The root system of Labrusca does not penetrate the soil deeply, but the vine is said to succeed better in deep and clayey soils than AEstivalis. It endures an excess of water in the soil, and, on the other hand, requires less water for successful growing than AEstivalis or Vulpina. In spite of its ability to withstand clayey soils, it seems to prefer loose, warm, well-drained sandy lands to all others. The French growers report that all varieties of this species show a marked antipathy to a limestone soil, the vines soon becoming affected with chlorosis when planted in soils of this nature. In corroboration of this, it may be said that Labrusca is not often found wild in limestone soils. The Labruscas succeed very well in the North and fairly well in the Middle West as far south as Arkansas, where they are raised on account of their fruit qualities, for here the vines are not nearly so vigorous and healthy as are those of other species. In Alabama, they are reported to be generally unsatisfactory, and in Texas the vines are short-lived, unhealthy, and generally unsatisfactory, particularly in the dry regions. There are some exceptions to this, as for instance, in the Piedmont region of the Carolinas, where, owing to elevation or other causes, the climate of a southern region is semi-northern in its character. The grapes of Labrusca are large and usually handsomely colored. The skin is thick, covering a layer of adhering flesh, which gives the impression of its being thicker than it actually is; the berry is variable in tenderness, sometimes tough, but in many cultivated varieties is so tender that it cracks in transportation. The skin of this species usually has a peculiar aroma, generally spoken of as foxy, and a slightly acid, astringent taste. Beneath the skin there is a layer of juicy pulp, quite sweet and never showing much acidity in ripe fruit. The center of the berry is occupied by rather dense pulp, more or less stringy, with considerable acid close to the seeds. Many object to the foxy aroma of this species, but, nevertheless, the most popular American varieties are more or less foxy. Analyses show that the fruit is usually characterized by a low percentage of sugar and acid, the very sweet-tasting fox-grapes not showing as high a sugar-content as some of the disagreeably tart AEstivalis and Vulpina sorts. This, in addition to the foxiness which furnishes an excess of aroma in the wine, has prevented Labrusca varieties from becoming favorites with the wine-makers, but most of the grape-juice now manufactured is made from them.