildews and bursts so as to be absolutely worthless. I would put Rogers* 32 next to the Delaware, Lindley next to that, and move Agawam down to the foot. I am not certain but with a good season I should put Berckmans next to Brighton, and perhaps make some other changes further down.

In the whites, I would move Niagara up to the head, a position it is justly entitled to in an equal contest with all the others. Pocklington I would send down to the foot or very near it. El Dorado, Prentiss and Duchess, in point of quality or flavor alone, would stand next to or before Niagara, but the poor setting of the first, the lack of hardiness in the second, and the extreme tendency to rot in the third, place them far down in the list, and possibly some other whites on trial will before long take their places entirely. I had hoped that the Empire State would have done this before now, but its promises have not been fulfilled on my grounds. The Lady and Martha will have to answer as apologies for early sweet white grapes till something better takes their places. Their tendency to crack and decay on approaching maturity render them of little value. As a late white, Lady Washington would doubtless stand higher in my estimate, if I were more favorably located. • In the list of black ones, I would put Worden before Moore's for its quality, but the latter is good; in fact, the first four may stand as they do in the order of their ripening, and Barry (Rogers* 43), Herbert (44), Merrimac (19) and Aminia (39), may well replace the last half of the list.

The reader will please understand that these views are based entirely on a family use basis. Grapes to eat and grapes that are good enough for my family consumption I consider good enough to sell to other people for the same purpose. At the same time my list comprises some of the most profitable varieties for market purposes.

The Champion has no other merit beyond its value as a commercial grape. If I grew it for that purpose I should not put my name on the packages. For the same reason I should not brand my Ives if I marketed them in the unripe condition in which they are generally thrown on the market, but when fully ripened and well grown no one need be ashamed of the ownership. I have eaten fine looking Duchess purchased on the market that were too sour to be eaten without making a wry face, but the fault was with the grower, not the grape, and this avaricious spirit is the worst foe to a good market and good prices.

New Jersey. E. Williams.