The Catawba, the latest in the market, is particularly interesting as a native Ameri can grape and equally esteemed for table purposes and wine making—especially of the finer types, as domestic "champagnes," etc. It takes its name from the Catawba River, N. C., its original home. The berry is medium in size, oval to roundish in shape, of a dull purplish red with lilac bloom and of excellent flavor. It is, however, often picked when immature, before its best qualities have developed, and other grapes. of similar appearance are too frequently sold under its name.
The Catawba is an especially good keeping variety, with care often being held for sale until March or even later.
The best known of the California products for table purposes are the Muscat or Muscatel, a large, sweet and fine flavored green or "white" grape, and several choice "black" grapes—among them, the Hamburg, Gros Colman, Black Morocco, Tokay and Empress—the berries generally large, varying in color from red to almost black and very "fancy" in appearance, the bunches occasionally weighing up to twelve pounds. each.
The Seedless, or Thompson Seedless, a small slender green grape, is the variety sold dried as California Sultanas (see RAISINS).
The most important of Southern grapes is the Scuppernong (which see).
The imports of fresh grapes consist chiefly of the large meaty Spanish "white" berries commonly known as "Malagas," from Malaga, the principal port of shipment, and "Almerias," the latter being generally the larger and of finer flavor. They reach
our markets during the Fall and Winter months, packed usually in cork dust in kegs weighing about forty pounds. Because of their firmness and excellent keeping quali ties, they occupy an unique position in the trade. When unpacked, they should be carefully brushed with a soft brush to remove the cork dust.
The title "Malaga" is frequently but incorrectly applied to any large oval white grape.
There is also a smaller but regular importation of fine hothouse grapes from Eng land and Belgium, principally of the Muscat of Alexandria, Hamburg and Gros Colman types. They are generally packed in boxes containing six to seven pounds each, the boxes strapped together in pairs—two boxes being known in commercial parlance as a "strap." Fancy grapes can be kept in good condition for several weeks by wrapping each bunch in oil or tissue paper, encasing with cotton wool and tying each end, and keep ing in a cool place. For shipment, the bunches are further packed in wood-wool in cases. More common varieties may be held without injury for from six to eight weeks by packing in dry sawdust in boxes and storing in a temperature averaging 38° to 40° Fahr.
See also AMERICAN WINES and general article on WINES.