Diamond is surpassed in quality and beauty by few other grapes. When to its desirable fruit characters are added its earliness, hardiness, productiveness and vigor it is surpassed by no other green grape. Niagara is more productive and therefore more profitable in most localities but in many essential characters it falls short of Diamond and the difference in productiveness is not marked. We usually accord Niagara first place among green grapes but Diamond rivals it for the honor. The former attained high rank not only through merit but by much advertisement while Diamond has made its way by merit alone. If we consider the wants of the amateur and of the wine-maker as well as those of the commercial vineyardist, unquestionably Diamond must be accorded a high place among the best all-around grapes. Diamond is a diluted hybrid between _Vitis labrusca_ and _Vitis vinifera_; the touch of the exotic grape given by the Vinifera parents has been just sufficient to give it the richness in flavor of the Old World grape and not overcome the refreshing sprightliness of our native fox grapes. It is without the insipid sweetness of the first or the foxiness of the latter. The Vinifera characters are wholly recessive in vine and foliage, the plant resembling very closely its American parent, Concord. Diamond is not as highly esteemed as a commercial variety as it deserves to be, for beside being of high quality the fruit packs, carries and keeps well. Were it known by consumers the demand for it would be such that it would command a fancy price and thereby more than make up for its lack in fruitfulness, but through the unfortunate condition of American fruit markets it is, more often than not, sold as Niagara and has not therefore established the reputation it should have in the markets. Diamond is in demand among wine-makers and especially for the making of champagnes. For the amateur it has few superiors, the chief drawback for the small garden being that robins prefer it to most other varieties and greatly reduce the crop. Diamond is well established in Canada and can be grown in as great a range of latitude as the Concord. The vine is as free from the attacks of fungi as the Concord but the fruit is a little more susceptible to cryptogamic diseases and especially to black-rot, though not attacked by fungi so much as Niagara. The late Jacob Moore of Brighton, New York, originated Diamond about 1870 from Concord seed fertilized by Iona. It was introduced about 1885. It has gained in favor somewhat slowly, and was not placed on the grape list of the American Pomological Society fruit catalog until 1897.