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TREATISE ON THE VINE;

EMBRACING ITS

HISTORY FROM THE EARLIEST AGES TO THE PRESENT DAY,

DESCRIPTIONS OF ABOVE TWO HUNDRED FOREIGN, AND
EIGHTY AMERICAN VARIETIES;

TOGETHER WITH A

COMPLETE DISSERTATION

ESTABLISHMENT, CULTURE, AND MANAGEMENT OF VINEYARDS.

" The Vine too, here her curling tendrils shoots,
Hangs out her clusters glowing to the south,
And scarcely wishes for a warmer sky."

BY WILLIAM ROBERT PRINCE,

AIDED BY

WILLIAM PRINCE,

PROPRIETOR OF THE LINNJEAN BOTANIC GARDEN,

Vice-President of the New- York Horticultural Society ; Member of the Linnaean Society

of Paris ; of the Horticultural Societies of London and Paris ; of the Imperial Society of

the Georgofili at Florence ; Honorary Member of the Massachusetts Horticultural Society,

etc. etc.

NEW- YORK :

PUBLISHED BY T. & J. SWORDS, G. & C. & H. CARVILL, E. BLISS, COLLINS & CO.

G. THORBURN & SONS, NEW- YORK; JUDAH DOBSON, PHILADELPHIA;

J. B. RUSSELL, BOSTON; GIDEON B. SMITH, BALTIMORE;

JAMES WINSTON, RICHMOND ; AND JOSEPH

SIMMONS, CHARLESTON, S.C.

1830.

Southern District of JVeta- York, ss.

BE IT REMEMBERED, That on the twentieth day of September, A.D. 1830, in the fifty-fifth
year of the Independence of the United States of America, William Robert Prince, of the
said District, hath deposited in this office the title of a book, the right whereof he claims as author
and proprietor, in the words following, to wit:

" A Treatise on the Vine ; embracing its history from the earliest ages to the present day,
with descriptions of above two hundred foreign, and eighty American varieties; together with
a complete dissertation on the establishment, culture, and management of vineyards.
" The Vine too, here her curling tendrils shoots,
Hangs out her clusters glowing to the south,
And scarcely wishes for a warmer sky."

By William Robert Prince, aided by William Piince, proprietor of the Linna:an Botanic Garden,
Vice-President of the New-York Hoilicultural Society; Member of the Linnsean Socioty of
Paris ; of the Horticultural Societies of London and Paris ; of the Imperial Society of the
Georgofili at Florence ; Honorary Member of the Massachusetts Horticultural Society, etc. etc."
In conformity to the act of Congress of the United States, entitled " an act for the encourage-
ment of learning, by securing the copies of maps, charts, and books, to the authors and proprietors
of such copies, during the time therein mentioned." And also to an act, entitled " An act, sup-
plementary to an act, entitled an act for the encouragement of learning, by securing the copies
of maps, charts, and books, to the authors and proprietors of such copies, during the times
therein mentioned, and extending the benefits thereof to the arts of designing, engraving, and
etching historical and other prints."

FREDERICK J, BETTS,
Clerk of the Southern District of New- York.

J. SEYMOUR, PRINTER, JOHN-STREET.
If'

To HENRY CLAY,
OF KENTUCKY:

SIR,

IT is with sentiments of gratification and pride,
that I inscribe this work to one, ,who through life
has been the undeviating patron of American in-
dustry; whose name is interwoven with the various
objects connected with the development of our Na-
tional resources ; and whose unwearied efforts have
been devoted to imparting that impulse to our
domestic pursuits, which is best calculated to ad-
vance the high destinies of our Republic. The
knowledge of these interesting facts carry the con-
viction with them of the peculiar appropriateness
of the present Dedication. But, sir, the additional
circumstance, that you, more than thirty years ago,
united with many of our fellow citizens in forming
an association for promoting the cultivation of the
Vine in our country, renders this act still more
apposite and forcible in its application.

With an ardent desire that your course may be
crowned with the most auspicious results,

I am,

With the highest respect and esteem,
Your obedient servant,

WILLIAM ROBERT PRINCE.

PREFACE.

THE formation of a code of rules for any partictfar species of culture, is an
undertaking arduous in itself, and at the same time attended with great re-
sponsibility. The author in the present case is sensible of the peculiar delicacy
of the task, and whilst he is desirous of devoting his unwearied exertions, to-
gether with any degree of ability he may possess, towards perfecting the object
in view, he must at the same time crave from his fellow-citizens, the extension
of their kind indulgence towards its imperfections, premising that any errors
into which he may have been inadvertently led, will cheerfully be orrected
when apprised of their existence. In the present case it is far from the preten-
sions of the author to claim or aspire to entire originality. A species of culture
recorded from the time of Noah, and which has been extending in Europe, from
the period of the birth of our Saviour to the present day, and withal one of the
most interesting character, could not fail to have received the aid of the bright-
est talents of every age towards its advancement and development.

It is with the various species of culture long known to the world, as it is
with political knowledge; our Government and National policy derive their
perfection from a consideration of the experiments made by the nations which
have preceded us. Our country in like manner borrows from every other
nation the lessons of experience they present, and profits by the intelligence
of her citizens, in seeking to enforce and improve upon what others have
acquired.

Of similar character must be the introduction of the vine culture, and the
establishment of the wine press. We must collect from the four corners of the
earth all that combined intelligence and experience can offer, and then mark
out the course most profitable for us to adopt, adding thereto such im-
provements as our own knowledge would indicate. In accordance with this
view of the subject, it is the anxious purpose of the author that this work
should present the concentrated intelligence of every clime derived from all the
experience of the past.

The vineyards of Europe are composed solely of the varieties of a single
species of the vine, and thataforeign one transplanted to her soil. In our country
numerous species and varieties are every where met with, springing up sponta-
neously in our woods and prairies, nature's own gifts unaided by culture or by toil.
Hence we possess not only all the advantages that France and the other wine
countries enjoy, from our having already introduced the choicest varieties which
those climes can boast, but this advantage is enhanced by the numerous varie-
ties which our own country presents to us. And in a comparison of our natural
situation with Persia and other countries of the east, as regards the number of

VI PREFACE.

species, we enjoy, by parity of reasoning, advantages tenfold those which were
originally possessed by them, as they commenced the vine culture with a single
species alone.

In Europe the culture of the vine has been profitably extended to the 51 of
N. lat. and in some cases to the 52. Allowing the present difference in climate
or temperature to be 10 between similar latitudes of that continent and our
own, it thence follows that vines of the foreign varieties may be advantageously
cultivated to the 42 in our own country, and perhaps the intensity of our sum-
mer heat may extend the limit somewhat further to the north. But taking this
as the extreme limit where profitable crops can be obtained for the purpose
of making wine, still their culture can be extended much farther for the purpose
of table fruit, and as an article of luxury. But an obvious course immediately
presents itself for extending vineyards profitably as far north as they are in
Europe. This is the use of our native varieties of the hardier description, some
of which being found growing, naturally as far north as Lower Canada, do not
fail to succeed even in that country. Thus it appears that although there exists
a present difference of about 10 between the temperature of our country and
that of Europe, the hand of nature has implanted our soil with vegetable pro-
ductions of a hardier character, capable of supporting the severities of climate
in a degree fully proportionate to the variation referred to. And I may also
here mention the peculiar property most of our native vines, and particularly
the northern species, possess, of flowering at a much earlier period than foreign
vines, which is of itself equivalent to an increase in the length of the season.

But even the difference of climates referred to, together with our occasional
late spring frosts and variableness of the atmosphere, will, it is anticipated, be
greatly diminished, and gradually subside as a more general culture of the soil
takes place ; when the forests are removed so as to lay bare the earth to the
regular influence of solar heat, and the collections of stagnant water become
dried up, an advance towards which point has been already realized in some of
the best cultivated parts of our country.

The ancient descriptions of the German territory, and of France to the north
of the Cevennes, confirm our belief that the climates of those countries were
formerly of a character similar to our own, and that they have varied from the cir-
cumstances attendant on general cultivation. Diodorus Siculus tells us that
the large rivers of the Roman provinces, the Rhine and the Danube, were fre-
quently frozen for their whole depth, and thereby rendered capable of support-
ing enormous burthens, in so much that the Barbarian hordes preferred that
season for their invasions.

By the preceding remarks it will be perceived, that the culture of the vine
may be made profitable even to the remotest northern and eastern sections of
the union, and my own opinion is, that by the course recommended, it can be
extended farther to the north than it has been in Europe.

The pursuit itself is one both ennobling and inspiring, and is calculated to
elicit the best propensities of the human heart, and as will be shown, it is one
which kings and potentates have not failed to honour with their personal atten-
tion. On the other hand, it is indispensably necessary for us to adopt it, if we
expect ever to taste wines equal to the more luscious ones of France, as those

PREFACE, Vll

claiming that character arc not susceptible of transportation by sea without
being adulterated.

It will also be the purpose of the present work to show that the Vine culture
is in no wise difficult, that any failures which have taken place were far more
the result of erroneous management than of any incapacity of the soil, and
that the numerous difficulties which have been thrilled in our ears for the thou-
sandth time, exist only in the brains of those who have propagated them. In
fact, any person of the least information, after being taught the management of
a single vine, may without difficulty proceed in a similar course with a whole
vineyard. It is in fact a species of culture where one head will serve to direct
a great number, and in which after once instructed, no after difficulties need
arise, and this consideration is one of particular moment, when we take into
view its peculiar applicability to the situation of the labouring population in the
southern states.

Another prominent advantage which this culture presents, is that it turns to
account soils and situations unsuitable for other objects, for Young relates in his
travels through France that he found every variety of soil, from a heavy clay to
a light blowing sand, and all exposures whatever, and every situation from a
perfect level to the steepest hills, to afford profitable crops of grapes ; for where
their quality is not suitable for the finer wines, they are made use of for distilla-
tion into brandies. Indeed, it is a fact so noted, that the very finest wines are
produced on the declivities and the poorest soils, that a ditty oft sung by con-
noisseurs contains the following stanza : "

"Toujours le bon vin croit surlcs montagnes,

Dans les rochers, et sur les coteaux ;
Celui qui croit dans les rases campagnes,
Ne vaut rien, & cause des eaux."

In France alone the vine culture gives employment to two millions of labour-
ers, without enumerating many subordinate mechanical branches that are bene-
fitted by it; and it is attended with immense national advantages, which it forms
apart of the purpose of the present work to fully discuss and explain.

Agriculture is the great basis and the source of national prosperity, as gene-
rally conceded. This fountain of our wealth is however sometimes oppressed
to such a degree as to make those engaged in it cry aloud for encouragement,
and assert that their claims are frequently neglected or inefficiently supported.
These circumstances appear plainly to present an appeal to our consideration,
and to call upon our national government to pursue the course long since adopted
by France ; that of favouring and encouraging the introduction and culture of
every foreign product which our climate is capable of maturing and perfect-
ing, and calculated to develope our internal riches, by bringing into useful action
those vast domestic resources which have too long lain dormant in the bosom 01
our soil ; a proper attention to which would place us in an attitude of independ-
ence of foreign supply.

A great advantage resulting from such course is this ; that where a particular
branch of agriculture languishes or is depressed, by the produce becoming dimi-
nished in price from a superabundance of supply, a new channel for national
industry will not only afford profit to those actually engaged in it, but by with-
drawing a portion of the population from other objects of pursuit, tends to secure

V1H PREFACE.

an appropriate division of labour, and thereby to cause other products to realize
a fair valuation. It is not by turning its whole attention to one point, that a
nation advances its resources, but by seeking to develope the natural riches of
every description which her soil and climate are susceptible of furnishing ; thence
realizing, first, the necessary supplies for her own population, by which she se-
cures to herself a sure and regular market for her products to a certain extent,
and secondly, a surplus sufficient for foreign export.

Another great benefit which will result from an assiduous improvement of our
national resources, is that it must permanently secure to us the balance of trade ;
the prompt tendency of which will be to produce a return of all our public stocks
now held in Europe, the interest on -which is annually draining from ias an enor-
mous taxation on our labour.

It is a subject of gratulation that the public attention seems so fully drawn to
the culture of the grape. It was not until after immense difficulties that the
vine was brought to its present state of successful culture in France ; and it
should be no cause for discouragement, if some experiments are made in this
country without the anticipated success. In fact, so many causes exist by which
an error in judgment, or the want of the necessary information, may produce a
failure, that it would be a miracle if all were to succeed. Already, for years,
has the vine been most successfully cultivated on the Rhine ; and in latitude 50
degrees, the most choice Rhenish wines are made. Recent accounts tell us of
vineyards having been established in the more northern parts of Germany, and
in high latitudes in Russia ; and the Swiss have been, for a course of years, most
plentifully supplied with wine from their own soil. Shall then America alone
be debarred from this, one of the bountiful gifts of nature ? Shall a country,
possessing every variety of climate which is combined in all the wine countries
of Europe, and extending through all the degrees of latitude which are there
deemed the most genial to its growth and produce, be said to be totally inap-
propriate to its success ? Shall it be said that a plant, which culture has accom-
modated to almost every other clime to which it has been introduced, can find no
spot whereon to flourish, in a country extending from the 25th to the 47th degree
of latitude ; and that we can boast no such congenial soil in an empire, whose
bounds are the St. Lawrence and the Gulf of Mexico, and whose settlements
already extend from the shores of the Atlantic to the sources of the Missouri ?
It is high time such delusions of blinded theorists should give way to the lights
of reason and of judgment, and that the culture of the vine, to every variety of
which we have a soil and climate suitable to offer, should assume that importance
to which it has already attained in countries possessing comparatively few ad-
vantages. Let, then, the beams of intelligence, which are imparting so much
benefit to mankind by their wide diffusion, disperse these clouds of ignorance aod
error from the enlightened horticulturists of the American republic.

HISTORY OP THE VINE, &c,

GRAPE VINE VITIS.

CLASS, PENTANDRIA ORDER, MONOOYNIA.
NATURAL ORDER Vites.

THE Vine derives its generic name from the Latin word,
vincire, to bind, than which no other can be more appropriate.

The appellation, " The Vine" as used by different authors,
invariably refers to the varieties of one species, the Vitis vinifera
of botanists.

The Grape Vine is universally known to be a trailing,
deciduous shrub, with a twisted irregular stem, flexible branches,
decumbent, or supporting themselves when near other trees by
means of its tendrils ; the bark is of a light or dark brown colour,
separating in strips from the stalk and renewing itself annually;
the leaves generally large, but vary in form and appearance,
being entire, serrated, more or less lobed, downy or smooth,
of a lighter or darker shade of green, or with a reddish tinge
during summer, but varying at maturity in autumn; those
varieties of which the predominating colour is red, almost in-
variably changing to, or are tinged with some shade of that
colour, and those which produce white, green, or yellow grapes,
changing to a yellow colour without being tinged with purple,
red, or scarlet. The breadth of the leaves varies from five to
ten inches, and the length of the petiole from four to eight

BOTANICAL DEKCKIPTIOJS.

inches : the flowers are produced on the shoots of the same
season, which shoots generally proceed from those of the year
preceding ; they are of a greenish colour and fragrant odour,
are produced in the form of a raceme and expand in June.
The berries are of a variety of forms, of various colours, and
differing also in flavour, which is poignant, elevated, and
grateful.

The flowers have each a five-toothed calyx, and five almost
colourless petals, which are caducous ; five stamens, and a
superior ovarium surmounted by a stile and obtuse stigma.

Each berry should contain naturally five heart-shaped seeds:
but many varieties, originating from culture, have but three,
others but two, and sometimes one, and there are others which
have none.

The tendrils are opposite to the leaves, and may be con-
sidered as abortive clusters, and can be made to produce fruit
by destroying the real clusters when they first show themselves,
breaking off at the same time the extremity of the shoot on
which they grow, so as to cause the sap to flow into them.

The eye, or bud, is surrounded by three or four scaly
coverings, under which, especially on the upper part, there is
an adhesive substance of a white or red colour, which protects
it from the effect of rains and winter frosts. The fruit in its
wild state is black, very small,with large seeds, and without
flavour.

CHAPTER I.

Early history of the vine its origin and native country
Early use of wine among the Romans.

Various historians have traced the culture of the vine to the
earliest periods, and the scriptures bear ample testimony of the
high estimation in which it has been held from the first ages
of the world.

In the ninth chapter of Genesis, we read that one of the first
acts of Noah, after being saved from the deluge, was to plant a

EARLY HISTORY OF THE VINE. 1 1

vineyard. " And Noah began to be an husbandman and he
planted a vineyard;" thus plainly indicating that the planting a
vineyard was even at that early day, deemed one of the primary
and most important acts of him who tilled the earth. It is
equally certain from this circumstance, that vineyards must
have existed and been objects of particular attention before the
deluge, otherwise Noah could not have possessed the knowledge,
and made their formation one of the first acts after his miracu^
lous preservation, and restoration to the pursuits of husbandry,
it being one of the principal duties of Noah to communicate to
mankind the knowledge possessed before the flood.

Among the blessings held out to the Israelites as productions
of the promised land, the vine is particularly mentioned, " a
land of wheat and barley and vines;" and the spies which were
sent into the land of Canaan to ascertain its riches, on their
return bore a cluster of grapes on a girdle between them. The
vine is also frequently mentioned by the ancient patriarchs and
fathers, as a type or emblem by which to represent the riches
of a country, or the flourishing condition of a nation, tribe, or
family, " Thou hast brought a vine out of Egypt" &tc. Psalm
Ixxx. " Thy wife shall be as the fruitful vine" &LC. Solo-
mon also speaks of its power to gladden the heart, and to
banish sorrow ; and " generous wine" has been for ages
deemed a fit oblation for fallen man to offer to the Deity, and
to mingle in the sacred offerings of his homage.

Even among the heathen nations of antiquity, the vine was
held in the highest esteem and veneration. The invention of
wine was ascribed by the ancient Egyptians to Osiris, by the
Latins to Saturn, and the Greeks elevated Bacchus to the
rank of a deity, for having brought the vine from Arabia Felix ;
and after first cultivating it himself, he transmitted it to every
country which submitted to his conquests, and taught its
use and value to man. He is represented by Pliny to have
been the first who ever wore a crown, and as the god of vin-
tage and of wine, his crown is formed of the vine ; and its
twining branches bedecked with clusters of fruit, is still selected
as an emblem to indicate hilarity and gladness. Tvvpn the;

ORIGIN OF THE VINE.

crown of Juno was also made of the vine. Plato, one of the
wisest of men, and who so particularly restrains the use of
wine within reasonable bounds, and so severely censures its
abuse by excess, remarks, " that nothing more excellent or
valuable than wine was ever granted by God to man." Among
the ancient Romans, wine was principally used for sacred pur-
poses in the worship of their gods, to which object it had
been appropriated by the inhabitants of the East, previous to
the foundation of that empire.

To show still further that the ancients were well aware of
its abuse as well as of its worth, although we find Bacchus
generally represented with a countenance full of jollity, yet
he is often depicted as an old man, with his head encircled by
the vine, to teach us that wine taken to excess will induce
enervation, destroy our health and strength, and render us
weak, loquacious, and childish, like old men.

In the earlier ages wine was used without dilution ; and the
Athenians mention Amphitryon as the first who mingled it
with water ; and it is said that to this circumstance we owe the
origin of the fable of Bacchus having been struck by a thun-
derbolt, and cast thus inflamed into the bath of the Nymphs
to be extinguished.

Origin and native country of the vine, fyc.

Not only, as Chaptal truly remarks, are we indebted to
Asia for civilization and the arts, but also for the most of the
cultivated grasses, fruits and vegetables, and even for the vine.
By some authors it has been supposed to be a native of Syria,
but none of these appear to have possessed any proofs on the
subject. The accounts of Andre Michaux, who found it in
the woods of Manzanderan, and of Olivier, member of the
French Institute, who saw it in many parts of the mountains
of Curdistan, as well as the circumstance that the most part
of our acclimated fruits, and our domestic animals, come from
upper Asia, banish all doubt of the fact that Persia is its na-
tive country.

EARLY USE OF WINE AMONG THE ROMANS. 13

Pallas also found the vine growing naturally upon the Cas-
pian and upon the Black sea, and it is also very common in
the Crimea.

The introduction of the vine to those countries where it is
now cultivated to the greatest extent, was gradually from more
eastern climes, whence it was first brought to the southern parts
of Europe. In the time of Homer it grew spontaneously in
the island of Sicily, and probably upon adjacent parts of
the continent ; but it was not improved by skill, nor does
it even appear that the rude inhabitants extracted a liquor
from it. It was not until a thousand years after this period
that Italy could boast, that of the fourscore most celebrated
wines, more than two-thirds were the produce of her own soil.

A highly interesting and curious account is given by Dr.
Sickler, of its gradual migration to Egypt, Sicily, and Greece.
The Phoenicians, who had widely extended their commerce,
and who frequently explored the coasts of the Mediterranean,
introduced the culture of the vine into the isles of the Archi-
pelago, and afterwards into the 'island of Sicily and into
Greece ; and lastly, to Italy, Provence, and the territory of
Marseilles.

Early use of wines among the Romans.

During the first period of the Roman empire the culture ot
the vine attracted but little attention, for Romulus forbade the
use of wines in the libations then customary in the sacrifices of
the Asiatics, and restricted them to milk as a libation on the
funeral piles of the dead. Numa maintained this custom,
and forbid wine at funerals, and he only permitted them to
make use of such wine in their libations to the gods as had
been made from vines that were well pruned, as Pliny asserts,
in order to render the pruning of the vine an object of ne-
cessary care to those who cultivated it.

Wines were so rare and expensive in Rome during the early
life of Lucullus, that but a single draught was allowed at a
repast, however sumptuous the feast and entertainment might
be in other respects : and Varro tells us that Lucullus never

14 EARLY USE OP WINE AMONG THE ROMANS.

saw at his father's table Greek wines served up but once at each
meal, but, that on his return from Asia, he bestowed oh the
people as a largess, more than a hundred thousand gallons of
such wine ; and that Hortensius at his death left to his heir
above ten thousand barrels filled with the esteemed wines of
Greece.

Pliny mentions having drank wines that had been made dur-
ing the consulship of Opimius, which was about two hundred
years before. He also concludes that the vine was very rare
in Italy in the reign of Numa, and adds, that wines did not
come into much repute until six hundred years after the foun-
dation of Rome.

Varro states a fact which shows the high value then set on
wines, that Mezentius, king of Tuscany, aided the Rutilans
of Ardea in their wars against the Latins, for no other hire
but the wine and the vines which were in the territories of the
Latins. It was to Ruma that Italy was first indebted for the
abolishment of the interdiction promulgated by Romulus, and
Pliny remarks, that politicians made use of the circumstance
of this privilege being granted for its free use in religious
sacrifices, as a means to promote and encourage its extensive
culture, and the result seems to have fully responded to these
exertions, for vineyards soon after became so numerous, and
their produce so abundant, that wine not only came into
general use, but the use of it was often carried to excess, and
even the Roman fair are said to have partaken too freely of
the enjoyment. This excess caused the enactment of the law
against its use by women in any case whatever, under penalty
of death, and by men until they had attained the age of thirty
years. Fabius Pictor tells us of a Roman lady who was
starved by her relations because she had opened a cupboard
which contained the keys of the wine cellar ; and Macennius
killed his wife with a cudgel on account of having caught her
drinking wine out of a tun, and being tried for it, was ac-
quitted of murder. Cato mentions, that the custom among re-
lations of kissing women when they met, was to ascertain by
their breath if they had been drinking wine. But this cus-

ANOIEN? VINBYARfcS. 15

torn is said also to have had its inconveniences from the eager-
ness which some evinced in offering and others in receiving
the proof of that abstinence.

But the law that has been referred to could not, from its too
great severity, be effective or of long continuance, in regard
to the use of an article which had become so common and
abundant ; and it was consequently soon altered so as to fix
the age of thirty years as the period after which it might be
drank by all, and finally they were compelled to alter it again,
and allow an entire freedom in its use.

The same abuse of wine caused a similar law in the Mar-
seilloise republic ; but there, as among the Romans, its extreme
severity was an obstacle to its application, and it was in like
manner annulled. *

CHAPTER II.
Ancient Vineyards.

It would be a task both pleasing and interesting, to form a
chronological table of the formation of the principal French,
Spanish, German, and other vineyards; but the various histories^
of national agriculture furnish us with no doicuments suffi-
ciently precise on that subject, and whatever may be said of it,
we have not a complete one from Pliny of those of early date :
the only course, therefore, by which we may attain to correct
conclusions, is to examine with care the books and manuscripts
which exist on the subject, and to draw from each its quota of
knowledge, and to condense them as far as possible under one
head. It may however be deemed worthy of remark, that at
the second epoch of the planting of vineyards in France,
present circumstances fully prove, that the propagation of
the vine extended itself in the neighbourhood of Marseilles,
in the direction from the meridian sun. The culture afterwards
advanced in two directions, almost diametrically opposed, to
the north and south-west ; the first penetrated Dauphiny, by

ANCIENT VINEYARDS,

the numerous hills of the Rhone, the shores of the Saone, and
all that famous coast formed of small mountains, which traverse
Burgundy, from the meridian to the north, thence extending
by the country of the Sequanois, (Franche Comte, or Jura,)
upon the left bank of the Rhine, on the hills of theMarne, of the
Moselle, and of those which border on the Sielle. The second
branch directed itself towards Languedoc, Gascony, and Gui-
enne. It is probable that from these two principal branches,
ramifications may have extended to the interior, according to
the relative situations of the different provinces, and to the
connections which existed between the inhabitants. There is
no doubt, also, that the inhabitants of the contiguous districts,
procured their vines, and a knowledge of their culture from the
vignerons of Guienne, and that the inhabitants of Auvergne,
Bourbonnois, Nivernois, and Berri, received theirs from the
people of Lyons, and transmitted them in like manner to those
of Tours, Anjou, and their environs. The inhabitants of
Gatinois, Orleans, and the Isle of France, received theirs from
the vineyards which formed the ancient boundaries of Burgundy
and Champagne. The vine was planted and its culture com-
municated with an inconceivable rapidity, when contrasted
with the difficulty which exists at the present day, in causing
the best precepts and the best modes of culture to be adopted,
It is true, that in reverting to former periods, we perceive that
the proprietors of extensive domains did not disdain to devote
themselves personally to rural pursuits, and that sovereigns
themselves were not strangers to agricultural employments.
The first dukes of Burgundy established vineyards on their
own account ; and we learn from their Ancient ordinances, how
much they prided themselves on the possession of the finest
wine country in Christendom, and the duke of Burgundy was
often designated by the title of " prince of good wines." Nei-
ther were the kings of France unmindful of the advantage of
extending the culture of the vine in their dominions. The
edicts of Charlemagne furnish proof that vineyards were at-
tached to each of his palaces, with a press and every instru-
ment necessary in the making of wine ; the sovereign himself

ANCIENT VINEYARDS, 17

engaging in the principal management with his vignerons. The
palace of the Louvre, as well as the other royal residences, has
had a collection of vines attached to it since early in the twelfth
century, and in the year 1160, Louis the younger assigned
annually from its produce six hogsheads of wine to the cure
of St. Nicholas.

Philip Augustus, in the year 1200, possessed numerous vine-
yards at Bourges, Soissons, Orleans, and various other dis-
tricts of country, and the royal vineyard of Coucy, formed of
vines obtained direct from Greece, is often mentioned in history.
In fact, so numerous did the variety of wines become about
this period, that among the fables of the thirteenth century,
there is one composed in the reign of this sovereign, entitled
the " Battle of the Wines," in which are enumerated the very
great number of French wines then held in high repute, and
those who feel a great interest on this point, would doubtless
be gratified by referring to it.

Since the year 1200, a century has not passed away without
augmenting the number of districts and of vineyards worthy
of note, and adding to the list of wines which merit our
approbation. Others have in like manner declined and lost
the esteem they once possessed. The vineyard of Mantes,
once counted among the most distinguished, has long since
lost its reputation from inattention to maintaining it.

Deschamps announces that even in his time, the wines of
Burgundy and of Champagne were rivals in renown. The
plantations of the vine in the environs of Paris, existed at a
very remote period, as the emperor Julien lauded the wines
they yielded, but the reputation they possessed for several
centuries no longer exists. The primary cause of this change
is attributed to the vast increase of the population of Paris for
the last century. The great number of artisans and workmen,
who centered in that city, in consequence of the wants of the
opulent inhabitants, caused the hotels, taverns, and pleasure
gardens, to be greatly increased. These places of resort,
being constantly filled by consumers, in no wise particular in
their taste, they created a permanent market, and constant

18 AKtJIENT VINEYARIJS.

demand at all periods. The proprietors of vineyards, being thus
assured of an advantageous sale of whatever quantity they could
make, without the expense of sending it to a distant market,
decided on increasing the quantity even at the sacrifice of the
quality. The ease and cheapness with which they could enrich
the soil of their vineyards, by procuring manure so cheaply in
Paris, powerfully seconded their views. It was only neces-
sary further to neglect the culture of those vines whose pro-
duce was small, and to increase in their stead, those kinds,
however indifferent in quality, that yielded great crops, to
annihilate the celebrity these vineyards had before acquired
and justly merited.

The vineyards of Orleans have also failed of possessing at
all times the same degree of favour. The decline into which
they have fallen, may also be traced to the immense consump-
tion, not as wine, but for the purpose of conversion into brandy
and vinegar. Under these forms, the produce of the Orleans
vineyards is sought after by various nations to such a degree,
that doubtless many proprietors deemed it of little interest to
strive to maintain the ancient character of the wines. In
1666, the king of France presented to the king of England.,
two hundred hogsheads of wine, consisting of Champagne,
Burgundy, and Hermitage, they, without doubt, being deemed
the best of that day.

In the Memoirs of Tully, we find the history of the wine of
Arbois, and some amusing anecdotes that rendered them cele-
brated.

I will only further notice one of the largest and most cele-
brated wine districts of France, namely that of Bordeaux. The
major part of the wines made in this territory, having for
centuries continued to be a most important object of export,
rather than of home consumption ; it is not very surprising
that our writers, as these wines were in general little known,
should have omitted to give us more than a partial account of
their merits. Ausone, who lived in the fourth century, praised
their excellence in many of his writings. Mathieu Paris, also
comments upon their value in 1.251 ; and it is proved by thf

INTRODUCTION OF THE ViiNE INTO CHANCE. 19

registry of the customhouse of Bordeaux, that in the year 1350,
no less than one hundred and forty one vessels left that port,
laden with 13,429 pipes of wine; the duties of which were,
5104 livres of their currency. Froissard also states, that
in 1372, there arrived more than two hundred sail of vessels
to load with wine.

I shall confine myself here to the foregoing remarks; but the
vineyards of this district occupy so distinguished and impor-
tant a rank among the finest in France, and are objects of so
much interest on account of their immense export, (a point
which Americans must particularly aim at ; ) that I shall here-
after enter more minutely into the details, and describe the
principal cms, or favourite vineyards, which have acquired for
it so much celebrity.

CHAPTER 111.
Introduction of the vine into France*

The vine appears to have been introduced into France at a *
remote period. It was very early transmitted to the Narbon-
nese province of Gaul, but the cold was so intense to the north
of the Cevennes, that in the time of Strabo it was deemed im-
possible to mature the grapes in those parts of Gaul. This
was doubtless caused by two circumstances : first, the climate
had not then become ameliorated to the degree it afterwards
acquired by cultivation ; and secondly, the vine being a na-
tive of a much more southern region, needed that acclimation
by culture which it in time attained. These difficulties were,
however, gradually surmounted, or vanished from the effect
of concurrent circumstances. It was also brought by the Phoe-
nicians to the territory of Marseilles, at the time they founded
the well known city of that name, where it was multiplied to
such a degree, that many vineyards celebrated for their pro-
duce existed in the republic of Marseilles, and in the province

* INTRODUCTION OF THE VINE INTO FRANCE.

of Narbonne, when Julius Caesar conquered the Gauls ; and
there is good reason to believe that the first vineyards of Bur-
gundy existed in the age of the Antonines, but the other parts
of Gaul and Helvetia (Switzerland) were totally without them
at that time. Indeed, a circumstance is related in history, that
about this period a Swiss blacksmith having crossed the Alps
into Italy, on his return brought back some grapes and some
figs, which caused the whole nation to determine on emigrat-
ing to so desirable a country, producing such delicious fruits,
and that they departed, after setting fire to their towns and vil-
lages, but were repulsed in their attempt to pass the Alps by
Julius Caesar ; and also a second time in attempting to cross
the river Saone, and go round the Alps by Nice.

Strabo remarks, that the vines of Languedoc and Provence
produced the same fruit as those of Italy, which was doubtless
the case, they having all one common origin. Whether the
success was greater or less which attended the vineyards at
antecedent periods, it is certain that about the year eighty-five
the culture of the vine had already covered many of the hill
sides of the southern and middle departments of France, and
was gradually extending itself to the rest of Gaul, when Do-
mitian, finding there was a great scarcity of grain in the
Roman dominions, attributed it to the vast increase of vine-
yards in Italy and the provinces, which he considered as form-
ing a cause that rendered agriculture too much neglected, and
deeming also their existence to so great an extent as an incite-
ment to sedition from the encouragement they gave to intem-
perance, he issued an edict prohibiting the planting of any
new vineyards in Italy, and ordering the whole (some histo-
rians say one half) of those in the provinces to be destroyed.
The date of this edict is said by some to be the year 85,
and by others 92 of the Christian era. This privation lasted
nearly two centuries, during which no vineyards could be
planted without permission of the emperor, and the provincials
did not receive permission to replant them until about the
year 280, when Probus, after numerous victories, which
gave peace to his empire, evinced a great desire to encourage

INTRODUCTION OF THE VINE I-VTO FRANCE. ^1

agricultural pursuits in all the provinces, and rescinded the
edict of Domitian. The renewal of this privilege appears to
have been received with great satisfaction ; for tradition still
retained in the memory of the Gauls the great advantages
that species of culture had afforded them, and the vines of
Sicily, Italy, Greece, the Archipelago and Africa, were again
transplanted to the provinces of Gaul, and became the origin
of the innumerable varieties which now cover with vineyards
the territories of France. The formation of these new plan-
tations of the vine are said to have presented a delightful and
inspiring spectacle. Crowds of persons of both sexes and of
all ages were seen spontaneously and enthusiastically devoting
themselves to an occupation in which all could take part to
that gratifying restoration of liberty, the replanting of vine-
yards. It appears, also, to have been about this period (though
some authors say it was in 270) that the vine was planted in
the northern parts of Gaul, and about the rivers Rhine, Mo^
selle, and Maine, and in Hungary. The vineyards of France
had very early attained to celebrity, wines having been even
exported from them to Italy during the reign of Vespasian.

In the beginning of the fourth century, Eumenius mentions
the vines of the territory of Autun, which had become de-
cayed from age, and the first plantation of which was entirely
unknown ; and M. D'Anville supposes the Pagus Arebrignus
to be the district of Beaune, celebrated even at the present day
for some of the finest vineyards of Burgundy. St. Martin
planted vines in Touraine before the end of the fourth cen-
tury ; and St. Remi, who lived about the end of the fifth,
left in his will to different churches the vineyards which he
possessed in the territories of Rheims and Laon, with the
slaves which he employed to cultivate them. The export ofl
wines, however, from Bordeaux to England, did not commence
until about the year 1 1 72.

* I

* INTRODUCTION OF THE VINE INTO BRITAIN.

CHAPTER IV.

Introduction of the vine into Britain.

There appears to be much difference among authors as to
the precise period when the vine was first introduced into Bri-
tain. Some conclude it must have been as early as the tenth
year of the Christian era, as at that period a great part of the
island was in possession of the Romans, who had introduced
the luxuries of Italy wherever they settled, and that as the
culture of vineyards formed at that period one of the most im-
portant in their own country, they could scarcely have failed
to introduce this also ; and from the circumstance that Augus-
tus was then emperor, in whose reign it was common to send
the sons of the British nobles to Rome to be educated, it is
deemed improbable that during such frequent intercourse the
culture of the vine could be neglected. On the other hand,
Pliny, who writes so fully on the vine, does not mention its
existing in Britain ; and it appears from Tacitus that it did
not exist there in the time of Julius Agricola. We also read
that in the year 85, Domitian, as has been already stated, pro-
hibited by an edict the planting of any new vineyards in Italy,
and ordered those in the provinces to be destroyed, which
edict was not rescinded until the reign of Probus, about the
year 280, at which period the Britons are particularly men-
tioned by Vopiscus among the provinces which partook of
the privilege. Whatever difference exists, therefore, about
anterior dates, there can exist no doubt as regards the era
last named ; and that, at all events, Britain was indebted to
the Romans for its introduction, is a point generally conceded.
Some have advocated the possibility of its earlier introduction
by the Phoenicians, who are said to have planted the vine in
the Mediterranean isles, as well as in several other parts of
Europe and Africa ; and, as accounts exist of their having traded
to Britain for tin, it has been conjectured that they may also
have planted the vine on the shores of Britain. As this sup-

INTRODUCTION OF THE VINE INTO BRITAIN. g$

position, however, has nothing to confirm it, it is only inte-
resting on account of its affording additional circumstances to
prove that the vine was originally brought from Asia.

Vineyards appear to be first mentioned in Domesday book,
which states that one at Rageneia in Essex, which was com-
prised of a park and six arpennies of land, yielded in a suc-
cessful season "twenty modii of wine ;" and also names
another at Ware, covering a similar space, which had but re-
cently been planted. Bede, who finished his history in 731,
mentions the existence of vineyards in several parts of Bri-
tain ; and the first vines were no doubt planted in the southern
parts of the island nearest to Gaul, whence they were doubt-
less received, as vineyards had there already acquired cele-
brity ; and the neighbourhood of Winchester was formerly so
noted for vines, that Twyne supposes the city to have taken
its name from that circumstance.

Ample proof can be deduced of the existence in former
periods of vineyards at Canterbury, Rochester, Hailing, and
in Northamptonshire, Cambridgeshire, Gloucestershire, Mid-
dlesex, and various other parts of Britain ; the isle of
Ely was denominated by the Normans the " isle of vines,"
and the bishop of Ely, shortly after the conquest, received
three or four tuns of wine annually as tithes from his diocese.
Some vineyards are also mentioned as having existed in the
eighteenth century, one of which was in Sussex, belonging
to the Duke of Norfolk, from the produce of which there
were in his cellar in 1763, above sixty pipes of excellent Bur-
gundy.

In regard to the decline of British vineyards, her historians
have left us much in the dark ; but the authors of that country
endeavour to account for it by stating, that as their intercourse
increased with the continent, it was found more advantageous
to import wine than to depend upon the product of their own
soil, which must have been uncertain from the variableness of
their climate ; in addition to which, the very low price at
which it was obtainable from abroad, must have caused its final
neglect in England. Part of France being also in the time

INTRODUCTION OF THE VINE INTO BRITAIN.

of the Henries under the control of Britain, that circumstance
would doubtless accelerate the importation of her wines, and
the general advancement of agriculture in Britain proving it
to be the more lucrative, must likewise have contributed to the
abandonment of vineyards.

The suppression of the monasteries must also have tended
much to the destruction of the vineyards, for it was the reli-
gious fraternities of the dark ages which (as Harte observes)
spread out from Italy in all directions, that carried with them
the knowledge of agriculture and gardening, and there ap-
pears consequently little doubt that orchards and vineyards
were common appendages to abbeys and monasteries from
their first establishment, at least in the southern parts of the
island, as the monks who emigrated from Italy had been so
much accustomed to the habit of drinking wine at their meals,
that it had become in a manner necessary to them, and these
gardens and vineyards no doubt existed until the time of the
reformation.

Grapes first came in demand as a table-fruit at the begin-
ning of the sixteenth century. They appear, however, to have
become rare in England about the year 1 560, during the reign
of Elizabeth, and from that time their culture seems to have
declined for a long course of years. Since the commencement
of the present century, great interest has again been awakened
to the culture of the vine, both among their scientific hor-
ticulturists and among the numerous amateurs of this fruit, and
grapes for the table are now produced in great quantities and
in the highest state of perfection in that country by artificial
culture in houses suitable for forcing their growth in a greater
or less degree, also against walls, and in some cases in open
exposure ; and it is now a well-known fact, that grapes of the
finest quality for the table, the product of their own soil, are
a regular article of sale in the London markets for nine
months in the year. In regard, however, to the successful re-
establishment of vineyards, the question is yet undecided ; the
great humidity of the atmosphere and deficiency of sun, pre-
senting impediments difficult to be surmounted ; still it is very

AGE OF THE VINE.

possible that by a judicious selection of such varieties as suc-
ceed best in Switzerland, Hungary, America, &c. the southern
shores of Britain may yet become the seat of prosperous
vineyards,

CHAFfER V.

Age of the vine Us spread size size of the bunches and

berries.

In regard to the age to which the vine will survive, we have
various accounts in the numerous authors who have written on
the subject. Pliny names a vine which had existed six hun-
dred years. Miller tells us that the vineyards in some parts
of Italy will hold good three hundred years, and that vines 01
one hundred years of age are yet accounted yoiung. The
learned Professor Bosc, late administrator of the celebrated
garden of the Luxembourg, at Paris, established by the French
government, states that there are vines in Burgundy of up-
wards of four hundred years of age. Some authors say that
in point of age the vine equals or even surpasses the oak.

In our own country we have yet been unable to ascertain
the age to which it will attain ; and the period that has
elapsed since its discovery would, according to some authors,
be insufficient for that purpose, had the experiment even been
commenced at the landing of Columbus. But I have never
myself seen a vine, among the thousands that fill our forests,
that had died from the effects of age.

Spread of the vine.

The extent of the branches of the vine is, in favourable situ-
ations and circumstances, fully commensurate with its produce
and the period of its endurance.

In the hedges of Italy and in the forests of our own coun-

"26 SPREAD OF THE VINE.

try the loftiest poplars, oaks, elms, and other lords of the
woods are overtopped by their twining branches, and in many
instances trees are wholly covered by them. Speechly tells us
of a vine which, in 1789 was growing in the open air, trained
against a row of houses in North allerton, Yorkshire, and which
formerly covered a space of one hundred and thirty-seven
square yarcls, having existed (in 1789) above 150 years, and
that it was judged it would have extended, if permitted, to
three or four times that space. The circumference of the
stem of this .vine, which died recently, was at a short distance
from the ground three feet eleven inches.

The vine planted by Mr. Eden, at Valentine House, in Es-
sex, (England) in 1758, which is the Black Hamburgh, and
the parent of the vine at Hampton-court, has a stem nineteen
inches in girth, and has extended itself to upwards of two hun-
dred feet in length, and covers above one hundred and forty-
seven yards. This vine is said, at remote periods, never to
have produced less than three hundred weight of fruit annu-
ally, and sometimes four hundred and a quarter. The ave-
rage profit was not less than eighty pounds sterling annually,
when the grapes ripened in June ; but afterwards when the
hot house was kept warmer, so that they ripened in March,
the crop is supposed to have been frequently worth 300/. per
annum. The soil in which it grows is a light, loose, brownish
mould, about two feet in depth, on a bottom of loose sand and
coarse gravel ; and it is probably from this soil being less
congenial to it, and its receiving less attention, that it has been
surpassed by its offspring at Hampton Court. It however
continues so productive, that it produced two thousand ripe
bunches in 1819.

The celebrated vine at Hampton Court, which was planted
in 1769, has a stem thirteen inches in girth, and a principal
branch one hundred and fourteen feet in length, the whole vine
occupying above one hundred and sixteen square yards, and
in one year produced two thousand two hundred bunches of
fruit, each weighing on an average a pound in all, about a
ton.

SIZE OF THE VIMS. ^7

Valerianus Cornelius mentions a vine that encompassed and
surrounded a good farm house with its branches, and Colu-
mella states that Seneca had a vine which produced him two
thousand bunches of grapes in a year.

But although it is but latterly that the attention of our
country has been particularly drawn to the culture of the
grape, and but ten years have elapsed since our native " Isa-
bella" was brought into notice, I doubt not there are vines
now to be found covering as many square yards as those be-
fore enumerated, and which have even produced as many clus-
ters of fruit, although the diameter of the stock is not in any
case one-fourth of the size to which the former had attained.
The native Catawba, the Alexander, the Scuppernon, and va-
rious others, are of such rapid growth, that it needs but a few
years to form vines of equal extent and produce with those so
famed by the ancients and moderns of other climes.

Size of the vine.

The vine is considered and classed as a trailing shrub, yet
there are numerous instances where, in a wild state, it has ar-
rived at great dimensions, and there are even cases where it has
done so (though to a less degree), when subjected to the cul-
ture bestowed on it by man, several instances of which have
been already enumerated.

The size to which the trunk or stem sometimes attains is so
great, as to have been formed into planks of fifteen inches in
breadth, and also to have been used in furniture and statues.
The wood is of the greatest durability, and Pliny states that
none is of a more lasting nature, and that vines were with justice
in olden times, on account of their great size, ranked among trees.
Both he and Theophrastus also make mention of a vine which
had attained a bulk sufficient to make a statue of Jupiter, for
the city of Apollonium ; and the columns for Juno's temple at
Metapont were also made of the vine. The great doors of the
cathedral of Ravenna were also made of vine planks, some of
which are twelve feet long and fourteen to fifteen inches broad.

* SIZE OF THE VINE.

the soil of that country producing vines of prodigious growth.
Another vine is mentioned by Strabo, who lived in the reign of
Augustus, as growing in Margiana, which was twelve feet in
circumference, who also states, that the vines there produced
bunches of grapes two cubits or a yard in length. At Ecoan,
near Paris, the seat of the late Duke of Montmorency is a
table which we are assured was made from the body of a single
vine.

Olearius affirms that he found many vines near the Caspian
Sea whose trunks were as big as a man ; and on the Barbary
coast vines are now growing of surprising dimensions, some
of them having trunks eight or nine feet in circumference.
There was a vine at Besanqon, in France, which died in 1793,
that had a trunk one metre and eight decimetres in diameter.
But what renders these facts the more astonishing is, that a
tree or vine, which grows in such a wreathed or twisted man-
ner, more like a rope than like timber, and needing the sup-
port of others, should attain to such a bulk and firm consis-
tence. It is not, however, to be expected that vines frequently
pruned and dressed will pften attain to such great dimensions,
as the vigour of the stock is by such means transfused into the
branches, and exhausted in the production of fruit. Such ex-
traordinary dimensions and such great age are not to be
looked for in cold and incongenial climes ; although instances
have occurred in England, and other northern climates, where
being placed in a genial soil and situation, they have attained
to an amazing size and expansion.

.Size of the bunches and berries,

Almost incredible as the magnitude to which the vine has
attained in some cases, may appear, it will doubtless equally
amaze some persons to know the size to which its bunches and
fruit have arrived. We have accounts of fruit and clusters
of such extraordinary size as to appear incredible to our usual
conception of grapes. We learn from Heutius that in Crete,
Chios, and other islands in the Archipelago, the vines afford

SIZK OF THE BUNCHES AJSD BERRIES. 2

bunches of grapes of from ten to forty pounds weight each.
Chios, now Scio, which has been often brought to mind during
the recent struggle of Greece, has long been celebrated for
its vineyards, and its wines have been immortalized by the pen
of Virgil. Pliny gives us an account of Rhemnius Palaemon,
a renowned Roman grammarian, who bought a farm within
ten miles of the city of Rome, for which he paid six hundred
thousand sesterces, and that he so improved it by cultivation,
that the produce of his vines in a single year sold for four hun-
dred thousand sesterces. His vines produced " such huge
and mighty clusters of grapes," that the people went from all
quarters to see them. The great success which attended his
effort was attributed by some to his deep learning, while others
accused him of using magic and the black art. The bunch
of grapes which was borne on a girdle by two of the spies on
their return from the land of Canaan has been already referred
to ; and the grapes of Damascus at the present day are often
found to weigh upwards of twenty-five pounds the bunch.

We find in the publications by John Heyman, professor of
oriental literature in the university of Ley den, and in those of
Egidius Van Egmont, envoy from the states to the king of
Naples, who have given their observations on the present con-
dition of ^Asia Minor, that in the town of Sidonijah, which is
situated at four hours' journey from Damascus, some of the
grapes were as large as a pigeon's egg, and of most exquisite
taste. These circumstances corroborate the opinion already
advanced and generally entertained, that the species of grape
now so widely disseminated, and which has been so long cul-
tivated throughout Europe and elsewhere, is a native of Asia.
The cause of our not hearing more at the present period, of enor-
mous clusters of grapes growing in the eastern parts of Syria,
is to be attributed to the circumstance of that portion of coun-
try having been for eleven centuries, since Abubeker overran
it, under the dominion of the Saracens, and they being of
the Mahommedan faith, and the use of wine consequently pro-
hibited, it may be very reasonably supposed that the culture
of the vine has been almost totally neglected.

PRELIMINARY REMARKS.

Several remarkable vines, at present existing in England,
have been already mentioned. A collection belonging to the
Duke of Portland, at Welbeck, is said to comprise above a
hundred kinds; and it was he who, in 1781, made a present
of a bunch of grapes to the Marquis of Rockingham, which
grew in his vinery, and weighed nineteen pounds and a half.
This bunch was nineteen and a half inches in the greatest dia-
meter, four and a half feet in circumference, and twenty-one
and three quarter inches in length, and was conveyed a dis-
tance of twenty miles by four men who carried it by pairs in
their turns, suspended on a staff. This was of the variety well
known by the title of the Syrian grape, and now found in
several collections in this country.

In the year 1821, a bunch of white grapes was produced in
the garden of the Hon. F. G. Howard, at Elford-hall, Staf-
fordshire, which weighed fifteen pounds.

In the vineyards, however, in the north of France and Ger-
many, where vines are grown as dwarf standards, the general
produce is only from three to nine bunches from each vine.

CHAPTER V.

Preliminary remarks on soil, culture, fyc.

It is perhaps universally known that the nature of the vine
varies in different climates, and that its produce is also ope-
rated upon by the same influence. It is therefore necessary
to be acquainted with the cause of these differences in order to
establish certain general principles, and to know not only
what these are, but to be enabled to foresee and anticipate their
results.

These causes consist in the difference of climates, in the
nature and exposition of the soil, in the character of the sea-
sons, and the methods of culture. We will therefore discuss

CLIMATE. 31

in succession the operation and effect of these different agents,
and then deduce the natural consequences, both in respect to
the nature of the soil in which the vine is cultivated, and to
the kind of culture which appears most suitable to it.

The general principles which we shall establish in speaking
of -each of these causes separately, will allow of many excep-
tions : this will be easily perceived when we reflect that the
operation of one of these causes may be perhaps counteracted
by the union of all the other agents, which prevent or destroy
its natural effect. In another case the excellence of the soil,
the appropriateness of the climate, and the quality of the vine,
may counterbalance the effect of exposition and afford good
wine in a situation where, if we considered the exposition
alone, we should judge the produce would be of bad quality.
But the principles are not the less established ; and the only
importance that can be attached to these apparent contradic-
tions is, that in order to ascertain the true result in every case,
it is necessary to take into account the operation of all the in-
fluential causes, and to consider them as the necessary ele-
ments of the calculation.

Climate.

The vine is now considered as a native or as naturalized in
the temperate climates of both hemispheres. The culture of
vineyards in the old world extends from the twenty-first to the
fifty-first degree of north latitude, or from Schiraz in Persia,
to Coblentz, on the Rhine : some authors, however, only ex-
tend its southern limit to the twenty-fifth degree of latitude.
Vineyards are also to be found near Dresden, and in Moravia ;
and the above limits also include the southern coast of Eng-
land within the vine region. The vineyards of Germany,
situated beyond the fifty-first degree, are, however, considered
dubious in regard to their product.

It is affirmed by some writers that it seldom flourishes within
twenty-five or even thirty degrees of the equinoctial line, so as
to produce good fruit ; but this statement would exclude it

CLIMATE.

from some countries where it is known to prosper. Thunberg
says, that grapes do not ripen very well in Japan, and are not
high flavoured ; but Browne and Lunan tell us that the Mus-
cadine grape ripens well in Jamaica, maturing all its berries
nearly at the same time, which it produces in clusters of from
eight to ten pounds weight, the pulp of the fruit having been
found to be less watery and more fleshy than in those of the
south of France, and that two crops and often three are pro-
duced in a year, as has been the case in some other West India
islands. They consider that it would yield a mellow and rich
wine if attention were paid to it. It is therefore remarkable
that sufficient attention has not been there devoted to it, even
to raise wine for their own consumption. The author has also,
at the request of several skilful horticulturists resident there, sent
to that island assortments of the finest varieties of grapes, and he
deems this ample proof, that they had been generally found to
succeed ; but it is possible their culture may have been con-
fined to the mountain lands, which are much cooler than the
plains.

It appears difficult to reconcile the statements, that the
vine will not succeed in tropical climates, with the fact that
many varieties support the greatest artificial heat of our hot-
houses not only uninjured, but with every favourable result to
be derived from an increased and accelerated vegetation ; but
I will not discuss this point further at present, it being suffi-
cient for my purpose to consider the limit as set down by the
authors who have been referred to.

We now come to the fact universally acknowledged and
adopted, that all climates are not suitable to the culture of the
vine. If it grows and appears to vegetate with vigour in
very northern climates, it is nevertheless true that its fruit
would not attain there to a sufficient degree of maturity ; and
it is an invariable truth, that beyond the fifty-first degree of
latitude, the juice of the grape does not possess those princi-
ples necessary in fermentation to produce good wine.

It is with the vine in respect to climate as of all other vege-
table productions. We find at the north a vigorous growth.

CLIMATE.

the plants well nourished and very succulent ; whilst the south
presents us only with productions replete with aroma, resin,
and volatile oil. Here every thing is converted into spirit,
there all is employed in imparting vigour.

The characters so marked as regards vegetation, are also
extended to the phenomena of animalization, where spirit and
sensibility appear to be the appendages of southern climates,
whilst strength is the attribute of the inhabitants of the north.
Some travellers have observed that several insipid vegetables
of Greenland acquigtfjt taste and flavour in the gardens of
London. Reynier noticed that the melilotus, which in warm
countries has a penetrating odour, possesses none in Holland ;
and it is well known that the most subtle poisons of particular
plants, and of many animals, are extinguished and lose their
potency by degrees in those which exist in climates further
north. The saccharine quality of some vegetables is not
perfectly developed except in tropical countries ; the sugar
cane, often cultivated in our gardens, possesses scarcely any
of the saccharine principle ; and the grape itself is sour, harsh,
and insipid, when cultivated too far north.

The aroma or perfume of the grape, as well as the saccharine
principle, are then the result of a bright and constant sun. The
sour or sharp juice which is contained in the fruit at its first
formation, cannot be suitably elaborated far to the north, and
this primitive character of immaturity is still retained when
the return of frost congeals the organs of maturation.

In like manner the grape at the north, possessing to a great
degree the principles of putrefaction, contains scarcely any
element of spirituous fermentation ; and the juice expressed
from it, when it has gone through that process, produces a
sour liquor, containing barely sufficient alcohol to prevent the
advance of a putrid fermentation.

With regard to the vine, as well as every other production of
nature, there exist climates which are peculiarly suitable, and in
Europe it is in those which lie between the thirty-fifth and
fiftieth degrees of latitude, that the most beneficial results are to
be attained from the culture of this most valuable vegetable pro-

duction. It is between these two points that are to be found
the most renowned vineyards, and the countries most cele-
brated for their wines, 'such as Spain, Portugal, France, Italy,
Austria, Hungary, Transylvania, and a part of Greece. But
of all these countries, France presents by far the greatest
extent of vineyards, and no one of the others possesses as
great a variety of temperature, or such a diversity of soil
and exposition. From the shore of the Rhine to the foot of
the Pyrenees, the vine is almost every where cultivated, and
we find in this extensive vine region jhe different species of
wines most esteemed for their delicacy of flavour, as well as
those most prized for their spirit. In that country they are
also produced in such abundance, as not only to suffice for
their own immense consumption, but to furnish the nation
with infinite resources derived from this species of culture,
which form an object of export to numerous nations in the
character of wines, and in that of the choicest brandies obtain-
ed by distillation. The very great variety of wines which
France produces, causes also within her own limits an active
trade between the different departments ; but although climate
gives to its productions a general and indelible character,
there are circumstances that modify and restrain its effects;
and it is only by turning to advantage its principal operations,
by a skilful attention to their application, that we can succeed
in deriving from them the best results of which the climate is
susceptible. It is from inattention to this particular, that we
see produced in the same climate, wines of various qualities,
because the soil, exposure, and culture, often modify and pre-
vent the immediate effect of this great agent.

In respect to another point of view, the most intelligent
writers affirm, that there are some kinds of vines which will
not allow of being cultivated indiscriminately in this or that
locality. The soil, climate, exposition, and culture, must all
be peculiarly appropriate to their inflexible character, and the
least variation causes an essential change in the produce.
These writers attribute it to this cause, that the vines of Greece,
when transported to Italy, no longer yielded the same wine ;

CLIMATE. 35

and that the vines of Falerno, cultivated at the base of Vesu-
vius, have changed their character ; and experience has con-
firmed, that the vines of Burgundy, transported to the south of
France, do not produce wines equally delicate and agreeable.

The French writers state, that the qualities which charac-
terize certain wines, cannot be re-produced in various places,
and that to attain this object, it would require the constant
influence of the same causes, and that as it is impossible to re-
unite all these, it must be necessarily expected that changes
and modifications will ensue.

Much, however, as I have studied various authors on these
points, I do not feel willing to allow, that triflim: variations in
climate produce so great changes as are frequently attribut-
ed to them, and think that very great allowances are to be
made for the wide differences which exist in the mode of cul-
ture, and particularly for the, great variations in the process
adopted in making the wines. The most eminent writers of
the French Institute assert that more depends on a judicious
selection of the varieties of grapes, than on the climate. It
is however a just conclusion, that warm climates, by favouring
the formation of the saccharine principle, produce very spirit-
ous wines, inasmuch as heat is essentially necessary to their
production.

But it is requisite that the fermentation should operate in
such manner as to decompose all the saccharine matter of the
grape, without which we would have only very sweet wines, as
is observed in some hot climates, and in those cases where the
saccharine juice of the grape is too dense to attain a complete
decomposition.

Cold climates can only produce weak wines, of little body;
but these are sometimes agreeably perfumed. The grapes in
which there exists but little of the saccharine principle are not
adequate to the formation of alcohol, which constitutes the
whole strength of wines. But as, on the other hand the heat
produced by fermentati m of these grapes is very moderate, the
aromatic principle is preserved in all its force, and contributes
to render these wines very pleasant, although they are weak.

SOIL,

When the weather becomes cold in the first days of October,
it often happens in the climate of Paris that the grape ceases
to ripen, and the berries rot in succession; and the wine made
from such grapes is deficient in strength, and of short durability.

Soil

The vine will grow in every species of soil, but its produc-
tions are all modified according to the nature of that in which
it is cultivated. There is a manner of cultivating it, founded
upon its natural properties, which is essentially beneficial, and
which, without being prejudicial to its duration, causes it to
yield constant crops, and imparts perfect maturity to the fruit,
It cannot be doubted that the earth, according to its nature,
modifies after a different manner the alimentary principles of
plants, and also, that it will have in itself a decided influence
upon the quality of wines ; but this advantage will be so much
the more sensibly felt, according as the soil by its nature may
possess more influence upon the maturity and perfection of the
grapes.

If we were to form our judgment of the quality of the wine,
by the vigour of vegetation, it would be to the soils that are
rich,humid, and highly manured, that we should confide the vine
culture. But experience has taught us, that scarcely ever is
the goodness of the wine in proportion to the growth of the
plants. It might be said that nature^ ever careful in the
distribution and appropriation of each description of soil to a
particular species of product, reserved the dry and light soils
for the vine, and assigned the culture of grain to those which
are rich and strong.

Hie segetes, illic veniunt felicius uva. It is by a link of this
admirable distribution, that agriculture covers with varied pro-
ductions the surface of our plaint ; and it is only incumbent on
us not to interrupt the natural order, and to apply to each
locality the culture that is most suitable to it, in order to obtain
in almost every situation both abundant and varied crops. For
although the vine accommodates itself in, fact to every species

SOIL. 37'

of soil, provided it is not impervious to the extension of its
roots, nor saturated with stagnant water; yet, in order to
have grapes which abound in the saccharine principle, it is
necessary to plant them in a dry light soil. The nature of -the
soil is consequently one of the most important points to be
examined.

Strong and clayey soils are not in any respect suitable to
the culture of the vine, for not only are the roots deprived of
the power to extend themselves and ramify to a suitable de-
gree in such stiff and compact soils, but the facility with
which they become sodden with water, and their tendency to
retain it, cause a continued state of humidity, which rots the
roots, and imparts to all the vines an unhealthy appearance,
which is the precursor of their final destruction. It is of
strong soils that do not partake of the injurious qualities which
belong to clay soils, that I had previously spoken. In such
the vine grows and vegetates freely, but this vigour of vegeta-
tation itself is essentially detrimental to the quality of the
grape, which attains with difficulty to maturity, and generally
produces wine without spirit or flavour. Nevertheless, soils of
this description are sometimes appropriated to the vine, be-
cause the abundant produce makes up for the deficiency in the
quality ; and it is often more advantageous to the proprietor
to plant vineyards than to raise grain, as on such soils they
require but little culture. Besides, the weak but abundant
wines furnish a suitable drink to travellers of all classes, and
can be used for distillation. It is well known to all cul-
tivators that humid soils are not suitable to the vine. When
soils are continually saturated, whether they are strong or
light, they are equally incongenial to its success : in many
cases the vine languishes, rots, and perishes ; and even where
the vegetation is vigorous, the wine obtained will be watery,
weak, and destitute of flavour.

Calcareous soils are in general proper for the vine ; being
arid, dry, and light, they afford a support suitable to the plant.
The water with which they are impregnated at intervals, cir-
culates and penetrates freely throughout the whole, the nume-

&v SOIL,

rous ramifications of the roots absorb it at all their pores, and
in all these respects a calcareous soil is very favourable to the
vine. In general, wines made from such soils have much spirit,
and the culture of them is so much the more easy as the earth
is light and loose ; it has been also observed, that arid soils
seem to have been exclusively destined for the vine, as the de-
ficiency of water, of vegetable mould, and of fertility, repels
the idea of any other culture.

But there are soils still more favorable to the vine : these
are such as are, at the same time, light and sandy or gravelly ;
the roots glide easily through a soil which the mixture of light
earth and of rounded pebbles renders very permeable ; the bed
of gravel which covers the surface of the earth, protects it
from the parching heat of the sun, and whilst the vine and the
fruit receive the benign influence of that planet, the root be-
ing suitably nourished, supplies the sap necessary for the ad-
vancement of vegetation. Soils of this character are called
by the different titles of gravelly, freestone, stony, sandy, &c.
Volcanic soils yield also delicious wines ; and it is mentioned
by Chaptal, that he had possessed opportunities of observing
in many of the southern parts of France, that the most vi-
gorous vines and the choicest wines, were the produce of vol-
canic remains. These primitive soils having been a long
time operated upon in the bosom of the globe by subterranean
fires, present us with a close combination of almost every
principle of the soils of the earth, these being perfectly inter-
mingled, half vitrified, and decomposed by the combined ef-
fects of air and water, furnish all the elements requisite for
favourable vegetation, and the heat with which they have been
impregnated, seems to impart itself successively to all the plants
which are cultivated on them. The Tokay wines, and also
the finest Italian wines, are produced on volcanic remains.
The last bishop of Agde cleared away and planted with
vines the old volcano of the mountain at the foot of which
that ancient city is situated, and these plantations now form
one of the richest vineyards of that district.

There are places on the widely varied surface of our globe

where the granite no longer presents that durability, and that
unalterable appearance which form the general character of
that primitive rock. It appears crumbled and dusty, and only
presents the eye with the semblance of dry sand, of a coarser
or finer description. It is on these mouldering remains
that in many parts of France they cultivate vineyards ; and
when a favourable exposition unites to aid their advancemem%
the wine is of superior quality. The famed Hermitage wine
is produced from a soil of this description. It is easy to de-
cide, in accordance with the principles which we have laid
down, that a soil similar to the one just described cannot fail to
be congenial to the production of good wines. Here are found
at once that lightness of the earth which readily allows the roots
to extend, the water to pass through, and the air to penetrate ;
the gravelly surface which moderates and arrests the solar heats ;
that valuable combination of the elements of earth whose union
appears so advantageous to every species of vegetation.

From the result of various observations, it seems that all
light soils, whatever be their colour, when porous, fine, and
friable in their composition, and which allow the water to run
freely off, both from the surface and the substratum, are the
most suitable for the plant and for the quality of the wine.

The agriculturist, therefore, who is more anxious in regard
to the quality than to the abundance of his vintage, will estab-
lish his vineyard in light and gravelly soils, and will not select
a rich and strong soil, except with the intent of sacrificing ex-
cellence to quantity.

But notwithstanding the principles that have bee.n advanced
are proved by nearly all the observations and experiments yet
known, there are nevertheless particular exceptions which ap-
pear to controvert in some degree their universal application ;
for Latouche observes, in the Memoir of the Society of Agri-
culture of the Seine, that the esteemed vineyards of Aix, Eper-
nay and Hautvilliers on the Marne, have the same exposures,
and the same soil, as the grain fields which surround them-
It has however been remarked, that there probably exist dif-
ferences of importance not discoverable at first view, but which

40 SOIL.

need a careful inspection to enable a correct judgment to be
formed ; and indeed we well know that the surface of the
earth often presents a very uncertain criterion by which to
judge of its formation at some distance beneath; and as it is the
subsoil that imparts the most influence to the roots of the vine,
so it is to that we are to look for the most important results on
its produce.

It is observed by the same writer, that the primitive soil
in the vineyards which occuoy the first rank in Champagne, is
found covered over with aiSpmificial surface which is formed
by the cultivators, from a mixture of turf and very rotten ma-
nure, of common soil found at the foot of the hills, and some-
times of black putrid sands. These species of soil are trans-
ported into the vineyards at any periods of the year, except
during the time of vintage.

Notwithstanding, however, the propriety of being circum-
spect in selecting soils, still there are frequent instances where
excellent wines and bad wines are produced from the same
kind of soil.

In general where lands are of great value, those only should
be devoted to vines where the soil is thin and inappropriate by
nature or position for the production of grain, &c. because it
is in such as these that the vine finds the degree of humidity-
requisite to cause the grapes to attain to full size, and not so
much as to counterpoise the action of solar heat in the forma-
tion of saccharine matter, and in evaporation at the period of
maturity, on which depends the excellence of the wine. By
such course, a tract of land which would have yielded nothing
but bushes, on account of its being too hilly, or so stony as
not to be susceptible of ploughing ; or having a thin soil, inca-
pable of retaining during the heat of summer sufficient moisture
for the growth of other products is made to yield a large
revenue, often far greater than that produced by good soils
under other species of culture.

A rich soil, as has been already stated, is advantageous
when great product is required, but not when the quality is
the object sought for; as the growth is so much prolonged.

SOIL.

and the leaves become so much larger, that vegetation does
not cease until after the heat has subsided, and the grapes are
too much sheltered from the rays of the sun ; whose heat, as
already remarked, is itself the true cause of the formation of
the saccharine matter*

The vine having roots which are in part perpendicular, and
partly horizontal, it consequently accommodates itself equally
to a deep or a shallow soil. To other motives of preference
for soils of the latter description may be joined the considera-
tion, that the roots feel more easily the effect of the solar heat ;
that their vegetation is more speedy in the spring ; that they
elaborate the sap more perfectly during the summer ; and that
the grape attains sooner to maturity in autumn. And I cannot
too fully impress the fact, that as it is the intensity of heat
which with the selection of the variety, influences to the great-
est degree the quality of the wine, it is necessary to take ad-
vantage of every circumstance, in order to increase that in-
tensity ; and in every country the grape which ripens a month
sooner whilst enjoying the heat of a summer's sun, must be
sweeter than that which ripens after the heat has diminished.

The fruit of the vineyards in the environs of Bonn, which
are planted upon basalt, ripens sooner and more perfectly than
those planted upon the neighbouring calcareous hills, and
furnishes consequently better wine ; therefore the former vine-
yards rent at a higher rate than the latter. In a memoir of
Rozier he remarks, that the good kinds of grapes do not afford
superior wines in Burgundy, at Cote Rotie, &c. except when
the summer and autumn have been hot, and the fruit has ac-
quired a perfect maturity.

Influence of soil, dye. on flavour.

There are a great many localities in France and other
countries, where the wines have a peculiar flavour, often not
agreeable, and which is termed taste of the soil, and the opi-
nion is generally entertained that it is the nature of the soil
which causes it. What has probably given rise to and sup-

SUBSTRATA OF VINEYARDS

ported this opinion is, that wines which had HO bad taste have
acquired it when the vines which produced them have been
too highly manured with the filth of streets, night soit,'&c.
I will make one observation, which induces thelbelief that it
is not always by passing into the sap that this bad taste is
produced, but that it is sometimes communicated to the fruit
by means of simple emanation. A vine on a trellice fixed in a
garden at the angle of a building, extended half of its shoots
in a yard ; heaps of manure were placed under this part of
the vine, and the grapes became bad, but those on the other
part retained their quality. This vine was the chasselas.

Substrata of vineyards in France.

The greater part of the vineyards of France are in a soil
composed of clay and limestone, sometimes primitive, as
those of Langres, Nuits, Chalons, Moselle, Barrois, Haut-
Rhin, Haute-Saone, Doubs, Jura, and Haute Marne, and
sometimes secondary, as those of Entre-deux-mers at Bor-
deaux, and a part of those in the environs of Paris, &c. The
greatest part of the vines of the departments of Champagne,
which are well known to yield estimable wines, are planted
on a chalky soil, where often there is not more than five or
six inches of earth, or rather of marl, above the rock, insomuch
that in dry seasons the vines suffer greatly, as was the case in
1810. Latouche attributed to the chalk the weakness of the
Champagne wines, but other authors seem with more justice
to attribute it to the deficiency of heat in that climate.

The nature of the soil next to be noticed is a gravelly clay,
such as that of the graves of Bordeaux, the environs of
Nismes, Montpellier, and the coast of the Rhone, &c. There
are fine wines and very bad wines on the decomposed remains
of granite, as those of Cote-Rotie, Hermitage, Romaneche,
Chenard, and Beaujeu among the former, and some localities
of Upper Burgundy, Vosges, Cevennes, and Limousin among
the latter.

The vines of Anjou grow on soils whose base is slate

IN FRANCE. 43

(schist,) which is deemed excellent, and they produce white
wines, whose saccharine and sparkling character assimilate
much to those of Cote-Rotie, St. Peray, &c. ; and similarly
situated are also the esteemed vineyards of Oberwesel, Kaub
Vogtsberg, and Kulhberg on the borders of the Rhine.

Volcanic remains yield often, as has been already stated,
wines of the first quality, among which may be enumerated
a part of those of the Rhine, those of Vesuvius, Etna, and
Rochemaure ; but in some cases they afford very indifferent
ones, as those of Auvergne ; however, in the latter district
the climate is cold, on account of its elevation, which may
cause their want of excellence. Argillaceous soils tha^ retain
the water which falls on them, never produce any but indif-
ferent wines.

There are many localities where, under a surface of mode-
rate thickness of clay and limestone, there are found beds of
rocks of moderate thickness, broken and split in every direc-
tion. These are deemed exceedingly favourable for the cul-
ture of the vine, as a portion of the roots insinuate themselves
into the interstices, and there find in the heat of summer, not-
withstanding the dryness of the surface, a degree of humidity
fully adequate to their growth. It is upon the same principle
that soils which contain the most stones are preferred in many
districts of France, and that Rozier was successful in his ex-
periment of causing his vineyard to be paved in the environs
of Beziers.

Instances sometimes occur where a vineyard whose superfi-
cial soil is apparently the same in every respect, will produce
in different sections of it, wines of various qualities. Of this
description M. Dussieux cites the small vineyard of Morachet
or Mont Rachet, as a striking example, it being distinguished in
three parts, not by any variation in the soil, exposure, or varieties
of the grape, but according only to the difference in the quality
of the produce ; and whilst the wine from one section sells at
twelve hundred francs the piece, that from the second com-
mands but eight hundred, and from the third but four hundred.
This variation is attributed no doubt justly to the nature or

~*4 .EXPOSITION.

position of the substrata or beds on which the soil rests, and
on which culture can have no effect, as the effects of labour do
not extend to a sufficient depth. It has been suggested,
however, that possibly the vines of the several parts are not
all of the same age, and a great difference in this point is
known to carry with it important variations in the results, as
will be shown hereafter. For my own part, I do not put
much faith in those miraculous accounts ; and am fully per-
suaded that where real differences exist, they may be readily
traced to a plain and adequate cause, and that the mystery
which some lovers of the marvellous have long delighted to
hang over nature's simplest operations will, when they are sub-
jected to suitable investigation, be no longer allowed to ob*
scure our vision and to deprive us of real light.

CHAPTER VIL

Exposition.

Even the same climate, the same culture, and the same soil,
often produce wines of very different qualities ; and it frequent-
ly occurs in wine countries, that the summit of a mountain,
whose surface is completely covered over with vineyards, yields
in its various aspects an astonishing variety of wines. Were
we to judge of places by comparing the nature of their pro-
ductions, we should be led to suppose that every climate and
every species of soil had combined to furnish the various arti-
cles which are frequently in fact but the produce of contiguous
soils, possessing different exposures.

This variation in the productions of the earth arising from
exposition alone, is perceptible in all the results which depend
on vegetation ; the wood cut in that part of a forest which
fronts the north, is much less combustible than that of the same
kind which grows on the south. Odoriferous and sweet tasted

EXPOSITION. 4

plants lose their perfume and flavour when they are cultivated
in rich soils with a northern exposure. Pliny had even noticed
in his day, that the wood on the south side of the Appennines
was of better quality than that growing in other aspects ; and
every one is well acquainted with the effect of exposition upon
vegetables and fruits.

These phenomena, so sensibly felt by all the products of
vegetation, are more particularly so by the grape ; and a vine
exposed to the south yields fruit very different from those which
front the north. Even the surface of the vineyard, possessing
a greater or less inclination, although the exposure is the same,
gives rise to many variations. The summit, the middle, or the
base of a hill yield very different crops. An exposed summit
feels the immediate effect of every change, and of every move-
ment which arises in the atmosphere; the winds injure the
vines, the fogs have a constant effect upon them, the tempera-
ture is there more variable and cold ; all these circumstances
united cause the grapes in such a situation to be less abundant,
to attain more slowly and imperfectly to maturity, and the
wine which is made from them is inferior in quality to that
produced on the middle of the hill, whose position averts the
injurious effects of most of the causes I have enumerated.
The base of the hill presents, in its turn, serious inconveni-
ences. The general goodness of the soil will, without doubt,
support the growth of a vigorous vineyard, but the fruit is neither
as sweet, nor of as pleasant a flavour as about the middle of
the hill ; the air is constantly filled with humidity, and the
earth continually saturated with water, which enlarge the fruit
and advance vegetation to a degree prejudicial to the quality
of the wine.

The most favourable exposure for a vineyard is between
the rising and mid-day sun. Hills that are situated above a
plain, through which there runs a river or a constant stream
of water, afford the best wine; but it is preferable that they
should not be located too near to it.

An exposure fronting the setting sun is deemed very unfa-
vourable : the earth dried by the heat of the day, presents

.EXPOSITION.

towards evening to the oblique solar rays, which are almost pa-
rallel with the horizon, only an arid soil deprived of humidity ;
the sun also in such case by its position is enabled to penetrate to
the lower part of the vines, and darts its rays upon grapes
which are unprotected, heats and dries them, and ripens them
prematurely, stopping their growth before they have attained
their usual size, and before the proper period of their maturity
has arrived.

Nothing can afford a more correct judgment of the influence
of exposition, than to view one's self the effects in a vineyard,
located on uneven ground, which is here and there planted
with trees ; in one place all exposures seem concentrated upon
a single point, and there are presented all the effects which
should result from it. The vines, shaded by the trees, push
out long thin shoots, that yield but little fruit, which only
attains a late and imperfect maturity. On the most elevated
part of the vineyard, which" is generally less covered, the vege-
tation is less vigorous, but the fruit is of better quality than in
the low bottoms. It is invariably on this part most exposed
to the sun, that we may meet with the finest grapes.

Thiebaut de Berneaud remarks that an eastern aspect would
be preferable to all others, if it did not expose the plants during
the first warm days of spring, to be blasted by the burning
rays of the sun operating upon the small isicles, each of which
acts as a lens. A southern exposure (he continues) is generally
too hot in a warm climate, and a western one is least to be
desired, as the plant there receives a direct heat, after the
early hours of the day have abstracted the moisture, and there-
fore dries and burns it ; and he recommends as a general rule,
that in southern regions an eastern aspect should have the
preference, and in northern ones that a southern exposure
should be selected.

A northern exposure has been generally regarded as the
worst for vineyards, from the consideration that the cold and
moist winds retard the maturity of the fruit, and that from
this cause it must remain sour, harsh, and devoid of sweet-
ness, and that the wine partaking of course of these qualities.

EXPOSITION 41

must consequently be weak and of inferior flavour. It will
be necessary to weigh the probability of these effects which
appear to apply fully only to the more northern latitudes, or to
localities peculiarly unfavourable. This opinion, so often ad-
vanced by intelligent writers, as well as the general principles
which we have previously laid down in regard to the effect of
exposition, has to contend with many exceptions. The wines
of the Rhine, so much esteemed by many persons, are pro-
duced from vineyards having a northern exposition ; at least
in the valley of the Rhine as far as Bonn, and in that of the
Meuse as far as Liege, the famous vineyards of Epernay and
Versenay on the mountain of Rheims, are exposed directly to
the north, although in latitude 49 deg. 15 min. and in the dis-
trict which terminates the successful culture of the vine in that
direction.

The vineyards of Nuits and of Beaune, as well as the best;
of Beaugenci and Blois, face the rising sun ; those of Loire-
et-Cher front the north and the meridian indiscriminately ; the
finest crus of the vineyards of Indre-et-Loire, and the best
hills of Saumur, face the north ; and among the finest wines
of Angers we find some made in every exposure. There are,
m fact, few wine districts in the east of France, where some
vineyards have not a north exposure, as is well known, and
frequently these are the vineyards whose produce is the most
esteemed as wines, as I will show hereafter. It may, there-
fore, with justice be argued, that advantages are to be derived
from a northern exposure which are of the greatest importance.
In a climate subject to late spring frosts, such a situation is
calculated to retard the expansion of the foliage, until the
period of danger shall be past or nearly so. Vines, there-
fore, which have a northern aspect, possess a great advantage
over others, because they are far less subject to the disastrous
effects of spring frosts, and in our country where the heat of the
summer sun is so powerful, and the atmosphere becomes dur-
ing that period so filled with caloric, I think the vines cannot
faiJ to receive a sufficiency of its influence to perfect the ma-
turity of the fruk, particularly in the middle and southern part?

EXPOSITION.

of the Union. One of the greatest difficulties we have yet
had to contend with in some sections of our country, has been
late spring frosts, and this would by such an exposition be in
a great degree removed ; and I think the subject worthy of
the particular attention of those who plant vineyards, in order
that experiments may be made calculated to give us a full
and perfect knowledge in regard to any advantages that may
be derived from such a course.

The further we advance to the north, the more necessary it
appears to be to plant vineyards only on the hills, in conse-
quence of the greater action of the sun's rays, and of the
diminished influence of the humidity of the soil. Localities
exist in cold climates which are so sheltered that they expe-
rience during summer a degree of heat equal to hot climates.
These are such as have a southern exposure, and are shut in
by mountains from the north, east, and west winds. The
deeper the -vallies, the more easily the culture of the vine is
extended to the north, as is proved by those of the Rhine,
Moselle, &c. ; and the greater the angle formed by the hill
side, the more directly will the vine receive the sun's heat, and
it will consequently mature its fruit more perfectly, and yield
superior wine in proportion to the steepness of the mountain.
Exposition is therefore deemed one of the primary considera-
tions in the location of vineyards in Germany, and in the north
and middle of France, and the same rule must be applied to
their location in the northern parts of our Union, where in-
numerable localities of the description referred to are to be
every where found.

In the department of Arriege, at the foot of the Pyrenees,
the vineyards are planted half way up the highest mountains,
in spots entirely covered with large smooth stones, and many
of the fine vineyards of Tokay lie on the highest flanks and
ridges of a promontory exposed to the north and west at the
confluence of Bodrog and Thibisk, and are covered with large
calcareous pebbles.

" Bacchus amat colles" says Virgil, and many persons sup-
pose that good wine cannot be made in plains. This supposi-

EXPOSITION.

tion is generally true in relation to northern climates, but there
are, nevertheless, a great many vineyards in plains, or on
lands almost level in every country which possesses vineyards.
The districts of St. Denis and Sandillon, department of
Loiret, and those which yield the finest Orleans wines, are
plain lands. Medoc, in the department of Gironde, is en-
tirely a champaign country, and there we know are situated
the famed vineyards of Lafitte, Chateau-Margaux, Larose,
Leoville, Branc-Mouton, &c. the wines of which are high
flavoured, pure, smooth, velvetty, full of body and spirit, with
flavour resembling that of the violet or the raspberry. The
same remark will apply to a great number of the wines of
Languedoc, to the well known vineyards of Tpnnere, to
Chablis, in the department of L'Yonne, the banks of the
Rhone, and to those of the department of Charente-inferieure :
in Burgundy there are also several excellent vineyards that
are similarly situated.

In cold latitudes it is requisite to plant vineyards as distant
as possible from woods and water, as both these render the
atmosphere more cool. It is in cold climates particularly that
a dry soil is to be preferred to a moist one, in cases where
the quality of the produce is of particular importance. In
hot climates the vine yields abundantly without much care, but
in northern latitudes it requires skill to accomplish the desired
end.

Vineyards may be cultivated with success on mountains in
a country where the natural climate of the plains and in the
valleys would not admit of it. The more elevated the moun-
tain, the more the temperature is diminished. Vines therefore
planted on those in hot countries that are very high, find
themselves in a similar climate to those planted in the plains
and vallies of temperate and cold latitudes. It is from this
circumstance that the vine is cultivated in Abyssinia, on Mount
Lebanon, on the high table lands of Mexico, and the Cordil-
leras on the route from Buenos Ayres to Chili, when it will
not succeed in Sennaar and other places similarly situated.

aO EXPOSITION.

The middle part of the hills, as has been noticed, yield in
all cases the best wine, because the grapes ripen there better";
and it has been constantly remarked that those on the most
elevated and on the lowest part ripen latest, the former because
they are exposed to the winds, and the latter because their
roots are in a more humid situation, and they grow more vi-
gorously. The skirts of hills and slopes gradually swelling
from a plain are suitable positions for vineyards.

Narrow vales, ravines, and dells, through which a stream of
water flows, are not good locations for vines on account of the
winds and currents of cold air prevalent in such places, and
the damp, fog, and mists arising from evaporation. It is not
to be understood that vines will not succeed in the vicinity of
a stream of running water, for the contrary opinion has been
already advanced ; but that such streams are disadvantageous
only when the vineyards are located too near them in the
colder latitudes, or when in such or more southern climates
the location is so contracted as not to admit of a free and
open action to the air, as well as to the solar rays : the vine-
yards on the Rhone, Gironde, and Marne bear witness to the
strength of these arguments.

Although heat is absolutely necessary to ripen and to give
sweetness and flavour to the grape, it would be erroneous to
suppose that by its sole influence it can produce all the effects
desirable. We can only consider it as an agent necessary in
the elaboration, which presupposes that the earth supplies the
juices which are requisite in the operation. Heat is a necessary
agent ; but it is not to be supposed that its influence may be
exercised upon a parched soil, for in this case it burns rather
than vivifies.

We sometimes witness in the burning climates of the south,
that the natural heat of the sun, seconded by the effect of re-
verberation from certain rocks or particular soils, parches up
the grapes which are there exposed to its power. The flourish-
ing condition of a vine, and the good quality of the grape,
depend therefore upon a proportionate influence and upon a

SJtiASOXS. 51

perfect equilibrium between the water which is to supply the
aliment of the plant, and the warmth which can alone facili-
tate the elaboration.

CHAPTER VIII. .

Seasons.

It is a well known fact that the character of the season ma*
terially affects the quality of the wine, and its influence may be
naturally deduced from the principles which we have esta-
blished in speaking of the effects of climate, soil, and expo-
sure, since we have stated the influence which humidity, cold,
and heat exercise on the formation and the quality of the
grape. In fact, a cold and rainy season, in a country natu-
rally hot and dry, will produce the same effect upon the
grapes as a northern climate ; this variation in the tempera-
ture, by making climates more like each other, assimilates
their various productions.

The vine delights in a regular heat, and as the grape at-
tains to perfection only in dry and sunny situations, there-
fore when a rainy season keeps the soil in a constant state of
humidity, and maintains in the atmosphere a cold and moist
temperature, the grape will not acquire either sweetness or
flavour, and the wine made from it will necessarily be weak
and insipid, although abundant. Such wines are preserved
with difficulty, the small quantity of alcohol they contain be-
ing often insufficient to preserve them from decomposition ;
and the great evaporation which is natural to wines of this
description, causes movements that continually tend to change
their character. .These vines often become ropy, and some-
times turn to vinegar, but their small portion of alcohol does
not even allow of their making good vinegar ; they also con-
tain a great deal of malic acid, as will be shown hereafter ;

52 RAINS,

it is this acid which gives them a peculiar taste, a sourness
which is not acetous, and which forms a prevalent character in
wines, according to their deficiency in spirit.

The influence of the seasons upon the vine is so well known
in every wine country, that for a long period previous to the
vintage, they predict what will be the quality of the wine.
In general, when the season is cold, the wine is harsh and bad
tasted; when it is rainy, it is weak, with little spirit, and
abundant, and it is destined in anticipation (at least in the
south of France) to distillation, because it would be both
difficult to preserve and disagreeable to drink.

We will now consider the effects of seasons, with all their
attendant variations, and the difficulties to which they give
rise under their respective heads, and point out as far as pos-
sible how these natural obstacles to success may be counter-
acted or modified in their injurious effects.

Rains.

A rainy season in any climate, or under any circumstances?
is neither beneficial to the vine nor to its crops. The effect of
continued rains upon the vine, and upon the produce of the
vintage varies however according to the season at which they
take place. If in winter, they stop the labour, at least where
the soil is composed of marl, or apt to become miry, and the
ploughing, trenching, pruning, and other operations are con-
sequently impeded. In the spring at the time the vines begin
to shoot, they cause a premature expansion of the buds and an
excessive growth of the branches and leaves, which is injuri-
ous to the fruit, and causes a diminution in the number of
bunches, and also of the berries on them. When the grapes are
in flower, rains produce the coulure, or blight, especially if the
weather is cold at the same time ; when the grapes are half
grown, they stop their growth, in consequence of the sap be-
coming watery and deficient in nourishment ; when the fruit is
more advanced, they tend to prevent their acquiring that sac-
charine flavour which is proper for them, and cause them to

POOS.

ripen slowly ; alter maturity they retard the vintage, and cause
the grapes to rot. This delay of the vintage is more or less
in proportion as the rains are cold or of long continuance.

-.>* ' '-'" *"

Fogs.

Fogs are injurious to the stock, flower, and fruit. Their
effects are to render the vines more sensible to frost as well in
spring as in autumn, and they have a tendency to advance the
coulure or blight of the blossoms at the former season, and to
retard the maturity of the fruit at the latter. The moisture
they deposit saturates the plant so completely, that it exposes
it to very great injury from heat arising from a sudden ap-
pearance of the sun. Most of the evils, however, which are
attributed to fogs, are produced by cold, without which they
would not exist, and fogs must therefore only be considered as
secondary agents in the evils they create.

Droughts.

If a superabundant humidity is injurious to vines, extreme*
droughts are not less so. When of a minor degree, a drought
prevents the leaves and fruit from being fully developed ; in its
greatest, it dries up the former and shrivels the latter, which
destroys all prospects of a crop, and produces, even in subse-
quent years, effects analogous to autumn frost. When these
excessive droughts happen at the period which precedes that
of the maturity of the fruit, the grapes become sooner coloured,
gain less in size, have a thicker skin, and juice less sweet, and
yield less wine, and that of a worse quality. These effects are
more or less felt according to the climate, soil, exposition, &c.
By planting the vines close, and by sheltering them from the
sun's heat by trees, hedges, &tc. these inconveniences could be
removed, but these means are repelled by the fact that weather
moderately hot and dry is that which best advances the good
quality of the produce of the vine, and that the injuries re-
sulting from such a course would more than counterbalance

54 FROSTS.

its benefits. In northern latitudes vines are more sensibly
affected by a drought than in southern ones, because their
roots are not as strong, and they are less accustomed to it.
The foliage of vines during a drought puts on a yellowish ap-
pearance and no longer fulfils its functions, which can alone
be prevented by watering them.

Frosts.

The vine being a native of warm climates, is subject to be
affected by frosts ; this is the most formidable and most fre-
quent of the evils to which its nature exposes it. Cultivators
should therefore do every -thing to protect it from their effects,
and to diminish the injuries resulting therefrom. It is proper
these injuries should be considered under three heads. The
first comprises early autumnal frosts : these dry up the foliage
before its time, injure the shoots whose wood is not yet ripened,
prevent more or less the maturity of the fruit, thereby causing
the wine to be of bad quality, and tend even to the destruction
of the crop. Varieties that vegetate late, especially when the
vines are not strong, are more exposed than others to the be-
forenamed effects. These frosts, by preventing the branches
from completing their maturity, often produce consequences
which are felt by the crops for succeeding years. When vines
are materially injured by frost, it is best to prune them down
to a single eye, and not to leave any long shoots, thus resign-
ing the prospect of an abundant crop to the necessary re-
establishment of the strength and vigour of the vines.

Under the second head are the severe winter frosts, which
attack the branches after the leaves are fallen. Their effect
upon the crop of the ensuing year are similar to the preced-
ing, although in a less degree, as in this case it is in general
only the upper part of the shoots which is affected ; but it is
far more disastrous when the whole shoot is injured, so that
no living buds remain, because the vine is then forced to form
new shoots from the old wood, an operation of much difficulty,
and which produces such feeble branches, that it is generally

FROSTS. 55

more advantageous to plant a new vine than to depend on it.
It has been remarked that vines which are left tied to the
poles are more liable to be injured by the severe winter frosts,
than those which are loosened and left to trail on the
ground. This fact is sufficiently explained by the circum-
stances of the snow often covering and protecting them, and
by the emanations of caloric from the earth. It is, therefore,
based on conclusive circumstances, and should be generally
known and adopted. It is very seldom that the old wood of
vines is frozen, and it is known when this does happen there
is no other course but to dig up the vine. A vine whose
branches have been partly frozen should be pruned later, so as
to distinguish the living buds, and to cut off the shoots above
them.

The third head to be considered is confined to spring frosts.
They are very frequent, and occur in the south of France,
as well as in the north, as may be equally said of our own
country for nearly its whole extent. There are some locali-
ties, which from the quickness or delay of vegetation, are more
subject to these than others, for a frost which kills a shoot that
is only three or four days old, does no injury to one which has
grown twelve or fifteen days. From this cause it arises that
certain kinds are more subject than others to the effects of
these frosts, and thence the necessity of considering the selec-
tion of the varieties a primary object of our attention, the
great importance of which will be dwelt upon in the sequel.

It has been remarked, that of two neighbouring vineyards,
which were situated as much as possible under similar circum-
stances, the one which had been in the spring the latest worked,
was the most susceptible of the attacks of frost. This fact
would indicate that after having terminated the winter work
previous to the expansion of the shoots, no other work should
be done until the period when frosts are no longer to be
feared.

It has been noticed that the shoots of vines slightly frosted,
which had not previously had the sun's rays upon them, are
not destroyed ; and also that on this account vineyards are

56 FROSTS.

worse situated whose exposure faces the rising than those
which face the setting sun. From this remark it has been con-
cluded that in every case where by means of pumps they could
moisten the shoots before sun rise, or by smoke could inter-
cept the solar rays for a few moments, they could prevent the
effects of frost, and this has been frequently proved by expe-
rience. The difficulty and expense of doing it are the only
preventives to its more frequent adoption. It should, however,
be added for the satisfaction of those who wish to employ
smoke, that it should be prepared at the windward side of the
vineyard, of litter or dead leaves, mingled with bushes, fee.
the whole being made somewhat moist, and that the fire should
be kindled half an hour before sunrise ; the important point
is, that this mass may burn without flame, and cause as dense
a smoke as possible over the vineyard.

In some vineyards the effects of frost have been prevented
by protecting each vine on the sun side with branches of pine
trees, thereby sheltering them from winds and the sun's rays.
A celebrated proprietor, in a season which was unsuccessful
to neighbouring vineyards, secured* by this course a crop
double that of any of his neighbours, and of better quality.
An hundred francs sufficed for the expense of protecting by
this mode five arpents of vines at Silleri, whose produce sells
at six francs the bottle. Since this practice was found to be
successful, it has been much extended, and it is said in all cases
with beneficial effect. Branches of cedar, or of any other
evergreen trees, would answer equally well if those of pine
were not easily procured, but the latter can scarcely be found
wanting in any part of our country.

In the department of Jura, and in Piedmont, the vines are
laid down and covered with earth during winter, less with a
view to guard them against freezing, than to retard their spring
vegetation and to shelter them from the late frosts of that sea-
son. They are treated in a similar manner, and doubtless for
similar reasons, on the borders of the Rhine, and in the envi-
rons of Astracan.

The effects of spring frosts upon the vines vary according:

JiAlL, WINDS, FIRE-BLlGH'f . 57

to their intensity, and to the period when they take place.
They frequently diminish and even annihilate all prospect of
the year's crop ; but it is only when very destructive and very
late, that they injure those of after years. When the young
shoots perish entirely, those which replace them produce little
or no fruit ; but great care should be taken of them, in order
that their abundance of leaves may repair by autumn the in-
jury sustained by the roots in the spring-. There are some
vignerons who, from experience, do not touch the vines so situ-
ated during summer, a course recommended both by theory
and practice, but this is not to be understood as forbidding the
pruning of the shoots frosted in the spring, an operation indis-
pensably necessary immediately after the occurrence, and in
doing which Olivier recommends that the shoots which are
very much injured by the frost had better be cut close to the old
wood.

Hail, winds, Jire-blight, $c.

Next to frost, hail causes most injury to the vine. Its ef-
fects are felt in various ways : it tears the leaves, and prevents
them fulfilling their operations, injures the young shoots, and
thereby causes a loss of sap ; it breaks the skin of the grapes,
which, when they are yet green, prevents their growth, and
when ripe, causes a loss of the juice. It is considered as
generally advisable where vines are injured by hail, to prune
shorter or to leave fewer branches to the vine, so that the
plants may regain their strength the ensuing year.

Winds have also a great effect upon the vine ; the dry east
winds, the cold north winds* and the rainy winds of the south-
west, are equally injurious at the several stages of its growth,
and particularly so at the period of flowering, and at the ap-
proach of the fruit to maturity. Violent gales break down
the poles, tear the foliage, &c. No rules can be prescribed on
this subject, as they vary according to climate and situation.
There are certain localities, however, which are more exposed
than others to storms, and planting vineyards in such places

HAIL, WINDS, FIRE-BLIGHT.

should be as far as possible avoided. Winds nevertheless in
the spring of the year are useful, and diminish the action of
frosts, as is continually exemplified in the vineyards on hills,
when compared with those in vallies.

There are two attacks the vine sometimes receives in French
vineyards, which are termed bridure. loathe first the leaves
redden suddenly, and fall off in a couple of days, this ope-
rates against the growth of the fruit, which becomes shrivelled
and falls off; it is in the summer season after a fog, and dur-
ing southerly winds, that this most frequently happens. In the
second there are only some spots, different in size and more or
less numerous, formed on the leaves, which injures them, but
the evil is seldom of importance, except the fruit is attacked in
the same manner, when the injury sustained is very serious.
The means pointed out to prevent these effects, such as smoke,
&c. are not always practicable on a large scale on account
of the expense. In some vine districts, they guard against
them to a certain degree, by planting the Vines in rows run-
ning from the rising to the setting sun. It is well known that
the rising sun, when shining on these ranges, only strikes di-
rectly on those which commence them, and that the dew has
time to evaporate before the sun gets far enough to the south,
or is sufficiently high for its rays to affect the residue. Parti-
cular consideration in respect to this mode of planting the
vines is highly recommended.

There are many attacks of different characters to which the
vine is also subject in common with other trees, &c. but which
it does not seem requisite to discuss here at length, and our
intelligent countrymen will know how to make use of the pro-
per discretion in order to remedy them. Some of the most
important, however, will be noticed in the sequel of the
work.

CHOICE OF VARIETIES. 59

CHAPTER IX.

Influence of the variety choice of varieties effect of the
age of the vine on the quality of its produce, fyc.

. . :^y;v,v y v ;, -; , v ,,-_>, [

The influence of the variety of the grape on the results of
culture is deemed of such importance, that the selection of the
vines is one of the primary considerations which the planter is
to have in view in the formation of his vineyard. Indeed some
intelligent French writers oji the subject state, that it is the
first point to which attention is to be given. And notwith-
standing the great effect of soil on the wine, some very emi-
nent authors contend that the variety of the grape has far
more, and mention, as evidence, that many varieties of the
grape have so peculiar and decided a flavour, that it cannot
fail to he imparted to the wine which is made from them.

It is with the selection of varieties for a vineyard as with
trees for an orchard ; if a man who plants an orchard uses
from economy, or other motives, only natural stocks, or trees
ingrafted with inferior and common kinds, he can succeed in
forming an orchard, it is true ; but he discovers after it has
come into bearing, that it is absolutely valueless from the worth-
lessness of its produce, and he is either under the necessity of
regrafting it .anew, and waiting another long period for it to
attain a second time to bearing, or has totally to eradicate the
miserable stocks, and replant it with such kinds as are really
valuable. Perhaps of all the false attempts at true economy,
that of planting an orchard or vineyard with inferior fruits, or
unsuitable varieties, is the most weak in itself, and the most in-
jurious to him who pursues it.

It is well known that there exist in the vineyards of France
and other countries, an immense number of varieties of the
grape, some earlier, some later ; some with smaller, and others
with larger fruit ; more or less sweet ; with larger or smaller
bunches; some with purple berries; others with red, white,

60 CHOICE OF VARIETIES.

gray, yellow, or greenish berries. These varieties produce
not only in the same climate, soil, and exposure, and with the
same mode of culture, wines differing in character, but even
the wine of each respective variety sometimes varies with dif-
ferent circumstances.

There is no vigneron who is not aware that a certain variety
of grape in his vineyard yields the best flavoured wine, the
best wine for keeping, or a greater quantity, &c. ; but he is fre-
quently at the same time ignorant that there are in other districts,
often very near him, varieties with which he is unacquainted,
some of which are preferable in certain respects to his own. On
this account there have been intelligent men, who after many
years residence in different vineyards, have discovered the
necessity of making known these choice varieties, and for near-
ly half a century, the French writers who have treated on the
culture of the vine, and on the art of making wine, have con-
tinually solicited the publication of a work which would pro-
perly arrange the nomenclature, and the absolute and com-
parative value of the respective kinds.

The ancients were sensible of the inconveniences of planting
a great number of varieties together, especially late kinds with
early ones, as affecting the quality of the wine; but they con-
sidered, with reason, that it was prudent to plant, in separate
divisions, three or four varieties of the best quality and of dif-
ferent colours; because, on the one hand, if one variety failed,
the others would probably succeed; and on the other, they
might, by mixing them, obtaia wine of good character and
good keeping, they therefore recommended visiting the vine-
yards at the period when the grapes are mature, in order to
mark such vines as are valueless, and which ought to be
dug up in the ensuing winter.

This is the course pursued by the proprietors who are
anxious of preserving the celebrity of their wines, a celebrity
which vignerons, when they are not partners in the crops,
incline to diminish, because in their endeavours to increase the
quantity produced, they plant kinds which yield the most
bunches and largest fruit, but which generally afford in north-

CHOICE OF VARIETIES. 01

ern climates quite inferior wines. It is the course last referred
to that forms the true cause of the deterioration of vineyards.

Who is there can doubt that the saccharine principle is per-
fected in proportion to the maturity of the grape, and who
therefore can deny the advantage of a selection for northern
climates, of those which ripen earliest f The early varieties
having a greater chance of arriving at maturity in cold coun-
tries than later ones, they should therefore^be preferred for such
locations. Who can deny, when the expenses of culture are
the same for those which yield but little as for those that yield
abundantly, that we may easily increase the product of a vine-
yard by a selection only of the best.

Much difference of opinion exists as to the number of varie-
ties which it is advisable to unite in a vineyard ; but all agree
on this point, that they should comprise such only as ripen at
the same time; and where the vineyard contains many varieties,
and the wines are inferior in sweetness or flavour,- it is recom-
mended to diminish the number of vines which give it that
character, which is deemed far preferable to adding sugar or
honey in their composition. For it is well known that some
varieties are more saccharine, others more prolific, &tc. and
that consequently a proportionate mixture of particular kinds
is requisite to produce wines of good quality.

The influence of the variety upon the quality of the wine is
not of recent discovery, but is stated by Cato, Celsus, and
Columella among the Romans, and Olivier de Serres among
the moderns, who place a judicious selection in the first rank
of considerations demanding attention from those who plant
the vine. This influence acts directly or indirectly : directly,
when a variety at maturity has or has not by its own nature a
quantity of saccharine matter ; indirectly, when ripening be-
fore or after the diminution of the summer heat, it can acquire
or not the quantum of saccharine matter in this or that climate.

From this cause the pineau of Burgundy, and all other
true varieties of the pineau, and the morillon hatif de Jura,
among the black; the fie-vert of Jura and the melier of Paris,
among the white ; yield every where goqd wine whereas the

CHOICE OF VARIETIES,

meunier, the garnet of Burgundy, the saumoireau or gouais of
Aube, produce every where bad wine ; and the terret of Gard,
the aspirant of Herault, the bouteillant of Bouches-du-Rhone,
among the reds ; and the broumesque of Aude, and bon*bou-
lenque of Vaucluse, among the whites; which afford good
wines in those departments, yield only miserable ones in the
vicinity of Paris, for want of sun to acquire suitable maturity.

Unfortunately a great number of vignerons strive to obtain
quantity rather than quality ; in which case they select, of the
reds, the carignan of Herault, the chaliane of Drome, the
feldlinger of Bas-Rhin, the merveillat of Vaucluse, the pique-
poule of the upper Garonne ; and of the whites, the clairette
of Vaucluse, the courtanet and the semillon of Lot and Ga-
ronne, the lourdaut of Drome, the melon of Cote-d'or, the
sauvignon of Jura, all of which are good varieties; or of the reds,
the croc-noir of Mayenne, the raisin-rouge of Cantal, the mou-
tardier of Vaucluse ; and of the white, the rochelle of Seine-
and-Marne, the piquant-paul of Basses-alpes, the saint-pierre
of Charente-inferieure, the vicane of the same department ; all
of which varieties produce weak wines.

The garnet, notwithstanding the inferiority of its wine, has
been preferred by the French vignerons, because it yields crops
often tenfold, and on account of its forming new clusters
when the first are injured by frost, and also because it succeeds
in every soil and exposure. It was this variety that by an or-
dinance of Philip the Bold was torn up in the vineyards of
JBurgundy in 1395, and which again in 1731, as well as the
melon, was destroyed in the vineyards of Franche-Comte, by
an order from the 'parliament of that province, but which, not-
withstanding, unfortunately (say French writers) is widely
cultivated in the north-east of France.

It seems to be understood that grapes with thin skins afford
the best wines, but although that may be generally the case in
the north, witness the pineau, I <Jo not think that inlhe southern
districts those with thick skinis should be rejected. The dif-
ference in the varieties of vines in relation ta the climate
ought to be taken into serious consideration, especially when

CHOICE OP VARIETIES, 63

they are transported from the south to the north, for the majo-
rity not finding in the latter climate the degree of warmth re-
quisite for maturing their fruit, cannot yield those superior
high flavoured wines, for which they are so valued at the
south. Proofs of this were afforded at the garden of the
Luxembourg, where the vines of the south were remarkable
for the vigour of their growth, and the size of their berries
and clusters, and also for the small degree of flavour possessed
by their juice.

Many varieties of grapes require a more fertile soil than
others, from their being of a more vigorous growth, and con-
sequently requiring a greater portion of the nutritive principle
to support them. This is more particularly the case in the
southern varieties, which, as I have stated, are most vigorous
and strong in every respect than those of the north, often pro-
ducing an immense number of clusters, in some cases weighing
several pounds each, with berries an inch in size. The pulsare
of Jura may be cited as proof on this point, because it forms
the basis of the good red wines of Salins, Arbois, and of
Lons-de-Saulnier, and grows better in a clay soil than in any
other, producing large berries, and numerous arid well filled
bunches. This vine, so justly esteemed in the vineyards of
Jura, will even succeed on wet clay soils. There are some
other considerations in relation to this subject which should
not be lost sight of, such as the age to which each variety of
grape will remain in a productive state, &c. but these I leave
to the reflection and decision of others, and to further experi-
ence.

But as ail plants indifferently do not flourish in the same
soil, a selection should be made of such varieties as are best
calculated to succeed in the situation in which they are to be
planted. It has been sometimes noticed that when a very
vigorous variety is planted too near a feeble one, the former
absorbs all the nourishment from the other, and often causes
a blight of its blossoms, (coulure) and in some cases even
causes its death.

04 EFFECT OF THE AGE OF THE VINE

In the vineyard of Epernay there are two sub-varieties of
the pineau, one of which is regularly barren when the other
is overloaded with fruit.

It has been already stated that it is considered by the best
writers an injury to have too many varieties in the same vine-
yard, for it is a fact as well in the vineyards of the south as in
those of the north of France, that those which comprise the
least number of varieties produce the best wines, although
some persons advocate a contrary doctrine. The sweetness
of a grape is not always an indication of a good wine grape,
for the chasselas does not make good wine, whereas grapes of
a harsh taste make excellent wine. On this subject, however,
I will enter more into detail hereafter.

Effect of the age of the vine on the product.

The influence of age, which has been remarked in regard
to other fruits to have the effect of rendering them smaller and
less numerous, but more sweet, is also extremely powerful as
relates to the vine, of which there exist thousands of proofs.
It is to this influence that they attribute in Burgundy the su-
perior quality of their finest vineyard of Clos de Vougost,
and it is to this also that is to be attributed the well known
difference which exists between the wines of Migraine near
Auxerre, Closet near Epernay, and the remainder of those
vineyards ; and indeed, facts of this kind are cited in almost
every vine district.

The increase in the vigour and abundance of sap, which is
so perceptible in young vineyards formed by scions from these
aged vines, together with their consequent increase in pro-
duce, proves that the age to which these old vines have en-
dured is attended with no exhaustion of the variety. On the
other hand, the fact that the oldest varieties in the Burgundy
vineyards are selected as the basis of those of Champagne,
and of many vineyards in the department of Haut-Rhin and
other districts of France, affords proof conclusive that nature

NOMENCLATURE OF GRAPES. (55

is competent to the continued fertility of any of her produc-
tions, where they have a suitable soil and appropriate culture,
to a period ad infinitum.

In conclusion, however, it may be remarked, that in southern
latitudes, where the climate is sufficiently warm to mature
every variety, it is not necessary to make the selection of vines
with a particular regard to early maturity, and therefore in
such localities the soil may justly be made the primary consi-
deration ; but in climates farther to the north, or in other re-
spects inappropriate, the selection of the variety must neces-
sarily occupy the first point for our consideration, and is that
on which the entire success depends.

CHAPTER X.

Nomenclature of grapes.

Distinctions of the varieties of the vine have long been
obscure and empiric, and there yet exists a multitude of kinds
in regard to which no general points of agreement have been
established, or terms and characters agreed on as permanent
expressions by which they may be universally designated and
recognised.

The names given by the Romans to their vines differ so
much from those of modern date, that it would be difficult to
recognise them, and to realize their identity with those of the
present day, and a few instances only exist where they can be
distinctly identified, or where the titles have remained un-
changed. Virgil has given us the names of some of the kinds
most celebrated in his time, and Pliny is quite copious on the
subject, but even his list is far from being perfect.

Columella, one of the most intelligent and distinguished
Latin natural philosophers, particularizes (De re rustica, lib.
iii. cap. 2.) fifty-eight varieties of the vine. Crescenzio, the

NOMENCLATURE OP GRAPES.

restorer of Italian agriculture, enumerates forty varieties which
were peculiar to the peninsula in the third century. (Opulus
Ruralium^ commodorum, lib. iv. cap. 3 and 4.) Alonzo de
Herrara distinguished important differences in fifteen of the
principal Spanish varieties. (Agricultura Generalis, lib. iii.
cap. 2.)

Lestiniin his travels in Asia gives the names of twenty-one
varieties of grapes cultivated at Cyzique, which proves that
they knew how to distinguish them in Asia Minor as they do
in France.

Tusser, in 1560, mentions, only " white and red," grapes.
Parkinson, who was more of a horticulturist, gives in 1629 a
list of twenty-three sorts, including the white muscadine, and
several others now common in our gardens. Ray, in 1688.
enumerates thirteen sorts, as then most in request. Rea, in
1702, gives most of those in Ray's lists, and adds five more
kinds, recommending the red, white, and the D'Arbois or
royal muscadine, two frontignac varieties, and the blood red,
as best suited for the climate of England. Bradley, in 1 724,
gives a list of forty-nine varieties, as then most esteemed in
France, but does not attempt to reconcile their identity with
the names in English catalogues. Miller describes fifty-two
varieties^ and adds the names of about a dozen more.
Speechly enumerates in detail fifty varieties, and gives a list,
with short descriptions, of about twenty others, but many of
these are synonymous. Forsyth, in his last and much im-
proved edition, describes fifty-five varieties, and gives the
names of twenty-eight more, but even with the increased cir-
cumspection of that author, he has placed a number under
different names which are identically the same fruit. Mr.
London in his " descriptive catalogue," enumerates fifty-six
varieties, and states that he could have extended the list to
triple that number, but unattended with sufficient descriptive
particulars to render it of real use. The four last named au-
thors of course refer to grapes cultivated in Britain.

In the last edition of the celebrated work of Duhammel du
Monceau, entitled, " Traite des Arbres fruitiers, Art. Vigne, 5 '

.NOMENCLATURE OP GRAPES, 67

we find ninety-one varieties exactly described by name, and
partial details touching a number of others.

In the catalogue published by the London Horticultural
Society, they enumerate one hundred and fifty-nine varieties
or different names, principally those known in British col-
lections, and not including the French wine grapes to any
extent ; they mention in addition eight varieties of American
grapes. That society has as yet favoured us with no descrip-
tive catalogue of their several merits, or with a final arrange-
ment of their synonymes.

On this, therefore, as on numerous other subjects, we must
turn to France for a more perfect knowledge of its details.
There we find that many years since, the wisest maxims which
time and experience had approved, were consolidated in the
works of the celebrated Rozier, on the culture of the vine and
the art of making wine. The labours of Dussieux and Lata-
pie aided to render the knowledge of the subject more com-
plete, and each contributed his portion to the perfection of
that culture which has enriched for centuries the domains of
France.

Much, however, as Rozier and Latapie had laboured for
the attainment of a perfect knowledge of the different varie-
ties of the grape, it was destined for the celebrated Chaptal,
minister of the interior, to form a collection, by the aid of the
French government, which should rival all others. This
famed chemist, during the consulship in 1801, obtained from
every district of France all the known varieties, which were
by his order concentrated in the Luxembourg garden, the
object being to assemble the various kinds in one spot, in order
to ascertain their qualities undei the same circumstances, and
to compare them at the same time. This labour, so arduous
and so interesting, was continued by M. Champagny, his suc-
cessor, aided by members of the Institute, who examined some
thousands of plants, and described five hundred and fifty vari-
eties, one hundred of which were figured by Redoute. From
accurate observation of this immense variety of vines, the fol-
lowing conclusions have been definitely formed :

Oo NOMENCLATURE OF GRAPES.

That there is no vineyard of any considerable extent which
possesses varieties peculiarly adapted to itself alone, and that
some of these varieties could be much more advantageously
cultivated in other vineyards than those now found there.

Also, that there are kinds which should be cultivated at
Paris, much in preference to those existing there, and they
cite among these six varieties of muscat, superior in every
point to those common there : one of which, the muscat-
noir-du-Jura is so early that it may be eaten the middle of
August, and another, le muscat de Hongrie, has berries twice
the size of the common red muscat.

It was also ascertained that the order of maturity varied in
some degree, but the franc-pineau was found to be one of the
most regular in this respect. The morillons of Doubs and of
Jura, which ripen there in August, are recommended for
northern vineyards in preference to the meunier and melier,
which are a month later.

It was ascertained that under the name of garnet, there
were two varieties, one of which produced bad wine, and the
other excellent. The only reason for planting the inferior one
is on account of its abundant produce, but being much culti-
vated in Burgundy, it tended to the deterioration of the wine ;
happily, however, in the course of this investigation, it has
been ascertained that there are at least fifty varieties of colour-
ed grapes not known in the environs of Beaune, which are
twice as productive, and which from their sweetness and fla-
vour are calculated to yield wine very similar to that of the
true pineau.

It was to the distinguished and liberal Professor Bosc, that
was confided the duty of comparing and classing the Luxem-
bourg collection. The groundwork of the classification
adopted by him was the colour, form, and size of the fruit;
the surface, margin, texture, colour, and position of the
leaves ; and the redness, greenness, or variegation of the foot-
stalks. From a combination of these eleven characteristics he
formed one hundred and fifty-six classes, in which he stated
might be placed every possible variety of the grape. Even

NOMENCLATURE OF GRAPES. 69

this highly intelligent professor found great difficulties in this
task, arising from the innumerable varieties, possessing slight
shades of difference in one point or another, with which the
whole territory of France abounds.

In the year 1802, the catalogue of the Luxembourg col-
lection presented two hundred and sixty-seven sorts, arranged
under the following heads : No. I, vines with black oval fruits,
thirty-seven sorts ; No. 2, black round fruits, ninety-eight
sorts ; No. 3, white oval fruits, forty-four sorts ; No. 4, white
round fruits, seventy-three sorts ; No. 5, gray or violet oval
fruits, five sorts ; No. 6, gray or violet round fruits, ten sorts ;
in all two hundred and sixty-seven varieties, which was after-
wards increased to more than double that number.

It must be a subject of great regret to every lover of hor-
ticulture, that this noble establishment has been abandoned
and broken up by the French government, as it possessed,
when fostered by national power, a degree of permanency
scarcely to be looked for in individual establishments.

A most elaborate descriptive list of the varieties of the
grape is contained in a Spanish work entitled, " Ensayo sobre
las variedades de la vid commun, qui vegetan en Andalusia,
&c." by D. Simon Roxas Clemente, librarian to the Madrid
Botanic Garden. This author founds his distinctions of vari-
eties on the character of the stern, shoots, leaves, flowers,
clusters, and berries. He describes one hundred and twenty
varieties, comprising them under two sections, the downy and
smooth-leaved.

The most extensive catalogue of grapes at present culti-
vated in any one collection, in France, contains two hundred
and seventy-seven varieties, all properly arranged as to colour,
form, &tc. besides which the same proprietor has many which
are not yet so regulated. Notwithstanding, however, all the
exertions that have been made, and the studious application of
many of the most eminent French horticulturists to this inte-
resting subject, great uncertainty still exists in the nomencla-
ture of many varieties of the grape, and in their observations
already made, it was found that often the same kind was called

NOMENCLATURE OF UKAPES.

in different vineyards by six to ten names. This confusion in
the nomenclature they regulated as far as their experience per-
mitted, by adopting the title of most general application, and
arranging' the other names as synonymes.

In my own observations I have frequently found great diffi-
culty in attaining to exactitude in the synonymy, and in some
cases, have not yet been able to arrive at satisfactory conclu-
sions. My collection of vines, comprising above four hundred
and fifty varieties, of which I will speak more in detail in the
sequel of this work, under the head of American Vineyards,
promises me great aid in the attainment of so desirable an
object, and each year will shed new light on the various points
of interest, which must be developed in the culture of such an
assemblage, from every vine country.

I now propose giving descriptions of as great a number of
varieties of the grape, as can be consistently done at the pre-
sent period. These descriptions have been revised as far as
possible, with scrupulous attention, others, where my own
observations did not suffice, have been extracted from the most
noted authors of the day ; and although I neither claim for
them, nor for myself, the possession of infallibility, it can be
truly said, that every point has been carefully viewed, with
the intent of increasing the general stock of information, on a
subject of such great interest to the prospects of our country.

In describing the varieties of the grape, I will commence
with the foreign ones, which are all of the one species, Vitis
vinifera. I will then continue by describing the different
varieties, which are natives of our own country, and which are
of several distinct species.

The foreign grapes may be properly divided into and placed
under distinct heads or groups, as far as possible, such as the
Chasselas, Muscat, and other table grapes ; and those kinds
which are generally considered as wine grapes, and are only
occasionally and partially used a& table fruit.

.NOMENCLATURE OF GRAFE3. 1).

CHASSELAS GRAPES.

The grapes of this class, are among the most esteemed table
fruits of France, they are all of a round form, but vary in the
other characteristics. In regard to the white varieties, there
has been much difference of opinion, and I can truly say, I
have taken more pains to regulate the synonymae of the Chas-
selas grapes, than of all others combined, and with far less
satisfaction to myself; for the European publications contain
such a heterogeneous mass of contradictions, that no correct
decision could be formed from them. I have in this, therefore,
as in similar cases, based my conclusions on Duhammel, and
one or two more principal works of authority, however much
others might differ from them, and have thrown my own ex-
perience into the scale.

WHITE, OR GOLDEN CHASSELAS. PR. CAT. No. 66.

White chasselas.

Golden chasselas.

Chasselas, \

Chasselas dore, f n ,

Sar.sur.Aube, ? J

Bar-sur-Aube blanc, j

Chasselas blanc.

Chasselas croquant, Haut-Rhin.

Chasselas dur.

Chasselas dor6 de Fontainbleau, Beaunier.

D'Arbois, or D'Arboyce, > ~ fT , ,. .

Royal Muscadine, I Of En g hsh autho ^-

Vitis acinomedio, rotundo, cxalbojlavescente. DUH.

This variety of the grape is considered the chasselas, par
excellence, of the French collections, and is more extensively
cultivated there than any other variety, which has caused it to
receive in different localities, a great diversity of names. The
leaves are of medium size, pretty deeply serrated, and bordered
with large, but not very acute indentures. The clusters of
fruit are generally large and long, and the most part of them
shouldered.

i NOMENCLATURE OF GRAPES.

The berries are round, varying somewhat in size, the medium
ones are about eight lines in diameter, and rather less in height.

The skin is firm, but delicate, of a light green, which at
perfect maturity takes a yellowish tint, and on the sun side
becomes of an amber colour. The flesh is very melting, white,
a little inclining to green, with abundant juice, which is very
sweet and agreeable. It has two to four seeds, which are
green, marked with gray, the shoots are of a light yellow
colour, and stronger than those of many other vines. This is
the most esteemed of all the grapes cultivated in the climate of
Paris, ort account of its excellence and long continuance. Its
berries not being too closely set, it ripens the more readily.
An exposition facing the dawn, the mid-day, or the setting sun,
are found equally suitable to it. At Paris, and its vicinity, it
is cultivated in the espalier form, and the best mode is deemed
that of training two main branches horizontally in opposite
directions, and to cause the fruit to be produced from shoots
which spring from these two main branches. This course is
adopted at Thomery, where immense quantities of this fruit
are raised for the Paris market ; and as I shall give the system
there pursued in detail, under the head of culture, it is unneces-
sary to say more here on the subject. Under the culture
generally adopted at Thomery, the fruit ripens from the
fifteenth to the end of September, but in open culture it is
about fifteen days later. In the vicinity of New-York, it is
mature early in September, and the clusters of fruit may be
preserved until May.

In the department of Aube, in France, it is found to make
very good wine, but it does not keep long. The wine made
from it near Paris, they say is very weak and without body.

It will be seen that I have placed the chasselas croquant
of Haut-Rhin, as a synonyme ; I however received it thence as
a distinct variety, and it is so placed by a horticulturist of
great intelligence, but who, I think errs in this case. In adopt-
ing it as a synonyme, I have followed the Die. d' Agriculture,
now deemed a standard work. In the new Duhammel, and other
standard French authors, the white and the golden chasselas,

NOMENCLATURE OP GRAPES. 73

are not put down as distinct, and I have therefore considered
them as the same.

Most of the French vines which have been sold here, as the
white and the golden chasselas, have proved to be identically
our common white muscadine, or early white sweet water.

There is a sub-variety of this grape, called La Blanquette,
or La Donne, common in the vineyards of Gironde, Dordogne,
and Charente, which is a good eating fruit, but the wine is
similar to that made of this. I have seen in the grape houses
at Boston, apparently two varieties, varying considerably in
the size of the fruit, the larger distinguished by some as the
royal muscadine, and by others, considered synonymous with
the smaller one. It is possible, that culture and the lessening
the number of bunches made the difference ; but I am of opin-
ion that they are distinct, and that the larger is the kind just
described, and the smaller the early white muscadine ; a point
which may be decided by close examination of the foliage. Be
that as it may, this is one of the very best grapes for forcing in
houses to supply our tables, and one of the most easy to suc-
ceed with by open culture.

I also met with a variety at Charlestown, (Mass.) called by
its possessor golden chasselas, whose joints were much closer
than the common sort, and which made less wood ; in regard
to these differences, there could be no mistake, as the two
kinds grew near each other. This, as well as the others, I
have under culture in my experimental vineyard.

As this variety makes but little wood, it is therefore diffi-
cult to increase ; the berries are larger than the common kind,
of fine flavour and appearance, and are stated to ripen two
weeks before the other. It differs also from the common sort,
in having large and small berries on the same cluster, and a
gentleman, distinguished for his knowledge on the subject, in-
sists that it is the true golden chasselas of the old French
authors, and not at present readily obtained in France. Indeed
I have only met with this variety in two gardens in our country.

Some English authors mention the royal muscadine, as pro-
ducing bunches weighing six or seven pounds ; but I must

' 4 NOMENCLATURE OP GRAPES.

acknowledge, that I have never seen any near that weight ; iu
fact, if the bunches average one, to one and a quarter pounds,
they are considered of fair size, and from one and a half, to
two pounds, is considered large ; and it takes a very good
sized cluster to be of the latter weight.

MORNAIN BLANC, Dun. PR. CAT. No. 75,

Meslier, and sometimes Melier.
Morna chasselas.
Blanc de Bonnelle.
White Mornain.

Yitis, uva longiori, acino rufescenti et dulci.

This grape greatly resembles the white chasselas in the
bulk and shape of the bunch and the number of the berries ?
which are very round, not crowded, and of a pale yellow
colour. They become of a russet hue on the sunny side in
the same manner, and the pulp is sweet and of pleasant
flavour. In fact, it is called the chasselas in some districts
of France. It is not subject to the blight or coulure, and
is found profitable to plant as a wine grape, particularly in
vineyards for white wines. It is also justly considered a fine
early table grape, and ripens well even in the north of France.

Duhammel states, that there is a marked difference between
it and the chasselas, particularly in the foliage ; the leaves
are pale green on the surface, whitish and slightly downy
beneath, and are divided into five pretty deeply divided lobes,
which are very crenate. It ripens in August.

It is my opinion that this grape now exists in different col-
lections in this country, and in a number in France, under the
title of the true chasselas, and that it is from this cause so
much confusion exists as to a proper arrangement of the sy-
fionymes of these varieties.

NOMENCLATURE OF GRAPES; 75*

EARLY WHITE MUSCADINE. PR. CAT. No. 3,

Early sweet water,

AugiLst sweet water, > Of American collections;

White sweet water, j

Chasselas mou ?

Golden chasselaS, > f^ c

de FonlainUeau,, Of some coll <=ction s .

This is a round grape, with a thin skin, and of a delicate
flavour ; it is a great bearer, and resembles the white chasselas
in almost every respect, except that it ripens much earlier, be-
ing usually in perfection from the 20th to the end of August
in this vicinity, and in Massachusetts in September. It is re-
commended as particularly suitable for the country, and for the
more northern latitudes, where, with attention, it will be sure
to yield plentifully and regularly. In this latitude it needs no
winter protection, and is one of the most suitable grapes for
the purpose of supplying the city markets. I do not notice
this grape distinguished in the French descriptions, so as to
be assured of a correct application of the synonymes, and un-
less it be the Mornain or Morna-chasselas last described, it
must be synonymous with some other of the varieties of the
chasselas, but I venture the supposition that it is the same as the
preceding one. Some vines imported and sold among us un-
der the two latter titles among the synonymes, have proved to
be identically the same as our white muscadine.

RED CHASSELAS. PR. CAT. No. 68.
Chasselas rouge, Duh.

Vitis atino media, rotunda >, rubello. Duh.

This is a sub-variety of the white chasselas : the bunch is
commonly of smaller size, composed of berries which are not
quite as large, and are slightly tinted with red on one side ;
those which are not exposed to the sun often remain a light

NOMENCLATURE OP GRAPES.

green. It ripens rather later than the white, being at maturity
about the 20th to 25th of September.

WHITE MUSK CHASSELAS. PR. CAT. No. 69.

CHasselas musqu, Duh.

Vitis acino medio, rotunda, albido, mosehaio. Duh.

The leaf of this is of less size, and of a deeper green than
that of the white chasselas ; it is also less deeply lobed, but its
border is more acutely indented.

The bunch and the berries are nearly of the same size as,
the white variety, and the latter are rather more closely set and
usually contain two seeds, which are small and gray ; the skin
also much resembles the white in its firmness, but is not crisp
and crackling like the Muscat ; the colour of the berry is yel-
lowish white, and the pulp is white approaching to green,
with abundant juice, which is sweet and musky. It ripens at
the end of September, and is considered superior to both the
white and red varieties. If it is inferior to the white muscat,
it has the advantage of earlier maturity, and will consequently
succeed where that will not.

YELLOW CHASSELAS OF THOMERY,PR. CAT. No. 71.
Chasselas de Tomery.

This grape is round, and of a yellowish colour when ripe,
it is high flavoured and much esteemed as a table fruit, and
ripens in September. Although several French authors of
celebrity place this distinct from the white chasselas, I will
not undertake to say that it is so, until I have more fully
tested it.

CHASSELAS GUIS. PIROLLE.
Gray cJtasselas.

Mr. Pirolle mentions having discovered in the garden of M.
Deschiens at Versailles, a superb large fruited variety of the
chasselas, round, of equal size, of a fine gray colour, with the

NOMENCLATURE OP GRAPES. 77

berries at a suitable distance from each other on the clusters,
which are well formed. The flavour of the fruit is very
agreeable, though not equal to the Chasselas of Thomery.

PURPLE ROYAL CHASSELAS. PR. CAT. No. 72.
Chasselas royal.
Chasselas rouge royal.

This is held in esteem as a table grepe. The berries are
round, of a dark red or purplish hue, and of pleasant flavour.
The whole aspect of the plant is peculiar on account of the
redness of the foliage, and the tints of the same colour which
prevail on other parts of the vine. There are several other
varieties which are less known, such as the violet chasselas, the
black chasselas, and the chasselas de la madelene with white
fruit ; of these I am not enabled to give detailed descriptions
at the present time.

In some catalogues they enumerate the chasselas blanc
precoce de Kienzheim, as a distinct variety ; the chasselas-
rose I consider to be a synonyme, and therefore omit it ; the
variegated chasselas, or chasselas panache, will be found under
the title of Aleppo grape.

CIOUTAT. PR. CAT. No. 7.

Ciotat, Duh.
Raisin d'Autriche.
Vigne lasciniec.
Parsley-leaved chasselas.
Parsley-leaved muscadine.
White parsley-leaved muscadine.
Austrian grape.
Tardaria grape.

Vitis folio lasdniato, acino media, rotundo, albido. Duh.

The leaves of this variety are small and palmated, being
divided into five principal lobes, each of which is finely and
deeply serrated, the edges being also indented ; its dissimi-
larity in foliage makes it easily distinguishable from every

NOMENCLATURE OP GRAPES,

other variety. This has generally been considered so nearly
allied to the white chasselas, as not to differ from it in its
fruit j. it nevertheless is very distinct even in that particular,
the bunches, although similar in form, are much smaller and
more thinly furnished ; the berry not quite as large nor quite
as round. The growth is also far less strong and the pro-
duce much less abundant ; and in fact, it is a weaker plant
in all its parts, the size of the leaves being much less. The
colour of the fruit, flavour, and time of ripening, are how-
ever the same, although some consider the quality rather
inferior. Its period of maturity is from the 15th to the 20th
of September. Theie is a variety of the chasselas called
Ciotat in some French lists, whose leaves are not divided like
the above, and it is not therefore the genuine kind.

Raisin dfeuille d'Ache, Duh.
Persillade de Bordeaux, Rczier.

Vitis apiifolio, acino media, rotunda, rulro. Rozier.

This is a sub-variety of the preceding differing only frortl
it in the red colour of its berries, and in its foliage more
closely resembling that of parsley. It is much more rare than
the former, and I have found great difficulty in obtaining it.

WHITE SWEET WATER. PR. CAT. No. 4.

Pareyl druyf of the Dutch.

This has large round white berries, much resembling the
royal muscadine in appearance and taste, the skin and flesh
being delicate and juicy ; the berries on the side of the bunch
next the sun are often clouded with spots of a russet colour.
It is much esteemed, and ripens in September. I consider
this as a variety of the chasselas, and I should not be at all
surprised if it should be identified with one of the other cul-
tivated varieties, and probably with the white chasselas.

NOMENCLATURE OF

BLACK SWEET WATER. PR. CAT. No. 5.

The bunches of this variety are short and closely set, and
it has small roundish berries, which are sweet and agreeable,
and ripen in September. I do not consider this a variety of
the chasselas, but I place it here in order that it may follow
the one before described, it being generally placed in connec-
tion with it.

FRONTIGNAC, AND OTHER MUSCAT GRAPES,

The grapes of this class are celebrated for their high musk
flavour, and are among the most estimable for the table. Some
of the varieties are used in particular districts of France for
sweet wines, and are also applied to a similar purpose in other
countries, as will be pointed out hereafter.

In consequence of a higher value being set on the varieties
of the muscat in France, and they being also more rare in the
collections than most other kinds, greater inaccuracies, and
more deceptions have been experienced in the importation of
them, than in those of any other class.

The epithet Apiana^ given to some grapes, and especially
to the muscats, seems to be intended more particularly to desig-
nate the varieties which the honey bees attack, as the word
appears to be derived from Apes, or Apium, bees.

WHITE FRONTIGNAC. PR. CAT. No. 77.
Muscat blanc, Duh.
Muscat blanc de Frontignan.
Muscata bianca.

Vitis apiana acino medio, subrotundo, albido, moschato. DUH.

This is a highly esteemed grape for the table, the leaf is not
deeply serrated, but it is of a darker green, and more acutely
dentated, than that of the white chasselas. The five lobes
which divide it are unequal, the middle one being much broader

NOMENCLATURE OP GRAPES.

than the others ; the bunch is long, narrow, almost conical, and
terminates in a point ; it does not swell out at the top like the
chasselas, nor have shoulders as that generally does.

The berries, which are about the size of the chasselas, are
in general very closely set, so that some persons thin them out
in order to advance their maturity ; their form is a little elon-
gated, and rather larger at the head than at the extremity.

The skin is firm and crackling ; light green, with a slight
bloom, and of an amber hue on the sunny side. The pulp is
melting, white with a blueish cast, and of a high and exquisite
musk flavour. The seeds are small, white, marbled with gray
or violet, and ordinarily three or four in number in each berry.

Formerly, a great deal of wine was made from it at Fron-
tignan, Rivesaltes, and Lunel, but at present, very little is
made at those places. It has much body, and a decided taste
of the fruit, with a fragrant bouquet, and is said to improve by
age. That usually sold in our wine stores, I presume, is of a
secondary quality.

The Parisians complain that it rarely attains to perfect
maturity in their climate, and that it requires the jwarmth of
the south to perfect its exquisite flavour. It is sufficiently ripe
in the south of France about the first of August ; and it is
customary at the city of Aix to make use of it on the sixth of
that month, at the metropolitan festival, on the day of the
transfiguration, when, after blessing a number of baskets of
this fruit, the finest clusters are selected, and the juice expres-
sed into the sacred chalice, after which, the residue are dis-
tributed to those who assist in the ceremony.

It is cultivated considerably in the grape houses in the
vicinity of Boston, ripening a little later than the chasselas. I
do not recollect having there seen it subjected to open culture,
but I saw fruit of later maturity under successful management.
In the vicinity of New-York, it ripens in September, and I
consider it one of the most luscious and desirable grapes with
which our tables can be furnished.

NOMENCLATURE OP GRAPES. 81

RED FRONTIGNAC. PR. CAT. No. 78.

Muscat rouge, Duh.
Vitis Apiana, acino media, rotunda, rubro, moschato. DUH.

The foliage of this grape has the same form as the preceding,
but is a little larger, and the leaf, as well as the petiole, be-
comes early tinted with deep red, approaching to violet ; the
bunch is elongated in the same manner as the former, though
in some cases it is rather shorter, and also less furnished with
berries, because the flower being more delicate, is more sub-
ject to blight ; the skin is firmer than the preceding, of a lively
red, almost purple on the sun side ; of a paler tint, seemingly
marbled with yellow and light red on the side which is shaded;
the flesh is firm, of a blueish white, full of juice, of a high and
most agreeable musk flavour, and most of the berries have but
one seed.

Although this grape has not quite as fine a taste as the
white, it is, nevertheless, highly esteemed as a table fruit ;
and besides being very good, has the merit of attaining to an
earlier maturity, which in this latitude, is about the 20th
of September.

BLUE, OR VIOLET FRONTIGNAC. PR. CAT. No. 80.

Muscat violet, Duh.
Madere.

Vitis Apiana, acino nwgno, oblongo, violaceo, moschato. DUH.

The foliage of this variety differs but little from that of the
white, the bunch is also nearly of the same form, composed of
berries somewhat elongated, having a hard skin, of a pretty
dark violet colour, covered with a bloom. The pulp is a little
greenish, replete with very pleasant juice, of a musk flavour,
although perhaps less so than in the two preceding varieties.
Each berry contains two to three seeds, and the fruit is at
maturity in September.

NOMENCLATURE. OF GRAPHS.

EARLY VIOLET MUSCAT.

Muscat violet prtcoce.

Under this title I have received from the shore of the Rhine,
a grape, described as particularly valuable, by the eminent
horticulturist from whom it was received ; for, in addition to
the fine properties it possesses, in common with other muscat
grapes, it has the advantage of ripening so much earlier, that
it matures its fruit in much more northern latitudes than they
are found to succeed in.

BLACK, OR PURPLE FRONTIGNAC.P R . CAT. No. 79.

Muscat noir, Duh.
Muscat negrt of Provence.
Black Constantia.

Vitis Apiana^ acino medio, sitbrolundo, nigricante, moschalo.-'D\>ii.

The leaves of this are much less serrated than those of the
other varieties of muscat, and they are sometimes so little
lobed as to appear almost entire ; the berries are round, and
not so large as the blue variety ; the skin is black, or of a
very dark violet colour, covered with a bloom ; the pulp has a
light tint of red under the skin, and is full of juice, which is
pleasant, sweet, and musky. Each berry generally contains
four small pointed seeds, that are reddish on one side. This
has long been considered as being the grape from which Con-
stantia wine is made ; it is not equal to the white frontignac,
but it ripens much better in northern climates, yields a good
crop, and is at maturity in September. I saw under cultiva-
tion in a grape-house at Boston, a variety which had been
obtained direct from the Cape by the intelligent proprietor, and
was considered by him quite distinct from this. In the Lon-
don Horticultural Society's catalogue the black Constantia is
not placed as a synonyme, which indicates that some doubt
existed on that point, which they will doubtless solve by after
investigation.

NOMENCLATURE OF GRAPES. 83

GRIZZLY FRONTIGNAC. PR. CAT. No. 81.
Muscat gris.

I describe this grape separately, merely because some En-
glish authors have done so, and in order to elicit inquiry, and
to settle the point of accuracy hereafter. Duhammel does
not enumerate such a variety, neither, is it named by the
standard French authors, but one that does mention it omits
the muscat rouge. Is it not, therefore, reasonable to consider
this synonymous with the red variety, although Miller, For-
syth, Speechly, and half a score of other English authors con-
tinue to enumerate it ? Speechly describes it thus : berries
somewhat larger than the white frontignac, round, colour
brown and red intermixed with yellow ; which description
seems to apply to the red variety when ripened in a shady situ-
ation. A very intelligent horticulturist at Boston told me he
had vainly endeavoured to distinguish any difference. It is at
maturity in September.

WHITE MUSCAT OF ALEXANDRIA. PR. CAT. No. 82,

Muscat d* Alexandrie, Duh.
Muscat d j Alexandrie blanc.
Passe-longue musquee.
Passe musqute.
Passe musquee blanc.
Muscat d'Espagne.
Pause musqute blanc.
Muscat de Panse of Provence.
Alexandrian frontignac.
White muscat of Jerusalem.

Vitis Apiana, acino maxima, ovato, e mridiJlavescente^moschatoJilex-
andrina. DUH.

The leaves of this variety are more deeply serrated than
those of other muscats, and they are bordered with smaller
and more pointed indentures, the bunch is very large, very

NOMENCLATURE OF GRAPES.

long and irregular, composed of fine large oval berries, which
are rather larger at the summit than the base, and about an
inch in length ; they hang loosely on the cluster, and present
a beautiful appearance. The skin is firm, of a light green on
the shade side, and of a slight amber hue on the sunny side,
when at complete maturity. The flesh is firm and crisp, re-
plete with musky and perfumed juice, which is excellent when
the fruit is perfectly ripe ; each berry contains one or two very
small seeds. Duhammel puts the Malaga as a synonyme, but
the grape best known to us by the latter name, is widely dif-
ferent : the same author puts the Muscat d'Espagne as syno-
nymous.

This grape seldom ripens in the latitude of Paris, unless in
very hot seasons, and only when cultivated as an espalier in a
southern exposure ; but in southern France it is deemed among
the most exquisite fruits. It has the advantages of keeping a
long time, and of making excellent preserves.

I scarcely think we can calculate with any certainty on
crops of this grape in the vicinity of New-York and north of
it by open culture, unless the situations selected are peculiarly
favourable, as the season is scarcely long enough. Some
distance to the south, however, it will be sure to succeed. It
is one of the favourite varieties planted in grape houses in
England, and also in the vicinity of Boston, where I have
met with it in high perfection.

VIOLET MUSCAT OF ALEXANDRIA. PR. CAT. No. 84.

Muscat d' Alexandria violet.

Although a grape is mentioned by some authors under this
name, I do not find it described by any that has come within
my notice ; I however have a grape to which I think this title
will justly apply ; the fruit is a long oval of rather large size,
violet colour, and very high mu?k flavour, and powdered with
a fine bloom. It is very delicious, matures its fruit perfectly in
my garden during the month of September, and I consider it
one of the best table grapes.

NOMENCLATURE OF GRAPES.

BLACK MUSCAT OF ALEXANDRIA. PR. CAT. No. 83.

Red Muscat of Alexandria.
Red Muscat of Jerusalem ?
New muscat of Jerusalem, Forsyth.

0{ French

This grape is described by Forsyth as resembling the white
except in its colour. It is not enumerated by Duhammel or
Chaptal under any title by which it can be readily recognised,
but I have doubtingly put down the Malaga-du-Lot of some
French authors and of the Luxembourg collection as a sy-
nonyme, and I doubt not all the English titles quoted apply to the
same fruit, although they are described as distinct.

The bunches ripen in October, and it is therefore too late
a kind for this latitude, but will succeed south of the Poto-
mac. There is a variety of grape called in some French lists
Muscatelle-du-Lot, which may possibly be the same as this.
It is stated in Miller that the black muscadel contains berries
of different sizes on the same bunch ; some of the berries are
large and long, and they are somewhat flat and compressed
at the ends. It is also there mentioned that the leaves change
to a beautiful scarlet in autumn.

WHITE MUSCAT OF LUNEL.PR. CAT. No. 86.

Muscat de Lunel.
Lunel.

The vicinity of Lunel formerly produced a considerable
quantity of muscat wine, and the celebrity of this grape is
doubtless attributable to that circumstance. It is not enume-
rated by Duhummel and other distinguished authors as speci-
fically distinct from the other varieties, and I therefore doubt
its being other than a synonyme. I received the vines now grow-
ing in my vineyard from the vicinity of Lunel, and shall be

BQ NOMENCLATURE OP GRAPES.

speedily able to decide the point myself. English authors
describe it as distinct, and state that it has large oval berries
of an amber colour sometimes clouded with russet, with deli-
cate flesh, and full of vinous juice, that it bears well, is
highly esteemed, and forms pretty large bunches.

MUSCAT D'ESPAGNE.

This variety, which Duhammel puts down as a synonyme of
the white muscat of Alexandria, is enumerated in some French
lists as a distinct variety. I have it under culture, but I have
not yet sufficiently tested its merits to give an opinion in re-
gard to them, nor to prove it to be other than a synonyme.
In addition to those already described, the following varieties
are enumerated in French publications Muscat hatif, muscat
blanc-variete, muscat gris hatif, and muscat panacho, which
are considered as distinct varieties, and which I have conse-
quently imported, and now have growing in my vineyard,

WHITE MALAGA. PR. CAT. No. 85.
White Muscadel ?

The variety which is largely imported in jar under this
title, is different from the white muscat of Alexandria, parti-
cularly in flavour. The berries are very large and oval, skin
thick, flesh firm, and very pleasantly flavoured ; the bunches
grow very large. It does not ripen until October in this lati-
tude, and is therefore not suitable for open culture except fur-
ther south.

I however saw this grape growing under open culture the past
season in the garden of Zebedee Cook, Esq. near Boston, with
a far greater appearance of attaining to perfect maturity than
I ever before witnessed in so northern a latitude, and I am
told one bunch actually matured its fruit. This success was
no doubt attributable to the excellent management and great
intelligence which were developed in the culture of the dif-
ferent representatives of the horticultural family which partook
of his fostering care. In his garden I saw also a round-ber-

NOMENCLATURE OF GRAPES. 87

ried variety he had received from Malaga with the fore-
going.

RED MALAGA.

Red Mascadel.Pn. CAT. No. 90.
Red Smyrna.

Of this variety we have latterly had considerable importa-
tions from the Mediterranean in a fresh state, packed in jars.
The vines are also cultivated in our collections, but in this vi-
cinity the fruit can very rarely attain to maturity, as the period
of ripening is not until October ; the berries are exceedingly
large, of along oval form, the skin thick, flesh solid, the taste
and flavour sweet arid pleasant; the foliage is particularly
marked, with reddish veins and tints. This is considered by
some persons to be the same as the red muscat of Alexandria,
but as it has not a high musk flavour, I doubt the accuracy
of that supposition. I think it is probably, however, the same
as the red muscadel and raisin grapes of the English authors,
and the red Smyrna grape described by them is also no doubt
the same fruit.

Speechly says the berries of the red muscadel are large,
oval, and of a beautiful red colour, and the skin thick and
flesh hard, similar to the raisin grape. He also states that
the bunches often weigh six or seven pounds, and are most
elegantly formed of berries of an equal size, and that the
leaves change in autumn to beautiful red and green shades.
This description agrees with my own observations, except that
I have not seen bunches weighing over three to three and a
half pounds.

MUSCADEL.

Under this head are described by English authors three dis-
tinct varieties, the white, red, and black. I consequently im-
ported them, and have them now under culture in my collec-
tion ; but believing that they will prove to be synonymous with

NOMENCLATURE OF GRAPES.

others described, I have withheld distinct descriptions of them,
and have placed them as synonymes where I think they belong ;
the descriptions given of them by English authors are ex-
ceedingly indefinite.

WHITE RAISIN GRAPE. LANGLEY POM.

This, and the red raisin grape of English authors, doubt-
less refer to the varieties of the Malaga grape used in making
raisins, and are very probably synonymous with two of the
varieties under the preceding head ; for to all reasonable
intents, the titles of Malaga, Muscadel, and Raisin grape,
refer to the same fruit, and probably are so ; the black raisin
grape appears, however, to refer to a different variety.

AUGIBERT NOIR.

Black raisin, Loudon.

Mr. Loudon places the black raisin grape described by
Forsyth, as synonymous with the augibert noir, and as that
author is celebrated for the accuracy of his descriptions, it may
justly be deemed to be correct. The augibert noir I have in
my collection, it is a dark coloured oval grape.

Mr. L. mentions that it is large and has a thick skin.
Forsyth states, that the black raisin grape has large black oval
berries, and that the flesh is firm and Speechly gives it the
same characteristics as the two authors previously referred to,
and adds, that it forms long handsome bunches. I do not
consider it a grape calculated to succeed north of the Potomac.

NOMENCLATURE OP GRAPES.

TABLE GRAPES OF DIFFERENT COUNTRIES.

The following are celebrated table grapes cultivated in
England, France, our own country, and elsewhere, the quali-
ties of which are so various, that I have not been able to form
them into distinct classes. I have, however, in many cases,
placed those in succession whose characters most nearly assi-
milate.

BLACK HAMBURGH. PR. CAT. No. 13.

Franc-kental, Duh.

Frankenthaler of the Dutch.

Hampton Court vine.

Esperione of some Boston collections.

Warner's black Hamburgh.

Frarikendale.

Salisbury violet.

Vitis uvd media; acinis avoides, saturate violaceis,dulcibus. DUH.

It is this grape which is stated by English authors to have
produced at Hampton Court, on a single vine, more than a
ton weight of grapes in one season, as mentioned at page 26.
The leaves are almost smooth on the under side, or very
slightly pubescent ; they are pretty deeply five lobed, with the
border unequally indented. The bunches are six to nine
inches in length, regularly shouldered, and descending to a
point, so as to form an elongated triangle ; there is a greater
regularity throughout the bunches generally, than in those of
most other grapes, and they commonly average in weight
from one to one and a half pounds, though many are met with
weighing two pounds. I have never seen bunches weighing
four pounds, as some books state, although I have viewed
them under every favourable circumstance ; and I wish those
who are unacquainted with the subject to understand that it
takes a large sized cluster of grapes to weigh two pounds.
The berries are large, oval, somewhat rounded, of a deep
violet colour approaching to black ; they are sweet, of a delicate

90 NOMENCLATURE OF GRAPES.

consistence, and of very pleasant flavour ; the only fault is,
that the skin is rather thick.

The vine is remarkable for the strength of its shoots, which
often produce several bunches the second yea'r from the
layer or cutting, and can always be made to do so the third
year without injury. It is a regular and great bearer, and
held in high esteem for that and its other qualities. In Eng-
land it is considered one of the most uncertain to ripen in
open culture, but in the vicinity of New-York it succeeds
perfectly in that manner, and matures its fruit towards the end
of September.

At Boston it is cultivated on garden trellices, and ripens
well in warm seasons and in favourable situations ; it is also
there cultivated to a very great extent in grape-houses of a
cheap construction.

I am not certain that the true Esperione is a synonyme of this
grape, but vines received from England under that name by
different persons about twelve years ago, and which came from
different places, are now in full bearing, and are decidedly the
same. It may be that as the distinctions were less understood
at former periods than at the present time, errors were then
committed in the cases referred to, and that the real Esperione
is different.

RED HAMBURGH. PK. CAT. No. 15.
Gibraltar.

The fruit of this is rather oval, of a dark red colour, and
when fully ripe, some of it will become quite black. It has a
rich vinous flavour, and is ripe about the same period as the
black. It is an excellent grape, and ripens well in^open cul-
ture in this latitude, maturing its fruit by the end of Sep-
tember.

WHITE HAMBURGH. PR. CAT. No. 16.
Portugal.
Lisbon.
Clapiers 1

This grape, which I have eaten the present season in

NOMENCLATURE OF GRAPES.

great perfection, has oval berries of very large ske, with a
thick skin : they resemble the Malaga in taste, and in form
also, but are considerably smaller. The clusters are shoul-
dered, and formed of small divisions or grappillons, the berries
are not very closely set, having distance sufficient to mature
readily. A bunch which I saw the present season in the
grape-house of the Hon. John Lowell, near Boston, weighed
above three pounds, and was the largest and most beautiful
cluster of the kind I have ever seen ; other bunches weighed
generally rather less than two pounds.

This vine will ripen its fruit with skilful management under
open culture in this vicinity. There appears to be some doubt
as to the last synonyrne.

PURPLE HAMBURGH. PR. CAT. No. 14.

I do not find this described as distinct by Speechly or For-
syth, but in the London Horticultural Society's catalogue it is
placed separately. A friend of mine who has a number of the
vines under culture in the same garden with the black variety,
considers them as different, although their general characters
bear much affinity : there is only a slight variation in the co-
lour, and the clusters are not so long.

ESPERIONE. PR. CAT. No. 12.
Turner's early black.
Hardy blue Windsor.

In the new edition of Forsyth the following description of
this grape is given : it has large shouldered bunches ; the
berries vary much in shape, sometimes round, frequently flat,
rotund, and indented at the apex, with the remains of the
stile there is often a groove on one or both sides, decreasing
from the head downward ; skin of a deep purple colour, inclin-
ing to black, and thickly covered with bloom ; the flesh ad-
heres to the skin. It has a pleasant taste, but is not high
flavoured or rich. The vine is very hardy, a great bearer,
and ripens its fruit with the sweet water and muscadine.

NOMENCLATURE OP GRAPES.

I have already remarked that some vines sent from England
for this kind proved to be the black hamburgh. I have some
vines however in bearing, which I received two years since
from an undoubted source, and I shall soon be able to deter-
mine whether they are in reality as distinct as the description.

OEIL DE TOURD. PR. CAT. No. 53.
Chalosse.
Prunelas.
Dove's eye.

This is not considered in France as an esteemed table
fruit, there being so many superior to it ; the berries are white
and of an oval form. It has been cultivated in several gar-
dens around New-York as an eating grape. Among the
French it is better known by the second title, but in this vici^-
nity is more generally called by the first.

STRIPED ALEPPO. PR, CAT, No. 7,
Morillon panache.
Chasselas panacht, Duh.
Raisin suisse.
Raisin d'Alep.
Pineau noirin .
Suriss.

Striped morillon.
Variegated chasselas.
Striped muscadine.
Vitis acino rotunda, media, bipartite nigro, bipartite albido. ROZIEK.

This grape was brought to France during the crusades, and
is one among the many proofs which exist that the age of a
variety is no preventive to its vigour and fertility when it en-
joys a suitable climate and soil, and is under proper culture.
1 have not adopted the title of chasselas, because I have found
those I have cultivated to be decidedly of the family of the
morillon, having the same form, size, and taste, and ripening
at the same period.

The leaves are dark green, divided into lobes of consider-

NOMENCLATURE OF GRAPES. 93

able depth, and are bordered by large and unequal inden-
tures, and about the commencement of autumn their upper
surface is spotted with red and green, resembling Aleppo let-
tuce, and is also very slightly pubescent; the under side is
downy, which gives it rather a whitish appearance. The
clusters are from four to six inches in length, formed of rounded
berries of medium size, which have generally but one seed.

On the same plant are produced white fruit, black or dark
violet fruit, and fruit of two colours, some of the berries be-
ing half of each colour, and others striped with greater or less
divisions of each. The variations are often found on the same
cluster, some bunches will be entirely black, others with a few
white berries, and other clusters will be almost entirely white,
having only a few dark violet or striped berries intermixed.-
Duhamel remarks, that the violet coloured bunches are more
sweet and pleasant, and possess more of a vinous flavour than
the white ones. I have not thought of noticing when eating
the fruit if this was the fact, but if so it may be readily ac-
counted for by the greater action of the sun on the coloured
berries, maturing them more perfectly. This grape is con-
sidered worthy of culture as an object of curiosity ; it is one
of the most hardy varieties, and ripens its fruit at New- York
the end of August or beginning of September, and would
without doubt mature its fruit at Boston, and probably for
some distance north of it. It is a good bearer, and the wine
made from it is good, keeps well, and imparts strength and
durability to those with which it is mixed, which is another
proof that it rightly belongs to the morillon or pineau class,
and not to the chasselas.

WHITE ST. PETER'S. PR. CAT. No. 18.

St. Pierre blanc.
Moscori.

(' \

This is a large and very handsome fruit, the bunches are large
and shouldered ; the berries of oval form, sufficiently distant
on the cluster to ripen well, and of excellent quality.

' NOMENCLATURE OF GRAPES.

It has been until latterly very little known, but is coming
much into repute in the vicinity of Paris, and the north of
France, as it ripens its fruit well there. I have had crops from
it for three years in my vineyard, and they arrived at perfect
maturity in every instance ; and I consider it capable of being
cultivated with the same ease as the common white chasselas,
and that it will ripen as soon.

BLACK ST. PETER'S. PR. CAT. No. 17.
Black grape from Palestine.

This has a large and rather oval berry with a thin skin,
of a deep black colour when ripe ; the bunches are large, and
the flesh juicy ; the leaves are very much divided and the fruit
ripens at the end of September or beginning of October. The
berries are subject to crack, for which reason it is not deemed
suitable for forcing in houses.

WEST'S ST. PETER. PR. CAT. No. 19.
Black Lombardy.

This has large black berries of excellent flavour; the
bunches are of fine appearance, and the grapes are highly-
esteemed.

BLACK PRINCE. PR. CAT. No. 20.

This is an excellent grape, of a blackish purple colour,
covered with a bloom ; the berries are moderately large and
of oval form ; the skin is thick and rather harsh ; the pulp
white and of pleasant taste, and the juice sweet and of good
flavour. The bunches grow large, sometimes weighing a
pound and a half; the fruit ripens well, and the vine is a good
bearer.

It is considered an excellent grape for rearing in houses,
and also succeeds well in this latitude by open culture.

NOMENCLATURE OP GRAPES.

BLACK MOROCCO. PR. CAT. No. 28.

Raisin de Maroc, Duh.
Maroc, or GrosMaroc.
Raisin Turc.
Raisin dAfrique.

Maroquin, ) Erroneously.

Maroquin d'Espagne, $

Barbarous.

Morocco.

Le Ccsur.

Ansley's large oval Hack.

Vitis acino maxima, ovato, saturate, molaceo. Dull.

The leaf of this vine is large, deeply serrated, bordered
with large and acute teeth supported by a large and long pe-
tiole. The bunch is of great size, composed of large berries
somewhat oval, and rather more swollen at the summit than at
the base. The skin is hard and thick, of a deep violet with a
fine bloom ; the pulp is of a bluish white, full of agreeable
and high-flavoured juice when the fruit is perfectly ripe ; each
berry contains two large seeds.

I find I have two varieties, the one received from France
being a long oval, whereas the one obtained from England
partakes very little of that form. This grape seldom ripens
perfectly in the latitude of Paris, and is not eaten in perfection
except in the south of that country ; it can, therefore, scarcely
be expected to succeed regularly in this vicinity by open cul-
ture, but it ripened with me the present year about the 1st of
October.

SYRIAN. PR. CAT. No. 40.

Jews.
Syrie.

This is the variety referred to at page 30, as having produced
in England, a bunch weighing 19 i pounds. It is also sup-
posed by many, to be the species found by the spies sent by

96 NOMENCLATURE OF GRAPES.

the Israelites, a bunch of which they cut down at the brook of
Eshcol, in the southern part of Canaan, and bore on their re-
turn between two, upon a staff. Numbers, Chap. xiii.

Be this as it may, it certainly has produced the most enor-
mous clusters that the gardens of Europe can boast, and has
been nearly equalled only by the Gros Guillaume, which being
black, would form with this an admirable spectacle, when
growing in the same house or the same vineyard.

The berries of the Syrian are white, large, and oval, with a
thick skin, and solid flesh the bunches handsomely formed,
and of enormous size, making a noble appearance.

Although it is generally considered a coarse fruit, it is not
more so than the Malaga, which we so often import in jars ;
and it may be kept in perfection on the vine for many months,
or be preserved fresh in jars, in the same manner as the grapes
we import. The berries sometimes require thinning, in order
to advance their maturity ; that is, in climates where the sea-
sons are not of sufficient length, but in the southern states no
attention of that kind is required.

It is a prolific bearer ; but it may be taken as a general
standard, that the size of a bunch lessens the number in due
proportion, and that, be the clusters as large as they may, there
will not be on a vine of a given size, a greater weight of fruit,
than on one of another kind of equal size, of an equally thrifty
variety.

GRAND GUILLAUME. PR. CAT. No. 255.

Gros Guillaume,

Rognon de Coq, of Provence,

Vitis uvd maxima et longissima, acinis mqjoribus, <$-c.

This variety is, according to Garidel, one of the most in-
teresting, and produces bunches which weigh from twelve to
fifteen pounds. Mr. Michel states, that the clusters are so
large, and the berries so nnmerous, that they can seldom be
found with the whole perfectly ripe at the same time. When the
berries begin to change colour and ripen, the thinness of the

NOMENCLATURE OF GRAPES. 97

skin allows them to be subjected to the attacks of bees and
other insects, which injure the fruit, and thereby render it liable
to decay and fall off. In other respects, this grape is not cal-
culated to keep long, and the juice although pleasant, is not
high flavoured.

Some cultivators and amateurs have essayed to preserve the
bunches in brandy, and have completely succeeded. It is
often called by the name given as the last synonyme. This vine
was cultivated in the Luxembourg royal garden, having been
obtained from Aix. The shoots of those growing in my vine-
yard, surpass many other kinds in size and vigour.

WHITE SEEDLESS CORINTH. PB. CAT. No. 24.

Corinthe blanc, Duh.

Corinthe sans pepins.

Kishmishi.

Uvapassa bianca.

Corinthian vine.

White Kismish, Trans. Lond. Hort. Soc.

Yellow stoneless.

Vitis acino minima, rotunda, albido, sine nucleis, Corinthia. DUH.

The leaves of this vine are large five lobed, the three centre
ones being large, and the lateral ones less distinct, the edges
are also irregularly indented. The upper surface is green, and
the under side so very downy, that it appears almost white.
The bunches are four to five inches long, and are composed
of numerous berries, of very small size, closely set, and covered
with a bloom, and of the same colour as the white chasselas.

The flesh is very melting, and full of sweet and very pleasant
juice, and the grapes ripen early in September.

The berries have no seeds, nevertheless, there are some found,
(but very rarely,) containing seeds ; in such case, the berries
containing them, grow four or five times as large as the others
on the same bunch ; which goes to prove, that if all the berries
were fertilized, the bunches would acquire a much larger size.
Tn fact, the vine is large in all its parts, except in its miniature

98 NOMENCLATURE OF GRAPES.

fruit, which is truly of that character, when compared with the
other parts of the plant. The trunk or body becomes, per-
haps, the largest of all the varieties of vines. It advances in
size and extent doubly what other kinds do in the same period.
Duhamel mentions the body of a vine of twenty-five years oi
age, which was thirty-three inches in circumference, at the
height of a man's head. This speedy development in its dimen-
sions, is the result, without doubt, of the little exhaustion occa-
sioned in the production of abortive fruit of not more than a
quarter of the natural size. There are several other varieties
whose merits are yet little known, but the most of which are in
my vineyard, among them is the blue corinth, or Corinthe
violet, whose fruit is also seedless and larger than the white ;
it is very subject to bleed, and the fruit rots so rapidly in the
north-eastern departments of France, that they have given it
the title of Passe, or Passeritte. There is also the Red
corinth, which is much liked, and the Gros corinthe with seeds,
besides which, there is a large seedless variety, said to bear
more resemblance to the chasselas grape, and to be a sub-
variety of it with smaller fruit, possessing less sweetness.

I have not put down the Smyrna raisin as a synonyme, in
accordance with some English authors, because the two grapes
are perfectly distinct, and in truth, it would require a. grape of
twice the size of this to make a Smyrna raisin ; the latter has
also the semblance of seeds, whereas the white corinth has not
in general a vestige of the kind.

BLACK CORINTH.

Currant grape.

Zante.

Black Ascalon.

L am not aware that this differs from the Corinthe violet
already referred to. It is described as having a small roundish
berry, generally without a stone, of a deep black colour, and
closely set on small short bunches. The juice is sugary, and

.NOMENCLATURE OF GRAPES. 9

it ripens at the end of September, or beginning of October,
but will not last long.

WHITE CORNICHON. PR. CAT. No. 22.

Cornichon blanc, Duh.
Crochu of Provence.
Pisutelli of Marseilles.
Cucumber grape.
Finger grape.
White girkin.

Vitis acino longissimo, cucumerformi^ albido. DUH.
' . ' M

The leaf of this is large, and so little serrated that it ap-
pears almost entire, but it is bordered with large and pointed
teeth ; the bunch does not contain a great many berries, and
these are fourteen to nineteen lines in length, and but six lines
in diameter in their largest part, which is rather nearer the
summit than the base. These berries are of a very peculiar
form ; they are curved like a cucumber, diminishing in size
towards the peduncle and much more at the other extremity,
without however terminating in an acute point. The skin is
hard, covered with a bloom, and is of a clear green or whitish
hue, which becomes a little yellow at perfect maturity. In
each berry are one or two seeds terminated by a point.

The singular form of this grape, and its pleasant taste
would cause it to be much sought for if it ripened better in
the colder latitudes ; but in that of Paris it only ripens occa-
sionally when very hot seasons occur, and where the situation
is very favourable. For the same reason it sometimes fails in
this vicinity, and it is only further south that it can be culti-
vated with full success. A red or violet variety is mentioned
by Duhamel, but I presume he referred to the following,
which until latterly was but little known.

100 NOMENCLATURE OF GRAPES.

VIOLET CORNICHON. PR. CAT. No. 23.
Cornichon violet.

Vitis acino longissimo, cucumerformi, violaceo, fyc.

The leaves are very large and but slightly lobed ; the ber-
ries are long, largest at the base, and somewhat curved at the
apex their length is in proportion to their average breadth, as
two and a half or three and a half to one. When quite ripe
they are in general entirely blue, but in climates where they
cannot perfect their maturity, they often remain green at the
base. The wine is harsh, and it needs a mixture wklff sweeter
grapes to render it agreeable. It ripens later than the preced-
ing ; the remarks, however, applied to that in respect to cli-
mate will also apply to this.

Forsyth speaks of a variety with black berries, but there is
no such one in the French lists that have met my eye, or in
those of this country, nor do other English standard works of
late date enumerate it.

It is said to be called in France Dedo-de-dame, and I notice
a grape under this title in the catalogue of the London Hor-
ticultural Society, but they omit the Cornishon violet may
they not therefore be the same ?

VERJUS. DUH.

Bourdelas.

Bordelais.

Agyras.

Grey.

Gregoir.

White verjus.

Vitis acino mojor, ovato, e viridiflaveseentC) 4*c. DUH.

The leaf of this grape is very large and slightly serrated.
The bunch is also very large, formed of many wings or divi-
sions ; the berries are oval, rather larger at the apex than at
the base, pretty closely set ; the skin is thick and very firm.,

DiOMENCIATURE OF GRAPES lUl

witli a slight bloom, and of a light green acquiring a tint of
yellow when the fruit is very ripe ; the flesh is also firm, white
approaching to green, with abundant juice. Each berry
usually contains four seeds of moderate size.

This grape is cultivated in some departments only for
using in an immature state for different domestic purposes.
Before it acquires full size, the verjuice is expressed from it of
which such great use is made in the kitchen for various sauces
and seasonings. Excellent preserves and marmalade, and a
pleasant syrup are also made from it. When it has even attained
perfect maturity, which seldom happens in the latitude of Paris
or in that of New- York, it is not very pleasant for eating,
because its taste is rather insipid and not high flavoured. The
wood is the strongest and most vigorous of all grapes ; it
grows with such force and rapidity, that in order to have a
great deal of fruit the system of long pruning must be pur-
sued.

Besides the foregoing, there is a black variety much culti-
vated in the south of France, (see catalogue No. 24,) and a
red variety is also described, but this last is, however, not held
in as much esteem as the others. In the vicinity of Bordeaux
it comes to perfect maturity, and it is considered of value in
the vineyards to mingle with other grapes. The verjus has
matured its fruit with me the present season ripening the first
of October.

VERBAL VERDAOU Dun. PR. CAT. No. 54.
Aspiran of Languedoc.

Vitis pergulana, uva perampld, acino oblongo.

This is one of the sweetest and finest grapes for the table.
The bunches are beautiful, and formed of very large white
berries, which have a thin skin, but are firm and contain but
one or two small seeds. Being from Languedoc, it does not
succeed in the latitude of Paris, and will not in this vicinity
unless in a highly favourable situation, and a very hot season.
It would, however, be suitable to localities south of the Poto-

102

NOMENCLATURE OP GRAPES.

mac. There are two varieties of grape known under thi&
name.

CLARETTE BLANCHE. PR. CAT. No. 284.

Clairette, Dull.
Clareto of Provence.

Vitis fertillissima, uvd seroiina, ac'uusminutis, subflavis, fyc.

This variety is very productive ; the clusters ripen late, and
remain perfect a long time ; the berries are of medium size, a
little pointed, of a whitish yellow, and are very sweet tasted. It
is better to keep for eating than to use for making wine ; there
is a red variety which does not appear to differ very materially
except in the colour.

OLIVETTE BLANCHE, Dun. PR. CAT. No. 295.

Vitis acinis albis, acuminatis.

This grape is cultivated in the vineyards of Provence, and
as it keeps well, they collect them and hang them up, and
they are preserved in that manner until the beginning of sum-
mer. The fruit is white and of an oval form.

OLIVETTE NOIRE, DUH. PR. CAT. No 259.

Vitis uvd serotind, acinis nigris, ovatis, acuminatis, fyc.

The clusters of this grape are very large and long, and
composed of berries hanging rather loosely on long pedun-
cles ; they are large, olive form, and very hard, although the
skin is delicate ; the flavour is excellent, and it is equally good
for the table and for making wine, but is not much used for the
latter purpose.

RAISIN DE POCHE, Dun.
Tres dur, ou de Poclie. PR. CAT. No. 361.

Vitis uvd ampld, acino ovato, violaceo, durissimo. DtfH.

The leaves are not very deeply lobed, but are bordered with

NOMENCLATURE OP GRAPES! .

large and irregular indentures. The bunch is eight to ten
inches long, composed of oval berries of pretty large size, very
firm, and of a clear violet colour, which are not easily mashed,
whence they have derived the name they bear, which means in
English, pocket-grape.

RAISIN PERLE, DITH.

Rognon de Coq.
Barlantin.

Pendoulaou. > ,.
RindePansso,l ^ ^ovence.

Vitis pergulana uvd perampld, fyc,

The leaves are dentated and divided into three lobes, which
are almost formed into five by the division of the two lateral
lobes into smaller ones ; the berries are of quite unequal
sizes, but mostly not large ; they are oval, 'of a pale pearly
green, and full of sweet rich juice, and are borne on separate
very long peduncles ; the bunches are long and loose, beiag
formed of several shoulders and small divisions. This variety
is cultivated to a great extent in many vineyards, the fruit when
fully ripe has a slight musk flavour, and the wine made from it
whether white, pale, or red, is generous and excellent. It also
makes very rich and fragrant marmalade,

It thrives best in a strong loam, calcareous or marly, and
situated on a declivity. Humidity is very injurious to it at the
period of flowering, and its effect is to cause blight. In cli-
mates too far north for it, it is much injured by spring and fall
frosts, and does not readily recover from their effects. Being a
vigorous variety, it does not require frequent renewal by pro-
vignage or layering, and it may be subjected to long pruning
without fear of exhausting the plant.

ROUDEILLAT. DUH.

Vitis octno rotundo, albo,flavescenti, dulci et duro.

This variety is very common in all the vineyards of Pro-
vence, nevertheless it is seldom used for making wine, it being

104 NOMENCLATURE OF GRAPES.

generally preferred for eating ; the skin is so delicate that it
does not keep long. Garidel places it among the most delicate
table grapes.

PLANT DE LANGUEDOC, DUH. PR. CAT. No. 344.

Yitis maxima ; uvd perampld acinis albido viridis, fyc,

This vine produces large bunches, the fruit is of good size,
of a round form, a greenish white colour, and agreeable flavour ;
it requires to be gathered as soon as it is ripe, and if to be used
for passerilles, it should not be collected until after the sun
has caused the evaporation of the humidity, and it is well to
twist the stem some days before the bunches are gathered.

PLANT DE SALES. PR. CAT. No. 302.
Le Salt, Duh.

VitisfertUlissima, uvd perampld, acfilisfulvis, oblongis, fyc*

This grape is cultivated less for the purpose of wine than for
being preserved. The cluster presents an amber hue, the
berries are small, oblong, and marked with small reddish spots.
There is also a white variety ; both are cultivated at Mar-
seilles, but the fruit which bears the same name at Aix, and
which is spoken of by Garidel, is different from both I have
here mentioned.

LE PICOTE, DUH.

Vitis uvd ampld, acinis albidis elfulvis, magnis, oblongis, fyc.

The joints of the shoots of this variety are very near to each
other. The bunches are formed of whitish berries, which are
large and oblong, and have very sweet juice ; the skin is firm,
and dotted over with reddish points. This fruit is. more
esteemed for the table than for wine.

LE POOUMESTRE. DUH.

Vitis mutabilis, pergulana, fertillissima, fyc.

The fruit produced by this vine does not ripen until towards
the end of December. The berries change from white to red

NOMENCLATURE OP GRAPES*. 105

and to black, when they have attained to their maturity. This
variety often blossoms, and produces fruit twice the same year.
It is not unfrequent in southern climates, to gather and eat the
fruit from it in May, when the second crop is not fit to gather
until December.

BARLANTIN, DUH.
Danugo of Provence.

Vitis pergulana, uvd maxima, perampla et serotina, fyc.

The fruit of this variety keeps a long time and very seldom
rots ; the berries are as large as the damask plum. It ripens
about the end of September ; is round, and of a dark violet
colour, has a thick skin and pleasant flavour.

ESPACNIN, DUH.

Marroquin, or Espagnin. PR. CAT. No. 206.

Vitis duracina, acino magno, nigro, rotunda, fyc.

This variety is cultivated in Provence, its shoots grow to a
less height than most other kinds, and its fruit, which is large,
round, and black, ripens about the end of September, and is
deemed very suitable for wine. It is confused by some authors
with the black morocco.

PASCAOU BLANC, Dun.

Vitis fertttlissima, uvd perampla etprecia, acinis rotundis, fyc.

This variety is pretty common in the vineyards of Provence,
the joints of the shoots are very near to each other ; the berries
are greenish white, and of a round form ; the fruit most ex-
posed to the sun takes a ruddy tint, and ripens the end of
August, or beginning of September. They are excellent for
making white wine, which it is necessary should be made
speedily, as the grapes being very early, are readily attacked
by bees and other insects, which detract from their quality,
and accelerate their decay. In Provence they also cultivate
another variety, which differs only in being of a black colour,
;ind is known by the name of Pascaou

106 NOMENCLATURE OF GRAPES.

COLUMBAU. PR. CAT. No. 285.

Le Coluiribal, \ ^ ,
Le Coloumbau, \ D

Vitis uberrima, racemis mediocribus, aciniS nigris et albis.

This grape is cultivated in all the vineyards of Provence,
where it is known by the title here adopted ; the wood is of a
blackish red colour, and the joints are near to one another.
The fruit ripens about the end of August, at the same period
as the pascaou, to which it has some resemblance, both in form
and taste. Its produce is very abundant, and if not gathered
as soon as mature, it speedily rots. It does not require particular
care in regard to pruning, which circumstance is confirmed by
a provenc.al proverb, which says, "prune me well, 'prune me ill.,
plant me always." This grape is also considered a table
fruit, having a sweet and agreeable flavour : there are two
varieties, the white and the black.

ANGULEUX, Dun.

Vitis adno oblongo, duro, angulari et rufescenti, 4*c.

Garidel designates this variety as very singular, on account
of the particular form of its berry, which is oblong or angular,
of a reddish cast, and of sweet and exquisite taste ; and he states
at the same time, that it is very scarce,

RAISIN DE LA PALESTINE.

Under this title, Mr. Pirolle states there is a variety of grape
cultivated by Mr. Boursault, of Paris. The vine is very vigor-
ous ; the clusters eighteen inches to two feet long ; berries large,
and oval, of a golden yellow at maturity, and sufficiently
spaced on the bunch, to allow of their ripening at the end of
September or commencement of October ; the pulp is of very
pleasant taste. The plant appears to be productive, but it is
recommended in that latitude to train it against a wall, and to
leave but a moderate number of clusters, in order that it may
attain to maturity in that climate.

NOMENCLATURE OP GRAPES 107

UGNE DE MARSEILLE. PR. CAT. No. 371.

This vine, which is one of those whose fruit is most esteemed
for the table, is from the. south of France, and matured its fruit
with me the present year on the twenty-fifth of September ',
the berries are round, whitish, with some gray tints where fully
exposed to the sun. The Ugne-lombarde also ripens in Sep-
tember in my vineyard ; the fruit is white and a little oval.

CASCARALO BLANC. PR. CAT. No. 317.

This has fruit of a musky flavour, the berries are of oval
form, and have often a tinge of red on them ; it is a pleasant
table fruit, and ripens well in this latitude. In France it is
cultivated more particularly for wine.

ST. VALENTINE. PR. CAT. No. 167. . ^
Saint Valentin.

This vine produces berries which are of rather oval form and
very sweet ; their colour is white or a little tinged, and they
ripen well in this latitude, being mature on the 1 5th or 20th of
September.

PIQUE POULE BLANC. LANDES.

The fruit of this kind is round, white, and of pleasant
flavour for the table, and ripens about 20th September. It
was by mistake omitted in my catalogue of vines : there are
several other varieties, some differing in quality and others in
colour : this is from the department of Landes, in France.

DE CANDOLLE. PR. CAT. No. 157.
Riesentraube.

This vine has round fruit of purple colour and of large
size, which comes to maturity about the 30th September. It
is valued in France as a table fruit.

NOMENCLATURE OF GRAPES.

* 'afcr * '

LARGE DAMASK. PR. CAT. No. 160,

Gros Damas.
Damas le gros.

This is also cultivated in France as a table variety. The
berries are very large, very oval, and of a purple colour, and!
ripen about the 10th to 15th September.

GRINIOLO.

The berries of this are round, white, and of fine flavour,
which circumstance renders it suitable for the table. It ripens
in my vineyard the 15th of September. There is a grape cul-
tivated in the south of France, called the Grinoli, which has
black fruit.

TERRE PROMISE.

Terra promessa.

This vine is stated by authority on which I can rely, to pro-
duce fruit of extraordinary size ; it being only recently ob-
tained, I am not enabled to give further details.

MONTPELLIER. PR. CAT. No. 162.
Raisin de Montpellier a grandes grappes.

This vine is of vigorous growth and bears well ; the bunches
are very large, and the fruit of good flavour. It is considered
in France a valuable table variety.

ASPIRANT BLANC, SEEDLESS. PR. CAT. No. 153.

Aspirant blancsans pepins.
White seedless aspirant.

This variety has produced fruit with me ; it is white and of
very pleasant flavour, with the advantage of containing no

NOMENCLATURE OP GlIAPES. K&9

seeds. I take this to be the kind mentioned by some authors
as a seedless variety of the chasselas.

BLACK MUSCADINE. PR. CAT. No. 8.

This has berries of medium size, which are round, of a
black colour and beautifully powdered with a purplish bloom;
it bears well, ripens in September, and makes a fine appear-
ance ; the flesh is not as delicate and juicy as the white mus^
cadine.

BLACK DAMASCUS. PR. CAT. No. 21.

Worksop Manor grape.

This grape, although late at maturity, is deemed an excel-
lent and valuable variety ; the berries are round, large and
black ; the skin thin and the flesh delicate, rich, juicy, and of
very fine flavour. On the same cluster are contained berries
of different sizes, the large ones containing but one seed, and
the small ones generally none.

PITMASTON WHITE CLUSTER. PR. CAT. No. 33.

This is a fine table variety recently brought into notice in
the English collections. It originated from seed at Pitmaston.
near London, and is there held in much esteem.

BLACK LISBON.

Black Portugal.

This I consider synonymous with the black hamburgh, to
which the English authors state it bears a great resemblance.
The fruit is stated by them to be large, of globular form,
with a thin skin, black and juicy, and the bunches shouldered.
I presume the black Portugal of some authors refers to the
same grape. As I have vines growing, I shall be able to test
all these points.

1 10 NOMENCLATURE OF GRAPES.

GREEK GRAPE.

Speechly mentions this in his list of grapes, and states that
the berries are of moderate size, of rather an oval form, and of a
blueish white colour, growing close on the clusters, which are
of handsome shape and moderate size ; the fruit is of delicate-
taste and much esteemed, and the leaves grow on very short
foot -stalks, and resemble those of the sweetwater.

I have some vines which I received from Europe as a variety
of the Tokay, that produce an early pleasant table grape, of
the same taste as the white muscadine, but with little flavour,
and which have been considered by some connoisseurs to be
the same as this variety.

RAISIN DE CARMES, HOOKER POM. LOND.
Raisin de Cabo.

This vine has very large berries, of an irregular oval form,
and of a dusky reddish purple colour, covered with bloom;
the skin is thick ; the pulp firm, juicy and rich, with some
acidity ; the bunches are long and the berries loosely set.
The vine grows freely and is productive.

EARLY WHITE GRAPE OF TENERIFFE.

The berries of this variety are of medium size and of round
form, the skin thin, and the pulp very juicy and sweet. It
has been for a long period cultivated in English collections,
and its berries and branches have a great resemblance and
affinity to the white muscadine.

RED GRAPE OF SYRACUSE.

This is one of the old varieties long since introduced to
the London collections ; the berries are very large and fine,
of an irregular oval form and of a red colour.

NOMENCLATURE OF GRAPES. Ill

GOLDEN GALICIAN.

A Spanish grape of a yellow colour, and passable in point
of flavour; the berries are of good size, of an oval form, and
the flesh firm ; the foot-stalks are of a pale yellow colour.

BRICK GRAPE. LANCIEY POM.

This is described by Forsyth as having small berries, nearly
oval, and of a deep red colour, with a thin skin and very
sweet juice ; its title is derived frgm its colour. I have no
doubt it is synonymous with some other described variety, and
is said to be with the flame tokay.

BLACK GRAPE OF TRIPOLI.

This is a well known grape of the English collections ; the
berries are large, round and black, and have each but one
seed ; the pulp is rich and juicy ; the foliage is vigorous, and
puts on a beautiful appearance in autumn.

WHITE GRAPE OF ALCOBACA.

This grape, carried from Portugal to England a long time
since, where it has been cultivated in their collections, has
white berries, which are large and oval, with a thin skin and
juicy flesh ; the clusters are large and long, and without
shoulders.

DAMSON GRAPE.

. ' - / ' " '&'*!*

Under this name Speedily describes a vine, the berries of
which are very large, oval, and of a beautiful purple colour,
growing loosely on the bunch, which is of large size ; the
leaves also large, and more thick and succulent than those of
any other sort.

NOMENCLATURE OP GRAPES.

<-v;' 5 - ' ;*-

BLACK CAPE. PR. CAT. No. 42.

I saw this grape in great perfection in 1828, in the garden ot"
Samuel G. Perkins, Esq. near Boston. It was on the 9th of
October, and the fruit was then not quite ripe, the vine being in
open culture ; the bunches were very large and shouldered,
some of the largest which the vine had produced, weighed
two pounds. A shoot which one of the vines had made in
1827, produced about fifty bunches in 1828. The berries
varied a great deal in size part of them were the largest I
had ever seen, and resembled good sized plums, others were
not above two-thirds, and some but half the size of the largest ;
the taste and flavour of the fruit were very pleasant. The
vines, though large, were regularly covered during the winter
months, as is in fact the course pursued at Boston in regard
to nearly all foreign kinds.

This vine was originally brought in a tub from the Cape of
Good Hope without any name, but from the circumstance of
its origin, received the above title. It bears an affinity in
several respects to the black Damascus and Morocco, and may
possibly prove a synonyme of one or the other. It may justly
be deemed a most valuable acquisition to our stock of vines.

NORTON'S LARGE OVAL PURPLE. PR. CAT. No. 48.

I received this valuable grape from Dr. Norton, of Rich-
mond, a gentleman distinguished for his general knowledge
in horticultural pursuits, and particularly so in regard to the
vine. He remarks that its fruit is decidedly the finest he had
ever seen, and that his French friends say that they have never
seen better in any part of Europe. He also states that the
vine resists more than is usual, the influence of frost and the
variation of the weather during the winter season.

This vine was received by Mr. Wickham, from London,
and is therefore, without doubt, known there under another
name".

NOMENCLATURE OP GRAPl^. 113

EARLY OVAL.

By this title a grape is known and cultivated around Bos-
ton which is much valued ; the fruit ripens very early, the
skin is thin, and the flavour delicious ; the berries grow close,
and are generally thinned out by cultivators.

I noticed a large number of very thrifty vines in the nurse-
ries of the Messrs. Winships at Brighton, in whose collection
are also concentrated a great variety of the choicest kinds of
vines to be found in the grape houses and gardens around
Boston ; in addition to which, they have a large assortment of
fruit and ornamental trees, plants, &c. which they show great
enterprise in extending.

JULY GRAPE. PR. CAT. No. 1.

Maurillon hatif, Duh.

Madeleine.

Morillon Jtatif.

MorilJon noir hatif.

Petit morillon hatif.

Raisin precoce.

Raisin de la madeleine.

Early black cluster.

Magdalen.

Vitis pr&cox of Columella.

Vitis acinoparvo, subrotundo, nigricante, pracoci. DUH,

The leaves of this vine are small, of a light green hue above
and beneath, and the borders indented with large teeth some-
what pointed ; the bunches are small and very compact $ the
berries which compose them are also small, round, and of a
blackish violet colour, covered with bloom they are sweet
but not high flavoured, the principal merit consisting in their
early maturity, it being the earliest of all foreign grapes ex-
cept the one next described, and in this vicinity ripening its,
fruit early in August. It serves as an appendage to the des-
sert where persons pride themselves on the earliest fruit. The

114 NOMENCLATURE OF GRAPES.

soils most congenial are such as are light and loose, and it
southern exposure is also deemed preferable in order to ad-
vance the maturity, but I have found it do well and ripen early
in very indifferent soils and unfavorable exposures, and I con-
sider it by no means difficult in regard to these points.

1SCHIA.

Thrice bearing vine.
Raisin des trois rtcoltes.
Pr^coce noir, ou des trois rtcoltes.

insana,

This peculiar variety of the vine, which is alluded to by
Virgil (Geor. II.) and also by Pliny (Hist. Nat.) appears to be
a native of the island of Chios, from which it was carried to
Calabria, and the island of Ischia, where it is known by the
title of "Uva di tre volte 1'anno," or, " Vine of three crops
a year."

The fruit possesses a most agreeable flavour and much
sweetness, and has the different qualities deemed necessary for
making good wine. The vine is of very vigorous growth, so
much so, that long pruning is deemed preferable to cutting
close. When the vine is at the age for bearing, the first and
largest crop ripens in latitudes corresponding with New-York,
and where the vines have a southern exposure, from the 10th
to the 15th of August; the second crop from the 25th of Sep-
tember to the 5th October, and the third, which is a mere de-
monstration, from the 25th October to the 10th November, un-
less the growth of the vine should be stopped by frosts.

Th'e two last crops are produced by an appropriate system of
pruning. About the 10th or 15th of June, just as the blos-
som has past and the fruit becomes formed, the ends of the
strongest shoots must be cut off two to three joints beyond the
last bunches this will cause new shoots immediately to spring
from the joints of the new wood that are left, which will un-
fold in due course a second crop, and as soon as the blossoms of
fhese secondary clusters have fallen, the operation of pruning off

NOMENCLATURE OF GRAPES. 115

the shoots must be renewed with these as in the first instance,
which will cause the formation, but with less rapidity than be-
fore, of a third set of shoots, from which will be developed a
third crop of clusters. These last it is better never to prune ;
and the fruit on them, which is but scanty, seldom attains to
maturity in high latitudes.

A light and rich soil is preferable for this vine, and in
droug hts it would be better to irrigate it. To obtain the three
crops in this latitude, espalier or lattice trailing is indispensa-
bly necessary, accompanied by a southern exposure.

In open field culture two crops only, and the second rather
indifferent in point of size, have been obtained from it, but
in the vicinity of Paris in the year 1825 this grape exceeded
all that had been anticipated from it ; vines trained in the es-
palier form gave an abundant crop fully ripe the 18th of
August ; a profuse second crop was at perfect maturity on the
20th of September, the fruit of which was larger and in
greater quantity than the first ; and at the same period the
berries of the third crop had formed, and the vines presented
a fourth crop of blossoms. The season being particularly
favourable, the latter ripened on the 30th of October ; they
were abundant, about the size of common peas, of good ap-
pearance, but slightly acid. Some writers have confounded
this with the Madeleine or Morillon hatif, but their only re-
semblance is in colour and early maturity.

BLACK TOKAY.

*
New black cluster. PR. CAT. No. 2.

This grape I received from my esteemed friend the Hoii*
Jonathan Hunewell, of Boston, whose liberality and general
attainments in horticultural pursuits are so generally known
and appreciated.

It is an exceedingly vigorous and productive variety, and
supports the cold better than most of the foreign kinds usually
cultivated, and cuttings planted in my nursery have formed in
a single season vines nearly or quite as large as those of ouv

f *

116 NOMENCLATURE OF GRAPES.

native varieties of the same age. The fruit is of medium size,
black and of pleasant flavour, is suitable for the table, and
has also the qualities requisite for making good wine. It has
been called by some persons Black cluster, and being re-
ceived by me under that title, and finding it different from the
kind usually so called, I enumerated it in my last catalogue as
the " New black cluster." It is possible it may prove syno-
nymous with one of the dark varieties of Tokay, which will
be found under the head of wine grapes.

PROBYN'S LARGE WHITE. PR. CAT. No. 11.

Under this title I have in cultivation a variety which I re-
ceived from Edward Probyn, Esq. of New-York, in whose
garden is now growing a very large, flourishing, and produc-
tive vine, which affords annually numerous shouldered clusters
of excellent white fruit ; the berry is round and of large size ;
the skin firm, and the juice very sweet and delicate. Some
bunches have been exhibited by that gentleman, weighing
about 1 1 pounds. I do not mention it here from a considera-
tion that it is distinct from all others, but to show that it is not
the kind wbich it has been considered by several intelligent
horticulturists. By such it has been pronounced to be the
royal muscadine, from which I find it to differ in several
respects ; particularly in this, that it is one of those kinds most
sensible to early frosts, and to the severity of the winter in our
country exposures ; where, if unprotected at that season, the
young vines are killed to the ground, and older ones often much
injured ; whereas the royal muscadine is well known to be one
of those which best support the cold. It is doubtless a variety
introduced from the south of France, or some other southern
climate, or perhaps a seedling from some grape from that
quarter. Mr. Probyn states, that his vines support the severest
winters entirely uninjured, although he affords them no pro-
tection. But this is to be attributed to their being in a city
garden, where the great shelter and ameliorated atmosphere
consequent on such a congregated mass of dwellings, generally
cause the most tender southern varieties to succeed.

NOMENCLATURE OF GRAPES.

WALKER'S LARGE WHITE. PR. CAT. No. 10.

This is a very large and fine grape ; the colour, as the title
indicates, is white, the form oval, and the taste and flavour very
agreeable ; the bunches are shouldered and very large, and
have received the encomiums of several members of our Hor-
ticultural Society. It is very distinct from the preceding, and
the fruit of larger size. The vine, which is the parent of
those found in our collections, is growing in the garden of
the late Dr. Walker of New-York, to whose politeness,
and that of his son, I am indebted for the vines in my posses-
sion.

ROUGH BLACK, GIBBS. PR. CAT. No. 142.

This variety was received from the imperial garden at
Schoenbrun, near Vienna, by Col. Gibbs, of this island, to
whose -politeness and liberality I am indebted for it, as well as
for many other varieties received by him from the same source,
to which I have added his cognomen.

This vine is prolific in its crops, and the grapes are consi-
dered very good.

AUSTRIAN MUSCADEL, GIBBS.

This is from the same collection as the preceding, and ought
probably to have been placed with the Muscat class. The
vine is hardy and exceedingly prolific, but the grapes ripen
late ; the bunches are large and the fruit white, but it has not
yet sufficiently matured here to pronounce upon its quality.
It needs short pruning, and would also succeed better further
south.

The following additional varieties now in my vineyard ^
received from the same source Queen, Blue Sylvan, Rough
white, Red cruger, Little silver white, Early Leipsic, Red
Sheerkat, Tckete-tara-gomer, and some others, including the
Blue cartager, which will be found under the head of wine

118 NOMENCLATURE OP GRAPES.

grapes. The Austrian varieties, which are principally derived
from the Hungarian collections, it is expected will become in
most cases acclimated to our country. In regard to the suc-
cess of those in Mr. Gibbs' collection, that gentleman has given
some details on the subject at different periods in the Ame-
rican Farmer.

BLACK PARSLEY LEAVED.

Lombardy of some American collections.

I have in my vineyard a variety of the parsley-leaved grape
which produces black fruit, and which I do not see mentioned
in the European authors, unless it be synonymous with the
red parsley-leaved already described. I find this has been
sometimes called the Lombardy, meaning doubtless the Flame
tokay, the two latter names being used by some authors sy-
nonymously ; but it can scarcely be that, as the colour of the
grape of the one I am now describing is stated to be of much
darker colour than the fruit of the Flame tokay attains. The
foliage is very lasciniated, and resembles the others of the same
class.

QUEEN, GIBBS. PR. CAT. No. 131.

This has round berries of good size, which are white with
a bloom, and a little coloured on the sun side ; they are sweet,
and of very pleasant flavour, and the bunches are also of good
size.

FENDANT VERT. PR. CAT. No. 121.

This grape, which I received from Lausanne, (Switzerland)
is a native of the canton of Vaud. It is a table fruit re*
sembling the White chasselas, and delicious to eat. It also
yields a wine like the Rhenish, is one of the kinds least sen-
sible to the cold, and, what is deemed of great importance
there, the produce Js not injured by manuring. Its title is
derived from the circumstance of the berries being crisp, and
crackling in the teeth when eaten-

NOMENCLATURE OP GRAPES. 119

Having made the request of my Lausanne correspondent,
who owns a vineyard and is extremely intelligent on the sub-
ject, to send me such vines only as are there cultivated with
most success, he transmitted to me eighteen varieties, which
will be referred to and enumerated in the course of the
work.

In addition to the table varieties of the grape which I have
already described, there are a number not so generally known,
but which are most highly valued for the same purpose, in the
southern and middle parts of France, of which I will here give
a list ; the numbers which precede them refer to their enume-
ration in the author's catalogue.

Black round grapes.

218 Peyran noir, 238 Terre moureau noir,

230 Raisin piune, 239 Terre de barri noir,

245 Ugne noir.

Black oval grapes.

247 Aspirant, 267 Raisin noir de pagez,

Ouliven, 273 Ulliade, Baches du Rhone.

274 Ulliade rouge.

White, or yellow oval grapes.

280 Calitor blanc, 296 Panse commune,

286 Dure peau, 88 musquee,

288 Galet blanc, 299 Picardan,

293 Joannen blanc, 304 Raisin blanc de pages.

305 Raisin des dames.

'.,*# 'v'.i^

White, or yellow round grapes.

314 Augibert blanc, Raisin de Notre Dame,

319 Clarette ronde, 355 Ugne blanche,

323 Doucinelle, 356 de Malade,

357 Ugne Lombarde.

120

NOMENCLATURE OP GRAPES.

Gray, or violet oval grapes.

359 Clarette rose, 360 Damas violet,

362 Martinen.

Gray, or violet round grapes.

364 Grec rose, 369 Plant de la barre rouge,

371 Ugne de Marseille.

The following are also mentioned in French lists, as valu-
able table grapes.

154 Blussard blanc, Pernan,

155 Blussard noir, or Be- 261 Perlossette,
losar a gros grains. 57 Precoce blanc,
Perle rose, 370 Raisin de Genes,

166 St. Antoine,

With the fund of information furnished by the various
authors that have been enumerated as the basis, great advan-
tages are afforded to future experimentalists, to extricate the
history of the vine from a labyrinth of confused names, and
perhaps no means would be as effectual in attaining this end,
as critical examinations made by the members of the various
agricultural and horticultural societies which now every where
exist, of the kinds cultivated in their respective vicinities ; the
result would no doubt terminate in the formation of a correct
nomenclature, more particularly with regard to the most esti-
mable varieties.

At present, we are very deficient in information, even in
regard to the native varieties of our own country, and the
number of valuable vines that have been brought to notice,
within the few years that attention has been paid to the subject,
as will be particularly detailed under the head of " American
Vineyards," prove that no historian bears witness of any clime
which was originally so rich in indigenous varieties, the result
of the spontaneous efforts of nature, unaided by the arts or
culture of man.

NOMENCLATURE OF RAPES.

WINE GRAPES.

1 will now proceed to describe the varieties which are most
generally used for making wine, and which form the major
part in the finest known vineyards. Under this head are neces-
sarily included many varieties that are very estimable as table
grapes, but whose most important use in foreign countries be-
ing for wine, they are consequently placed under this head.

BLACK CLUSTER. PR. CAT. No. 94.

Maurillon, Duh. Manosquen.

Maurillon noir. Merille.

Morillon noir. Noirien, or Noirier.

Pineau noir, of Burgundy. Massoutel.

Pineau de Bourgogne, Chaptal. Gribalet noir.

Auvernat, or Auvernas. Farinau.

Auvernat noir. True Burgundy.

Pimbart. Small black cluster.
Black Orleans.

Vitis uva mediocri, sublaxd, acinis didcibus, nigricantibiis,

This variety has leaves slightly five lobed and very regularly
indented ; the bunch is of moderate size and shouldered ; the
berries are rather oblong and hang loosely, and are about the
size of the white muscadine ; the taste is pleasant, with a pecu-
liar flavour. It is not considered a table fruit, but is highly
prized for wine, and ripens its crops unifoimly, and at the
same time as the white chasselas. It stands the frost
well, being one of the most hardy kinds. The crops are
not great, but the wine is rich, keeps well, and has an agree-
able bouquet. The Maurillon class, of which the finest vine-
yards of Burgundy are composed, and the different varieties
of which are deemed the staple of the vineyards of France,
owes its name, which is derived from the word maure, to the
black colour of this the original variety, and many other
black grapes which are not of the family of the Morillon of

NOMENCLATURE OF GRAPES.

Pineau, are called in other French vineyards by the names ot
Maurillon noir, &c. and this is known under all the appella-
tions given as synonymes. It ripens here the beginning of
September. The class of maurillons originally came from
Italy ; but this is the only one which has retained its primitive
name, and is described by Baccius, whose treatise on the vine
was written in 1566. It constitutes rather a bad comment on
the theory of " exhausted varieties," that this very aged vine
should have the preference in France at this day over all others.
Under the title of Pineau or Pinot a great number of red
and black varieties of grapes are found in various French
vineyards, which are in fact totally different in character, and
serve only to make inferior wine ; great care and circumspec-
tion are therefore necessary to obtain the genuine kinds. The
title Pineau was originally applied to such varieties only as
produced berries shaped like the pine cone, but some kinds
having round berries are now justly included in the same class,
being varieties of the same family, similar in quality but vary-
ing in form.

WHITE MORILLON. PR. CAT. No. 95.

Maurillon blame. Duh. Weiss -kloefner*

Morillon blanc. Moruain.

Auvernat blanc. Daune.

Mdier, or Mdier blanc. Daunerie.

Weiss-klefeln blanc. Beaunier.

Burot. Wliite auvernat.

Vitis priecox ; uva elongatd, acino rotunda, dbojlavescenti, et dulci.

The clusters of this variety are longer than those of the
preceding, and the berries are nearly round, of .moderate size,
not very thick set, of a greenish white, which becomes blended
with pale yellow at full maturity ; they are rather more sweet
and agreeable than the black variety.

The leaves are slightly lobed, and are bordered with large
indentures ; they are of considerable size, green on the upper

NOMENCLATURE OF GRAPES..

side, whitish and downy beneath, and supported on large long
petioles.

This grape ripens here at the end of August or beginning
of September, is a pleasant early table fruit and makes good
wine, which keeps well ; the grapes may also be kept fresh
through the season. It is said to thrive best on sloping ground
inclining to the west or south, but I consider it by no means
difficult in this respect as I have haa some vines for several
years in a most unfavourable locality where they have never
failed to do well. It has the same hardihood in supporting
frost that is common to the class generally.

PINEAU-FRANC. PR. CAT. No. 102.

Franc-pineau, Duh. Pinet.

Bon plant. Pignolet.

Raisin de Bourgogne, ^ Pinsale.

Maurillon noir, > Erroneously. Pincaou.

Morillon noir, y

Vitis acinis minoribus, oblongis, dulcissimus, GARID.

The bunch of this grape is small, of rather a conical form,
supported by a very short peduncle, and formed of oblong
berries closely set, of a flesh coloured red. The leaves are
dark green, lightest beneath, and covered on both sides when
they first expand with down, which is not the case with the
Morillon noir ; they are supported on long petioles, and are di-
vided into three principal lobes, which are slightly indented on
their edges.

This vine is not very productive, but its fruit has an excel-
lent taste and produces the most delicate wines of Burgundy.
The wood is red and the joints near to each other. It will be
perceived that this grape is known by various names in the
different French vineyards, and it is often confused with the
other varieties of the Pineau or Morillon.

124

.NOMENCLATURE OF GRAPES.

GRAY BURGUNDY. PB. CAT. No. 100.

Pineau gris. Le Soli.

Griset blancj Duh. Le Grennetin.

Petit muscadet.] Fromenteau.

Auvernat gris. Gentil gris.

Ringris. Weiss Tdcfeln griss

Malvoisic. Grau kloefner.

Pouitti. Bureau.
Gray Auvernat.

Vitis minis, minonbus, duldbus et griseis, GARIU.

This has leaves of a lively green hue and slightly lobed ;
the clusters are short, moderately large, composed of round
berries which are pretty close, of a grayish colour, and of a
sweet and perfumed flavour. There were vineyards formerly
in France composed entirely of this grape, and the fine vine-
yard of Pouilli is still so in a great measure. It is also found
in the vineyards of Provence, and is known in the different
districts by a great variety of names, and often confused with
other varieties as the synonymes evince. The white wine made
from it is in high esteem, and deemed the third best in France.
It abounds in alcohol and has much body, is clear and mellow
with a fine bouquet. The vine is said to succeed best in a
sandy or gravelly soil, and on inclined and warm exposi-
tions ; but a celebrated vigneron has informed me that it will
succeed in almost any situation that is open and airy, It is
very hardy and one of the least difficult in point of culture,
and in addition to its wine properties, is esteemed as a table
fruit.

BOURGUIGNON NOIR, DUH. PR. CAT. No. 104.

Trousseau du Jura. Damas.

Tresseau. Grosse-serine.

Plant d y Aries. Pied-rouge.

Plant de Roi. Cdte rouge.

NOMENCLATURE OF GRAPES. 125

Boucares. Gourdoux.

Etrange. Rouge de Bourgogne.

Red Burgundy.

Vitis acino oblongo, minus acuto, w'gro et duld, GARID.

This grape has in its berry a great resemblance to the
Pineau-franc, but it is less elongated in proportion to its size,
and the bunches are not so compactly formed. Its leaves are
rather obtuse at the apex, divided into five distinct lobes, regu-
larly indented and supported upon a short very red petiole.
This variety is also known under a great many common names,
as is designated by the synonymes. It yields good crops, and
succeeds well on strong soils, and is, in common with its con-
geners of the pineau family, deemed among the most valu-
able that are cultivated for wine.

BOURGUIGNON BLANC, DUH. PR. CAT. No. 105.

White Burgundy. Mele.

Pineau blanc. Gueuche blanc.

Feuille ronde. Menu.

Picarneau. Gouche.

Vitis uvd conferta, acino ovato, viridi lutescenie.

The leaf is large, slightly covered with down, and of a
much paler green beneath than above, indented on its edge,
but not distinctly lobed. The clusters are composed of ber-
ries somewhat oblong and very closely set, which become of a
fine yellow colour at the period of maturity.

AUVERNAT ROUGE CLAIR. PR. CAT. No. 98.

Rose Burgundy. Fromenteau, Sprenger.

Gris rouge. Gentil rose ?

Rothliehtner.

This grape is much cultivated in .the vineyards of Cham-
pagne, in connexion with the Auvernat blanc and Auvernat

126 NOMENCLATURE OF GRAPES.

gris, to form the far famed wine of that name. It resemble?
in its general qualities the other varieties of the same family,
its principal variation being in its colour. It ripens also at
the same time, maturing its fruit here early in September ; the
vine is hardy and of easy culture. In the vineyards of that
part of France situated on the Rhine, it is extensively culti-
vated, and succeeds well, yielding abundant crops and afford-
ing excellent wine, which has much body and an aromatic
flavour.

In addition to those described there are other varieties of
the Pineau or Morillon family, such as the Morillon gros vio-
let, Pineau de coulange, Pineau fleuri, and various others.
The Morillon panache will be found under the head of striped
Aleppo among the table grapes.

The appellations Pineau, Auvernat, and Morillon are often
indiscriminately applied to different varieties of this family.
The varieties are also known by a greater number of names
as synonymes than any other class, which arises from their
being far more extensively cultivated, and from their having
received new titles in the different localities to which they have-
been from time to time transplanted.

MEUNIER, DUH. PR. CAT. No. 93.

Maurillon-Taconn. Meunier a saint noir.

Fromentt. Farineux noir.

Hesseau. Noirin.
Savagnien noir.

mUer grape, * O f the English.

Miller s Burgundy, )

Yitis subhirsuta ; uvd brevi, crassa ; acino nigro rotundo.

This variety has considerable affinity to the -Catalan. Its
leaves are trilobate, the two lateral ones being crenate ; when
young they are covered with white down, which easily dis-
tinguishes them, from which circumstance this vine has acquired
the title here adopted. The cluster is short and thick, com-
posed of round black berries, which are of good size and set

NOMENCLATURE OP GRAPES.

127

rather close ; the juice is pleasant, sparkling, and vinous. It
is pretty common in French vineyards, and is cultivated on
account of yielding good crops, and enduring for a long
period. It succeeds best in sandy and light soils, but will
flourish in almost any open and dry location. It is very hardy,
of easy culture, ripens here early in September, and answers
very well as an early table grape. Some English authors
state that it takes its name from Millet who raised it from seed,
but the French give a better reason for its title as mentioned
above, and they are no doubt correct.

SAVAGNIEN BLANC, DUH.
Meunier blanc. Matinie.

Meunier a saint blanc. Uni-blanc.

White Miller grape.

Vitis subhirsuta, uvd crassd, acino albo, subovato.

This variety differs from the preceding by the minor lobes
of the leaves being more distinct, and its berries being white,
rather larger, and a little oval. It must not be confused with
the sauvignon, which is a very distinct fruit. This vine must
be the variety of the Meunier described and figured by some
authors with white berries, and also called by others White
Miller grape. The fruit is sweet and agreeable in flavour,
and makes passable wine. The vine will thrive in a meagre
soil and is not readily injured by frost, but when the blossoms
are destroyed by it they are not renewed that season. It is
generally cultivated in French vineyards, and is not subject to
a blight of its blossoms.

WHITE SAUVIGNON. PR. CAT. No. 106.
Suavignon, Duh. Servignen.

Sauvignon blanc. Sucrin.

Saumgnen. Fie.

Maurillon blanc, erroneously.
Vitis serofina, aeinis minor ibus, acutis^Jlavo-albidis, dulcissimia.

'> "*j|i v.' 1 . .' . . f .

The leaves of this vine are scarcely lobed at all, but the in-

NOMENCLATURE OF GRAPES.

dentures are pretty deep and very regular. The bunch is
short, formed of rather small berries, which are white approach-
ing to a yellow hue, more particularly on the sunny side, where
at the period of maturity they are covered with small brick
coloured points of remarkable appearance. This vine was
formerly far more common in the French vineyards than it is
at the present day. As the fruit possesses much perfume, it
imparts to the wine a peculiar character ; and not being
greatly sought after, the culture of this vine has been conse-
quently neglected. It ripens here early in September. I
have a variety received from an American collection under
the name of Red Sauvignon ; but as I do not perceive such an
one named in the French catalogues, I presume there must be
some error in regard to it, and that it is synonymous with some
variety known under a different title.

LE MOURVEGUE, Dun.
Mourvedt. Mourvebrt.

Vitis serotina; adnis nigris, mediocribus, rotundis, duldbus.

This variety is very common in the north-west part of
France, where it is known by different titles. It is not pre-
ferred by those who are particularly tenacious of the quality of
the wine, and are regardless of the quantity of the produce ;
the berries are black, round, of pleasant taste and medium size.

MOURVEDE FARINOUS, DUH.

Vitis serotina adnis s^ibamplis, nigris, rotundis, tyc. GOUPFE.

This variety only differs from the preceding in its berries,
which are larger, and have an appearance as if dusted over.
These two varieties are among the choicest for making wine,
and are not less agreeable for the table. As they are late in
the period of vegetation, they are very hardy, and succeed
readily in localities exposed to cold and humidity. Their
juice is high coloured and sweet, and is in France much used
in making a kind of domestic ratafia, which is much sought
after, especially when it is prepared with care.

NOMENCLATURE OP GRAPES. 129

LE BRUN FOURCA, DUH.-- PK. CAT. No. 156.
Gros Taulier, of some vineyards. Plant de Bordeaux.

Vitis uvd ampld ; acinis nigris, magnis, rotundis, fyc.

The title here adopted from Duhamel, is that by which this
vine is known in Provence, and it is found under culture in all
the vineyards of that district of France, and considered excel-
lent for wine and pleasant for the fable. Although called
Gros taulier by some persons, it differs however from the
taulier, of which we shall speak hereafter. Its shoots are
not rampant, and the branches are not so red ; its leaves are
larger, of a darker green, and more deeply serrated. It is
not so early as the Taulier, but earlier than the Mourvede,
and also more easily affected by frosts than the latter. It
is cultivated in the same expositions, and its fruit is not sub-
ject to rot.

LE TAULIER.

Plant de Manosque. Manosquen.

Vitis acino nigro, rotundo, duriusculo, suavis, saporis, succo ragro, labia, inficieuti.

This vine seems nearly allied to the Pineau of Burgundy,
which forms the greater portion of the vineyards of that pro-
vince, and which should not be confounded with the Franc-
pineau. There are few grapes which have such a variety of
names. The leaves of this vine are round and indented, green
and shining above, and light green beneath ; the peduncle is
red, and the shoots are very rampant. It is one of the most
estimable varieties that can be cultivated ; it yields a strong
bodied wine that is rich and pleasant, and very suitable for
transportation, and the fruit, although the skin is thick, ripens
perfectly.

LE CATALAN, DUH.

Vitis acino subrotundo, nigrifmoUL

This variety, very common in Provence, matures its fruit at

130 NOMENCLATURE OP GRAPES.

the same time as the Mourvede, with which it is often con-
founded. The leaves and wood of the two resemble each
other, but there is a wide difference in their fruit. The Cata-
lan has a woody stem, the bunches are shouldered or winged,
the berries are generally larger and their juice is very sweet ;
the Mourvede, on the contrary, has a delicate stem, the bunches
are of small size and not winged, the berries closely set, and
they have not a very high flavour, being, as Garidel expresses
it, minus suavi.

M. David states his having formed a plantation with
vines, which he had received direct from Alicant, and that he
found they corresponded both in growth and in fruit with the
Catalan, which abounds in the vineyards in the neighbourhood
of Aix.

Although people often confound the wines made from the
Catalan with those of the Mourvede, it is proper to observe,
that there is some difference between them. Those of the
Petit-Mourvede, or le Mourvegue, contain a greater portion of
colouring juice, and are more convert and more generous. The
Catalan is preferred for vineyards, because it yields the most
without any sensible depreciation in the quality. This, and
the two preceding varieties, merit a preference in vineyards
where it is an object to have wines that will keep a long time,
or such as are suitable for exportation.

The wine made from the two sorts of the Mourvede, even
when the fruit has acquired its full maturity, is austere when
new, but it acquires in a short period its mellow and saccharine
flavour. The cultivators consider its use as beneficial, and
prefer it to all other wines, because it is more nourishing and
strengthening.

ALBILLO CASTILLAN, DUH.

Vitis uva subcylindrica ; acinis obovatis, confertis, mollibus, viridibus succosis&imif.

The leaves of this vine are a little irregular, commonly
palmated, a little wrinkled and uneven on the upper side, and
thickly covered with very close white down on the under side.

NOMENCLATURE OF GRAPES. 1J1

The clusters are of medium size as well as the berries, which
are so excessively delicate and succulent, that the juice entirely
runs out with the least pressure. Their taste is very sweet
and pleasant, but they are not high flavoured, and they ripen
very early.

The title Albillo, is a general term under which the
Spaniards, and particularly the vignerons of Andalusia, con-
nect many classes of grapes, which are evidently very nearly
allied to each other, and which they afterwards designate
separately by adding a second title, pretty much in the same
manner that botanists apply specific names.

JOANNEN BLANC. PR. CAT. No. 293.

Jouanen, Duh. Raisin de St. Jean.

St. Jean.

Vitis prcecox, acino acuto, siibviridi, dulci et molli.

This variety is rather common in the vineyards of Provence
where it receives its title, from the circumstance of its ripening
just after St. John's day. Its leaves are slightly lobed, some-
times to so small a degree as not to be noticed. The fruit
ripens with me the twentieth of September ; the bunch is of
medium size, composed of oval formed berries, of a greenish
white colour, which are very sweet. There is a sub-variety
with black berries, which is commonly called Jouanen negre.

DOUCEAGNE, Dun.

Vitis prcecox, acino rotunda, subviridi et duldssimo.

This variety is not of as early maturity as the preceding, but
ripens as soon as most other kinds, and it is also cultivated in
the vineyards of Provence. The berries are white, round,
and sweet.

NOMENCLATURE OF GRAPES.

DOUCINELI.E NOIRE, Dun. PR. CAT. No. 189.

Vitis uvu media ; acino subrolundo, ex violacco nigricante, dwro.

The leaf of this vine is large, divided by slight lobes, and
bordered with large and unequal indentures. The bunch is
five or six inches long, composed of berries which are very
close and compressed, of a dark violet colour approaching to
black, with a thick and brittle skin. It is cultivated in the
vineyards of Provence.

JAEN NOIR, Dun.

Vitis uvd magndj acinis confertis, duris, negcrrimis, cute crassissinu/.

The leaves of this are palmated or lobed, of a dark green,
which becomes tinted with a reddish violet as the fruit ap-
proaches to maturity ; the under sides of the leaves are
covered with down, which does not adhere very closely. The
bunches are large, weighing in some cases five pounds, com-
posed of berries of medium size, round and closely set, with a
very thick and very hard skin, which is of exceeding black
colour. There are many sub-varieties of this grape which are
not of so dark a colour, and there is even one which produces
white fruit. In all, or nearly all the provinces of Spain, they
cultivate some varieties of grapes under the name of Jaen, or
Jaen blanc, but this is the only one or the principal one from

which wine, is made in various places.

BOUTEILLANT, Dun. PR. CAT. No. 177.
Cayan, of Marseilles.

Vitis acino nigro, magno, rubenti et subaustero.

This variety is common in the vineyards in the environs of

Aix, in Provence, and is also cultivated at Marseilles, where it

,is known by the title given as a synonyme. The grape is

large and black, and is of the first quality for wine as well as

for the table,

NOMENCLATURE OF GRAPES, 133

UNI BLANC, DUH.

Vitisfertillissima, uvd laxd, elongata, fyc.

Among other characteristics this vine differs from the pre-
ceding by its leaves of rather round form, very rarely lobed,
and not very dark green ; the cluster is loose, very long, com-
posed of round berries, which are of a greenish colour, but
become russet next the sun and sometimes a little reddish ; the
skin is thick and the flavour of the fruit sweet without insi-
pidity. This grape is cultivated in Provence, and is one of
those which keep well.

UNI ROUGE, DUH.

Vitis uvd longiori, acino rufescenti et dulci,

This variety is also cultivated in Provence ; the flowers
are very subject to blight, which often renders it sterile, but
when it is productive, it yields exquisite grapes, which make
excellent wine. There are two other kinds, which are consi-
dered as subvarieties, and are mentioned by Garidel ; one is
called in Provence Uni-rouge-de-Partus, and only differs from
the above in the colour of its berries, which are of a deeper
red ; the other produces berries which are harder and sweeter,
the bunch is also smaller and more elongated, and the fruit
does not redden until it has attained to perfect maturity.

UNI-NOIR, DUH.

Uni-negr, of Provence.

Vitis uvd longiori, acinis raris, nigro-rubentibus, subausteris.

This vine is cultivated in the vineyards of Provence, where
it is known by the second title given above. It does not make
much wood, and its branches are generally very short. The
fruit does not yield very good wine.

NOMENCLATURE OP GRAPES.

PLANT ESTRANI, Dun.

Vitis uva perampld, acino rotunda, subflavo, pimctis nigris notato, fyc.

The fruit of this variety is round, large, of rather an amber
colour, marked with small black points, and has a very sweet
and agreeable flavour. It is pretty common in the vineyards
of several districts in the environs of Aix, in Provence.

LISTAN COMMUN, Dun.

Vitis uva magnd, acinis ovato-subghbosis, subconfertis, dbis, cute tenui.

This has leaves of medium size, irregularly palmated, of a
dark green above, and covered beneath with white and close
down. The bunch is large, formed of berries which are
rather small, almost uniform in size, a little flattened at the
base and at the top, and pretty closely set ; they are of a
greenish white where they are shaded, and of a rather dark
yellowish gray where exposed to the sun. This vine is found
in many of the provinces of Spain. At San-Lucar, it forms
nineteen-twentieths of the vineyards, and is the basis of all the
excellent wines of that country. At Rota there are also en-
tire vineyards composed of it. It is one of the varieties held
in most esteem at Malaga for making wine and also for eating.
At Grenada they only cultivate it for the purpose of eating
the fruit when fresh.

This vine has several sub-varieties, the two principal are,
one with red fruit, and the other with very black fruit.

GROS MUSCADET, DUH. PR. CAT. No. 31.

Muscat fume. Muscadere .

FromenM. Muscadet.

Malwisie.
Vitis Apiana ; acino rotunda etfunwsu.

Two varieties of the Muscadet are found in many vineyards,
thele gros or large, and the petit or small ; the leaf of the one

NOMENCLATURE OF GRAPES. 135

we are iiow describing is of a dark green hue on the
upper side, and of a whitish green beneath, but without
down ; it is supported on a long petiole, divided by five
nerves, and is slightly indented on its border with only a sin-
gle serrature of much size, which is on the right side. The
colour of this grape is very peculiar, being between a white
and a rose colour ; the bunch is of moderate size, as well as
the fruit, which is extremely sweet and luscious ; it yields well,
and the fruit ripens early in September. I consider it one of the
most desirable grapes for the table which ripen at that period ;
and on account of its extreme sweetness it is a very estimable
variety to mingle in vineyards with grapes of harsh flavour,
or in cases where it is desirable to render the taste of the wine
more sweet, and to use it for the purpose of an essence grape.
The vine is very hardy and of easy culture.

The Petit-muscadet, which is also sometimes called Musca-
dine or Muscadere, has leaves of smaller size, lobed and bor-
dered with teeth that are more acute.

TERRE BOURRE.

This vine I deem one of the most desirable for vineyards
on account of its vigour and productiveness ; it seems also to
support our seasons well ; the berries are purple, of oval form,
and of a pleasant vinous flavour, and the plant is a great
bearer. It ripens with me about the 15th to 20th September,
and is also an agreeable table grape.

i #> '."- . .

MARVOISIN. PR. CAT. No. 368.

The berries of this vine are of good size, and of a gray
colour, the form round or a little oval, and the taste sweet
and agreeable ; they ripen about the 15th to 20th September
and are pleasant for eating, as well as being a wine grape.

NAVARRO.
This vine produces purple fruit of moderate size and of

136

NOMENCLATURE OF GRAPES.

rather oval form, which ripens with me about the 20th of Sep-
tember. It is from the department of Dordogne (France,) and
I am not yet certain whether it is distinct from the variety
called Navarre, (see Cat. 158) in the department of Landes.

LEHRMANN. PR. CAT. No. 159.

The fruit of this variety is round, and of a purple colour,
and the vine is very prolific.

EPICIER. PR. CAT. No. 190.

Spicier grosse espece. Large epicier.

This variety has round fruit of a purple colour, and ripens
here from the 15th to the 20th of September; there is a va-
riety with smaller fruit ; both are from the department of Vienne
in France.

GRAY TOKAY.

White Tokay. Pn. CAT. No. 144. Tokai, Duh.
Tokai gris de Hongrie. Tokai blanc.

Hungarian Tokay.

Vitis uva pawd, acino rotundo, minima, rubescenti.

The appellation gray, being most appropriate as con-
veying a more correct idea of the real appearance of the fruit,
I have here adopted it in preference to the specific term white,
by which it is most generally designated in this country.
Duhamel distinguishes it by the single term Tokai, thereby
conveying the idea of its being the one so termed par excel-
lence and in preference. The leaves of this vine are rather
deeply five lobed, and bordered with large teeth, their upper
surface is very smooth, and the under side is covered with a
slight whitish down. The bunch is about three to four inches
in length, and is formed of small berries of a rounded ovate
form, and of a grayish red hue. The flavour is rather plea-
sant and saccharine, and it is used by some persons as a table
fruit. It is this grape which is said to form the largest propor-

NOMENCLATURE OF GKAPEfc. 137

tion or basis of the vineyards in the country so celebrated for
the excellence of the wines it produces.

BLUE TOKAY. PR. CAT. No. 14S.
Tokai bleu. Tokai, Haute Pyrennees.

This is one of the most vigorous and strong growing vines
with which I am acquainted ; it is also very productive. The
fruit ripens with me about the 10th of September ; the berries
are purple, of moderate size, their taste and flavour tart and
sparkling, with that peculiar gout which I fancied bore a
strong similarity to the famed wine of that name : it is not a
pleasant fruit for the table. I have also had the Tokai de
Hongrie noir to produce fruit with me the two past seasons,
the berries of which are of oval form. I have besides the
Tokai bagnol, Tokai de Lunel, &c.

FLAME TOKAY. PR. CAT. No. 147,

Flame-coloured tokay. Rhenish.

Lombardy. Brick.

The leaves of this vine are much more divided than most
other sorts, and the upper surface is of a deep green hue ;
the berries are round and of a bright red or flame colour,
the bunches are .regularly formed, and are stated by some
authors to attain to the weight of six or seven pounds. It is
said to be sometimes called in England the Rhenish grape ; hjit
this title and that of Tokay illy apply to it, if it came originally
from Lombardy, as one appellation would indicate.

There is no doubt it is synonymous with some other & the
described varieties cultivated in French collections, but no
author has yet arranged its synonymy. It is possible .that it
may be the same as the Malvoisie-rouge-d' Italic ; but ney f ejr
having compared them myself, I have no means of deciding,
and therefore barely hazard the conjecture as to that point.

138 NOMENCLATURE OF GRAPES.

LACHRYMA CHRISTI.

Lacrima ChristL Raisin de Vtsuve.

This is the variety that produces the celebrated wine, which
bears the first title given above. The famed vineyards which
produce it are planted on the volcanic remains, composed of
the residuum of the lava which has for ages flowed from the
crater of the celebrated volcano of Vesuvius, after having been
decomposed by subterranean fires. I am not acquainted with
the particular character of the fruit, and it is only during the
present year that I have been able to procure genuine vines of
it. It is said that the vine is a native of and peculiar to
Naples.

A neighbour of mine has a vine which he received from
Austria under this title, that produced fruit the summer of
1828 ; the berries were of a black colour. My own vines, which
were received from a different and much more direct source,
have not yet produced fruit.

RED MALMSEY. PR. CAT. No. 27.

Malvoisie rouge a" Italic. Malvoisie rouge du Po.

Red Italian malmsey.

This is a vine of most vigorous growth and flourishing ap-
pearance ; the fruit is dark red, of round form and suitable
for wine, and is also considered a valuable table grape.

WHITE MALMSEY. PR. CAT. No. 26.
Malvoisie blanc du Po. Merrisie 1

This grape is white and of an oval form. It is placed
among the wine grapes in the French collections, but I pre-
sume will be also deemed worthy of cultivation among our
table varieties. It has been much used in some districts for
making wine, and mingling in vineyards with other varieties.
The grape described as the Malmsey muscadine, or Malvoisie

.NOMENCLATURE OP GRAPES.

musquee by some English authors, and stated to resemble the
Royal muscadine, is a totally different fruit, and must be only a
variety of the chasselas, and quite probably may be synony-
mous. Some English authors have also placed the Cioutat, or
Parsley-leaved chasselas, as synonymous with this, which is a
greater error still, as there is no affinity whatever.

MALVASIE. PR. CAT. No. 294.

This variety matures its fruit here about the 20th of Sep-
tember, which is white and of oval form ; being of late intro-
duction, the vines produced only some weak clusters the pre-
sent season, insufficient to decide upon its merits. It is culti-
vated in France mostly as a wine grape.

MALMSEY MUSCADINE.

'"* ..i . . - . *./.'' . '

Malvoisie musque.

I mention this separately for fear of error, but I presume it
will prove synonymous with some other already described.
It is said to have considerable resemblance in appearance
to the white chasselas, but to have a smaller leaf and
cluster, with fruit sweeter and more highly flavoured. This
vine is stated to have been originally brought to France from
Montserrat, and to be a favourite in the vineyards about Turin.
It is a most important grape at Madeira ; and it is said that Ma-
deira wine of fine quality cannot be made without it, it being
the essence or syrup grape for the wines of that island.

LENOIR. PR. CAT. No. 50.

This variety was obtained from Mr. Lenoir, who resides oa
the high hills of the Santee river, and is supposed to have been
raised by him from seed, which must have been that of a fo-
reign vine, as this is a variety of the foreign species. It is of
very vigorous growth, and produces small black fruit which
ripens there in July and here in August, being one of the
earliest grapes ; the fruit is handsome, rich in saccharine mat-

140 .NOMENCLATURE OF GRAPES.

ter, and never rots, even in that hot climate. It is not -a great
bearer; but if it is a seedling, it may change in that respect with
age. Mr. Herbemont has made wine from it, which resembled
Burgundy. This gentleman has also in his vineyard a grape
he calls the Lafitte, which was brought by General Wade
Hampton from the vineyards of Mr. Lafitte, and was then
stated to be the variety from which the claret bearing that title
is made. He has also a large white grape, which he calls Malm-
sey, not knowing its real name ; it is beautiful in appearance
and very excellent for the table, and it also makes supe-
rior raisins and never rots. Another white grape of very large
size, which he calls, for want of the real title, Bosc, after the
celebrated French professor of that name ; this has not suc-
ceeded as well with him as the others. Also an exquisite grape
that yields abundantly, and is green when ripe, which was
brought from France by General Davy, when he was our mi-
nister there. He has another he calls Deodata, which is a
very rich white fruit ; it came from the Luxembourg collection
with the one called Bosc, but the true names of both were
lost.

LE MONASTEL, MOUNASTEOU, Dun.

Vitisferacissima ; acinis nigris, cute crassd, foliis maximis, fyc.

The fruit of this vine is mediocre in point of quality, as
well as the wine which is obtained from it. The vine is very
productive, but not of as great durability as the most part of the
vines cultivated in Provence, in consequence of which they
have established a proverbialism in the district where it is cul-
tivated, that " this vine makes the father laugh and the son
weep." I presume this description of Duhamel refers to the
vine called Mounesten in my catalogue No. 211, under which
title I received it from France.

PLANT D'OOURUEOU, Dim.
Plant d'Auriol.

Vitis uvd perampld ; acinis nrgris, maximis, densis, SfC^

leaves of this vine are almost entirely smooth, both

.NOMENCLATURE OF CRAPES. 141

ibove and beneath ; its bunches are large ; the berries also
large, black, and closely set. This grape should be used as
soon as it is ripe, the delicacy of the skin not allowing it to be
long preserved.

VARAGfNAN, DUH.

Raisin de chien. Rin de chin.

Vitis uva magnet ; acvnis oblongis, subyiagnis, pettucidis, fyc.

The bunches produced by this vine are rather large ; the
berries elongated, shining, and tender, with but little flavour ;
nevertheless the wine it produces is very good. It has ac-
quired the titles given above as synonymes, on account of
dogs eating it in preference to others when they pass through
the vineyards.

PLANT DE VENEOU, DUH.

Vltis uvd perampld, acinisrotundis, carnosis, subalbidis et serotinis, cute crassci.

This variety is pretty common in the vicinity of Aix, espe-
cially in the northern part of that district. Its fruit is late at
maturity, and produces bunches of rather large size, with round
whitish berries that have*i thick skin.'

'. ' ' H< ^Pf^ , ;, '

LE ROUSSELI, DUH.

Vitis precia; uva antpla^ atinis rubris, magnis, rotundis, dmsis, cute tenui, fyc.

This is one of the first vines to vegetate in the spring ; the
grapes which it produces are large, round, and of a reddish
colour, very closely set on the cluster they are sweet and have
a thin skin. It attains to maturity in favorable latitudes at
the end of September, and is one of the most estimable grapes
both for the table and wine, but the delicacy of its skin ren-
ders it necessary to gather it promptly, as it would soon rot.

4ii NOMENCLATURE OF GRAPES.

PLANT DE SAINT GILLES, DUH.

Vitis maxima, uvd subampla, acinis, nigris } minimis, rotundis, fyc.

This vine shoots vigorously and becomes very strong ; its
bunches are large ; the berries black, round, and small, possess-
ing a sweet and agreeable flavour. This variety is cultivated
at Saint Gilles, in Languedoc, upon the river Rhone, and pro-
duces excellent wine that will keep a long time.
\

PALOMINO COMMUN, DUH.

*.v -^*-- '* V'

Vitis uva media ; acino nigro, molliusculo, subdulci, et subpellucido.

This vine differs from the Listan-commun in its leaves,
which are not of so dark a green on the upper side, and are
less downy beneath ; by its smaller cluster composed also of
smaller berries placed less closely. It is cultivated in the
Spanish vineyards, and particularly at Xeres, at Rota, and
at Paxarete.

MANTUO CASTILLAN, DUH.

Vitis acinis raris subrotundis, intense viridibus, durts, serotinis.

This is one of the varieties cultivated in Spain, and next to
the Listan-ctfmmun, its fruit is the most esteemed at San-
Lucar for eating, and the clusters when suspended will keep
a long time. The berries are nearly round, firm, and of a
greenish colour. They distinguish in that country many sub-
varieties of the Mantuo, one of which produces violet coloured
berries.

TINTILLA, DUH.

Vitis uvd sublaxd; acinis parvis, rotundis, nigris.

The leaves of this vine are slightly wrinkled, covered beneath
with white and close down, they are five lobed and bordered
with medium indentures. The bunches are composed of
small berries, not closely set, and very succulent, yielding a
very black juice of a peculiarly sweet flavour, rather insipid.

NOMENCLATURE OP GRAPES. 143

with a little sharpness. It is this variety which yields the
famous Rota wine, known under the title of Tintilla de Rota.
It is also employed for the purpose of giving colour to the
must of other grapes, of which it is intended to make red
wines ; it forms a sixth part in the Malaga wine.

MOLLAR NOIR, DUH.

Vitis uvd magnd, acinis magnis, rotundif, mollissimis, nigris, sapidis.

The leaves are a little wrinkled and have a reddish hue at
the time of expansion, and are afterwards of rather a clear
yellowish green colour, and are covered beneath with a pro-
fusion of white down. The bunches are pretty large, some-
what irregular, composed of roundish and very obtuse berries,
which are black, with a very thin and delicate skin. This
vine, which is cultivated in the Spanish vineyards, has also a
sub-variety, that only differs in respect to the colour of its
berries, which on the same cluster are black, red, reddish, and
some quite white. It appears in this respect to resemble the
striped Aleppo grape.

:Y ' BENADU, Dun.

Spart, of Languedoc.
Vitis uvd media ; acino subrotundo, duro, dulci et vix sapido, fyc.

The leaves of this vine are somewhat rounded, very slightly
lobed, and of a moderately dark green hue. The bunches
are of medium size, composed of roundish berries, which, are
set very closely to each other. There is a sub-variety called
the Gros-benadu, which is distinguished by its berries being
half as large again with a harder skin, and with flesh that is
more soft and insipid.

.These varieties are cultivated in Provence, and are known
there by the name I have adopted, but in Languedoc they are
called by the title given as a synonyme.

144 NOMENCLATURE OP GRAPES.

MOUSTARDIE, Dun. PR. CAT. Nd. 212.
Saure, of Languedoc.

Vitis uvd media ; acino subrotundOj saturate violaceo.

The leaf of this vine is not a very dark green, divided into
five deep lobes, the centre one of which is much the largest and
most projecting. The bunch is of medium size, composed of
pretty large rounded berries, of a deep violet or nearly black
colour. The vine is very productive, and furnishes a very
deep coloured wine. It is called by the name adopted in
Provence, and by the synonyme in Languedoc.

BOURBOTJLENQUE, Dim:
Frappade.

Vitis uvd parvd, acino subrolundo, rufo, duro et dulci.

This vine, which is also cultivated in Provence, has small
three lobed leaves, bordered with numerous teeth, which renders
them almost frizzled. The bunch is small, composed of roundish
berries, of a reddish colour and of a firm consistence, and of
a very sweet flavour without insipidity. I have a black variety
in my collection, called Bourboulenque noire.

GRE ROUGE, Dun.

Vitis uvd crassd, acinis subparvis, et subrotundis, rubescentibus.

The foliage of this vine is of a delicate green, and the leaves
are deeply divided into five lobes, the middle one of which is
far larger than the others. The bunch is thick, composed of
berries set pretty closqly to each other, which are round and of
a reddish colour.

Near the village of Cornillon, in the French department of
Gard, there is a vine of this kind whose trunk had attained in
1 824 the size of a man, and whose shoots spread out in every
direction on the branches of a large oak. This single vine
has produced in one season three hundred and fifty bottles of
a rose coloured wine of pleasant flavour.

NOMENCLATURE OF GRAPES. 145

ROCHELLE NOIRE, Dun. PR. CAT. No. 232.

Faigneau. Vigane.

Vitis uvd nigro, rotunda, motti.

The leaves of this vine have very long petioles, ol' a line
green on the upper side, white and downy beneath, divided
into five lobes, the principal ones of which are of greater
depth than the others, and doubly indented on their edges.
The bunches are composed of rounded berries of a black
colour. This vine is common in the vineyards of the west
part of France, where it is known by the two titles given as
synonymes. There is a variety called by the same name, and
cultivated in some districts, whose berries are of oval form.
(See Pr. Cat. No. 270.) Both kinds are in my collection,

ROCHELLE BLANCHE, DTJH. PR. CAT. No. 349.

Vitis acino albo, rotundo molll.

This is a variety of the preceding, differing only in the
colour of its fruit, which is white.

FOLLE BLANCHE. PR. CAT. No. 287.

RocJtelle verte, Duh. Sauvignon vert.

Enrageat. Meslier vert.

Uni blanc, of Provence. Roumain.

Blanc-verdet.

Vitis acino rotundo, cdbido, duko-acido.

The leaves of this variety are of a pretty dark green oa
the upper surface, covered over with an ash coloured down
beneath, and divided into five unequal lobes ; the bunch is of
medium size, composed of closely set berries, which are of
very pleasant flavour when at perfect maturity, with a soft skin.
The crop of this grape is in general abundant, and the wine
produced by it is reputed to be very advantageous for the pur-

146

HOMEHCIiATUJtiS OF GRAPES.

pose of making brandy. It is extensively cultivated in the
vineyards of Languedoc.

ROCHELLE BLONDE, DUH.

Vitis acino rotundo, albo, dulco-ctcido.

This appears to be merely a subvariety of the preceding ; its
foliage differs, however, in being only three lobed and of a
much paler green colour, and the fruit also presents the same
difference, being much whiter than the former.

TEINTURIER, Dun. PR. CAT. No. 30.

Tinleau. Noireau.

Gros-noir. Morieu.

Teinturin . Portugal .

Noir d'Espagne. Roussillon ?

Alicante. Claret, supposed erroneously.

Moure. The Dyer.

Vitis acino nigro, rotunda, duriusculo, suavis saporis, succo nigro, labia inficicnti.

The leaves are divided into five lobes, which are bordered
with deep teeth, and long before the maturity of the fruit they
become nearly of a flesh colour ; the bunches are of irregular
form and terminated by a truncated cone, and are composed
of round berries of unequal size, which yield by expression a
juice of very deep colour. This grape is only cultivated in
France for the purpose of colouring other wines, for when
manufactured alone, it furnishes a harsh and austere wine of
disagreeable taste. It is common in the vineyards of Orleans,
and in those of Gatinois, and is also disseminated in other
quarters, where it has received the various titles given as sy-
nonymes.

This grape is sometimes confused with the following, and
by some writers the Teinturier and Alicant are named syno-
nymously, and^by others this has been called the Claret grape ;
but it seems agreed by the most eminent authors that I have
perused, that this and the following are totally distinct, and St.
Pierre. RQ?ier. Ghaptal, and Duhamel all agree that this

NOMENCLATURE OF GRAPES. 147

variety yields wine fit only for dyers and for colouring other
wines. Still it is possible that some of the miserable harsh
wine which is sent to this country under the name of claret,
may be the produce of this grape. The fruit ripened with me
the past season about the 15th of September.

BLACK SPANISH. PR. CAT. No. 29.
Negrier, Duh. .Hamonal.

Alicant or Alicante. Raisin de Lombardie.

Raisin d'Ati-ante. Port-wine grape.

Gros noir d'Espagne. Large black cluster.

Claret grape.

Vitis UK a perampldj acinis, nigricantibus, niajoribus.

This grape resembles the Teinturier, because its juice is
equally red, but it is far superior in qualitj^, and it is this grape
from which Oporto or Port wine is made : besides the bunches
and the berries are larger, and the leaves have a greater ex-
pansion. It is known in the various districts and countries
where it is cultivated by a great variety of titles, as the list of
synonymes indicates. In English authors it is generally de-
scribed under the first and third, and the three last names stated
above. It ripens here towards the end of September, and
there is no doubt it is one of those to which our attention
should be particularly devoted in the formation of vineyards,
as port wine which is produced from it, is in such general use
in our country, that the wine made from it here would be sure
of a ready market. The American wine would also be far pre-
ferable to the imported, as it would be unnecessary to adulterate
it by such an addition of alcohol as is added by the Portuguese
to ensure a safe transmission across the ocean. The por-
wine we import contains a greater portion of alcohol than any
other wine brought into our country, with the exception of
sherry and madeira, which do not greatly differ in that respect.

There is another grape, called in France Gros-noir of Cha-
rente, which may possibly prove synonymous with the Black
hamburgh or Frankenthaler, although enumerated in some
French lists. I have not yet tested it sufficiently to decide the

148 NOMENCLATURE OF GRAPES.

point. I have already remarked in speaking of the foregoing
variety that this is often confused with it, and in fact the two
are often called by the titles of each other even in some of the
wine districts of France. I take this to be the variety from
which the best claret wine is made.

GOUAIS BLANC, Dun. PR. CAT. No. 331.

Gouas. Bourgeois.

Gros-blanc. Mouillet.

Plant madame. Verdin blanc.

Vitis' uvd media, sublaxd, acino subrotundo, albido.

The leaf is entire and not distinctly lobed, but is bordered
by a large festoon with irregular teeth ; the petiole is some-
what slender, and of a grayish colour. The bunch is of me
dium size, formed of pretty large berries of a whitish green
colour, having a little resemblance to those of the white fron-
tignac or muscat blanc, but less closely set on the bunch.
This grape is known by a variety of names, the principal ones
of which I have enumerated. It ripens about the middle of
September in this latitude.

BLACK GAMET. PR. CAT. No. 32.

Garnet noir. Chambonat.

Game ncrir, Duh. Saumoritte.

Vitis uvd media, acino nigricante.

This grape yields almost universally very abundant crops.
In certain districts of France and in particular expositions, it
enters largely into the composition of the best wines. In
other places the cultivators extirpate it from their plantations.
Every point in this variety denotes a vigorous vegetation ;
its leaf is thick, of a dark green hue, bordered with large fes-
toons whose edges are irregularly indented, but not divided
into distinct lobes. It ripens here before or about the middle
of September, is exceedingly hardy, and of the easiest cul-
ture.

NOMENCLATURE OF GRAPES, 149

GOUAIS NOIR. PB. CAT. No. 64.

Petit game, Duh. Noir.

Gueuche noire. Verreau.

Vitis uvd media, sublaxd, acinis vix dulcibus,nigerrimis.

This grape is known in the different districts of France by
the various titles given above; it resembles in the form of the
bunch and of the berries the Morillon of Burgundy, but it
has neither the same flavour nor same sweetness, and it is of
much blacker colour.

MANSARD, DUH.

LeDamour. Le Grand noir.

Le Vert gris.

Vitis uvd ampld, pyramidatd, acino majori, nigricante.

The leaf of this variety is large, thick, of a deep green, and
bordered with slight indentures in comparison to its size ; the
bunches are very large and of a pretty regular pyramidal form,
and it is not uncommon for them to attain to nine or ten inches
in length, and to four or five in breadth at the base ; the ber-
ries are large and set moderately close.

MARLEAU, DUH.

Le Languedoc. Le Troyen.

Le Coq. L'Ardonnet.

Le Conors. Le Balsac.

Vitis uvd sublaxd, acinis nigris, quasi villoso-sericcif.

This grape is of a beautiful velvetty black colour, and the
berries are set moderately close on the cluster ; the leaf is lobed,
and is remarkable for the delicacy and irregularity of the in-
dentures on its edges. Its shoots denote a great deal of vigour
both by the size of the wood, and by that of the eyes or joints.
It is known by a great number of appellations in France, as the
list of svnonvmes given above denotes.

150 NOMENCLATURE OP GRAPES.

LOUXTENDRE PECOUE, Dra.

Raisin a grappes molJes.
Vitis uvd mediocri et oblonga ; atinis rotundis, minutis, dulcibus, fyc.

The bunches of this vine are of oblong form and not very
large, the berries are small, and round, and have an agree-
able flavour ; the skin is thin and dotted with reddish points ;
the peduncle which supports the cluster is rather soft than
woody, and it is from this circumstance it has received its titles.

TIBOTJREN TIBOULEN, DUH. PR. CAT. No. 240.

Antiltoulen.
Vitis uvd minuta, acinis mediocribus, nlgris, rotundis et raris, cute crossa, $c.

This vine derives its name from that part of Provence,
where it is the most particularly cultivated, which is Antibes,
at Marseilles. Its fruit, which is one of the earliest among the
black and red varieties of grapes, is very sweet. It yields a
wine slightly coloured, very saccharine, and which becomes
sparkling by keeping, but requires a great deal of attention to
preserve it. This variety would be very productive, if the
blossoms were not subject to the blight or coidure. The berries
which ma.ture are very distant from each other on the bunch,
which renders its culture but of little profit. The wine it pro-
duces scarcely ever enters into the commercial sales, as it will
not bear transportation ; the proprietors of French vineyard?
therefore who make it with care, keep it for their own use.

PLANT DE RAGUSE, Dun.
Ragusa grape.

Vitis minuta; uv&parvd ; acinis albido subfulvis, rolundis, fyc.

This vine, which is very remarkable on account of its long
Punches, was brought from Ragusa to Marseilles, by M.
D'Hercules. An excellent pale wine is made from it in France,
which has much reputation and is sought after even by foreigner?

NOMENCLATURE OP GRAPES,

PLANT SARDOU. Dim.

Vitis acini's albidis, magnis, subrotundis, et densis, cute tenui, fyc.

This is supposed to have been introduced to France from
the island of Sardinia ; the berries are whitish, round and rather
large, and very closely set on the cluster. In favourable
climates it ripens from the fifteenth to the twentieth of Sep-
tember. The delicacy of its skin renders it subject to rot.

LE GOMBERT, Dun.

Vitis Minis dbidis, subfulms et dulcibus, cute crassa, fyc.

The branches or shoots of this vine have their joints very
near to each other, and are of a reddish colour. The fruit
is white, and of an amber hue on the sunny side, and has a
pleasant taste.

LE RIN BRUN, Dim.

Vitis acino nigro, rotundo, molli.

This vine throws out a great deal of wood, and the joints
are very near each other. The grape is black, round, and
soft, and is subject to detach itself easily from the bunch as it
approaches maturity, which arises from the delicacy of its skin y
which is but slightly attached to the peduncle.

RAISIN BARBAROUX, DUH.
Raisin Grec.

Vitis uvtiperampld; acinis rufescentibus maximis, rotundas, fyc,'

This grape, which ripens in warm climates at the end of
August, and here about the middle of September, is equally
good for wine as for the table, but it will not keep long and
easily rots.

BROWN, OR CHOCOLATE COLOURED PR. CAT. No. 8.
This was received from France about thirty years since :

152 NOMENCLATURE OP GRAPES.

the vine is of very vigorous growth, and a great bearer,
and seems to suit our climate well, and to be very hardy ; the
fruit is oval, of a sprightly flavour, and the bunches large and
shouldered ; it is an excellent wine grape, but in this vicinity
ripens late, the period of maturity being at the end of Septem-
ber. Dr. Vandevere of this island, whose zeal in the vine
culture is well known, has had some extremely large bunches
of fruit from vines of this kind.

VERDILHIO. PR. CAT. No. 110.
Verdelho. LOND. HORT. Soc. CAT.

This is well known to be the grape which gives strength
and body to the wines of Madeira, and is generally considered
the best wine grape of that island. It may rather, in point of
ripening, be considered an early fruit. I received this, the
Nigrinho, the Tinta, and the Violet from a wine house of high
repute in Madeira, and they stated to me, that these were the
finest grapes known there for the making of wines.

VIOLET MADEIRA. -PR. CAT. No. 108.

This vine, which I received direct from Madeira, is one of
the most hardy I know of. It has withstood our severest win-
ters unprotected and uninjured. It is also very productive, and
the fruit is of a pleasant vinous flavour.

This vine also suits the climate well in this vicinity, and
flourishes exceedingly in all seasons. I have never seen any
appearance of unthriftiness, or of inclination to mildew. I
consider it as a most valuable grape for vineyards, and I doubt
not his one of those which form the basis of the fine vineyards
of Madeira.

Thomas McCall, Esq. of Georgia, stated to me that a vine
which he received from me of this kind, made a shoot in one
season eighteen feet long fifteen feet of which was perfect
wood and the remainder immature. He also stated to me that
lie considered it a beautiful fruit, and that he deems it a superior

NOMENCLATURE OF GRAPES. 15'3

wine grape. In the season of 1828, the first year his vine
was of any size, it produced a second crop, one of the bunches
of which was nearly ripe when the frost came.

TINTA. PR. CAT. No. 112.

Negramole. Negra molle.

The fruit of this vine is rather oval and of a purple colour,
the taste and flavour pleasant and sparkling. It ripens here
about the 20th of September, and is consequently one of
those which succeed well ; the bunches are shouldered and
divided ; the leaves five lobed and indented on their borders
and downy on the under side they also become tinted with
purple as the grapes advance to maturity, I consider it as
different from the Teinturier of France, although some writers
have supposed it the same. I received a number of the vines
direct from Madeira, and have them now in full bearing: in my
vineyard. This is the principal grape of which the far-famed
Tinta Madeira wine is made, which commands a higher price
than the kind in general use, and I think it one of those
which may be relied on for success in vineyards formed in this
latitude ; and in fact, so far as my experience has tested them,
the vines of Madeira seem particularly adapted to our cli-
mate, and I do not recollect a failure of any of them. It-
would therefore without doubt be of great advantage to ob-
tain all the fine varieties from that island, as there are pro-
bably many which we do not yet possess.

* -
BLACK MADEIRA.

This grape I received direct from Madeira; it produces
abundantly, and is one of those that agree best with our clt-
mate ; the fruit is very juicy and of a pleasant flavour, and
seems well calculated both for wine and the table ; it ripens in
August. This vine I have found to be so nearly allied to the
Meunier as to present no specific distinction, and I only men-
tion it here to give place to the remark, that having received

154 JVOMENCLATURE OP GRAPES.

it from that island,. seems to prove that this grape is also one
of the varieties which, united, produce the Madeira wine.

PURPLE MADEIRA. PR. CAT. No. 109.

This is a small pale purple grape, loosely set on long
bunches ; they have a vinous perfume and flavour when ripe,
but the taste is not pleasant, and they are not suitable for the
table.

HERBEMONT'S MADEIRA. PR. CAT. No. 113.

This is an excellent grape either for the table or for wine ;
the latter has been sold in South Carolina for two dollars per
gallon before it was five months old. The vine is vigorous
and an abundant bearer ; it is remarkable on account of the
young branches having white spots on them, as if a white pel-
licle had been partly peeled off.

I received this variety from our distinguished fellow-country-
man, N. Herbemont, Esq. of South Carolina, who has given
us such elaborate and interesting communications relative to
his experiments in the vine culture. He states that he has not
been able precisely to trace its origin ; but supposing it from
some circumstances to have come from Madeira, he has called
it by that name until the true one is ascertained. The excel-
lent wine made from this grape is called " Palmyra," by Mr.
Herbemont, being the name of his plantation, where probably
the first wine was made from it in this country.

WARRENTON. PR. CAT. No. 36.

This grape I also received from T. McCall, Esq. of Georgia,
who informed me that it was originally obtained from Madeira.
The foliage is of a light green colour ; the juice of the grapes
is white, and although the fruit has no peculiarity in its taste,
still the wine is of an exquisite nut flavour, similar to that of
a fine hiccory nut, a circumstance which proves that the fla-
vour of the wine does not always follow that of the fruit. It

NOMENCLATURE OP GRAPES.

155

ripens its fruit in Georgia from the 10th to the 25th of August ;
the berries are round, of moderate size, and nearly black, and
are set pretty close on the bunches, which weigh about five
ounces each. The wine becomes of an amber colour, is less
strong than Madeira, (doubtless because that has so much
brandy mixed with it) and is of exquisite flavour.

Mr. Me Call says that he deems it a very valuable variety
for wine ; and his knowledge and general intelligence on the
grape culture are too well known not to be highly appreciated.
It obtained its present name from its being cultivated in War-
ren county, Georgia.

ADLUM'S MADEIRA. PR. CAT. No. 114.

This, Mr. Adlum states, he obtained for the true Madeira
grape, a title which has been often inadvertently applied, and
one in nowise definite, for on that island there is a great variety
of grapes of every colour and quality ; this vine grows lux-
uriantly, but is not very hardy ; the berries are dark purple.,
grow on long clusters, and are not pleasant for the table.

ROUND VIOLET MADEIRA.

Under this title I have received some vines from my esteem-
ed correspondent, T. McCall, Esq. of Georgia. I am not
acquainted with the particular properties of the variety, but I
know it must have valuable qualities, or he would not have

sent it to me.

MONSTROUS VIOLET.

This vine I received from France under a title entirely er-
roneous ; I have, therefore, adopted the above name, not
knowing the true one. It is of very vigorous growth, form-
ing very large and strong shoots ; the berries are of very
large size and round ; greenish white until they attain towards
the period of maturity, when they change to a light violet
colour. Their appearance would induce the expectation of
their being a fine table fruit, but they are, in fact, quite the

NOMENCLATURE OF GRAPES.

contrary, being harsh and austere in taste, and of no use ex-
cept for wine. It is a grape of such marked character, that
I think its true name may be soon discovered.

L'YVERDUN BON VIN. PR. CAT. No. 127.

Liverdun* L'eric noir.

Liverdon des Voges.

This grape, a native of Yverdun, Canton of Bern, Swit-
zerland, flourishes in the most unfavourable situations as to
soil and exposure. It is extensively cultivated in the north of
the department of Meuse, (France) lat. 49 deg. 30 min. and
also in the department of Meurthe. Even on the north side
of hills, where no other grape will succeed, it is said to pro-
duce abundantly in seasons when other kinds are blighted*
The berries are of a dark purple or black, of oval form, and
of an agreeable flavour, and about the size of the Burgundy.
Its wine is considered of a secondary quality, but is far supe-
rior to the harsh Spanish wines which are so much used here*
I have had this grape under culture for six years, and have
found it to be very hardy ; indeed, I have never protected it,
and it has been invariably uninjured. I consider this grape,
and the other vines from Switzerland, and those from the vici-
nity of Mentz, lat. 50 deg. 10 min. where the Rhenish wines
are made, as decidedly the best to be cultivated in the eastern
states for the purpose of making wine. As for indulging the
expectation, that the grapes of the south of France and Italy
will flourish to the north of New-York, it is sacrificing the
plainest deductions of reason to an ephemeral indulgence of
fancy.

RED SWISS. PR. CAT. No. 130.

This grape I received from the vicinity of Lausanne, in Swit-
zerland. It is represented as a very good wine grape, ripen-
ing early, and yielding in that country great and regular
crops in unfavourable situations.

NOMENCLATURE OF GRAPES. 157

BLUE CARTAGER, GIBBS. PR. CAT. No. 116.

This is a wine grape received from Vienna by Col. Gibbs,
of this island, to whose politeness I am indebted for this
as well as many other varieties received by him from the same
quarter, to which I have added his cognomen. It is said to
yield the best Hungarian wine, and is deemed by the gentleman
above referred to as very suitable for vineyards in the western
states. From this grape is made the Bunda or Osen wine, and
by a particular process, the Munster tokay wine. It is of vi-
gorous growth, and often forms shoots of great length : the
fruit ripens about the 20th of September.

FELDLINGER. PR. CAT. No. 120.

The fruit of this celebrated Rhenish vine ripens with me
the 20th September ; the berries are round or a little oval,
whitish, with a slight wtinge which gives them a gray appear-
ance. It is a native of the department of Bas-Rhin, in
France, and succeeds well on the borders of the Rhine.

OLWER. PR. CAT. No. 129.
Ollwer.

This vine succeeds best in a warm exposure ; the wine made
from it has attained celebrity in the northern departments of
France, near the Rhine, on account of its use, being consi-
dered a preventive against the gravel. Whether any other
pure wine would not have quite as much effect in this respect,
amateurs will determine for themselves. It is much cultivated
in the north of France, and I imported two thousand vines the
last spring from the borders of the Rhine.

158 MOMfcftCLATURE OF GRAPES.

FACUN BURGER BOURGER. PR. CAT. No. 119,

VAllemand. Facon Wane.

Weisser Burger.

The fruit of this vine is white, replete with sweet juice.
The vine yields abundant crops, and is very extensively culti-
vated in the vineyards on the Rhine, where it is highly es-
teemed. It is very hardy, of easy culture, and calculated to
suit this climate, and possesses the advantage of succeeding in
strong as well as light soils. The wine is also stated to be
perfectly fit for use the first year.

RED BURGER.

Sourger or Burger. V 'Allemand, le rouge.

Facon rouge. Rother Burger.

This is also cultivated in the same vineyards as the preced-
ing, but differs from it in the colour of the fruit, which, as its
name denotes, is red. There is another variety, called " Thai-
Burger."

ROTHE HINTSCHE. PR. CAT. No. 139,
Hinsch, or hintsch. Wiein hintsch,

This has dark coloured fruit, which is of oval form ; and in
the Rhenish vineyards where it is much cultivated, the crops
yield abundance of wine. It is a hardy variety, ripening here-
in September.

PETIT RAUSCHLING. PR. CAT. No. 133.

Rausclding, le petit. OrtliebscTier.

Kleine rauschling. Kni-perU.

This is one of the most productive varieties of the grape,
and is very extensively cultivated on the Rhine, where it is
much esteemed. The fruit is white, round, about the size of

NOMENCLATURE OP GRAPES. 159

the Pineau, and of pleasant vinous flavour. It is one of
those vines which are least affected by the changeableness of
the weather, and is consequently well calculated for vineyards
in climates subject to great variations in this respect. It will
succeed in almost any soil, and yields wine fit to be drank the
first year. In consequence of its great celebrity, I obtained it
at different periods and from various persons, by whom it was
sent me under different names, which I have now arranged in
the list of synoiiymes.

GROS RAUSCHLING. PR. CAT. No. 134.

Grand rauschling. Rauschling^ le grand.

Grosser rauschling.

This is one of the vines most extensively cultivated in the
Rhenish vineyards, and particularly those of the northern part
of Fra*nce bordering on the Rhine. It is very hardy and of
easy culture, grows vigorously, and yields large crops and
abundance of wine. It is one of those best suited for vineyards

in this latitude.

~\ ' ' ,'

VICANE. PR. CAT. No. 311.
Vicame.

The berries of this vine are white and of oval form. It is
a native of the French department of Charente-inferieure, and
is extensively cultivated in the French vineyards situated near
the Rhine.

RIESSLING. PR. CAT. NO. 137.

Clairette de Limoux. Kleiner riessling.

Petit riessling, RiscJding.

This is also one of the varieties which form the major part
of the vineyards in the north of France on the Rhine, and
is cultivated also near Limoux, in the department of Aude ;
the fruit is white, the vine very hardy, of easy culture, and it is
one of those that succeed the best among the kinds that have
been introduced to this vicinity.

NOMENCLATURE OF RAPES

RIESSLING, LE GRAND. PR. CAT. No. 138.

Grosser riessling.

This is a variety of the same class as the preceding ; the
fruit is of larger size, and the vine is cultivated in the Rhenish
vineyards with the former, but I believe it is not as much es-
teemed.

The information that has been given in regard to the ten
celebrated Rhenish varieties last described, has been derived
from the highest possible source, being communicated to me
by the proprietor of one of the most extensive vineyards on the
Rhine, whose culture has been eminently successful, in con-
sequence of the very judicious selections he has made in res-
pect to the varieties of vines. It is therefore with the fullest
confidence that I recommend them to my fellow-citizens, as
calculated to succeed for vineyards in this latitude, and pro-
bably still further north. In addition to these, my Rhenish
friend states that the Morillon, or Pineau noir, the Pineau blanc,
Pineau gris, and Auveras rouge clair, succeed admirably in
the Rhenish vineyards, and with the ten foregoing varieties,
form the basis of the fine vineyards of that section of country.

I have at least given a pretty strong proof of my firm opin-
ion of the success of these fine varieties in our country, having
imported the last spring above thirty thousand vines, of these
kinds alone, which are now in my nurseries.

WHITE CONSTANTIA.

Under this name I have a vine received from Paris, which
has produced excellent fruit. The berries are white, of oval
form, the flavour and taste resembling the chasselas. It grows
vigorously, and bears well. Thomas McCall, Esq. of Georgia,
to whom I sent a vine, pronounces it a beautiful fruit. I do
not consider the name above stated as its true title, and there-
fore, although the fruit is excellent, I omitted it in my cata-
logue. The true name will probably be discovered by com-

.NOMENCLATURE OF GRAPES. 1H1

paring it with the other varieties in my vineyard, as soon as
they all produce their fruit.

VIOLET CALABRIAN.

Under this name I also received a vine from Paris, which I
have omitted in my catalogue for the same reason as the pre-
ceding one. The fruit, however, being good, I on that ac-
count notice it here. The berries are large, of pleasant flavour,
violet colour, and they ripen during the month of September.

BORDEAUX PURPLE.

1 have omitted this vine in my last catalogue from a suppo-
sition that it was probably a synonyme. It was imported about
ten years since by Miles Smith, Esq. of New-Brunswick, (N. J.)
from Bordeaux. Some of the scions were presented to me,
and they produced a dark purple grape, of pleasant vinous
flavour, arriving at maturity early in September, and for want
of the real name, I gave them the title at the head of this
article. The vine is hardy, and the fruit bears a great affinity
to the Pineau family.

ELLIOT'S LARGE WHITE.

Mr. Smith, of Burlington, (N. J.) places this among the
foreign grapes, and so I have always considered it, but in a
description recently received, it is stated to be a native vine.
I think there must be some mistake in this latter supposition,
and perhaps the vine is not the genuine kind. I have not my-
self seen the fruit, but it produced fruit with a correspondent in
Salem, Massachusetts, the present season, which, however,
owing to some cause, did not come to maturity.

NOMENCLATURE OP GRAPES.

GRAPES CULTIVATED IN THE CRIMEA.

Extracted from travels through the southern provinces of the Russian Um-
pire. By P. S. Pallas, Counsellor of State to the Emperor of Russia.

Shira-Isyum, a large mellow fruit of an oval form and deep
green cast when reared in a moist soil, but approaching to
white in dry situations ; it has an uncommonly thin skin, and
yields a great deal of juice ; this grape matures sooner and is
more productive than any other of the Crimean vines, it is used
for wine and is a pleasant table grape, it corresponds with the
Aspirant or Verdal of the French, and the Grime Junker of
the Germans.

The Kakura-Isyum, is, for Ihe excellence of its juice, the
most distinguished grape of all Crim-Tartary, to which and
the three succeeding species, the wines of Sudagh and Koos,
are chiefly indebted for their superiority ; the clusters are large
and rather loose, the berries are oval, mellow, and very sweet,
of a yellow or greenish hue, with a bloom of pearly white ; it
has some resemblance to the Riesslingof the Germans.

Terrgiillmek, the berries are small, of a yellowish pearly
white, very thin skin, and uncommonly sweet.

Mysliket, this resembles the great Riessling of the Germans*
it has loose clusters, and moderately large berries of a round
form, and of a speckled brown colour, they have a strong mus-
cadel flavour and are as sweet as honey.

Shabash, this vine grows very strong, with short joints of a
reddish brown colour, it grows rapidly and bears a profusion
of grapes, the berries are sometimes as large as a crow's egg,
of a greenish colour with a white bloom, thin skin, and when
housed in October, will keep till February, and by keeping
acquire additional sweetness.

NOMENCLATURE OF GRAPES.

Khadym-Barmak,or Lady's Finger, this vine grows strong
with short joints, the clusters are large, the berries are white
and formed like the last joint of the little finger ; ripen early ;
the flesh is firm and very sweet.

Arsakhi, or Goafs Teats, the finest and richest of all the
Crimean grapes for table use, the clusters are frequently two
spans long, the berries are the thickness of a large finger, and
upwards of an inch and a half in length, tapering towards the
end, though obtuse ; they are of a greenish yellow colour, the
flesh is firm and adheres to the skin, the wood is strong with
short joints, the old stocks stand erect like trees, the fruit may
be preserved to a late period of winter.

The Balaban-Shabash, or Great Shabash, is perhaps the
largest grape growing in the world, the wood is strong with
short joints, the clusters are not very large, the berries hang
closely together of a perfectly globular form, and are equal hi
size to the English walnut or Madeira nut ; the flesh is firm, of
a pale greenish yellow, covered with a chalky white bloom,
the taste though rather watery is sweet and pleasant, the trunk
frequently attains the size of a man's thigh.

The Kirmisi-Misk-Isyum, or Albura, is a muscadel grape of
u beautiful coral red, strong growth and long twigs, the under
side of the leaves is marked with strong red veins and a very
fine downy velvet, the berries are round and of an agreeable
muscadel flavour.

The Asma, a vine with lofty branches, is much cultivated in
the Crimea, and is used in making the wines of Sudagh and
Koos, and along the whole southern coast ; of all the vines, it
produces the tallest and strongest stems, the branches of which
are trained to poles and frequently climb above the trees, its
leaves are large and coarse to the touch, of a dark green colour,
the under side has a velvet-like roughness, the clusters aro

.NOMENCLATURE OF GRAPHS.

large and weigh several pounds, the berries are also large and
ef an oval form, of a dark brown colour with a blueish bloom.

Tanagos, a luxuriant species of vine with a large stem and
branches, and produces fruit in great abundance ; the clusters
frequently weigh from six to ten pounds, ;he berries are round
and of a brownish red colour, the skin is thin, the fruit though
watery, is of pleasant flavour and may be preserved a long
time ; this, as well as a large proportion of the Crimean
grapes, has the under side of the leaves downy.

Pallas says, the grape is an indigenous production abound-
ing in the mountainous parts of the Crimea.

There is a great variety of other foreign vines, whose cha-
racteristics being less known and not defined with sufficient
accuracy, I am unable at present to give details in regard to
them with the requisite precision, and therefore am compelled
to defer noticing them until they have been sufficiently tested in
my experimental vineyard ; I will, however, at the end of the
present work give a complete list of all I have under culture,
in order to afford those who' are desirous of an opportunity of
obtaining information from time to time, in relation to the merits
of any of the varieties, omitted at present to be described.

Among the vines which may be deemed objects of parti-
cular interest and curiosity, one may be mentioned that is now
flourishing in the garden of Sir Joseph Banks, which was
obtained from a park near Berkeley, (England,) where young
shoots are found annually springing up among the grass from
old roots which still possess life, and which are the remains of
an ancient vineyard. The produce of this vine will be of
much interest, from its making known to us one of the kinds
of grapes planted in British vineyards in former ages, and it
is hoped the particulars on the subject will before long be
made public, as the vine has probably produced fruit ere
this.

A'OMENCLATUKE OF GKAPES. 105

AMERICAN GRAPES.

The varieties of vines which properly come under this head
may be divided into several classes, arising from the peculiar
circumstances of their origin, viz.

Vines of original native , species.
Varieties of original native species.
Varieties obtained by admixture of nntive species.
Varieties obtained from seeds of exotic grapes.
Varieties obtained by admixture of foreign and native va-
rieties.

Although some of these classes are already numerous B
others are yet very limited, and from the short period of time
that has elapsed since the public attention and that of intelli-
gent connoisseurs has been particularly drawn to the subject
in such a manner as to elucidate the various points, and to ob-
tain precise information, it is yet impossible to form a definite
arrangement of all our varieties. The perfection of this de-
sirable object must therefore remain for future labours ^ but it
is to be hoped an end so desirable will not be lost sight of by
the amateurs of the vine throughout our country, and that
each will, by developing the various points which fall within
his notice, contribute his mite towards a perfect arrangement
of the various classes, a precise nomenclature, and a know-
ledge of the peculiar qualities of the respective kinds.

ISABELLA. PR. CAT. No. 385,
Gibbs 1 grape.

Vitis labrusca. v Isabella.

This grape is said to be a native of South Carolina, and
was introduced to this state by Mrs. Isabella Gibbs, the lady
of George Gibbs, Esq. of St. Augustine, who then resided at
Brooklyn, Long Island, and in honour of that lady has been
called Isabella Grape. It is a dark purple fruit, of a large size,
oval form, and juicy, and equals some of the secondary European

166

rVOMENCLATURfl OF GRAPES.

grapes ; and for vigour of growth, and an abundant yield,
exceeds any other yet cultivated in this country, and requires
no protection during the winter season. General Joseph
Swift informed me, that a single vine in his garden produced
above eight bushels during several successive seasons. In
some instances vines have been stated to have produced a still
greater quantity, and large vines of this kind, producing as-
tonishing crops, are now to be met with in various parts of our
country. There is no grape which will yield a greater quan-
tity on a given space, or that can be made more lucrative in
cultivation for market than this kind.

It also promises to take an important stand in this
country for the purpose of making wine, as it possesses the
requisites to insure success in making wine of a fair quality,
or for making brandy equal to that of France. I have made
wine from it of excellent quality, and which has met the ap-
probation of some of the most accurate judges in our country.
Indeed, this grape, of which but a single vine existed in any
garden in 1816, and which I, at that time, met with in the
possession of the gentleman before mentioned, and deemed
worthy of notice and a name, has now become disseminated
to the remotest parts of the Union, and has been sent to a
number of the countries of Europe, and to Madeira, fee. ; and
although it has never been offered to the public as on an equa-
lity with the highly cultivated and delicious table grapes of
France, still it offers to any one who chooses to plant it, a
plentiful crop of pleasant fruit, without requiring from him
the least care, or needing in winter the least protection, how-
ever cold may be its situation. I have also ascertained that
the bunches may be dried, as raisins, with the greatest facility,
and that they may be preserved in dry sand, sawdust, or any
other similar substance, for many months, in the most perfect
state.

In regard to pruning, which to a certain degree is advanta-
geous with all vines, it has been remarked in relation to this,
that if the vines are much trimmed at the summer pruning, the
fruit is very apt to rot and fall of.

NOMENCLATUAE OP GRAPES. 167

A peculiarity exists with regard to several of our native
varieties, which is particularly exemplified in the Isabella ; it is
that of being twice-bearing, or of producing a second crop of
fruit on the shoots of the same year, which is frequently the
case with this vine ; but the grapes seldom attain to maturity,
unless in a season when the autumnal frosts are long protracted.

WHITE SCUPPERNONG. PR. CAT. No. 398.
Scuppernong. Roanoke.

American muscadine. Hickman grape.

Vitis rotundifolia. PURSH.

The most perfect account of this grape that I recollect to
have seen, is from the pen of James G. Hall, Esq. of Curri-
tuck, North Carolina, and published in Vol. IX. No. 18, of
the American Farmer ; and as this grape is more particularly
cultivated in that region of country, I give some remarks, ex-
tracted from his communication, in preference to my own.
This grape (he states) is a native of the north-eastern part of
North Carolina, and grows spontaneously on Roanoke Island
and its vicinity, and formerly was called the Roanoke Grape ;
but, as its excellence as a wine grape was first tested at Scup-
pernong, the grape has obtained that name abroad. The par-
ticular excellence of it is the richness of the grape, and the
longevity and hardiness of the vine. The vines in North
Carolina are never pruned, and receive little attention other-
wise. If they were pruned, and properly attended to, he con-
siders that a far greater abundance of fruit would be produced.
The grape is round, white, very sweet, and of a good size ;
the latter circumstance depending much on the vigour of the
vine. They are pleasant for the table, and contain a large
quantity of saccharine matter, so happily united with the acids
of the fruit, as to render them finely flavoured for the palate
and highly prized for wine. It is the opinion of many intelli-
gent persons, that the Scuppernong, or Roanoke wine, has a
richness and a peculiarly fine flavour unknown in the foreign
wines which reach this country.

NOMENCLATURE OF GRAPES.

The shoots of this vine are very peculiar on account of die
grayish appearance of the bark, and for their delicacy and
smallness ; but they are produced in such profusion, and are so
thickly covered with foliage, that where the vine is left without
pruning, the fruit is almost totally* obscured from the sun. The
leaves are smooth, light green, and very shining, not lobed but
regularly indented ; they are small compared with those of
most other vines, seldom exceeding two and a half to three
inches in the greatest diameter, and in fact it may be said that
the whole aspect of the plant is of a peculiar character, bear-
Ing no resemblance to any other species. The blossoms ex-
pand in June, and later than those of any other vine I am ac-
quainted with ; the berries, which ripened with me the past
season for the first time, were as round as a bullet, of a light
green hue even when at full maturity, and of the size of the
largest chasselas ; the skin is very tough and rather thick ; the
seeds green ; the juice is abundant, very sweet and pleasant,
^nd of peculiar flavour, and when ripe entirely free from any
pulp. It is a pleasant fruit for the table, and judging from
the skin, I should suppose it could be kept a long time in per-
fection for eating. The clusters are never large, but very
numerous ; the berries are very loosely and separately set,
which greatly aids their perfect maturity. The fruit did not
fully ripen with me the past season until the 1 5th of October,
but the vines had been left without pruning, and the clusters
were hidden from the sun. I think by judicious pruning, and
by training the branches separately, so that the fruit would
be more exposed, it would ripen much sooner.

This vine may be readily distinguished from the black va-
riety by the colour of the tendrils, which are green. All its
advantages considered, it promises, at no distant day, to form
the basis of innumerable vineyards in different sections of the
country. I have not, however, hitherto considered it as suit-
able for this latitude ; but I am now fully convinced that it
may be cultivated here also with success, though I scarcely think
it would ripen its fruit, sufficiently early much further to the
norfh.

NOMENCLATURE OF GRAPHS, 169

Some persons have claimed both this and the Isabella as
foreign varieties ; hereafter perhaps we shall hear of foreigners
claiming our lakes and our mountains, which they might do
with quite as much justice.

It is a dioecious species, and in order to obtain crops it is
necessary to have vines of both sexes; from inattention to
pursuing this course, many persons have failed in obtaining
fruit, and have therefore asserted 'that their vines were barren
without taking sufficient pains to examine into the cause.

I have received from a Virginian correspondent, the follow-
ing descriptive remarks concerning a vine in his possession,
and as they evidently refer to this variety, I give them here :

" The wood is smooth and remarkably hard, rarely exhibit-
ing that shaggy appearance of the bark usual with most other
vines ; the bark of the old wood is of a light iron colour,
that of the young wood is of a brighter hue, marked with
small specks of grayish white ; the leaf is finely indented or
serrated, and highly glazed both above and below ; it is
tough and durable, remaining attached to the stem until the
hardest frosts. The berry is of a greenish white colour, the
skin of a satin like texture, varied by minute chocolate
coloured dots. It is pulpy, but easily dissolves in the mouth,
and is of a honey-like sweetness and musky flavour and scent.
The berries are congregated in bunches of from two to six
each, the weight of the largest being eighty grains and the
smallest forty grains. The vine is a great grower and abun-
dant bearer ; its flowers have no odour ; and it ripens its fruit
here (Virginia) the last week in September. The fruit differs
from the Black Scuppernong only in respect to colour."

1*0 NOMENCLATURE OP GRAPES.

GREEN SCUPPERNONG.

Green muscadine. Wild green muscadine

Vitis rotundifolia,) far.

This was sent me from the interior of the state of Georgia,
it may prove to be different from the white variety, but it is
quite probable also it may be synonymous with it, as the fruit
of that is of a greenish hue.

BLACK SCUPPERNONG. PR. CAT. No. 399.

Purple scuppernong ? Bull grape.

Red scuppernong ? Bullet grape.

Muscadine. Bullus.
Bullace.

Vitis rotundifolia, v. nigra. MICHAUX. PURSH. TOREY.

I have not seen the fruit of this vine ; but as it is produced
from the seeds of the other in far the greater proportion, it
may justly be considered as the primitive species, and the
fruit no doubt is of the same form and possesses the same qua-
lities, with the exception of the colour, which is dark red or
purple, and in some cases black. The tendrils being pur Je
easily distinguish it, without seeing the fruit ; the foliage is
also of a darker hue and the leaves much less in size than the
white variety, but resemble it in other respects. I think it
quite probable that there are several distinct varieties of the
Scuppernong with coloured fruit, as the descriptions of different
persons vary as to the colour In North Carolina the purple
or dark variety is by some people preferred to the white, and
is far more generally cultivated there, being that from which
the wine is mostly made. The greatest weight of any berry
of either of these varieties that I have seen noticed, was of one
produced at Washington city, which weighed 82 grains ; but
it is probable that berries of greater weight have been pro-
duced in its native state and elsewhere.

NOMENCLATURE OF GRAPES. 171

The wood of the different varieties of the Scuppernong is
very hard, which is doubtless the cause why they do not grow
as readily from cuttings as the generality of other vines ; for in
most instances those who have pursued this course of culture
have met with a total failure. From this circumstance the
plants are more scarce in the nurseries than other native kinds.
The vines of this species spread their branches to a great extent ;
and I have been informed by a gentleman residing near New-
bern, North Carolina, that those cultivated in that vicinity, are
planted thirty feet from each other. As the flowers of this
species expand nearer the period at which European vines pro-
duce their flowers than is the case with our natives generally,
it offers great advantages for obtaining hybrid varieties by
admixture of the pollen.

There is one remark in respect to seedlings obtained from
this grape that I can make from experience as well as from
the statements of others, which is, that one plant only in
about fifteen or twenty will be of the white variety.

In regard to the Bullace, which is a synonymous title for
this grape, but which I think is often applied equally to the
other varieties of this species, a lady correspondent at Che-
raw, South Carolina, makes the following remark : " There
is one kind of Bullace which I formerly cultivated and thought
a delightful fruit. The vine is about twenty miles distant
from this place, and from neglect the fruit has become small
and is not yet ripe (Sept. 4th.)"

AMERICAN BLACK MUSCADINE.

Purple muscadine. Muscadine.

Wild muscadine. Bullace.

Bull, and Bullet grape,

Vitis rotundifdia, var.

, '* - ,

This vine is a variety of the same species as the preceding,
but not of equal quality. It and the succeeding variety are

172 NOMENCLATURE OP GRAPES.

frequently met with in Virginia, but the natural locality of the
preceding one is further to the south. This is by some con-
sidered a tolerable fruit, and contains much more saccharine
matter than the Sloe, which is probably the original species ;
the berries are black, and a correspondent states that they
are marked here and there with white specks, which are not
observable in the Sloe variety.

SLOE GRAPE.

Vitis rotundifolici) var.

This vine, which is probably the original whence the im-
proved varieties of its race have emanated, is inferior to all the
others enumerated. The fruit is sour and scarcely eatable, and
of a dark purple or black colour. Dr. Norton remarks to me
that this and the preceding variety are to the White and Black
Scuppernong of Carolina, what the Hughes' crab apple is to
the Golden pippin. I have two varieties which differ in respect
to size.

BLACK OVAL MUSCADINE.

Vitis rotundifolia, v. avata.

This I received from a friend in Georgia. It is no doubc
a variety of the native muscadine, and will be interesting on
account of the form of the fruit, as so few of our native vines
produce oval berries. I have also received a vine under the
same name from Tennessee.

TENNESSEE ISLAND GRAPE.

An intelligent correspondent informs me that he thinks from
information he has received, the vine called as above in Ten-
nessee, will prove to be the best native grape of that state, and
he has in consequence commenced cultivating the vines. He
has not himself seen the fruit ; but as the tendrils of the vines
are different in colour, he expects the fruit will differ also and
prove to be of two varieties, purple and white. This vine de-
rives its appellation from the circumstance of its growing

NOMENCLATURE OF GRAPES. 173

wild and in great abundance on the islands in the Tennessee
river, and my friend has furnished me with the following de-
rails. The vine is stated to be naturally of dwarfish habit, a
great bearer, and to produce fruit of good size ; the leaf re-
sembles the Scuppernong or native Muscadine, and the stock
that of the common small grape. He values it the more par-
ticularly, because no insect troubles the foliage, although other
vines are much injured by the green caterpillar, which often
destroys their leaves in toto. He mentions that the oval and
round black muscadine grapes grow naturally in that state, as
well as some other varieties.

I expect the vine above described will prove to be of the
Scuppernong family, and it is quite probable it may be the
genuine Scuppernong already described as a native of North
Carolina, comprising the white and black varieties which are
distinguished by their tendrils.

ALEXANDER. PR. CAT. No. 372.

Sclmylkill muscadel. Pape of Good Hope grape,

Spring Mill constantia. Tasker *s grape.

Vitis labrusca v. Mexanderia. PRINCE.

This vine is a sure and plentiful one in its crops. It has
been erroneously called, at the Spring Mill vineyard and at
Philadelphia, the Constantia, or Cape of Good Hope grape, but
is unquestionably a native of our own country, and originated
in the vicinity of Philadelphia. It is stated to have been
first found growing on the rocky hills near the Schuylkill
river, above the upper ferry, previous to the revolutionary
war, by a Mr. Alexander, gardener to one of the Penns.
The berries are black when fully ripe, sweet, and of a slight
musky flavour, but contain a pulp. Wine of a fair quality
has been made from this grape in different sections of the
Union ; and Mr. Adlum, of the District of Columbia, and
a number of other gentlemen, have succeeded in making from
it wine of quite a pleasant flavour. I have also in my pos 1 -

174

NOMENCLATURE OP GRAPES.

session some wine made from it several years old, which is oi
very agreeable flavour, but not equal to that I have obtained
from some other native varieties. This vine was largely cul-
tivated by Mr. Tasker, whence it received one of its titles.

It seems proper here to remark, that Mr. Adlum makes a
distinction between the Alexander or Schuylkill muscadel,
and the Spring Mill Constantia. The leaves, he states, are
very similar, but a difference exists in the appearance of the
clusters of fruit, the latter being the handsomest ; both have
a pulp, and the Alexander has a little of the Fox grape fla-
vour, but the Spring Mill Constantia has not any of it ; it is
sweet, without any musky flavour. Mr. Adlum, however,
considers both as American grapes, as they most certainly are.
The author has cultivated them separately, so that amateurs
might gratify themselves by contrasting the two in their expe-
riments.

CLIFTON'S CONSTANTIA. PK. CAT. No. 406

Cape of Good Hope grape.
Vitis lalrusca, mr.

I should not enumerate this under a head distinct from the
Alexander were it not that Mr. Adlum conceives there is some
distinction. It is stated to have originated in the garden of
Mr. Clifton, Philadelphia, and Mr. C. remarked that it was
a chance seedling, unsown by any one. It was obtained from
him by Peter Legeaux, and extensively planted at the Spring
Mill vineyard ; and it has been imposed on the public as the
genuine Constantia of the Cape of Good Hope. It is some
satisfaction to know that Americans were not concerned in
this deception. It has the same, qualities as the Alexander
for wine, and they are generally cultivated and considered as
synonymous, although it appears the two have been obtained
from different vines which have not as yet been traced to ono
original source.

NOMENCLATURE OP GRAPES, 175

CATAWBA, PR. CAT. No. 377.

Catawba tokay. Tokay.

Muncy, pale red ? Red muncy ?

Vitis Utbrusca, v. Catawba. PRINCE,

This is a large grape, of a lilac colour, and in some situa-
tions, covered with a beautiful bloom, giving to it a blueish
purple appearance. The berries have a slight musky taste,
and delicate flavour ; hang loosely on the bunches, which are of
good size ; and, in fact, they are beautiful to the eye, very
abundant bearers, make an excellent wine, and are tolerable
for the table. The pulp diminishes and almost disappears when
they are left on the vine until they attain to perfect maturity.

The colour of the fruit is much varied according to its rela-
tive exposition; such as is fully exposed to the sun's rays is pur-
ple, that but partially exposed is of a lilac hue, and those clus-
ters that are completely obscured and shaded, are nearly white
and the berries almost transparent; even in this latter position,
where of course, the maturation is retarded, the fruit is sweet,
but is devoid of that musky flavour which is acquired by that
portion fully exposed to the sun and heat, ft is earlier in
ripening than the Bland, and the berries and clusters are of
equal and often rather larger size.

Although this grape is said to be from the river Catawba,
still there is much uncertainty on that point, as I am informed
by Thomas M'Call, Esq. of Georgia, a gentleman now far
advanced in years, that, in his boyhood he knew the Catawba
from its source, to where it loses its name in that of the Wa-
teree, and that no such grape was known there. Mr. Adlum
states, that he procured it from the garden of Mrs. Schell, at
Clarksburg, Montgomery county, Maryland, and that the
family informed him it was called by this name by the late
Mr. S. but they knew not whence he procured it. The vine
in Mrs. S.'s garden has produced in one season, about eight
bushels of grapes ; and eleven vines belonging to Joshua John-

176 NOMENCLATURE OF GRAPES,

stone, Esq. of the same state, and which were reared from that
of Mrs. S. have already produced about 30 bushels of fruit
at one time. The grape called, by Mr. Adlum, Red muncy,
and found by him wild in Maryland, and also in Ly coming
county, Pennsylvania, proved to be very similar to this kind.
Mr. A. considers this grape "to be worth all others, indige-
nous or exotic, as a wine grape," and that a greater variety
of wines may be made from it than from any other,

ELSINGBURGH. PR. CAT. No. 380.

Elsenburgh. Elsenborough.

Blue Elsingburg. SmarCs Elsingborough-

Vitis labrusca, v. Elsingburgensis. PRINCE.

This grape was found near the town whose name it bears,
in Salem county, New-Jersey, where it would probably have
remained unregarded, had it not been brought into notice and
cultivation by Dr. Hulings. It is a very sweet, juicy fruit,
and of a blue colour ; it is very hardy, exceedingly productive,
and promises to be valuable for wine ; the leaves assimilate to
those of the European vines much more than those of our native
varieties generally do, and in colour they resemble the Bland.
The bunches are of middle size, and the berries hang loosely :
it ripens at the same time as the Meunier, and is free from
pulp or musky taste, and has generally but two seeds. It is
undoubtedly a native, all the characteristics of which it bears.
Its wood resembles that of the Isabella; but the fruit approxi-
mates more to the Meunier of France than any other American
grape.

RAISIN DE COTE.PR. CAT. No. 395.

Of this grape, a native of Louisiana, there are two varie-
ties, which are found through a vast extent of territory from
the Attakapas to the Missouri. The variety or species most
known, is dark blue and round ; skin rather thick, and the

NOMENCLATURE OF GRAPES. 177

fruit somewhat pulpy, extremely sweet and not musky. The
above title is one given by the French settlers in that district
of country.

RED BLAND. PR. CAT. No. 374.

Eland's pale red. Blond's Virginia.

Powel. Eland's Madeira.

Powal. Red scuppernong.

Eland's fox grape. Carolina

Vitis Idbrusca Blanda. Mazzei grape.

Red English grape, >

r, ,. , > ot some districts of Virginia.

English grape, >

Vitis Blanda.
Vitis BlandL PRINCE.

The foliage of this vine is of a pale green hue ;
the bunches are shouldered or divided, and are five or six
inches in length, and sometimes more. The berries are of
a round or oblate form, of a pale red colour, good size, juicy,
sweet, and of very pleasant flavour. In some cases they are
said at full maturity to become of a dark purple or red wine
colour ; it is an agreeable table fruit, with a thin skin and little
or no pulp, and is also a wine grape of very superior order to
many of the varieties cultivated as such ; indeed, a person has
but once to taste this grape to form his decision on this point.
It has been supposed for many years to be a native of Virginia,
and its origin has been the subject of much discussion. A
Virginian gentleman, whose opinion I highly respect, stated
to me that it was an Italian grape, and was brought from
Italy by Mr. Mazzei, and his statements had so much weight
with me that I almost resigned my own judgment thereto ; but
I have now to aver that it is certainly a native, and that vines
sent to Col. George Gibbs, of this island, from North Caro-
lina, under the name of the Red scuppernong, have proved to
be identically fliis same variety, and vines have also been re-
ceived by others from that state which have afforded the same
result. It appears, also, that this grape was cultivated in our
country before Mr, Mazzei visited it, and the vines he brought,

178

NOMENCLATURE OF GRAPES.

however closely they may have resembled it, could not there-
fore have been of this kind.

Another fact is certain, that several native vines which I
have received from different parts of our country, so greatly
resemble in foliage, wood, and manner of growth the real
Bland grape, that I strongly suspect further examination
will identify them with it, and prove that this variety is found
wild in more than one state of the Union. And even among
those native varieties, whose fruit essentially differs, there
are several whose foliage possesses the same general character-
istics, particularly in regard to colour and form, insomuch
that I doubt not but further investigation will class them un-
der one head as the varieties of a single species, distinct from
V. labrusca, or form them into a group of natural hybrids.

It appears that Colonel Bland, of Virginia, was among the
first that brought this vine into notice and cultivation, from
which circumstance his cognomen was attached to it at that
time, by which title it has been most generally known since.

The original vine is said to have been found on the eastern
shore of Virginia, by Col. B. who presented scions of it to
Mr. Bartram, and to the late Samuel Powel, Esq. and some
of the persons who obtained it from the latter gave it the
title of Powel grape after him.

Dr. Norton, of Virginia, the gentleman previously referred
to, and whose opinion certainly merits much weight, differs
from me in the statements here advanced as to its origin, and
in a recent letter makes the following remarks : " It is hardly
probable that this fruit should have escaped my observation if
it was indigenous to my country, having walked so repeatedly
through the forest lands in most quarters of the state, always
having an eye to its productions. No such grape belongs to
America, I assure you ; I have found grapes resembling the
Bland on the borders of neglected old fields ; and amongst
the ruins of the gardens which were established in the early
settlement of the country, the Bland grape itself. The first I
considered as a seedling of the Mazzei grape, but I have never

NOMENCLATURE OF GRAPES. 179

known it to equal the stock whence it came. The existence of
tlie last is easily accounted for : I can but infer that superficial
observers have furnished you with slips from one of these two
sources." On my own part, I will only further remark, that
in regard to the claims of its foreign origin, I think it will be
quite in time to consider them r when we are presented with
an imp&rted variety resembling it.

Heretofore this grape has been deemed unsuitable for lati-
tudes to the north of this state ; but it is now found to succeed
perfectly at Boston, where, the past season, the fruit has at-
tained to complete maturity by the last of September or be-
ginning of October.

COLUMBIA. PR. CAT. No. 378.
Rackoon grape. Raccoon grape.

Vitis (KStivdis ? v. Columbia, PRINCE.

This grape was found, by Mr. Adlum, on his farm at George-
town. The bunches are small, but numerous, and the berries
round, deep purple, approaching to black, thinly placed on
the cluster, and about the size of a small fox grape, but have
not that peculiar scent which fox grapes possess. It has con-
siderable pulp, but is quite sweet when fully ripe, and yields a
high coloured juice ; in rich grounds its shoots are as strong,
and its leaves as large as the Isabella, and the latter are of a
brick colour on the under side.

WORTHINGTON. PR. CAT. No. 404.

Vitis labrusca ? v. Worthingtonii. PRINCE.

This is a native found near Annapolis, Maryland. It is
smaller than the common fox grape, and black ; it yields a
very highly coloured juice, is a very great bearer, and, by
some is much esteemed ; the juice has been used to mix
with that of other grapes in making wine, in the same
manner as the Teinturier is in Europe, to which it imparts a
fine colour, and agreeable flavour. When the fruit is fully
ripe, it is tolerably sweet, with a considerable degree of as-
tringency, Mr. Adlum states, that by mixing the wine of

180 NOMENCLATURE OF GRAPES.

this kind with that of the Schuylkill grape, it imparts a cha-
racter between port and claret.

.MUNCY, PALE RED. PR. CAT. No. 391.

This grape was discovered in Lycoming county, Pennsyl-
vania, and also in Maryland. The foliage much resembles
the Bland ; the fruit is of a pale red colour, and hangs
loosely on the bunches, which are of good size. It ripens
late, is sweeter than many native grapes, and the vine is pro-
ductive. It is considered by Mr. Adlum, of Columbia, quite
an acquisition to our collection of American grapes, as being
capable of producing excellent wine. This grape has, by
close comparison, been found so similar to the Catawba, as not
to be readily distinguished, which would seem to favour the
idea that the Catawba did not originate in Georgia, but is,
in fact, a native of Maryland. Some persons have remarked
that there exists a slight difference in flavour between this and
the Catawba.

BLACK FOX. PR. CAT. No. 381.

Purple Fox. Vitis taurina, Walter.

Vitis vulpina, Bartram.

Vitis labrusca, v. nigra. MICHAUX. PURSH. TORRET.

This is the wild variety most common in this state and to the
north and east of it. The fruit is a very deep purple or black,
generally of large size and oblate form, and the berries hang
loosely on the bunch ; they have a strong fox-like scent,
which I think is possessed to a greater degree by this than by
the red and white varieties ; the skin is thick and the pulp
tough, but in some cases varieties have been found wild which
possess those disadvantageous qualities to a much less degree ;
and in some vines which have been reared from seeds or im-
proved by culture, they are scarcely perceptible. In this sec-
tion of country large vines are almost every where to be met

NOMENCLATURE OF GRAPES 181

with overrunning the hedges and mounting trees ; the berries of
this and the other varieties of the same species are collected
and sold in large quantities in our markets in a green state at
the period when they have nearly attained their full size, and
then serve to make excellent tarts and preserves, and are also
used frequently for pickling.

As far as past experience has extended, it appears that
better seminal varieties are obtained from this than from the
red fruited kind ; but further experiments may prove that this
remark is not without exceptions. Although this vine makes
strong shoots, and grows vigorously, extending its branches
over hedges and spreading over trees of moderate size to a
considerable distance from the main root, still it is considered
as one distinguishing mark of the species that it never mounts
to a great height, whereas the varieties of Vitis sestivalis often
ascend the loftiest trees of the forest.

WHITE FOX. PR. CAT. No. 383.

Vitis labnisca, v. alba.

This vine produces large berries of oblate form, which vary
somewhat in size on the same bunch ; they are not perfectly
white, but are tinged with a pale russet or amber colour. Al-
though a coarse grape, yet it is a more pleasant fruit than
some other varieties, and is considered by those who do not
possess the finer kinds, as a tolerable eating grape. The
leaves are large ; the vine is of rapid growth, and produces
plentiful crops.

It is believed to have afforded berries of greater weight
than any other native or exotic vines in cultivation ; several
specimens were exhibited at York, Pennsylvania, the past year,
from a vine which had been transplanted from the forest and
placed nedr a spring, the average size and weight of which
were far greater than what the vine produced in its natural state.
One of the larger berries weighed 153 grains, another 162,
and a third 164 grains, and the latter measured three and
three-eighth inches in circumference.

182 NOMENCLATURE OF GRAPES.

From such variations produced by trivial attention, it may
justly be inferred that this variety may be subjected to far
greater melioration and improvement by proper attention to
its culture, &c. and by the production of seminal varieties.

RED FOX. PR. CAT. No. 382.

Vitis labrusca, v. rosea.

The fruit is large, of oblate form, and of a brick red colour ;
it has a hard pulp, and not a great deal of juice, but is very
odorous or musky ; it makes the most exquisite confectionary,
in the form of jelly this is made with an equality of sugar,
the fruit being strained to separate the skins and seeds (water
with it of course) it must then be evaporated slowly, until
of the proper consistence ; the flavour of the jelly is rich and
delicately musky.

Professor Gimbrede has reared several varieties of this
grape from seeds, some of which are of very large size, and
others sweeter than the common variety ; the whole class,
however, is deficient in high vinous properties.

BAUCHMAN'S RED FOX.

Vitis labrusca, v. rosea maxima.

This vine I received from C. Bauchman, Esq. of Pennsyl-
vania, a gentleman who possesses a great fund of information
in respect to the different varieties of grapes, their culture, &c.
and who has, in connection with his friend Jacob B. Garber,
Esq. of the same state, rendered me great aid on important
points, with regard to the respective qualities of our native
vines, and the success attending vineyards in that state, &c.

The fruit of this vine is of remarkably large size, measur-
ing frequently above three inches in circumference. In its
flavour and colour it resembles the common red fox.

NOMENCLATURE OF GRAPES. 183

r -.

;

TEXAS, DIVERSE LEAVED. PR. CAT. No. 402.
Vitis dwersifolia. PRINCE.

1 have received a species of grape from the border of Texas,
which I have named as above, on account of the very great
variation in the form of the leaves, a part of which are simple,
others three lobed, and some fiv.e lobed ; they are also very
downy on the under side. The person who sent it states, that
they do not run much to vines, but grow about three or four
feet high, and then bend over and fall to the ground ; and
that they produce a great abundance of very good grapes.

Having cultivated this vine two seasons, I have found it to
be less inclined to form long shoots than other native varieties ;
one shoot, however, has attained to eight or nine feet in
length. The vines being small and weak when received, they
have not yet produced fruit, but I anticipate having fruit next
year.

I have also some vines, the seeds of which my correspon-
dent writes me, " were procured from the north-west pass of
the Rio Grande, or Rio del Norte, in Texas, five hundred miles
west of St. Antoine, and one thousand from Natchitoches."
He states that they grow in abundance on the Rio Grande,
and are tolerably large and fine flavoured.

TEXAS, CURIOUS FOLIAGE. PR. CAT. No. 401.

Vitis diversifolia, var.

This vine I received from a source different from that of the
other Texas variety I have described. It bears much resem-
blance to that in its dwarf growth, but differs in foliage ; the fruit
I have not yet seen. My correspondent, who sent this kind,
remarks thus, in a letter recently received " Instead of the
Texas grape being sour, as I described it heretofore, the better
opinion seems to be that it is a large, slightly reddish fruit,
very juicy, sweet, and with little or no pulpy coherence, of

184 . NOMENCLATURE OF GRAPES.

course a good table grape. In the prairie country of Texas,
where it abounds, the old grass is annually burnt off, and the
vine shares the same fate ; in the spring season it shoots out of
the ground from the old roots very luxuriantly, and falls all
round upon the ground, borne down by the multitude of its
fruit."

j . V, /"

MISSOURI. PR. CAT. No. 390.
Missouri seedling.

Vitis Missouriensis.

The fruit is as sweet as the Meunier, and has not more
seeds ; its appearance is similar to the Elsingburg. Some of the
grapes of that region have been found to have a superabun-
dance of seeds, from which this is free. This vine may, by
culture, prove a valuable acquisition.

LONG'S ARKANSAS. PR. CAT. No. 386.

Vitis LongiL PRINCE.

This grape, which was found by Major Long on or near
the Rocky Mountains, possesses foliage so very peculiar, as to
distinguish it from all others I have seen. The leaves are
deeply indented on the edges, and of singular appearance,
bearing some affinity to those of the Scuppernong, but three or
four times the size ; the wood rather delicate in point of thick-
ness, but surpassing every other, except the Vitis riparia, in
its rapid growth, and overrunning every thing in its vicinity.
The fruit, however, is small, sour, very full of seeds, and will
not bear a comparison with the Missouri and other American
grapes. This, the Isabella, and the Elkton, are considered to
be the best to use as stocks to ingraft on.

NOMENCLATURE OP GRAPES. 185

LUFBOROUGH. PR. CAT. No. 388.
Vitis labrusca, var.

This is a fox grape, found about two and a half miles from
Georgetown, district of Columbia. It is larger and better
than the Elkton, and has a very rich appearance. The ber-
ries are quite large, colour dark purple, and juice very sweet,
with the flavour common to fox grapes ; the pulp, however,
dissolves in the fermentation, as is the case with many other
varieties, and it makes a very good red wine.
f

ELKTON. PR. CAT. No. 379.

Vitis labrusca, v. ElktonL PRINCE.

A very large native fox grape, of a deep purple colour, with
beautiful crimson coloured juice ; the fruit quite fragrant. It
has much pulp, but has been considered by some as capable of
making good wine, though I do not know that the experiment
has been yet made with it separately.

PELL'S ILLINOIS. PR. CAT. No. 405.

Vitis Ulinoensis. PRINCE.

This is a native sent me by the Hon. G. T. Pell, of Illinois,
and which he states " in unskilful hands has made good wine."
It was found wild in the prairies of that region. I have re-
ceived from the same gentleman seeds of several varieties
found on the borders of the prairies, which are now growing
in my garden. Among these is a variety of the same species
as the preceding one, but which he states differs from it in the
form of the bunches, they being shouldered like many of the
foreign kinds.

186 NOMENCLATURE OP GRAPES.

MUNCY, BLACK. PR. CAT. No. 392.

Vitis labmsca, var.

This was found on the same farm as the pale red Muncy, il
is a very productive vine, but the fruit being harsh and unplea-
sant, is not considered worthy of cultivation, though it is
possible, that wine made from it might become meliorated by
age, and at all events it might answer as a subsitute for hock
wine.

NORTON'S VIRGINIA SEEDLING. PR. CAT. 393.

Vitis JVorfoni. PRINCE.

This very distinct variety owes its origin to Doctor D. N.
Norton, of Virginia, whose assiduity and devoted attention to
the culture of the vine for a period of years place him among
the distinguished connoisseurs of the subject. It was raised
from the seed of the Bland, which fructified in the vicinity of
the Meunier or Miller's Burgundy ; there exists, consequently,
some probability that it is a hybrid between these two. In
appearance the vine much resembles the former of the two, to
which its foliage closely assimilates.

The shoots are strong and vigorous, and of a red colour.
The vine resists the cold of the most severe winters, never
failing to produce fruit and that most profusely, thriving even
without pruning, and requiring, at most, but a partial use of
the pruning instrument, and almost equalling the Isabella in
its rapid extension ; like that vine it is also well calculated for
arbours, bowers, large espaliers, &c. The fruit is of the
darkest purple or black colour and ripens in September, but
will remain on the vine with a great increase of the saccha-
rine principle (as is the case with the finest wine grapes of
France) until the end of October in this latitude, and until
the first of November in Virginia. The bunches are usually

NOMENCLATURE OF GRAPES. 187

eight or nine inches long on the old and strong vines, and
weigh about a quarter of a pound each ; the berries begin to
form a conical bunch on the stem at a distance of several
inches from the place of its attachment to the wood ; they
are round and a little flattened at the end, and about the size of
the Meunier ; they do not contain a great quantity of juice, but
what they yield is of the richest quality; the skin is replete
with a violet coloured matter, which imparts to the wine a shade
equal to the Tinto Madeira, which last it resembles as well in
taste as in appearance.

In conclusion, I will state a remark of Dr. Norton, to* whom
I am indebted for the most part of the foregoing description,
that " for the purpose of making wine, this is hardly to be
excelled by any foreign variety."

YORK MADEIRA. PR. CAT. No. 407.

It certainly is a pitiful course for Americans to be continu-
ally adopting foreign titles for the natural productions of their
own soil. It would seem to indicate a total unbelief in the
value of our indigenous productions, which I trust is but sel-
dom the case, for I had hoped that the period at which we un-
dervalued the blessings which Providence has showered on
our favoured land had long since passed away. I cannot re-
frain from giving place to these remarks from the great con-
fusion and misconception which is caused on all sides by this
false nomenclature, and I propose that the foreign titles be
dropped in every case and appropriate ones substituted.

This vine, with the foreign title of Madeira, is a genuine
native, and proves, on examination, to be the same as the Al-
exander, or Schuylkill muscadel. It is very extensively culti-
vated in the vineyards in the vicinity of York, Pennsylvania,
and it is this kind which is at present relied on in those vineyards
for a crop, but the native variety called there the Claret, and
the fine native Catawba, are expected by some of the most
intelligent cultivators of that locality to take precedence and
supersede the variety first named.

NOMENCLATURE OF GRAPES.

YORK CLARET,

Vitis labrusca, var.

This is also a genuine native, but has been erroneously
called Claret grape. It is cultivated in the vineyards near
York, Pa. where it is much esteemed for wine, and its culture
is fast extending there and elsewhere on account of the high
value in which it is held, it being generally preferred to the
Alexander.

It differs from the Alexander in several respects : the vine
is smaller in its parts, though of a more flourishing appearance,
the foliage is of a darker green, and it retains its verdure
later in the season than almost any other vine ; the bunches
and berries are smaller than those of the Alexander, and the
latter are more closely set on the clusters, and the produce of
the vine is more abundant. When perfectly ripe it is without
pulp and very replete with sweet juice, which is nearly as dark
as a Morello cherry. It is thought by the cultivators at York to
agree better with the climate than any other, and the general
opinion seems to be, that wine of a very superior quality may
be made from it. When perfectly ripe the fruit is as fine for
the table as the better part of our native kinds, with the ex-
ception of the Catawba, Isabella, and one or two others.

YORK LISBON.

Vitis labrusca, var.

This is also one of the varieties cultivated in the vineyards
of York bearing a foreign title, and has considerable affinity
to the Alexander, but the grape is larger and a little elongated ;
and the pulp is more acid.

It also differs in being a coarser and more pulpy fruit,
and in possessing more of the fox flavour, and it is inferior
to that for wine and the table. The plant is also of larger
and more vigorous growth than either that or the Claret above
described. It is found to be a sure grape in its crops, and is
much cultivated in the vineyards referred to.

NOMENCLATURE OF GRAPES. 189

HERBEMONT'S ARENA. PR. CAT. No. 373.

Arena, of Herbemont.

This I received from the gentleman whose name it bears. *
It was called by him Arena, on account of its being a native
of sand hills, that being the situation where it is found wild in
South Carolina. It makes a very excellent red wine, which is
thought by Mr. Herbemont to be the very first in rank among
American wines made of native grapes. It improves greatly
by age, and when sixteen months old has been much approved
by amateurs ; and at an exhibition of wines by Mr. H. to the
Agricultural Society of South Carolina, it received their enco-
miums and was pronounced a very superior wine.

JORDAN'S LARGE BLUE. PR. CAT. No. 38.
Jordan's blue.

I arranged this vine in my catalogue among the exotic
varieties, as such I judged it to be from casual observation of
the foliage. Mr. Smith, of New- Jersey, however, thinks differ-
ently, and enumerates it among the native varieties ; I there-
fore give the account of it which I received from him. He
states that it was brought to New-Jersey from New-England
by Richard Jordan, Esq. that it is a large blue pulpy grape
growing in large bunches, and that it is said to have yielded
wine that was preferred by the Agricultural Society to Madeira.
My original vine was obtained from the same source, whence
the above description proceeds. I have not yet myself seen
its fruit, but shall have a crop the present year, which will af-
ford an opportunity of giving a final decision as to its foreign
or native origin. The leaves of my vines greatly resemble
those of the foreign varieties ; and as it is possible that an er-

190

NOMENCLATURE OF GRAPES.

ror may have been committed at the time of receiving the
original plant, I have obtained several others to compare
with it.

MORRIS' SEEDLING MALAGA.

Large Blue Seedling from the White Malaga.

This vine was reared from a seed of the White Malaga by
the lady of Richard Hill Morris, Esq. of Pennsylvania, and
from the sportive character of the species produced blue fruit.
The berries are large and rather closely set, and it is an ex-
cellent table fruit.

COOPER'S WINE. PR. CAT. No. 39.

This grape I am informed by Caleb R. Smith, Esq. of
New-Jersey, is a native of that state, where it was first intro-
duced to notice by Joseph Cooper, Esq. The vine is of
vigorous growth, and produces abundantly ; the berries are
round, of a medium size and purple colour, and those which
are ripened in the most favourable situations are tolerable for
eating, its particular value however is for the purpose of mak-
ing wine. By an inadvertency it was placed in my catalogue
under the head of exotic vines, but I presume it is justly en-
titled to be considered a native.

CARTER'S FAVORITE. PR. CAT. No. 376.

The foliage of this vine has much similarity to the Bland ;
the fruit I have not yet seen, but it is represented as a valua-
ble grape by my esteemed correspondent George Carter, Esq.
of Virginia, who has concentrated at his seat in that state a
great variety of the most choice and rare vines, exotic as well
as native, besides a very large collection of other fruits. Mr.
C. does not state that it is positively distinct from all others,
but leaves that point to be determined by experience.

NOMENCLATURE OP GRAPES. 191

DENNISTON GRAPE.

The first notice of this vine I received from Isaac Denniston,
Esq. of this state, and I give a description recently received
in his own words.

" The native grape which I before mentioned I had acci-
dentally become possessed of, was first known to me about
seven years ago. It was found ^on an island in the Hudson
river about thirteen miles below Albany, a person who had
discovered it in bearing, afterwards brought the vine to my
son-in-law Dr. Elliot, and I planted it in my garden* It pro-
duced grapes the size of the Isabella, and I think it a much
finer table grape than that. The pulp is similar to the Isabella,
the colour yellowish red, and it has a Jittle of the musky taste,
and when ripe is uncommonly fragrant. The vine is luxu-
riant and a great runner. Being indigenous and hardy, it
of course does not require to be protected. I have no name
for it, nor have I ever heard of any vine in this part of the
country, of the same or of a similar character." Mr. D. fur-
ther remarks that in removing his vine he lost it, and therefore
gratulates himself that he had previously presented some young
vines to other persons, which prevented the extinction of the
variety.

HENRICO.

I received this vine from Virginia, where it was found grow-
ing wild in the county, whose name it bears. It is represent-
ed as producing berries the size of the Bland, and clusters of
half the size ; the colour pale blue or purplish, taste sweet and
agreeable.

CUNNINGHAM. WOODSON.

Two varieties of native vines have been sent the past year
from Prince Edward county, Virginia, under the above titles,
and are now under experimental culture in the garden of a
gentleman possessing much information on the subject, and

192 NOMENCLATURE OP GRAPES,

who will fully test their merits they are both represented to
produce fruit as large as the Bland, but to be no wise like it
in other respects, being superior in productiveness and flavour,
and are also said never to mildew or rot. The former of these
varieties has been formerly designated as the " Prince Ed-
ward" grape ; but two varieties having been found in that
county, the person who sent them adopted the titles which
head this article, by way of distinguishing them.

MILLINGTON'S WHITE.

This vine was discovered in Missouri by Dr. Millington
of that state. It was found north of the Missouri river the
fruit is of good size, very juicy, and rather tart, and the skin
is thin, each berry generally contains three seeds.

SOLANDER'S LARGE PURPLE. PR. CAT. No. 400.

This grape is highly esteemed in Missouri, whence I receiv-
ed it. Having possessed it only a short period, I have not yet
seen its fruit ; but from the description I have received, I pre-
sume it will be among the most valuable of our natives.

SWATARA.

I have received from my respected correspondent, John
Weidman, Esq. some vines of a variety, distinguished in his
vicinity by the above title. He considers it as distinct and
worthy of attention. From the same gentleman, I have also
received vines of a red fox grape, which he states is more
sweet than the common blue variety.

HYDE'S NATIVE BLACK.

This vine is from the vicinity of Catskill, and was brought
into notice by Wilkes Hyde, Esq. on whose farm it was found
in a wild state. He informs me that its fruit is black, of the
usual size of a pistol ball, that it has no hard pulp, but is
rather, astringent, it contains a great deal of juice, which is of

NOMENCLATURE OP GRAPES. 193

a dark claret colour, and which he thinks would yield a valua-
ble wine. The vine is of very luxuriant growth and a great
bearer.

HYDE'S ELIZA.

This variety was originated from seed in the garden of the
same gentleman, who sent me the preceding one, where it has
borne fruit for two years past. 'It is a flourishing vine, the
fruit is of medium size, blue when ripe, very sweet and has no
hard pulp, it is at maturity the last of August, and continues
until the end of September. Mr. M. states that he considers
it a preferable fruit to the foreign Black cluster ; and that when
the berries commence turning blue, it is visible only in small
spots, which at first view appear like the commencement of
decay, a circumstance he has not noticed in any other grape.
Mr. H. remarks, that he calls it " the Eliza, because it was
reared and nurtured by a beloved daughter."

SWEET SCENTED. PR. CAT. No. 389.

f . . ' .. ' . . .' f - *

Male sweet scented. Vitis odoratissima, Donn Cat. Nuttall Mss.
Vitis riparia, MICHAUX. PURSH. TORREY.

This is a dioecious species, and I have never yet had a vine
to produce fruit, and I believe others have been equally un-
fortunate in this respect, for I have never seen a fruit-bearing
vine in any collection. The fact is, that nearly or quite all
the old vines in this quarter have been propagated from a sin-
gle original vine, and they are all therefore of one sex. I
have at present, however, some seedlings of one year's growth,
which I consider to be of this species, and which doubtless
comprise both sexes, and I shall ere long have fruit from them.
Michaux says, that this species principally abounds on the
shores and islands of the Ohio and Mississippi rivers, and Pursh
states, that fertile plants are rarely found north of the Potow-
mac, but that barren ones extend far south of it.

194

NOMENCLATURE OF GRAPES.

The foliage bears considerable affinity to that of Long**
Arkansas, the leaves are unequally toothed, and slightly trilo-
bate; the flowers are very sweet, somewhat resembling in
fragrance the Reseda odorata.

It is a curious fact, and indicative of the general prevalence
of male plants, that neither Michaux, Pursh, or Torrey, de-
scribe the fruit of this species.

Mr. Nuttall stated to me, that the vines growing on the
Mississippi, called the June grape, are of this species, which
he considers the true Vitis odoratissima, and that the true
Vitis riparia is a distinct species. Muhlenberg also enu-
merates them as distinct, but appears to consider this as Vitis
riparia, and annexes to Vitis odoratissima, the name of Ber-
mudian grape.

In consequence of there being no exhaustion of the sap, by
production of fruit in the male variety of this vine, it grows
with exceeding rapidity, and spreads out its numerous branches
in every direction, soon covering a very large space so densely,
as to render it in a great measure impervious to the sun's rays,
and to the effects of storms. It is therefore very commonly
cultivated in this vicinity, as a covering for arbours and other
places, where shelter and concealment are desired.

WINTER GRAPE. PR. CAT. No. 396.

Chicken grape. Vitis serotina, Bartram.

Frost grape. Vitis incisa, Jacq.

Small frost grape. Vitis vulpina, Wild. Torrey.

Vitis cordifolia. MICHAUX. PURSH. NUTTALL.

This is a grape so well known, that a description may almost
be deemed superfluous ; the berries are round, of very small
size, and loosely set on the bunches, they are of a purple
colour, and so tart and astringent as to be unpleasant for
eating; they are, however, supposed to become somewhat
meliorated by the operation of frost, and on that account are
more sought for by boys and others after they have been sub-

NOMENCLATURE OF GRAPES. 195

jected to its effects. The leaves are abruptly acuminate,
bordered with irregular acute teeth, and are smooth on both
sides, with the exception of a slight pubescence on the veins
beneath. There appear to be two varieties differing in the
shape of the foliage, one of them having the leaves much more
divided or palmated than the other.

It is the latest in ripening of all our native grapes, and the
fruit hangs on until late in the autumnal months, and some-
times till Christmas. The vines grow vigorously, often
mounting and spreading over lofty trees, and are very suitable
for forming with their numerous branches, a speedy covering
where shelter is required, the foliage of the variety with pal-
mated leaves is the most pleasing, but neither of the varieties
is of any particular value, and I believe they have not yet been
cultivated for any use of the fruit, which is alike unsuitable for
the table or for wine, but might be used for vinegar and ver-
juice. Pursh mentions, that this species is found in a wild
state from Canada to Florida, which opinion I presume is cor-
rect. I have received from Virginia a vine said to be of this
species and to produce pleasant fruit.

GARBER'S ALBINO.

Vitis labrusca, v. baccis albidis, magnis ovalis. PRINCE.

This new and peculiar variety I received from my much res-
pected and very intelligent correspondent J. B. Garber, Esq.
of Pennsylvania, a gentleman who with untiring zeal has
sought to investigate the various points calculated to advance
the vine culture, and to bring to view the merits of the respec-
tive varieties. The original vine was raised by him from a
seed of the native variety erroneously called at York the Lisbon
grape, and which is described at page 188. It is the only one
out of forty or fifty plants that he has deemed really worth
increasing. The vine, in its general aspect, resembles its
parent, as also does its fruit in size and form ; the berries are
about as large as those of the Isabella, egg-shaped, and of a
greenish white colour ; they contain a pulp which is sweet and
are a very agreeable table fruit ; the berries hang loosely on
the bunches, which are of good size.

196 NOMENCLATURE OF GRAPES.

The foregoing description was received from Mr. G. who
kindly presented me with rooted vines and cuttings, and who
very justly remarks, that as it much resembles the York Lisbon,
Alexander, &c. in its growth, and yet produces white fruit of
oval form, it may be considered an anomaly among the native
varieties. From these considerations, and the circumstance
that an oval white native grape has long been a desideratum,
this variety is peculiarly interesting and merits to be particu-
larly distinguished ; I have, therefore, (with permission) given
it the title of " Albino," to which is annexed the cognomen of
the distinguished horticulturist who originated it.

CAREER'S RED FOX.

Vitis labrusca, var.

This was received from the source whence I obtained the
preceding one, and Mr. Garber states that it was raised from the
same parcel of seed (all of the York Lisbon) at the same time and
in a similar, manner ; and that although he had not a Red fox
grape on his farm at that period, it approximates so closely to
that variety as to be evidently one of that class, and was the
only one among the whole number of seedlings that bore such
affinity. The berries are round, of the size and flavour of
the common red fox, but Mr. G. thinks them something
sweeter : they ripen about four to six weeks later, and their
colour where exposed is a pale, greenish red, but those con-
cealed from the sun are nearly green.

As this vine was reared from the seed of a dark purple
grape, is appears probable that the pollen of the red fox vari-
ety, borne by the wind, had impregnated the particular flower
by which the seed of this vine was produced.

HONEY GRAPE. PR. CAT. No. 384.

The original vine of this fine native variety grows about
eight miles distant from Philadelphia, and was only brought
into particular notice within the last three or four years. It is
only with great difficulty that it can be increased by cuttings,

NOMENCLATURE OP GRAPES. 197

which renders it still scarce. The leaves are very deeply five-
lobed, with irregular indentures on their borders, and the un-
der surface is covered with down. The fruit is as sweet as
the Meunier, the clusters larger, and as closely set with ber-
ries, and it is deemed one of the best native grapes of our
country.

Such is the description which I have received from a cor-
respondent who is distinguished for intelligence and accuracy,
and from whom I received this vine.

NORTH CAROLINA WHITE.

A grape so entitled is cultivated in some collections, said to
have been received from North Carolina, and to be entirely
different from the White Scuppernong. I have not seen any
one who is acquainted with the fruit, but the person who origi-
nally procured it from Carolina was informed that the berries
were white and of good flavour, and that the vine was a great
bearer and a native. Of the latter point, however, I have
some doubts, and having only recently obtained it, have
never seen its foliage, by which that fact can be readily deter-
mined.

CAROLINA. PR. CAT. No. 375.

This vine was sent me by a Virginian friend, who received
it from Carolina as a distinct wild variety, and on that account
he gave it the above name. It has since proved to be identi-
cally the same as the Bland.

KENRICK'S NATIVE.

Vitis labrusca, wr.

I give this title to a vine sent me by Wm. Kenrick, Esq. of
Newton, who having heard of an indigenous vine producing
white oval fruit, has taken great pains to obtain it. Its qua-
lities have been highly rated to him, but I omit any details un-
til experience shall have more fully tested that point. I deem
it an act of justice here to remark that Mr. K. is extremely assi-

198 NOMENCLATURE OF GRAPES.

duous in his endeavours to discover new and valuable varieties
of fruits, and few persons evince greater discrimination and
judgment than are shown in the written comments I have re-
ceived from him on this and other species of culture. The
nurseries of the Messrs. Kenrick are too well known to need
particular mention here.

ORWIGSBURGH. PR. CAT. No. 394.
Orwigsburg.

Vitis Orwigsburghi.

The highest authority for information relative to this grape
is that of Dr. W. E. Hulings, who named it and brought it
into notice. That gentleman, at first, thought it decidedly
an indigenous fruit ; he now considers it only an American
variety of a foreign grape ; and in this latter opinion I con-
cur, on account of the appearance of the foliage, and the
general growth of the vine ; the fruit is juicy and the flavour
excellent. The vine is productive and is consequently very
worthy of cultivation ; the colour is white, the skin thin, ber-
ries larger than the Meunler, and quite sweet.

The original vine which was brought into notice, and from
which the vines in the different collections have been propa-
gated is growing in Schuylkill county, about three miles from
Orwigsburgh, Pa. It is generally considered to be a seedling,
and if so, it comes under the head of American varieties from
seeds of exotic vines. It is nearly allied to the chasselas
family, and is probably a seedling from the white variety.

The vine, although hardy, is not more so than the White
Muscadine, and it is not more regular in ripening its wood, if
even it is as much so. It is quite as subject to the mildew as
the chasselas vines are, and requires the same precautions to
prevent its effects. The fruit ripens in September, about the
same time as the White Chasselas. I do not consider that it
can claim any advantages over the White Muscadine, if in-
deed it equals that in valuable properties.

NOMENCLATURE OF GRAPES. 199

VITIS .ESTIVALIS. PURSH. MICHAUX. TOEREY.

Summer grape. Bunch grape.

Little grape. Blue grape.

Vitis intermedia) Muhl. Vitis sylvestris, vel occidentalism Bartram.

. _ v 'y'Cfj TH/ff i ' rA-i ! i j'li }*.

The leaves of this vine are three to five lobed, dentate on
their borders, and when young are covered beneath with a
russet down, that becomes less perceptible on the old leaves,
which are nearly smooth, except on the larger veins ; there are
several varieties, one of which has the leaves very deeply lobed>
and is the V. sinuata of Pursh and others. The V. laciniosa,
Lin., and V. palmata, Vahl., are also supposed by Torrey to
be referrible to different varieties of this grape, with very di-
vided leaves. In some of our forests where the soils are rich,
vines of this species ascend to the tops of the loftiest trees,
their naked shoots extending from the ground to the upper-
most branches sometimes 60 and 80 feet from the earth. The
flowers expand the beginning of June, the berries are of small
size, and globose form, of a dark blue colour, and pleasant
flavour, they are rather closely set on oblong bunches, and
attain to maturity at the end of August or in September
the best varieties are deemed valuable to cultivate for wine,
but the merits of the greater part of them have been as yet but
partially tested. Michaux, and Pursh rank this species as
a native of Virginia and Carolina, but it is frequently met
with in Maryland and Pennsylvania, and is not uncommon in
New-Jersey and in this state. The common appellation for
it among the inhabitants is Summer grape, and by them it is
readily distinguished from the fox grape or V. Idbrusca, by
its inferiority in size, and being unattended with the disagree-
able fox-scent which that generally possesses. I have been
thus particular in giving the leading characteristics of this
species, as many of the varieties of grapes which I have enu-
merated or partially described, it was found impossible until
further investigation in regard to their qualities, to refer to the

200 NOMENCLATURE OF GRAPES.

particular species to which they belong ; the most part of those
deficient in such reference belong either to V. Idbrusca, or V.
testivalis, and I should suppose that those found north of the
forty-first degree, belong wholely to the former of these species,
whose native locality extends as far north as Canada.

It has been remarked that a large proportion of our native
vines are males, (or have abortive germs,) and are consequently
sterile, and that this is particularly the case with Vitis (Bstwcdis.
My opinion is, that this remark will not bear a general appli-
cation, and will only hold good with respect to three or at
most four of the well known species, and two of these, V.
riparia and rotundifolia, I think are truly dioecious.

SUSQUEHANNA.

Deininger's grape.

In regard to this vine it is unnecessary to enter into details,
and it is deemed sufficient to state, that those vended by the
above titles and which were much lauded at the time as a
superior native variety, have proved to be indentically the
French Meunier or Miller grape.

WINNE. PR. CAT. No. 403.
Buck grape. Columbian.

Vitis Idbruscctj var.

This is a native variety which has attracted attention within
the last few years. It obtained the name I have adopted from
the circumstance of the first vine that attracted notoriety,
having been found in the garden of Mr. Winne at Albany.

The fruit is of medium size and of the darkest purple
colour ; when fully ripe it is generally considered equal in
sweetness to the Alexander, but inferior to the Isabella.
There is no doubt but it will prove a good wine grape. In
all cases to test the real merits of a grape, the fruit should be
left on until fully matured, and not be plucked as soon as it

NOMENCLATURE OP GRAPES. 201

has changed colour, it is from the latter course that so many
of our native grapes are undervalued by persons who do not
allow them time to attain to perfection. The Buck grape (so
called) growing in the garden of B. D. Buck, Esq. of Con-
necticut, where the vine has been for about ten years past, is
now considered synonymous with this, and the history of that
vine is stated to be as follows : It was obtained by Mr. B. from
Albany, of a person who brought it from Pennsylvania, this
accounts in a rational manner for its being the same as the
grape called at Albany, the Winne. Mr. B. states that the
fruit of his vine is purple, the berries close set, the form more
round than oval, pulp about the same as the Isabella, cluster
not very large, and that it never sheds its fruit, which is in eating
from eight to ten weeks, ripens in September, and hangs on
the vines until destroyed by the frost. It is a great and con-
stant bearer. This vine has been judged to have upon it at
one time fifteen bushels. It has never been trimmed, and is
now in a very flourishing state. From a consideration of the
circumstances, a possibility arises that this vine may prove
synonymous with some one of v the varieties cultivated in Penn-
sylvania, and known there by a different name; and indeed it
is supposed by some to be the same as the Alexander, which
is so widely cultivated in that state. A correspondent at Al-
bany mentions, that t the berries produced by his vines are of
a round form, black when at full maturity, and possess more
pulp than the Isabella.

In a publication with regard to this grape, the assertion has
been made, that it was brought from Bourdeaux, but that it
is called a native of Albany. It is however in fact a genuine
native, and bears those indelible marks of indigenous origin,
which cannot be mistaken by any one the least conversant
with the subject.

202 NOMENCLATURE OF GRAPES.

TROY GRAPE.

Purple Hamburgh, of Troy, N. Y.

A vine called by the second title above stated is much cul-
tivated in the gardens of Troy ; but as it is a genuine native,
and the common appellation is so very incorrect and calculated
to create much confusion, I have adopted a different one and
called it the Troy grape. I am not certain, however, but ex-
perience may prove it to be synonymous with some other na-
tive variety. I made the following description from actual
observation the past year, and think it a valuable native
grape.

The leaves are smooth above and downy beneath, partially
three-lobed, with slight indentures, the teeth terminating in
small points ; the fruit is of very good quality, and the flavour
pleasant, with a little of the fox taste ; the form somewhat
oval, and the size about that of the Isabella, to which it bears
considerable affinity. It is a very hardy, vigorous vine, pro-
duces large crops, and the fruit is held in much estimation.

. ^ ' i ' ,

NAZRO GRAPE.

This vine was originated from seed by Henry Nazro, Esq.
of this state, a gentleman much devoted to the culture of the
grape, the parent vine is the Troy grape which I have just
described.

The seed which produced the Nazro grape was planted in
the fall of 1825, and the vine has borne fruit the two seasons
of 1828 and 1829. The berries hitherto produced, have been
of medium size, and only about half as large as those of the
parent vine, they are of oval form, sweet and of very pleasant
flavour, possessing less of the fox taste, and seem in these
respects to be quite an improvement on the original- Those
I have eaten (and which were politely sent me by Mr. N.) had
in no case more than one seed, and one berry had none.

NOMENCLATURE OF GRAPES. 203

They ripen at Troy the latter part of August. The circum-
stance of the diminution of seeds in this seedling is worthy of
particular note, as most authors attribute such diminution to
a long course of culture and a continued increase from cut-
tings ; but here is a seminal variety, in its youth and full
vigour possessing a characteristic generally supposed to de-
rive its existence from age and exhaustion. Where now rests
the basis of their arguments?

Mr. N. remarks, that although the fruit hitherto produced
has been rather small, still it is probable that its size may be
increased as the plant advances in age. The vine was sent to
me without a name, but I have thought it correct and just to
call it after the person to whom it owes its origin.

BEAVERDAM.

This variety originated in Virginia, and derives its title from
its native locality. It was sent to rne with several other va-
rieties by my highly respected friend and correspondent Tho-
mas S. Pleasants, Esq. of that state, who may be justly ranked
among the most ardent friends of the vine culture. The fruit
is dark purple, the berries scarcely a size smaller than those of
the Bland, with a thin skin, and from one to two seeds in
each ; they are sweet, juicy, and slightly pulpous, and are
devoid of that musky flavour belonging to the Isabella and
Alexander, to which some object. The bunches are large and
winged, the berries of beautiful appearance and not closely set.

Mr. P. considers it the finest native grape that has come
under his notice, and states, that the original vine is such a
well known favourite, that it is invariably robbed before the
fruit comes to maturity, and that he has but once been able
to obtain any in a perfectly ripe state. It is represented also
by the people in its vicinity, to be superior to any of the wild
grapes they have ever tasted, and in fact equal to most of those
that are cultivated, and the owner of the original vine regards
it as a treasure. It is of course not equal to the Chasselas,

204 NOMENCLATURE OF GRAPES.

and Frontignac grapes ; but as an American native variety,
I have no doubt it will on cultivation be deemed a most valua-
ble grape, and the probability is, that it will make good wine.
The original vine grows on a barren old field, surrounded by
three trees, the effect of which must be to starve the plant and
fruit. Its natural position therefore is not an advantageous
one. If such be its character in a locality, where it is evident-
ly stinted in its aliment, surely its merits may be enhanced by
transplanting it to a better situation. The fruit on the original
vine ripens about the middle of September, but cultivation
might probably hasten its developement and maturity.

A letter very recently received from Mr. P. contains the
following additional remarks, which are highly interesting :

" In the perusal of a proof sheet of your Treatise just re-
ceived, I was forcibly struck with an observation you make
in your description of the Bland grape, where to prove its
native origin, you state that identically the same grape has
been received from Carolina under the name of Red Scupper-
nong, and that several native vines received from different
parts of our country greatly resemble it in foliage, wood, and
manner of growth, &c. Now the " foliage, wood, and man-
ner of growth" of the Beaverdam grape are precisely like the
Bland, only that I cannot speak certainly of the appearance
in putting out in the spring, not having had my attention
drawn to their great similarity soon enough to determine the
resemblance in that point. I did not heretofore have full faith
that the Bland grape was a native ; but I am now fully satisfied,
and I entertain little doubt but that the Beaverdam is a variety
of the same family. There is another strong point of resem-
blance ; the bunches of the Beaverdam are, it is true, larger
and longer, but in other respects they are exceedingly alike ;
the berries on the Bland are, we know, generally scattering,
not from any deficiency of bloom, but from an inaptitude per-
haps to set themselves, so that the result is, there are many
stems on the bunches without fruit. This peculiarity appears
also to apply to the Beaverdam. I should therefore think it

NOMENCLATURE OP GRAPES. 205

highly probable they are of the same class, and I have merely
made these remarks to corroborate your views showing that
the Bland is a native."

In addition to the foregoing exceedingly fine variety of the
Bland family, the author has to state that a strong probability
exists of the discovery of a fine white variety of the same class.

MARYLAND PURPLE.

This variety I received from the same source whence I ob-
tained the preceding one. It is a native of Maryland, where
it was found growing in the woods ; the berries are stated to
be of tolerable size, of a purple colour, and remarkably sweet
and juicy, and attain to maturity in October. It was not
brought into garden culture until the past year, but had at-
tracted particular attention where growing in a wild state.
I had proposed to give to this the appellation of Pleasant' s grape
after the worthy contributor ; but as he states that the partial
opportunities as yet afforded for examination have not been
sufficient to speak decisively of its merits, I decline such course
in this case, but with the determination to adopt that title for
one of the finest unnamed varieties in my possession, as soon
as I can make the selection of one worthy of it.

LOUISIANA. PR. CAT. No. 387.

This title has been adopted for a vine received from the in-
terior of the state whose name it bears. It has not yet pro-
duced fruit here, and details on that head cannot therefore be
given at present.

GRISWOLD'S SEEDLING.

This vine was reared from the seed of a foreign variety by
John Griswold, Esq. of Columbia county, in this state; the
berries are blue, and the vine produces abundantly.

20G NOMENCLATURE OF GRAPES,

SCOTT'S GRAPE.

This fine variety was presented to me by George W. Jef-
freys, Esq. of North Carolina, at the particular request of the
discoverer, Gen. John Scott of the same state. In a letter re-
ceived from the latter, he remarks " The original vine grows
in the woods, on the bank of a small stream ; it is old and
large, and runs to such a height upon a tree, that none of its
branches can be lowered so as to form layers for planting.
No other vine of the same variety has yet been discovered.
Its fruit ripens about the first of October, the berries are round
and about the middle size, skin thin, flesh juicy and delicate,
and the flavour very fine. It belongs to the class of white
grapes, is of an amber colour when ripe, and when used for
tarts does not colour the pastry. As yet I have not been able
to succeed with the cuttings, and apprehend that like our far-
famed Scuppernong, and many others of our native varieties,
it cannot readily be propagated in that way." I have reared
about twenty fine seedlings from the above named vine, which
have grown vigorously, and being now in the second year's
growth, will no doubt produce fruit the ensuing season.

BAILIE GRAPE.

This title I have adopted for a fine native variety, received
from Samuel Bailie, Esq. of Virginia, a friend and correspond-
ent, to whose philanthropy and liberal sentiments I cannot
render justice in any common terms. The present is one of
thirteen varieties he has transmitted to me, all of which were
collected in their natural localities, and whose relative merits
will form an object of future investigation.

Mr. B. describes the fruit to which I have given his cog-
nomen to be of medium size, of a red colour, and free from
pulp, and considers that it will be a fine grape when brought
into regular culture, to which it has never been submitted
until the present year.

NOMENCLATURE OF GRAPES. 207

CLARKE'S GRAPE.

This variety was also received from Virginia, and is called
after the proprietor of the plantation on which it was discov-
ered. The original vine is very large and old, and extremely
productive, the bunches and berries are of good size, the grapes
ripen well, and are in perfection in August, and hang a long
time on the vine. They .are exceedingly sound and firm,
sweet and well tasted, and the person who owns the vine,
states that his mother used to have the grapes gathered in the
fall and put up in a barrel, (a layer of straw and a layer of
fruit,) and that they were preserved in this manner during the
winter as plump and sound as when first packed away.

SMALLWOOD.

This fine native vine I received from E. Smallwood, Esq.
of North Carolina, who exercises much discrimination in re-
gard to the qualities of valuable fruits. He esteems it the
most desirable variety for making wine, although he has also
the White and Black Scuppernong. The fruit he remarks
is about half the size of the Muscatel grape.

POND'S SEEDLING.

This is a variety raised from a seed of the Black fox grape,
by Mr. Samuel Pond, of Massachusetts. Mr. P. states in a
letter to me, that the bunches are long and of good size, the
berries round, purple, and juicy, with a thin skin. He con-
siders it one of the best native varieties, and states, that its
growth is remarkably vigorous, with proportionably short
joints. One shoot of the past season measured twenty-seven
feet, and on another of the same age he counted fifty-seven
joints.

GALE GRAPE.

This vine I received from Samuel Downer, Esq. of Boston,
who obtained it from Troy, in this state, and informs me that

208 NOMENCLATURE OF GRAPES.

it was raised from a seed of a Smyrna raisin, by Miss Gale of
the latter city. Mr. D. who has seen the fruit, represents the
vine to be very vigorous and prolific, the clusters of uniform
appearance, handsomely shaped without shoulders, and round-
ed at the top and base ; the berries not quite as large as those
of the Meunier or Miller grape, but of beautiful appearance,
devoid of pulp, replete with pleasant juice, and set with great
compactness on the bunches. Having myself examined the
foliage particularly, I find it to bear so strong a similarity
to the Meunier, that it is evidently of that family : the fruit I
have not seen, but Miss Gale informs me that it very much
resembles the Black cluster.

NASHUA.

A correspondent in Pennsylvania writes me, that he has two
varieties of grapes received from the state of Maine, which are
reported to be very fine, one of which is called by the above
title ; neither has yet fruited with him, and he is unable to
give descriptions of them at this time. I make them here a
subject of record to elicit future investigation.

WINDSOR.

This vine I received from our highly intelligent and spirited
fellow citizen, John C. S. Monkur, Esq. Corresponding Secre-
tary of the Maryland Society for the promotion of the vine
culture. He states that it was found growing wild twelve
miles north of Baltimore, at Windsor, the plantation of George
Fitzhugh, Esq. It is very luxuriant, a great bearer, and has
every appearance of our common chicken grape, but very
far exceeds it in the deliciousness of its fruit. The clusters
are large and long, the berries round, of a blue colour, in size
larger than the ordinary wild grape, and replete with a grate-
ful juice, resembling in taste the Meunier or Fromente. It
ripens there the last week in August, and makes an excellent
wine.

NOMENCLATURE OF GRAPES. 209

OWENS' WHITE.

For this variety I am indebted to William Owens, Esq. of
Virginia, who has favoured me with the following remarks in
regard to it : the berries are very large, weighing from one
hundred and twenty to one hundred and thirty grains each.
It is a variety of the Fox, and possesses a pleasant degree of
the muskiness common to that class of grape. Mr. Owens
states, that he has discovered a number of interesting wild
varieties differing in size, flavour, and colour, some inclining
to green, others of a yellowish white, and one of a purple
colour which is of good flavour and of very unusual size, the
berries weighing from one hundred and fifty to one hundred
and sixty-five grains each.

Another is an extremely rich black grape, flattened at the
ends, and about one inch through its longest diameter, the
skin thin, pulp a very deep rich purple, which upon the re-
moval of the skin displays the granulated sparkling appear-
ance that some water-melons exhibit when cut. Another is
a large red grape, skin very thin, and when separated from
the fruit, of a beautiful clear red, pulp solid, but sweet and
musky. Another called white, but with some berries approach-
ing a light amber, owing perhaps to greater maturity. Ano-
ther, which is a variety of the summer grape, has bunches large
and open, the berries of a small size, with a black polished
surface, they are of exquisite flavour, and accompanied with a
perfume that always reminds one of the pleasant odour exhaled
by the woods in the spring when the flowers are in bloom. Mr.
O. made in the summer of 1829, about nine hundred and fifty
gallons of wine from native grapes, and computes the number
of wild varieties of the fox-grape that he has discovered to
exceed twenty, and of the summer or fall grape to exceed thirty,
many of the latter differing very widely in flavour and com-
plexion, and those of a purple or black colour in some instances
covered with a blue mist or bloom, the largest measuring
about half an inch in diameter. He has also met with several
varieties of the winter or frost grape, and deems that some of

210

NOMENCLATURE OF GRAPES.

the varieties he has discovered may without doubt be hybrids
between the respective species.

WILLIS' FREDONIA.

Jersey grape. Guernsey grape.

For this vine I am indebted to John Willis, Esq. of Mary-
land, so well known as a most skilful and intelligent amateur
of horticulture, and to the title adopted I have attached his
cognomen. A very particular description of the famous vine
in Mr. W.'s garden was published in the American Farmer
the past year. He states to me that it is now of six years
growth, and spreads its branches to the extent of one hundred
and twenty feet, the diameter of the main stem being only
eight inches and three-eighths, and that he calculates the pro-
duce the present season will be more than ten thousand bunches.
The vine is not troubled with insects, the fruit is black and
pleasant for the table. Mr. W. has not been able satisfactorily
to trace this variety to its original locality.

WILLIS' LARGE BLACK.

Great Hack muscadine.

I received this variety from the same source as the preceding
one. Mr. W. remarks, that its fruit is particularly valuable for
preserving, that when used for such purpose it loses the musky
or fox flavour, and becomes delicious. The berries he states,
are very large, often measuring three inches and one-fourth or
more in circumference. The vine was brought originally from
Roanoke, and represented to be of exceedingly vigorous
growth. The third year sixteen shoots were allowed to grow,
and when measured in autumn from motives of curiosity, the
vine was found to have run in one season one hundred and ten
yards. According to a traditional account of the southern
Indians, this vine and the White Scuppernong have been in
bearing among them for more than five hundred years ; but
notwithstanding this, some of the white inhabitants attempt

NOMENCLATURE OF GRAPES. 21 1

to trace the introduction of these natural products of the soil
to Sir Walter Raleigh and Sir Richard Willis.

PERFUME GRAPE.

A native vine of North Carolina, which received the above
title from the late General Jones of that state, is thus described
in the American Farmer, by A. J. Davie, Esq. " The vine
grows on a small island of the Roanoke, a few miles above the
Great Falls. It is surely the only vine of the kind in the
state, perhaps in the world, as I have had all the islands care-
fully examined, and another cannot be found. Its colour is
purple, about one third larger than the common grape of
the woods, slightly elongated, a difference in shape which
distinguishes it from all others [? auth.] ; in its flavour it is un-
rivalled, and when eaten diffuses a most grateful perfume. I
prefer it to the Scuppernong. How it may succeed for wine,
no one can say, but for the table it equals the best French
grapes. Its fine flavour and rarity have determined me to
propagate it both by seed and cuttings, and to offer them to
those who wish to cultivate the finest vine of this and I believe
of any country." [? auth.]

WEBB'S GRAPE.

This was discovered by Samuel Webb, Esq. of Philadel-
phia, near the town of Woodbury, about ten miles north of
Philadelphia. The berries are large, being as he states, about
three inches in circumference, and their colour black when
fully ripe.

PALE RED VIRGINIAN.

This is represented to me to be a very sweet and fine grape,
with little or none of the musky taste, the original vine grows
on the borders of a rivulet in Goochland county, Virginia.

212 NOMENCLATURE OF GRAPES.

EARLY BLACK SUMMER GRAPE.

This is also a variety from Virginia, which state seems
particularly prolific in natural varieties of the vine. The
fruit ripens early, and is of good size. The esteemed friend
who presented it to me remarks, that the parent vine is very
beautiful, shooting out its long branches, which in the grape
season present quite a striking appearance. He further com-
ments on the difference which obtains in that section of our
country, between the summer or bunch (V. (EStivalis,) and the
fox grape (V. vulpina.) The former is in general much
milder in its flavour, and considered by many persons as very
pleasant fruit. The fox always has a rank or musky flavour
in a greater or less degree.

He further remarks on the propensity of the former to mount
to a great height, and of the latter to seek a more humble sup-
port, as has been already stated in the previous pages of this
volume.

PROLIFIC CHICKEN GRAPE.

This variety is from Goochland county, Va. The fruit is
quite pleasant, and much superior to that produced by the
generality of vines of the same species, and ripens in the
month of August. The vine is a great bearer, whence it
derives its title.

KELLOGG GRAPE.

This title I have applied to a fine variety found wild at
New-Canaan, Fairfield county, Connecticut, and introduced
by J. W. Kellogg, Esq. of this island. That gentleman has
informed me that the fruit is of larger size than the Isabella, of
purple colour, and oblate form. It is quite sweet and fra-
grant, with somewhat of the fox flavour, and contains a pulp.
The vine grows with surprising vigour.

NOMENCLATURE OF GRAPES. 213

ADDITIONAL INDIGENOUS VINES.

I have also received from different quarters, vines of a num-
ber of varieties said to be native, but of whose merits and
qualities, sufficient information is not possessed at present to
give more than a list of their names. Among these are the
following: Penniman's, Thompson's, Large Blue, Large
Fox of different varieties, Early white of two varieties, Sloe
and native Muscadine of several varieties, &c. These have
all been planted as specimen vines in my experimental vine-
yard.

VARIETIES FROM SEED.

In the summer of 1828, I published a circular soliciting
from persons residing in the various sections of our country,
the seeds of such native varieties of the vine as were found in
their respective vicinities. I received from all quarters of the
Union, considerable parcels of seeds, in some cases with short
descriptions, and in others without any. These were mostly,
in accordance with my requests transmitted by mail, an ex-
pense I have cheerfully submitted to as well in regard to these,
as to seeds of other interesting native productions. From the
various sources referred to, I have reared a numerous progeny
of vines, of the most interesting of which I here annex a list,
designating at the same time the State from which they were
received, together with the titles and descriptions which were
attached to them by the contributors.

FROM MISSOURI.

Fall grape, No. 1 being the largest and finest of its kind.

Do. No. 2 secondary in regard to the size of the fruit.

Do. No. 3 smallest fruit.
Black winter grape. White grape.

From a different source.
Black wild summer grape, ripe in October.
Do. winter do. ripe in November.

NOMENCLATURE OF GRAPES.

From another source.

Lowland grape, grows naturally in low ground and has
very peculiar foliage.

The first three of the eight preceding varieties from Mis-
souri, are very productive, and Dr. Millington has made
eight barrels of wine from vines of those varieties in a single
season.

FROM SOUTH CAROLINA.

River swamp grape. Do. very acid.

Sand hill grape, much larger than the preceding sort, and
not so sour.

Do. a different variety. Bullace grape.

Garden grape. ) ^

Do. larg! dark purple. j tw natlve vanetles mtr -
duced to garden culture on account of their quality.

FROM VIRGINIA.

Monstrous fox grape. Large sloe do.

Maryland purple do. Beaverdam do.

FROM TENNESSEE.

Winter grape. Coon grape.

Purple native grape. Blue do.

White do.

FROM OHIO.

Hill grape of the Scioto.

FROM ILLINOIS.

Prolific grape, from the border of the prairies, two varieties.

In addition to the plants reared from seeds of the various
preceding varieties, I have since taken great pains to procure
scions from the original vines, so as to perpetuate the identical
kinds that had attracted attention in their natural state, and I
have succeeded in transferring nearly the whole of these scat-
tered productions of our country to my experimental grounds,
where they will without doubt, thrive and flourish, living me-
mentos of the horticultural riches of our country.

NOMENCLATURE OF GRAPES. 215

I have also reared a great variety of seedlings from the cul-
tivated kinds, both native and exotic ; these have not yet fruited,
but when of sufficient age may be expected to produce a great
diversity. Among them are a number from the Isabella, a part
of which are from seeds impregnated by the Bland and the
Meunier ; others from the Alexander, Bland, Meunier, White
Rochelle, White and Red Malaga, White and Black Scupper-
nong, Nazro, Scott's, Troy vine, and from Gimb rede's Fox
grapes of the sorts exhibited to the Horticultural Society.

GENERAL REMARKS.

I have now completed the descriptive list of American vines,
as far as could be done consistently with the present state of
knowledge on the subject, and the precision and accuracy
required. In doing this, no vine has been knowingly de-
scribed under different heads or distinct titles ; but on the con-
trary, all the claims to a separate origin and to peculiarity
of character, have been examined doubtingly, from a desire to
curtail the nomenclature, and to restrain it within correct
bounds. It is however very possible, and even probable, that
future examinations of those kinds but recently received from
such numerous sources in the wide spread regions of our land,
and which have in most instances never been submitted to a
comparison with each other, may by a critical investigation of
the particular properties of each, prove many which are now
deemed distinct varieties, to be so similar as to ideutify them
with each other, and consequently to render it necessary and
proper to unite them under the same heads.

With regard to the synonymse, the greatest perspicuity has
been exercised, and that part has been rendered as perfect as
the circumstances would admit ; and although, future experience
may considerably modify that portion of the nomenclature,
the arrangement so far as at present perfected, will I think
add greatly to the diffusion of a correct knowledge of the re-
spective varieties, and to the identity of such as have been
hitherto considered distinct from each other.

216 NOMENCLATURE OP GRAPES,

American species of the Vine.

In order to concentrate whatever light can be thrown on
the subject matter of the present work, I have extracted the
following dissertation from the Medical Repository ; Hexade
2. vol. I.

Account of the Species, Hybrids, and other varieties of the Vine of
North America, by William Bartram, Esq. of Pennsylvania.

The most obvious characters which distinguish the grape-
vines of America from those of the old continent, are, 1. The
berries of all the American species and varieties that I have
seen, approach the figure of an oblate spheroid ; that is, the
poles are flattened, and the transverse diameter is longer than
the polar : however, I have observed that Alexander's grape,
and some of the bullet grapes, approach nearer to an oval or
ellipsis, which is the figure of all foreign or European grapes
that I have seen : viz. a prolate spheroid. 2. Most of the
American species and varieties have a glaucous and yellowish
pubescence on the under surface of their leaves. 3. All that
I have observed in the northern and eastern districts of the
United States are polygamous ; i. e. those vines which bear
fruit (female) have hermaphrodite flowers (pentandria mono-
gynia) ; but the males have only five stamina, without any
female organ, and are always barren. One would suppose,
from Walter so strongly marking this character as to induce
him to place Vitis in the class Dicecia, when Linnaeus and
the other European botanists have placed it in Pentandria,
(he himself being an European,) that all the grape-vines of
the old continent are hermaphroditous and pentandrian. I
know not, from my own observation, whether the Bull-grape
of Carolina is hermaphroditous or dioecious, and therefore
rest satisfied with Walter's assertion.

With regard to the vine of America, I find a great difficulty
in discriminating the species from varieties of hybrids, which,
perhaps, may be partly accounted for from some of our vines
being dioecious, and there being a greater number of male

NOMENCLATURE OF GRAPES.

217

vines than of fruit-bearing ones, whose farina fecundans,
mixing with the air and winds, is carried to a great distance to
the female organs of hermaphrodite flowers. I shall now give
my opinion of the distinct species or established races from
which all the varieties or mules have originated.

1st. The Common Blue Grape, or Bunch Grape, Vitis
sylvestris, or V. occidentalis. This is the most common grape.
The acini or berries are of the oblate figure, of various sizes
on different plants, and of various tastes. Some are sweet
and pleasant enough, having a musky flavour. They are
nearly as large as the Burgundy grape : are black when ripe,
having a glaucous bloom, like the damson plum. The leaves
of this species are large : their under surface covered with a
clay-coloured down or pubescence. They are tri-lobed, each
lobe subdivided or dentated. Some varieties have very deep
sinuosities, almost touching the mid-rib.

2d. Fox-Grape, Vitis wlpina, ofBartram, V. foliis cordatis
subtrilobis, dentatis; subtus iomentosis, Linn. Spec, plant.
V. vulpina dicta Virginiana alba ; Plucku. aim. 392. Vitis
vulpina dicta acinis peramplis purpureis in racemo paucis,
sapore fatido et ingrato praditis, cute crassa carnosa, Clayt.
n. 696. The last part of the description is decisive ; every
word true when applied to our fox-grape of Pennsylvania ;
and Dr. Clayton's authority should be relied on, as he was a
native of Virginia, spent his life there, and was an excellent
botanist. The leaves of the fox-grape are large and lobated,
not much unlike those of the common bunch grape, but not so
deeply sinuated and toothed ; their under surface thickly
covered with a yellow pubescence or down ; the fruit bunches
short, having few acini or berries on them, but these few are
large, and of an oblate figure. Some are as large as a musket-
ball, others are of different sizes, and the colours are black,
red, purple, green and white, when ripe. All possess a strong
rancid smell and taste, have a coriaceous skin, and a tough jelly-
like pulp or tegument which encloses the seeds. Between this
nucleus and the skin is a sweet lively juice, but a little acerb
or stinging to the mouth if pressed hard in eating them. There

218 NOMENCLATURE OP GRAPES.

is another property of this grape which alone is sufficient to
prove it to be the Vit. vulpina, that is, the strong rancid smell
of its ripe fruit, very like the effluvia arising from the body of
the fox, which gave rise to the specific name of this vine, and
not, as many have imagined, from its being the favourite food
of the animal ; for the fox (at least the American species) sel-
dom eats grapes or other fruit if he can get animal food.

The vines, though they make vig6rous and extensive shoots,
never mount high, but ramble over shrubs and low trees to a
great distance from the original root. This appears to be the
V. taurina of Walter, and the V. labrusca of Linnaeus.

3d. Bull-grape, Vitis taurina of Bartram, Vit. vulpina
of Linnaeus and Walter. This excellent grape is called by
the inhabitants of Georgia, Carolina and Florida, Bull-grape.*
The preceding species is called fox-grape from Pennsylvania
to Florida. The bull-grape has a stiff, ligneous, smooth stem,
of a pale ash-colour, and mounts to a great height by climbing
up trees. The leaves are cordated and serrated, thin, and both
surfaces naked or smooth. The racemes or fruit bunches short,
containing fifteen or twenty grapes at a medium. The berries
or acini are large, near the size of a rifle-ball ; of a black colour
when ripe ; having a bluish nebula over them, which being
rubbed off, they appear of a deep blood-colour. In figure
they approach to an ellipsis or prolate spheroid : however, at
a little distance they appear black and round. This species
is deservedly esteemed the best native grape in America, and
would make a rich and delicious wine. The juice is sweet,
rich and lively, and there is but little of the tough jelly-like
substance enclosing the seed. The skin of the grape is rather
thick, yet there is a sweet melting pulp within, which mixes
with the saccharine juice when eaten. This undoubtedly is
the first American grape which merits attention and cultivation
for wine. It thrives in every soil and situation from the sea-

* Mr. Bartram stated that the word bull was an abbreviation of bullet ; the
grapes being so called from their approaching nearly the size of a bullet. The
name, " taurina" is, therefore, not the most proper.

NOMENCLATURE OP GRAPES. 219

coast to the mountains ; it even thrives and is fruitful when
growing in the barren sand-hills of Carolina and Florida.

4th. Winter-Grape, Vitis serotina. Cotyledon palmated.
This is a vine remarkable for its sweet flowers. It mounts
to the top of high trees ; the stems and twigs more hard and
ligneous than the bunch grape, to which I think it approaches
the nearest. The leaves are small, cordated, smooth, thin
and serrated. The fruit bunches branched, but the berries
small and black, not so large as currants ; the fruit not ripe
till late in the autumn, and the juice extremely sour and ill-
tasted, so that even birds will not eat them till meliorated
by the winter frosts.

I shall now mention the varieties that appear to me to have
arisen from a commixture of the several species or races.

Alexander's or Tasked s grape, is a large grape, black or
blue, the size of the fruit of the Vit. vinifera of the old conti-
nent. The grapes approach to the elliptical figure. They
are, when fully ripe, perfectly black, and as sweet as any grape.
(?auth.) Many persons think them too luscious. Before they
are quite ripe, some think they possess a little of the stingy
flavour of the fox-grape, but my taste never could discover it.
It has been supposed to be a hybrid between Vit. sylvestris
(common bunch grape) and Vit. vinifera, because it was found
on the rocky hills near the river Schuylkill, above the upper
ferry, in the neighbourhood of an old vineyard of European
grapes : but I believe it to be an American.

Blanks grape. This is an excellent grape. The bunches
large, branched, and well shaped, six or eight inches in length.
The berries large, about the size of the common white grape
of Europe, and round or oblate ; when perfectly ripe, of a
dark purple or red wine colour ; the juice sweet and lively,
having a little musky flavour, with a small portion of an agree-
able astringency, somewhat like our best bunch or wild grapes,
though much sweeter than any of them. If this grape is what
I take it to be, a genuine American, it is a hybrid or variety.
It was found in Virginia, where it is called the Virginia mus-
cadel, and sent to me by the late Col. Bland. This excel-

220 NOMENCLATURE OP CRAPES.

lent grape bids the fairest, next to the bull-grape, to afford a
good wine.

There seems to be no end to the varieties of Vit. syfaestris,
or bunch grape, in size and taste of the fruit, as also in the
leaves. There is a middle-sized round grape, called Raccoon-
grape, which appears to be much of the nature of the fox-
grape. It is black when ripe : has much of the stingy taste
and rancid smell of the fox-grape, and the tough jelly pulp that
envelopes the seed ; the skin thick ; but it is not more than
half the size of the fox-grape.

Thus it appears to me that we have in the United States
four species of Vitis or grape vines, viz.

1. Vitis sylvestris, or Vit. Americana, or occidentalis, com-
mon bunch grape.

2. V. vulpina, fox-grape.

3. V. taurina, bullet-grape.

4. V. serotina, winter-grape, by some called Bermudian
grape, and innumerable varieties and hybrids.

By varieties I mean different sorts of an individual species,
and by hybrids, spurious offspring by intermixture of species.
Of the latter sort are,

1. Alexander's or Tasker's grape.*

2. Bland' s-grape.

3. Raccoon-grape.*

* I 'differ in regard to these being hybrids, they are varieties and nothing
more. AUTH.

221

PRELIMINARY REMARKS ON CULTURE.

THE French boast that their country possesses greater
advantages than any other for the successful culture of the
vine, and that for centuries her vineyards have been regarded
as one of the principal sources of her territorial riches, and
that the exportation of their produce has been the certain
means of making the balance of trade with foreign nations at
all times in her favour. If we banish from our recollection
the once luxuriant fields of now enervated Italy, and pass from
the recollection of the genial climes and bright sun of Spain
and Portugal, we shall doubtless be compelled to acquiesce
with the sons of France, so far as relates to the eastern hemi-
sphere, but when we recur to our own happy country, combin-
ing every variety of clime and soil, with the conscious know-
ledge that she is yet but in her infancy, and look forward with
the gaze of anxious hope to her high destiny, can we as Ame-
ricans fail to reply to that nation in her own language :

Voila I'Amerique ta rival !

Too long indeed have the natural riches of our soil remained
subject to the bias of contracted vision, and dormant beneath
the eye of prejudice. Too long indeed have Americans listen-
ed to the counsel of strangers to their country and to its in-
terests, rather than seek for facts in the bosom of her grate-
ful soil, thereby allowing their own reason and intelligence to
be the dupe of foreign ignorance, envy and rivalry. " France,"
says a French writer, (who seems more conversant with flowers
of rhetoric than with those of horticulture,) " possesses in her
vineyards mines of wealth, whose advantages are furnished by
natural causes which secure to her a superiority in this respect
which no other nation can dispute." Happily for ourselves
we live in an age and country in which the people are but
little prone to credit such exclusive possession of nature's gifts,
and it will create exceeding disappointment in all unprejudiced
minds, if the lapse of a few short years shall not place this
affected superiority of France among the fictions and delusion!

222 PRELIMINARY REMARKS ON CULTURE.

of former ages. Bountiful nature, replete with benevolence,
has bestowed on us every favour within her gift, and asks only
of man to aid the developement of her intrinsic riches by
the hand of culture. As to the assertions advanced by some
foreign writers, that the same grape varies so much by re-
moval as to entirely lose its character, and that the same kind
of wine can in no case be made from it in different localities,
they certainly cannot be supported by facts, and have prin-
cipally obtained currency and credence by repetition ; for as
positive proof to the contrary, we may quote the Pineau class,
which has every where been recognised from the remotest pe-
riods, and cannot be mistaken for any other ; and the Meunier,
which is only a subvariety of the same family, can never fail
to be distinguished. We may also enumerate the Muscat
family, which can in no case lose their identity or the pecu-
liarities of their class. That the quality of the fruit may be
varied by soil, climate, &c. to a certain degree, is acknow-
ledged and has been already avowed; the grapes may also
be less mature and spirituous in an unfavourable situation,
or they may not mature at all in a too rigorous or northern
locality, but it not does thence arise that the grape loses its
character any more than might be said of an orange tree,
which when transplanted too far north should perish totally.
For much as its product may be varied and modified by the
operation of diverse causes on the maturity of the fruit, and
by changes in the process of making wines ; still the primitive
character is maintained, and the same grape may be recog-
nized ; and however remote the countries may be in which it is
planted, a doubt can scarcely exist but that a similar climate
attended by the same mode of culture, and a like process
in making the wine, will be attended with similar results.
Numerous titles have been applied to the same vine in different
districts, which have been by some supposed to have been in-
fluenced by attendant changes of character, but which are
in fact the result of the simplest causes, and arise in the same
manner that some of our best known apples or peaches, in
transmission through our country, receive numerous appella-

PRELIMINARY REMARKS ON CULTURE. 223

tions derived from the names of their owners or the fancy of
their cultivators.

The vines of Madeira may be enumerated as succeeding
among us to an eminent degree, exhibiting the greatest vigour
in their growth, and yielding in favourable locations fruit and
wine which combine virtues equal to those whence they were
derived.

In making our selections, the principal point to be observed
in addition to the natural properties of the fruit, is the necessary
applicability of the variety to the severity or mildness of the
climate, a subject which has been already fully discussed in
the chapter commencing at page 59.

It is however within the bounds of reasonable supposition,
that species peculiar to any country with their attendant va-
rieties, may in some cases possess a natural aptness or applica-
bility to their respective regions. But even this peculiar
adaptation subsides after removal by long culture ; for it must
be borne in mind, that the species of the vine now the most
cultivated, -was a stranger to all those countries where it now
receives its fullest developement ; alike to the vineyards of
France, Tokay, Spain, Oporto, the Cape, and the Madeira
isles. And even in several of the West India islands, beneath
a tropical sun, a number of varieties are successfully culti-
vated, a fact of which European writers seem to be absolutely
ignorant.

The extent of our territory over which the vine culture may
be advantageously diffused, will afford a subject for much
speculation. A doctrine advanced by European writers, is,
that the region of the maize culture is also that of the vine.
This region in France extends from the Mediterranean coast
nearly to the Loire, including Poitou, and the country south
of a line from thence to Nancy. The wine country of France
extends from the Mediterranean to the north of that line, since
profitable vineyards are found in Champagne, Maine, Orleans,
and the central part of Lorraine, where the maize is never
cultivated as a crop. By parity of reason, the vine may be
cultivated with equal profit, from the gulf of Mexico to those

224 PRELIMINARY REMARKS ON CULTURE.

parts of the union which lie rather further to the north than
where the maize or Indian corn is to be considered a sure crop.
So conscious of this character of adaptation to climate, are
even the vignerons of other countries, that demands have
already been made for our native varieties, to be transferred
to other climes, and the author has already at the request of his
correspondents, transmitted a number of American varieties to
Marseilles, Germany, and other parts of Europe, and even to
Madeira ; and it has been asserted, than an American vine
introduced into France some years since, and known by the
title of Bedford grape, is now held there in much estimation.
This vine was carried from the town in Pennsylvania, whose
name it bears, and is most probably the Alexander, and there-
fore not equal to many others of our natives.

The following remarks are from the pen of Professor Nuttall of

Harvard University.

" It is probable that hybrids betwixt the European Vine,
(Vitis viniferd) and those of the United States, would better
answer the variable climates of North America, than the un-
acclimated vine of Europe. When a portion of the same in-
dustry shall have been bestowed upon the cultivation of the
native vines of America, which has for so many ages and by
so many nations, been devoted to the amelioration of Vitis
vinifera, we cannot imagine that the citizens of the United
States will be longer indebted to Europe for the luxury of wine.
It is not however in the wilds of uncultivated nature that we
are to obtain vines worthy of cultivation, were this the case,
Europe would to the present have known no other Malus than
the worthless austere crab, in place of the finest apple ; no
other Pyrus than the acerb and inedible Pyraster or stone
Pear, from which cultivation has obtained all the other va-
rieties. It is from seed that new and valuable varieties are in-
variably to be obtained. There is however at the present time,
a variety of one of the native species cultivated under the name
of " Eland's grape," a hybrid no way in my opinion inferior
to some of the best European grapes."

PRELIMINARY REMARKS ON CULTURE.

The Peach and the Vine being natural productions of the
same region of the east, the opinion has been uniformly
adopted, that a climate favourable to the one could not fail to
be suitable to the other. And where, let me ask, does the
former thrive to a greater degree than in many sections of our
country ? From the shores of Long Island, and even much
farther north, to the most southern limits of the union, the
peach flourishes and produces fruit of the highest quality.
In the south of France and Italy, the culture of the more
choice and delicious varieties had given to those climes a fame
to cope with which required the possession by other countries
of such as combined equal natural merits. The choicest they
could boast have been latterly introduced among us, and we
have also originated many most luscious seminal varieties ;
and those who possess them know from their own experience,
and from the opinions of others who are familiar with the pro-
duce of the countries referred to, that in this fruit we have no
longer a rival in Europe. Hence we may deduce the most sure
prospects of an equal success for the Vine, whose culture when
compared with that of the Peach, is yet in its infancy.

The power, wealth, and happiness of France, are principal-
ly attributable to the foresight she has evinced in the introduc-
tion to her soil of the most valuable natural productions of
other countries. It has been remarked that perhaps no enter-
prise in rural economy devised by the genius of a single man,
has carried with it more important results than the first
plantation of the Mulberry in the garden of the Tuilleries,
formed at the commencement of the seventeenth century, by
the command of Henry IV. At this moment, though but lit-
tle more than a century has elapsed, during only the latter
part of which suitable attention has been paid to the culture
of silk, the value of the raw material amounts to $4,700,000,
and that of its fabrication to above $16,000,000, making
a total of about $21,000,000. The Olive, the Almond,
and the Fig, were in like manner adopted in the agriculture
of France, together with numerous other fruits of minor im-
portance. The vines indigenous to her soil were absolutely

226 PRELIMINARY REMARKS ON CULTURE.

worthless, and those originally brought from other countries
were not superior in quality to many of the native kinds
found in our forests ; and the number of esteemed French
varieties, even as late as the year 1720, was far less than
we are already able to enumerate as the natural products
of our woods and prairies, the spontaneous gifts of nature,
unaided by the hand of man. Yet, at the present period,
that adopted country of the vine has nearly 4,000,000 of
acres devoted to its culture, which yield an annual product
of one thousand millions of gallons, of the average value of
more than $150,000,000.

And what country ever presented a more eligible theatre for
agricultural pursuits than the United States ? The land pro-
prietors are not oppressed by feudal tenures, exorbitant taxes,
vexatious tithes, or exhausting poor rates. The land is both
fertile and cheap, and the great diversity of soil and climate
seem to invite the introduction of the varied products of other
climes. The country penetrated in every direction, even to
its remotest bounds, by navigable rivers, and intersected by
canals and artificial roads, offers every advantage for speedy
transmission of its productions.

What a revolution has not the introduction of cotton already
effected ! What results does not the silk culture already pro^
mise us as our reward at no distant day !

The Sugar Cane, for which France and the residue of Europe
are dependent on the Indies, already forms a most important
item among our productions, and promises ere long to be
ranked among our exports.

The product of the vine in like manner will be ours, with
all its attendant advantages and blessings. The olive culture
is already extending in the south ; and the almond, the fig, the
date, the orange, lemon, lime, citron, filbert, maron, pomegra-
nate, guava, stone pine, and almost every other production
which has been heretofore enumerated among our importa-
tions, are destined hereafter to become the abundant pro-
ducts of our own fields, and articles of supply to other na-
tions. Such are the happy coincidences of country, of cli-

PRELIMINARY REMARKS ON CULTURE. 627

mate, and of government, that all which is required of us is
but to exercise our judgment and our skill in perfecting the
advantages which nature has so liberally tendered ; by the ex-
ercise of which, the balance of trade, of wealth, and of power,
cannot fail to be for ever secured to us.

The present extent of American vineyards, and the rapid
advances now making in their formation, do not properly con-
stitute part of the present volume ; but on that subject the most
ample and detailed information will be given in the ensuing
one. I will here therefore only give some cursory remarks on
that head from the pen of an intelligent writer of Pennsylvania.

" The vine culture seems to have become a favourite pursuit
with the agriculturists of the present day, and forms an object
of great promise in York county, Pa. Experiments have
already shewn that the vine will not only flourish in the poor-
er soils of that county, but that excellent wine can be made
there, and that vineyards will become as profitable as any
other agricultural pursuit. A portion of the lands in York
county is poor and thin, commonly called barrens, and it has
been proved that the vine succeeds well on it, and twenty
acres of it, which can now be bought at from $6 to $10 per
acre, when planted with vines, and at maturity, will be more
productive to the owner than two hundred acres of the best
land in the county, devoted to other culture. There are per-
haps not less than thirty or forty vineyards within twenty miles
of the borough of York, and nearly all commenced within
three years. Should this disposition increase, and as a con-
sequence the wine-press be made to take the place of the dis-
tillery, it will benefit the morals of the community. Among
what are called civilized nations, the vice of drunkenness has
always been found to prevail most extensively where the vine
is not cultivated ; while on the other hand, where that culture
is widely extended, the temperance of the people is proverbial."

Similar sentiments and like prospects of success seem to
pervade all parts of our country where the culture of the vine
has received merited attention ; and the daily increasing devo-
tion to the subject in the formation of additional vineyards,

228 PRELIMINARY REMARKS ON CULTURE.

will ere long cause each section of our republic to respond to
the efforts of the others.

The information which I have elicited on this head from
every part of the union, and which will form part of the matter
of the ensuing volume, evinces when concentrated, advances
so much greater than could well have been anticipated at this
early stage of our progress, that I doubt not it will strike with
amazement even the most sanguine friends of the vine. Suffice
it here to say, that a degree of perseverance and enthusiasm
seems to pervade all the votaries of this delightful pursuit, and a
warm and friendly interchange of views and sentiments exists
among them, which has been comparatively unknown in other
species of culture ; and although the operators, from being
disseminated over so great an extent of territory, are conse-
quently more widely separated from each other, still the exist-
ence of a connecting link, by friendly co-operation in one
common cause, may justly and appropriately assimilate their
united exertions to that joyous period in the history of France,
when during the reign of Probus, thousands of all ages and
sexes united in one spontaneous and enthusiastic effort for the
restoration of their vineyards. Nor indeed when the far
greater limits of our territory are considered, can the com-
bined efforts of our fellow-countrymen fail to produce effects
even more important, from the greater extent of their influence.

The opinions of some political writers, that we should con-
tinue to import adulterated wines and spirits of all kinds, in
order to afford the government the means of thence deriving a
revenue of a per centage on their value, even at the sacrifice of
the morals of the nation, and the diminution of its wealth, by
a course seemingly less objectionable, because less direct ; but
which is not less fatal in exhausting our resources ; seem fast
merging to that oblivion, where the desire and the pride of a
truly national independence should consign them ; and we may
hope that the day is not far distant, when America will fully
establish and claim a rivalry with the most favoured lands of
the vine and the olive, and proudly disclaim being tributary
to any foreign clime.

REMARKS ON CULTURE. 229

CULTURE.

The consideration of culture naturally divides itself into
three parts.

First, The great or vineyard culture, comprising that of
fields and plantations on an extended scale, for the manufacture
of wines, brandies, and raisins.

Second, The small or garden culture, on a more limited
scale, for the supply of the markets with fresh fruits, or for
family supplies alone.

Third, Hothouse culture, where artificial heat is resorted
to, either to obviate the effects of climate, or to advance the
maturity.

In viewing the subject, I shall commence by considering it
in its more extended and most important character, which will
necessarily comprise many remarks of general applicability,
and equally referrible to the more limited species of cultiva-
tion,

Great or Vineyard Culture.

It is a subject of much difficulty to prescribe the proper
course of culture required by the vine in every country. So
many circumstances are connected with its growth, the excel-
lence of its fruits, and the abundance of its crops, that a different
treatise would almost seem necessary for every country, climate,
and exposition.

To what country is our attention most particularly drawn
for lessons on this interesting subject ? To France ! to " La
belle France!" which has emphatically stripped from ancient
Greece her prerogative, and become "the favoured land of the
vine and the olive." Spreading as she does over the same
degrees of latitude as are embraced by our own country, with
the advantage on our part of a still wider domain, it is to her
we may look with reason for instruction suited to our proper
circumstances, and we may be willing with pride to learn from
a nation celebrated for her liberality in the diffusion of all
knowledge connected with the sciences and the arts.

230 GREAT OR VINEYARD CULTURE.

The manner of cultivating the vine presents in general
great differences ; but in every district, whatever may be the
exposition and situation of the soil, the cultivators follow esta-
blished practices. All the methods adopted, notwithstanding
their variations, may be nevertheless essentially good, but it is
impossible at the same time that they should suit every coun-
try, I will not^ therefore undertake here to describe the whole.
From the high state of perfection to which the vineyards are
carried in Provence, Duhamel has adopted the course of
management there practised as one proper to impart general
instruction, and from the last edition of his work published
in 1825, I shall extract what is deemed most important to
my purpose.

The culture having a powerful influence upon the epoch of
maturity, and upon the quality and size of the fruit, it is to
the choice of a judicious system in its operations, that we
should bestow our particular attention. The principal object
of a vigneron, is that the grapes may acquire the saccharine
matter, which is the true principle required in the fermentation,
and this is only to be obtained by using all possible means to
complete the maturity of the grape. The heat which accu-
mulates in the earth during the summer, begins to exhale from
it as soon as the nights become cool, which is very frequently
before the grape is completely mature. It is therefore advise-
able to keep the vines trained low, so that the grapes may
be much nearer the earth in a cold climate, and may re-
ceive the benefit of that heat. This influence of heat from
the earth varies much in several respects. It is greater in
black soils because they absorb more of the solar rays, and
also in vineyards where the plants are distant from each other,
because the rays can then penetrate to a greater degree ; and
upon declivities and sloping lands, because they receive more
of the sun's heat, and on dry soils, because the heat is not car-
ried away by the influence of water. This heat continues
longer on the hills and against walls and places sheltered from
winds, than on the summit of mountains and in plains. The
great quantity of leaves, stalks, and poles, form a covert, which

GREAT OR VINEYARD CULTURE. 231

prevents the rapid evaporation of that terrestrial warmth, and
it is from this effect that they account for a result contrary to
one of the precedents already stated, which has been observed
in certain vineyards around Paris where the vines touch, but
nevertheless often attain to an earlier maturity, than neigh-
bouring vineyards where the vines are more remote.

An entire misconception appears to exist among some cul-
tivators of the vine in the, colder latitudes of our country.
Acquainted as they are with the difficulty of maturing many
varieties of grapes in their respective locations, they apply
manure profusely for the purpose of insuring success, which by
causing the plant to advance greatly in the growth of its wood
and foliage, and to continue this state of verdure to a much
later period, has absolutely an effect directly the reverse of
what was desired and anticipated, by retarding the growth
and maturity of the grapes, and often serves to prevent their
ripening at all, when otherwise they would not have failed to
have been perfectly matured.

So many facts conduce to prove the influence of culture
upon the quality of the fruit, and consequently on that of the
wine, that no one can be ignorant of it ; the bunches which
ripen in Sicily, and in the isles of the Archipelago, on the
tops of the tallest trees, in Italy on trees cropped down to ten
or twelve feet in height, in the plains of Languedoc to stocks
but two or three feet in height, could not ripen in the north
unless trained within a few inches of the ground or against
walls. This indicates what is really the fact, that if is indis-
pensable that a different course of culture be pursued, applica-
ble in each case to the respective climate where the vine is
planted. Vineyards planted upon very steep hills require a
different mode of treatment from those which are on plains,
and those in moist soils from others in dry situations. Different
varieties of vines also need some variation in their manage-
ment, and inattention to these points is the reason why many
have failed of success, who have endeavoured to improve the
quality of their wines by the introduction of plants from the
most celebrated vineyards, without adopting the methods of cuK

232 GREAT OR VINEYARD CULTURE.

ture pursued by those who were successful in their management.
The details which will be given hereafter, when speaking of
the different French vineyards will fully establish these facts.
The Romans reared their vines by fastening them to certain
trees, as the poplar and the elm, &c,, whence these trees were
said to be wedded to the vines, which gave rise to Ovid's ele-
gant and entertaining story of Vertumnus and Pomona. The
vines, as has been already stated, mounted to the very highest
branches of the loftiest trees, and even overtopped them ; and
Pliny states that on this account the grape gatherers, in time
of vintage, put a clause into their covenants when they were
hired, that in case their , feet should slip and their necks be
broken, their employers should give orders for their funeral
fire and tomb at their own expense. This mode of culture is
still continued in that country, as well as in many parts of
Sicily, where Swinburne tells us, in the walks under the rocky
cliffs of Posilipo, the peasant is seen swinging from the top
of a tree on a rope of twisted willows, engaged in trimming
the poplar and the luxuriant tendrils of the vine, while the
whole vale rings with his rustic ditty, which so naturally brings
to mind the verse in Virgil

" Hinc alta sub rupe canet fronrlfttur ad auras. 1 *

The lopper shall sing to the winds under the lofty rodu

Preparing the Ground.

Although various modes are pursued in the preparation of
soil by trenching or ploughing it to a greater or less depth,
and in extending this preparation to the whole field or only
to broader or narrower strips where the rows of vines are to
be planted, still there cannot exist a doubt that the more per-
fectly this first operation is accomplished, and the more light
and mellow the earth thereby becomes, the more rapid will be
the advance of the vines from the advantages thus afforded for
the extension of the roots. The French writers universally
allow, that in preparing for a vineyard, it is preferable that
the whole ground should be trenched to the depth of one foot

PREPARI3SG THE GROUND* 233

and a half, and that at all events this should extend a foot or
more in breadth, where the rows of vines are to be planted,
which operation is usually performed the year previous to
planting. The French vineyards being mostly on stony ground,
it is often necessary to dig out many of the stones in order to
facilitate the extension of the roots, and to render the after
working of the ground less laborious. In such cases these
stones are gathered in heaps or placed as at Cote-Rotie in
lines, in such manner as to prevent the soil being washed away,
thus affording economical terraces much more solid than those
formed by hedges of shrubs, as is generally the method pur-
sued. London seems averse to cultivating the earth to a great
depth, and makes the remark, that "in nine cases out of ten,
the unfruitfulness of the wall trees in England is owing to the
too great depth and richness of the borders, and the continual
cropping and digging of their surfaces ;" but other writers in
speaking of the vine, state that the ground should be dug to
the depth of two and a half or three feet. The safest measure
to pursue, is to read all that others have to say, and then to ex-
ercise one's own judgment.

The course which I should most approve and recommend,
both from considerations of economy in labour and beneficial
results, is to plough to as great depth as can be done, with
four oxen or horses and a plough of proportionate strength,
or by having two ploughs to follow each other ; this opera-
tion should be performed early in the season, after having
covered the surface with a good coat of compost or rich loam,
or if stable manure can alone be had, it should be that which is
old and decomposed, and where all scent has evaporated ; after
two or three weeks 'have elapsed, harrow it and clean it from
noxious weeds. This ploughing and after harrowing can be
repeated twice or thrice ^during the season at suitable periods
from May to November, and the oftener it is performed the
better, as it serves not only to render the soil completely per-
vious to the roots, but also ameliorates it by subjecting every
part of it to the operation of the atmosphere, and by allowing
the evaporation of superabundant humidity. At the last

234 PREPARING THE** ROUND.

ploughing in October or November, it is particularly recom-
mended to furrow to as great a depth as possible, by the use
of two strong ploughs to follow each other. The coverings
of compost, or decomposed stable manure, can be repeated at
more or less of the several ploughings, and in all cases with
great advantage. During these preparations of the soil, all
large stones should be removed, as they would obstruct future
operations, but the smaller ones will be rather beneficial than
otherwise.

The final harrowing in November will leave the ground in
a suitable state to receive the vines, the various ploughings
having mellowed the earth to the depth of nearly or quite
two feet. Another method of preparing the ground, and
generally deemed still more advantageous, is by double
trenching, which is performed in the following manner, in
case the operation is extended to the whole surface. Mark
oat a given plot, either an oblong or a perfect square, then
strike a line at one end, and mark off a strip of two feet in
width, from this dig out the earth to the depth of two spits,
which remove by a cart or wagon to the opposite extremity,
this of course will leave an excavation for the whole breadth
of the plot of two feet in width, and about the same depth ;
next strike the line and mark off another strip of two feet ad-
joining the first ; from this remove one spit or foot of earth
and throw into the first excavation or trench, on this throw a
thick coat of compost, rich loam, or manure of the description
before mentioned, and above this throw a second spit of earth
from the second trench ; the result of this operation is that
about a foot of the surface mould is placed below, and a foot
of the lower mould is brought to the surface, with a layer of
manure between the two. This process is to be continued
till the plot is completed, and it will be at once perceived that
the requisite quantity of manure should be placed on the
ground previous to commencing the other operations, this
should be laid in heaps of about a cart load each. The prin-
cipal objection to this mode of preparation is the enhanced
expense attending it when compared with the former mode,

PREPARING THE GROUND. 235

but when men are employed who understand it, the requisite
disbursement is not so great as would be supposed, and no
men are in general more competent to its performance than
the Irish emigrants.

I have found the expense of this mode of preparation to ave-
rage about $12,75, for every ten thousand square feet of sur-
face. It is probably as much on account of the expense as from a
consideration of the labour in. removing the stones, that in many
vineyards established on stony soils, they trench only a narrow
strip of ground where the row of vines is to be planted, and
this course may be in like manner pursued by those among
us who are averse to incurring greater expense, and in doing
it the following mode may be pursued. Having marked out
by lines the strip to be trenched, dig out the earth to the depth
of one foot, and throw on one side of it, and remove the earth
to the depth of another foot, and throw on the other side ;
then recommence by throwing the former at the bottom of the
trench, and after covering it with a thick coat of compost or
manure, place the remainder of the earth on the top of it. It
will readily be understood, that as the advantage of preparing
the whole plot in this manner i proportionably greater than
that of a part only, in like proportion to the breadth of the
strips of ground thus trenched, will be the advantages derived
from it, by affording the means of a more wide and easy ex-
tension of the roots.

Those consequently who are willing to incur the disbursement
requisite for an entire preparation of the ground, will reap ad-
vantages far exceeding the difference in expe-nse, and I would
recommend that in planting a vineyard which without doubt
may stand for ages, no parsimony or false economy be introdu-
ced ; but that every disbursement be considered according to its
relative importance as connected with the great object in view.
Where the planting of the vines is deferred till spring, the
ground should be again ploughed to as great a depth as pos-
sible as soon as it is sufficiently dry, and be followed by the
harrowing as before. The more compact the soil, the
deeper it should be worked in preparing it. If it is low arid

PLANTING VINES.

wet, particular pains should be taken for draining off any stag-
nant waters.

Planting Vines.

In all climates where the excessive cold is not an insur-
mountable objection, the fall planting is to be preferred. And
the advantage is the same with the vine as with fruit trees.
It allows a sufficient period for the ground to become settled
and compact about the roots, and the latter become prepared
during the same space of time, to throw out the small fibrous
roots whose vegetation commences at the first return of spring,
uninterrupted by any retardment which a spring removal is
calculated to produce.. Their growth in such case seems un-
affected by the transition, and the settled state of the earth
which allows the young roots to extend themselves promptly,
forms a powerful protection against the effects of drought,
whereas when they are removed in the spring, the looseness
of the earth for a considerable period, retards the advance of
vegetation, and renders them liable to much injury, thereby
causing many vines to entirely fail unless they are nourished
by frequent waterings.

In the colder latitudes however, spring planting will be ab-
solutely necessary on account of the climate, for it is well known
that vines planted in the spring become by the summer's
growth, established in the soil, and acquire sufficient strength
and vigour to resist severities of climate, which would in many
cases prove fatal to them if planted in the autumn, whereas in
the latter case sufficient time would not be allowed for the roots
to take hold of the soil, and to establish themselves in their new
position. In removing the vines it is necessary to keep the
roots moist from the time they are taken up until replanted, and
they should be also well watered immediately after planting.

An intelligent Swiss correspondent advises me, when plant-
ing to dip the buts of scions and the roots of vines in a mixture
of cow droppings and water. The holes for the vines should
be two feet deep, and the same square or in proportion to the
size of the vines, being made in all cases sufficiently capacious
to allow the roots to take their proper position.

PLANTING VINES. 237

The autumnal planting should take place at the fall of the
leaf, say in the eastern states after the 20th October ; in the
middle states, and as far south as Georgia, it should be per-
formed in November, and in Alabama, Louisiana, and Flori-
da, in December. I am convinced that where the winters are
severe, early fall planting is much more advantageous than
when it is deferred, as the vines will form young roots the
same season, which will greatly aid them in supporting the ap-
proaching rigours of the climate. But where the great seve-
rity of the winter renders spring planting necessary, it should
be performed at the earliest possible period after the frost has
left the earth, which in this latitude is generally from the 5th
to the 15th of March.

A new vine should not be placed in the precise spot whence
an old one has been removed, but the earth must be allowed
time to resume its natural vigour.

The earth that is used to fill in the holes or trenches, should
be pulverized ; and in doing this, and in every other operation,
it is very desirable that the earth which has been meliorated
by the influence of the atmosphere, be placed at the bottom, so
as to be nearer to the roots.

As a measure of economy, the trenches for planting may be
opened with a heavy plough, which can be run several times
in the same furrow, until it is of the requisite depth, and any
additional clearing out of the earth deemed necessary can be
done with the spade.

In planting vines, the French writers recommend giving
them an oblique, or rather a curved position, by laying the
root across the bottom of the hole, and leaning the upper part
of it to one side, and assign the same reason as given for
planting cuttings obliquely.

in all plantations of vines care should be taken that they
be as far as possible of uniform size and strength, as young
ones do not prosper to an equal degree when mingled with
older and stronger ones.

If the ground has been well worked and prepared beforehand
the holes for planting the vines need not be more than a foot

538

DISTANCES TO BE OBSERVED IN PLANTING.

or eighteen inches square, with a depth of one and a half or
two feet according as the size of the plants may require, but
if the previous preparation has not been thoroughly performed
they should be two feet every way. In planting cuttings in
prepared ground, no larger holes are required than can be
made with a pin of iron or hard wood, called a dibble, such
as is generally used in planting cabbages, &c.

In planting vines, leave the buds always open to the air and
free from covering ; some persons cover the whole vine when
they plant, which is an erroneous procedure, as a rooted
vine will support itself, but the ground when raised often be-
comes heated by warm rains, and rots or moulds the vine, in'
consequence of which many perish.

Distances to be observed in Planting.

The distance at which it is desirable to plant vines cannot
be subjected to any fixed rule, but should be regulated by cir-
cumstances, and must depend upon the kind of culture desired
to be adopted, upon the wish to have more wine or that of finer
quality, and also on the nature of the soil. Those who wish
to form hautins or high trained vines, and those who form trel-
lices which admit of their extension, should plant the vines
more remote than they who train their vines low. It is also to
be considered, that the less the vines are confined as to space,
the better are they nourished, and the more are they exposed
to the beneficial influence of solar heat ; but in poor soils,
if placed more distant, they will attain to a greater age than
in rich soils. In the department of Ain, the vines are planted
in quincunx, and at a foot and a half distant, an arpent thus
containing 5000.

Vines planted in double rows, with a space of two feet be-
tween them, and a space of three feet intervening between every
two rows, are by many deemed the most advantageous in regard
to duration, abundant produce, and quality; because they have
the more space to extend their roots ; and their foliage and
fruit partake more fully of the beneficial effects of air and sun.
The intermediate space need not be lost, for some branches can

DISTANCES TO BE OBSERVED IN PLANTING. 239

be trained to occupy it, or it can be sown with lentiles, beans,
barley, turnips, &c. When it is desired in a warm climate to
have abundance of wine without exhausting the soil, the vines
must be placed at a greater distance, six, eight, and even ten
feet apart, and they can be ranged in parallel rows, with the
branches trained horizontally in the line of the rows, by means
of poles fixed in the ranges of the vines. It is also an excellent
method, where it is desirable to raise grain, and other articles
on the same ground to plant the vines in ranges, at the distance
of twenty or thirty feet, for not only do they produce excellent
wine, and abundant crops, but in hot climates the vines trained
in palisades shelter and increase the productions of the in-
tervening spaces. It is now well understood, that the more
space the vine is allowed whence to derive its nourishment,
with the more air and more sun ; the greater will be the ad-
tantages derived from it, in addition to which it requires less
labour. The warmer the climate, the greater the distance
at which vines should be placed from each other. In the
neighbourhood of Paris, which is one of the most northern
localities of vineyards, they plant them but two feet apart,
which is the least possible distance that should ever be allowed.

In the detail of the different modes of culture pursued in the
respective vineyards of France, I shall state the distance gene-
rally adopted in each.

In Italy, the vines are left to mount the trees, but although
this culture may suit a climate so hot, that the shade of the
branches will not prevent the ripening of the grapes, still it
is unsuitable to more northern locations, where vines so trained
could not mature their fruit, and consequently would not pro-
o!uce good wine ; indeed it is asserted that in every climate
where they are thus trained, the wine is inferior.

The most simple manner of establishing a vineyard to be
cultivated in hautins, or high trained vines, is to plant trees
headed down to eight or ten feet, of about two inches in diame-
ter, and at two toises distance from each other, and when they
become established, to plant beside each tree from one to four
vines which are first trained on the branches, and are then led

240 DISTANCES TO BE OBSERVED IN PLANTING,

in festoons from one tree to another. The intermediate soil
is usually cultivated in grain or vegetables. This species of
culture when it is properly attended to, produces an effect very
pleasing to the eye. In some parts of Italy, this mode of cul-
tivation is pursued by planting dead trees to support the vine,
which last twelve or fifteen years. In Trevisan, they make
large trenches at twenty feet apart, and ten feet from each
tree, which are planted in quincunx. They put -therein four
vines two feet and a half from each other, which are after-
wards trained along until they approach the trees that are
to support them ; this practice is much recommended.

One of the most advantageous and agreeable modes of culti-
vating the vine, is to plant it in quincunx or in a line, with trees
alternately, which must be kept very low, say two or three feet
high only, and on which are left a small number of shoots an-
nually ; the distance between the trees to be ten feet. The vines
must be pruned in such manner that they may have every year six
branches, each one of which is to be attached to the tree near-
est to it. These branches form festoons, producing quantities
of grapes which are near enough to the earth to enjoy the bene-
fit of the heat emanating from it, and are not deprived of that
of the sun. Maples have been generally employed for this
purpose, but some eminent writers prefer the hawthorn, be-
cause its growth is more slow, it also accommodates itself to
poorer soils, and its foliage does not cause so much shade.
Vines thus trained are to be found in the island of Madeira.

It has been a matter of surprise that this practice, so in ac-
cordance with theory, has not been more generally adopted ;
for if living trees were deemed objectionable, stakes could be
used to supply their places. There are indeed some localities
where they substitute for trees, poles of the size of a man's
arm, six or eight feet in height, and divided or forked towards
the top. These are sunk deep in the earth, at the distance
of six or eight feet, and at the foot of each is planted a vine
whose shoots are conducted from one to the other by degrees
in the form of festoons. In some of the most southern de-
partments of France, the vines are planted very distant from

DISTANCES TO BE OBSERVED IN PLANTING. 241

each other, the vine is trained with a single stalk to the
height of two feet, and the plough is frequently used to do the
labour.

In Burgundy, Champagne, and in the environs of Paris
and Orleans, and other places in that section of France, the
vines are trained as near the earth as possible, each one to
a pole or stake, and the labour is done with a pick-axe. And
even in Italy, near Barletta, the vines are trained only two
feet in height, in order, as it is said, to mature the grapes
the more. In some of the islands of the Archipelago, and
in a few instances in France, the vine is left to run upon
the ground ; and Zalloni states that it does not appear to in-
jure the quality of the wine produced from those he noticed,
as would probably be the case in a climate less warm and dry.

Some eminent French writers, taking into particular consi-
deration the great quantity of wood consumed in countries
where it is scarce, do not object to the culture of the vine
without poles where it is practicable, on account of the econo-
my which can thereby be exercised in saving time and ex-
pense ; but my own impressions are, that in any case such
course would be but a false economy, and would cause in its
results far greater loss and injury to the crops than the amount
saved by it. So plentiful however is the article of wood
throughout our country, that it need not be made an object of
great consideration.

In the vineyards in the vicinity of Bordeaux, Rochelle,
Lyons, and Angers, the young vines are trained on poles,
while the old ones are kept quite low, and the ground is work-
ed with the pick-axe.

The extraordinary difference in vigour and other charac-
teristics between the American and foreign vines, indicates
that a corresponding variation in the distance at which they
are to be planted, is not only reasonable but necessary. And
from the greater developement which our native vines seem to
require, I conceive that they may be much more successfully
cultivated by being allowed to cover a much larger space than
is assigned to foreign vines, and that their crops under such

242

REARING PLANTS FOR VINEYARDS.

circumstances will be much more abundant. I therefore think
that if the rows are planted six feet asunder in the same man-
ner as the foreign sorts, the vines should be placed twelve feet
apart in the rows, so as to give space for training of at least
double the portion of wood allowed to the exotic kinds ; and
it is my opinion, drawn from their apparent natural character,
that the produce from each vine placed at such distance, will
be far greater than from two vines planted at half the dis-
tance.

Distinctions must doubtless also be made between the
native varieties, as some among them grow with an exceeding
degree of vigour, and seem to render an extensive develope-
ment absolutely necessary to their success, while other kinds
are less prone to extend themselves than many of the Eu-
ropean varieties. These variations in character, and the
opinions of the most intelligent vine growers of our coun
try on points connected therewith, will be made the subject of
after comment.

Rearing Plants for Vineyards.

M, Antoine David, a celebrated French writer, most appro-
ved of the custom now prevalent, of forming nurseries of
vines, in order to have at all times a supply of rooted plants,
which having been reared in the vicinity of the spot where
they are destined to be permanently planted, evince by their
progress, whether they have met with that appropriateness of
soil (terrenum aptissimum) which is requisite for a speedy
and perfect developement. These nurseries furnish all the
plants required to replace such as have failed or may languish.
The plant has in this case the same age, and will allow of
forming provins if necessary.

He also supports this practice by the observations of Colu-
mella, whom Olivier de Serres called his master and oracle.
In stiff soils, where scions meet with numerous obstacles to
their speedy establishment, rooted plants alone should be em-
ployed, as their success is certain, and if planted with proper
care, and attention to manuring, a vineyard may soon be form-
ed both durable and of abundant produce.

REARING PLANTS FOR VINEYARDS. . 243

When rooted plants are not obtainable for the purpose,
there are two other methods of obtaining vineyards, viz: from
scions and from layers. In Provence, cuttings or scions are
seldom used, but preference is given to layers, because they
are much less subject to perish, have more strength to resist
the extremes of cold and heat and unfavorable weather, and
also because they grow much faster, and consequently yield
fruit at an earlier period. Nevertheless cuttings may be plant-
ed in place of layers in light and sandy soils, but stiff soils
absolutely require rooted vines for the purpose. This mode
of raising the vine was long known to the ancients, and by far
the greatest number of authors who have treated on agricul-
ture, have supported the precepts of Columella. These, as I
have already stated, are generally followed in Provence, and
Duhamel asserts that they may be adopted universally, without
fear of error.

Some authors however prefer scions to large rooted plants,
and these again differ on the point of preference between
scions composed wholly of new wood, and those which have a
joint or more of the two years' old wood. It is also a ques-
tion whether scions had better be planted at once in the situa-
tions they are to occupy, or whether it is best to plant them the
first season in a nursery, whence they can be transplanted the
next year. In planting the scions, they should be put a foot
or more in depth, and French writers recommend that in the
operation the lower end should be curved, which, by causing
a greater accumulation of sap, as it ascends more slowly
when they are thus placed, disposes them to form roots more
speedily. When rooted plants are used, this precaution is
unnecessary ; and these, it has already been mentioned, it is
deemed most advantageous to plant in autumn.

In the formation of vineyards, Duhamel deprecates the cus-
tom of mingling a great variety of grapes in one plantation,
and attributes to this cause the inferiority of the wines in some
of the most favoured regions of France ; and states that it
should not be forgotten that every grape has a distinguishing
principle peculiar to itself, and that as some kinds will enter

244

REARING VINES FROM CUTTINGS AND EYES.

speedily into a state of fermentation, when others will be slow
in that process, these opposite characters may injure both the
perfection of the wine and its preservation.

Rearing Vines from Cuttings and Eyes.

Various methods have been adopted and pursued in this
species of propagation, for while some persons differ in the
length and number of eyes allowed to each cutting, many vary
in regard to allowing a greater or less portion of the cutting
to remain above the surface of the ground, while others cover
them totally with the earth.

A difference also exists in respect to position, and in placing
them either perpendicularly, obliquely, or horizontally in the
ground. Some writers insist that wood of two years old
should alone be used for cuttings, others that there should be
a portion of the old wood to form the base of the cutting,
while by others this is deemed of no possible importance, and
by some who prefer the young wood altogether, is considered
rather detrimental. The most common course pursued to form
cuttings, is to leave to each three joints or eyes, the wood
being cut smooth off close beneath the lower one ; these are
planted either perpendicularly or obliquely at a sufficient depth
to entirely cover two of the eyes, and to consequently leave
one above the surface. In some cases the earth is then raised
so as to entirely cover the upper part of the scion, but that
portion is more generally left entirely free and open to the air
The same method is adopted by others with this difference,
that but two joints are allowed to each cutting which conse-
quently only admits of one to be beneath the surface.

It might perhaps be advantageous where the upper part of
the cutting is left exposed to cover the end with a composition
of beeswax and rosin, but I do not recollect to have ever seen
this measure adopted. French writers advocate the use of
long cuttings containing four or five joints, in order that by
placing them for a greater length in the ground, they may
thereby form from the several joints distinct sets of roots.
But so far as experience has tested the fact among us, the

HEARING VINES FfcOM CUTTINGS AND EYES. 245

finest vines have been raised from short cuttings of only one
or two eyes, and itf seems to be rational that single eyes should
make the most perfect plants, as I look upon it as one of the
axioms in horticulture, that a young plant is the more perfect
in proportion as it is divested of any section of an old one.
The only advantage that appertains to long cuttings which I
can perceive, is that by extending to a greater distance in the
earth, they are more protected against the effects of drought
during the first season ; and in planting vineyards on declivities
they are less likely to be torn away by floods of rain, &c.

Much stress is laid by some on the point of placing the cut-
tings in a sloping or oblique position in the earth ; but having
myself practised both this and the perpendicular position in
my plantations, I have never discovered any difference as to
their success. It is said that in some parts of Germany they
practice the following mode : Having formed cuttings of
three eyes each, they dig holes at suitable distances where the
vines are to be permanently located, and place two of these cut-
tings horizontally in each, and cover them with earth to the
depth of about one inch and a half. By this mode it is said
very few fail, and it being on the same principle as plant-
ing eyes, but with thrice the means for success, I doubt not
it is an excellent plan to pursue. The practice of raising vines
from single eyes or joints is now very prevalent. It is neces-
sary in preparing them to leave half an inch of wood, both
above and below the joint ; some persons leave an inch each
side, and others half an inch above, and two inches below the
joint. These are planted from one and a half to two inches
-below the surface with the bud uppermost, and their positions
may be marked by stakes to prevent their being disturbed.
Moderate waterings sufficient to keep the cuttings moist, but
not wet, are beneficial in case the season should prove dry.
I have understood that the following method has been prac-
ticed in South Carolina, with success : A piece of moist
ground having been selected, the eyes were prepared by cover-
ing the ends with a composition of beeswax and rosin, and
they were then placed ione inch below the surface, and covered

46 REARING VINES PROM CUTTINGS AND EYES.

with half an inch of fresh stable manure, water was next pour-
ed on to settle the earth around, and a covering of moss
spread over the surface to preserve moisture. The manner
of proceeding just detailed seems more particularly applicable
to the southern states, and to localities naturally dry and arid,
for in general, very moist soils are objectionable for nurseries
or plantations of the vine. Dr. Hillings has remarked to me,
that some varieties do not succeed from eyes equally well as
by other modes, and cites the Honey grape as an instance.

In the states north of the Carolinas, the spring is the most
proper season for planting cuttings, on account of the frequent
extreme severity of the winters in many parts, which would
greatly injure or destroy them. Even a top covering as has
been suggested by some persons, would be insufficient in this
latitude, although it might suffice south of the Potowmac.
In the more southern states it is generally preferred to plant
them in November and December, although many defer it
till February and March, and even April, and succeed very
well in case their buds are not too far advanced. Berneaud
states, that a year or even two is deemed to be gained by fall
planting, and that it is said if half the slips are planted in the
fall, and the residue the following spring, that at the end of
five years, the former will have borne fruit three times, while
the latter will have borne equally well but once ; there can be
no doubt that the planting of cuttings in the fall, carries with
it the same proportionate advantages, as planting trees at the
same season, as it in like manner allows time for the ground to
become settled, and prepares the scions to push out their young
fibres at the first incitement of vegetation. The difference in
effect between planting trees in spring and autumn, is full two-
thirds of a season's growth, besides a great saving in the lives,
and my opinion is, that advantages fully equal are secured by
pursuing the same course in the planting of vines and scions.

The season of pruning the vines is that at which it is most
convenient and advantageous to prepare the cuttings, and this
is performed either in the autumnal or winter months. But
should it be inconvenient to complete their preparation at that

REARING VINES FROM CUTTINGS AND EYES. 247

moment, the shoots may be cut into suitable lengths and buried
in the earth, or placed in some other situation calculated to pre-
serve them sufficiently moist to await a period of leisure. The
wood selected for cuttings should be from vigorous shoots and
such only as are perfectly ripened. The rules for the preservation
of cuttings from the time they are prepared till the period for
planting them, are based on the simplest principles, being
merely to preserve the vital principle without an advance of
vegetation, or with as partial an advance as possible. Any
method therefore which may be adopted to effectually preserve
this vitality, will ensure general success. The best course, and
one which I have regularly pursued, is to bury the cuttings
upright for two thirds their length in boxes of clean sand, or
to cover them entirely in barrels filled with the same. They
can then be placed in a cellar or any other place free from frost
until wanted. It is recommended as much more advantageous
to keep them in an ice house, but this cannot be done by every
one. The preferable situation for them is where the cuttings
will be so cold as not to vegetate, and at the same time, retain
sufficient moisture to preserve life. The sand should be moist
but not wet enough to rot the scions, and it should be clean to
prevent their becoming mouldy. With a proper regard to
these precautions, there need be no doubt of a successful result*
Another method of preserving cuttings, is to dig a hole in
sandy soil of sufficient depth to be out of the reach of frost,
where they can be placed with layers of sand between each
layer of scions, and the remainder of the hole be filled up with
hay, straw, or sand. In this situation they can safely remain
until the middle of March or beginning of April. In most
cases it is beneficial before planting the cuttings, to soak them
for some hours in water by way of refreshing them. It is
not necessary to defer planting the cuttings until after all
spring frosts are past, because the natural vegetation of vine&
is very late, and a considerable time will elapse before the
cuttings push out shoots. I prefer forming my plantations of
them in March, and I have never known any to be injured by
frost ; for indeed the developement of the foliage of grape vines

248 REARING VINES FROM CUTTINGS AND EYES.

generally takes place so late in the season, that it very sel-
dom happens in this vicinity, that there is an after return o
frost.

If the general method is to be pursued of rearing the vines
in nurseries preparatory to placing them in their destined loca-
tions, the cuttings may be planted in rows from two to two
and a half feet asunder, and about a foot a part in the rows,
where they can be allowed to remain until they have made
one or two years' growth according to the option of the pro-
prietor. Some persons prefer raising vines in pots, but this
method is too troublesome to be pursued on a large scale, '
and where so much greater facilities are offered by open cul-
ture. Those who adopt it commence their operations early
in the spring, and generally use single joints to each end of
which they apply composition or plaster ; these are then
planted at a depth of one and a half inches in rich soil, and
well watered to settle the earth : the pots after being thus pre-
pared are placed in a hot bed and regularly watered, where
by the middle of May or June, they will attain sufficient
growth to allow of their being turned out of the pots and
placed in the garden or vineyard intended for their reception.
Here the vines should receive occasional waterings until they
become established in their new position. If however it is
preferred to plant the cuttings at once in a permanent situa-
tion, the following course can be pursued : After the distances
have been marked out and the holes prepared to receive them,
the planting can proceed by adopting such one of the different
methods as may be preferred, but in all cases I would recom-
mend that three scions be set in each place thus marked out,
in order to allow for any failures, and I consider it preferable
that two of these should be suffered to grow, as one can be
afterwards removed; and the third (if that should succeed also)
can be destroyed or be transplanted the ensuing season. By
thus planting an extra number of scions, you secure yourself
against the injury resulting from failure, and you increase the
chance of a successful growth three to one ; and the value of
the extra scions is nothing, when compared with the time that

LAYERING OR PROVIGNAGE. 249

might be lost, and the disappointment that often ensues, from
planting single scions.

A difference of opinion exists about the treatment of cuttings
the first year, for while some urge with seeming propriety to
prune them to one shoot, others contend that by leaving all
that may appear, the stock acquires additional strength.

Layering or Provignage.

This is an. operation very generally pursued in vineyards,
and it is only those who cultivate the vine in hautins and on
palisades that do not practise it. In Burgundy especially,
and in other more northern vineyards, this is the^general cus-
tom. The branches or shoots intended for layers should not
be shortened or pruned the previous season. The manner of
performing the provignage, is by opening the ground to the
depth of from six inches to a foot, in proportion to the size of
the shoot, whichis then laid into it and covered with earth,
the extreme end rising from the further side, and supported
by a stake or pole. Care should be taken to remove any
eyes found upon that part of the shoot leading from the parent
stock to the layer. The operation should take place either
in the fall or early in the spring, and the layers, unless the
branch selected is of extraordinary size, will be well rooted by
the ensuing fall, but if of very large size, they will require a
year longer. If intended to be removed, the period for trans-
planting them is the same as recommended for other vines,
when they should be cut off close to the parent stock. The
principal object of this practice is the increase of the vines ;
but it offers other important benefits, which I will here enu-
merate : the branch being bent, the shoot which comes from
it yields more and better fruit ; forming new roots it draws
more sustenance from the earth, and consequently the fruit
becomes larger ; it renders it easy to keep the grapes at a
short distance from the ground in climates where that course is
necessary ; and lastly, in vineyards where this course is prac-
tised, new vines are not required, for there, as is the case in
Burgundy, the provins not being separated from the parent

250 LAYERING OR PROVIGNAGE.

vines, the plants can be preserved for centuries, which is
favourable to the quality of the wine, as is proved at the Clos-
de-Vougeot, Marcs-d'or, Migraine, and many other vineyards
where the superiority of the wine is derived from the age of
the vines, which are four or five hundred years old. In this
respect the vine culture of Burgundy is to be preferred.

The inconveniences of the provignage in respect to the
young plants when separated from the parent vine, as is done
in many vineyards, are that it weakens them and prolongs the
period during which inferior wine is produced from a defi-
ciency in their age and strength. Some proprietors form
provins of a whole vineyard of old vines, in order to renew
it, which is considered an excellent course. It is also a good
method to replace by this plan any vines that have died, or
vacancies which may exist in a vineyard. In France, these
provins or layers are only made from old stocks of five to
eight years' growth at least, as younger ones are too much
injured and exhausted by the operation ; and indeed, if des-
tined to be detached from the stocks, they must in all cases
be more or less hurtful to the parent vines. It is therefore
always deemed better to have recourse to propagation by cut-
tings. A vineyard from layers comes soonest into bearing,
but one grown from cuttings endures the longest, and is the
most productive. Those therefore who prefer the wiser course
of making a present sacrifice, in order to ensure future advan-
tage, will prefer the latter; whereas, they who seek for im-
mediate gratification will choose the former.

Layers may also be made from shoots of the same year, if
laid down in June, and the ensuing fall or spring can be taken
off and planted where desired. Another method of raising
layers, is to take flower pots or coarse baskets or boxes of
about a peck measurement, before vegetation has begun ; and
train a shoot through the centre of each which must rise above
and be pruned to three strong buds, the pots or baskets are
then to be filled with light rich soil, and a stake placed by
each to support the vine. They should be watered occasion-
ally through the season, and will produce fruit the same year.

REARING VINES FROM SEEDS. 251

Iii the fall, the old shoot can be cut off just below the basket,
which can now be removed without deranging the roots, in
order to plant the vine in a vineyard or garden. When
baskets are used, they are often planted without removing the
vine as they soon decay ; but if pots or boxes are used, the best
course is, after preparing the holes for their reception, to turn
them out with the earth entire, which can readily be done by
proper attention, and these vines will then be ready to bear
fruit the ensuing year.
" "f, : : . /
Rearing Vines from Seeds.

This method of propagation when judiciously pursued, car-
ries with it many advantages. It serves frequently to acclimate
species, the original varieties of which are little calculated to
succeed, by the production of such as have characteristics
better suited to their new location. It also frequently ori-
ginates varieties of superior worth and excellence to the
parent stock. And by a renewal of the original vigour of the
species through a perfectly natural channel, it serves to give
to its offspring all the primitive vigour which characterised the
plant. It is indeed nature's grand restorative of whatever ex-
haustion may have taken place from any causes whatever.
For although there can be no reasonable doubt but that Pro-
vidence has afforded the means of perpetuating the gifts of
nature without limit of time, still as vines are propagated al-
most entirely from scions, and but seldom by ingrafting, it is
probable that the effects of a long culture in this way may be
more sensibly demonstrated, than where the natural growth of
the variety is aided by ingrafting it on young and vigorous
stocks.

Seeds intended for planting should be carefully preserved
either dry or in sand until the first approach of spring, the
ground should then be prepared by making it extremely rich,
mellow, and light, a heavy soil being entirely inappropriate.
In this drills may be made about twenty inches apart, and
three-fourths of an inch deep, into which the seeds can be
dropped at a distance of about six inches from each other,

252 REARING VINES FROM SEEDS.

they having been previously soaked in water for a few hours.
Immediately after planting, the ground should be watered to
cause it to settle, and whenever the weather is dry this should
be repeated. Some persons in order to obtain a greater growth
the first season, sow the seeds in pots during the winter
months, and place them in a hot bed, where by regular atten-
dance they attain sufficient size by the middle of May, to be
planted out in nursery rows.

When the plants have grown to the height of nine or ten
inches, stakes of about three feet in height should be placed
between every two vines, and to these they can be trained
allowing in no case but one shoot to each plant. These can
be subsequently treated in the same manner as plants of the
same age raised from cuttings. There will however be some
among them which will not bear fruit, and the proportion will
be greater or less according to their parentage. As soon
therefore as these barren ones can be designated with preci-
sion, they can be engrafted with such varieties as may be pre-
ferred.

Major Adlum states that probably not more than half the
number of seedlings will produce fruit. Dr. Rulings states
that in his experiments, principally made with seeds from the
most southern and western states, including some from Owa-
chita, he found only about one in seven to bear fruit, on which
account he ceased rearing any more. Others have been more
successful, and have had a greater proportion of fruitful vines,
than is named by either of the preceding gentlemen. For my
own part, I consider the proportionate success in this respect
depends altogether on the species. Our northern ones are
known to be almost wholly polygamous, whereas several of the
southern varieties are dioecious ; it thence follows that we may
have a large proportion of barren seedlings from the latter,
when we would scarcely have any unfruitful ones from the
former, and as a natural proof of the latter remark, how very
few barren vines do we discover in our hedges and woods ?

Having now in progress nearly or quite ten thousand seed-
ling plants reared from natural varieties, and from an admixture

REARING TINES FROM SEEDS. 1253

under every variety of circumstance, I shall be able to test
the above point to ample satisfaction.

It has been remarked by Mr. Poiteau, in the annals of the Paris
Horticultural Society, that improved varieties seldom originate
in regular nurseries, but are generally produced by chance,
and found in woods and hedges, where the finer sorts are little
known, and where such as do exist are mismanaged and ne-
glected. Mr. Knight has also advanced facts to prove that
a crab fecundated by the pollen of a good fruit, produces
better kinds from the seeds than can -be obtained from the
seeds of good fruit. We have also the authority of Professor
Van Mons, that the Flemish horticulturists in their attempts
to obtain new sorts, do not prefer the seeds of meliorated fruit.
The law of nature that " like begets or produces like," it is
contended by the writer first quoted, is not always uniform
among domesticated animals or highly cultivated plants.

These remarks are no doubt for the most part just and ap-
propriate, and apply equally to the grape as to other fruits,
nevertheless as we have every day the most decided proofs
that the law of nature referred to, is very general in its influence,
I would advise in all cases where a union of varieties is
desired, that one of them should be of the most choice descrip-
tion, in preference to blending two natural or inferior varie-
ties ; and seeds produced by such combination, I should cer-
tainly deem better calculated to yield fine fruit, than that
obtained from natural or inferior varieties alone. As to the
necessity of pursuing this course of seminal reproduction for
four to six generations, as advanced by some European wri-
ters, it is certainly not susceptible of argumentative support
where the first union is a judicious one, and is rather calcu-
lated to weary the patience of the experimentalist than to
result in any decided benefits.

In all attempts at artificial fecundation, I would recommend
that one of the varieties selected be of native origin, as there
exists no want of hybrids between European varieties alone ;
a large proportion of those now in cultivation having been
doubtless produced by natural admixture of the pollen, in the

254 INGRAFTING VINES.

vineyards where they originated. For the purpose of hybrid-
izing, the varieties of Vitis astivalis should be selected in pre-
ference to those of Vitis labrusca, on account of the much
higher vinous properties of the former ; and there cannot ex-
ist a doubt but that we may readily produce well acclimated
hybrids between the native and foreign varieties, without the
trouble of continuing the course of reproduction for many
generations, although such reproduction from species so dis-
similar may continue to present additional modifications of
character.

Some French proprietors who are willing to incur present
disbursements, and to await a considerable period for the re-
turns, plant whole vineyards of seedlings, which form "durable
vines, and when raised from seeds of valuable sorts yield crops
of good quality. I have understood that Mr. Overdoff of P'enn-
sylvania, has a very flourishing vineyard formed of seedling
plants, which were first reared in his garden, and after the first
year, transplanted into his vineyard.

Ingrafting Vines.

The vine differs from other trees in having no liber or in-
ner bark, nor cortical coverings, and it consequently may be
ingrafted without its being requisite to bring the two barks in
contact, as the sap ascends by the different capillary vessels
without any distinction between liber, cortex, or wood, whilst
the sap of other trees is exclusively conducted between the
wood and the bark. Cleft-grafting is the method generally pur-
sued in France ; and in some districts of the departments of
Gironde, Bouches-du-Rhone, Cote-d'or, and L'Yonne, this
method of propagation is much practised and esteemed, but
some object to inserting white varieties on red ones. The
process of ingrafting the vine is by no means a novel one,
having been long since in use as stated by Columella, and
other ancient authors who give ^details on the subject.

It is not considered by French writers as of much impor-
tance, but I think in our own country, it offers far more bene-
ficial results than in any other, from the well known circum-

INGRAFTING VINES. 255

stance that most of our native vines possess a degree of vigour
and repletion of sap, which far surpass those obtained from
other climes ; the circumstance therefore of giving additional
developement to foreign vines by ingrafting them on our na-
tives, merits particular consideration, and may be the founda-
tion of a new species of vine culture in our future vineyards.
Speechly remarks, that in England, the ingrafting of vines is
but little attended to, although of so much importance ; as a
bad vine may be improved without loss of time, and he states
that he has had fine grapes from the same year's grafts, the
shoots from which if permitted would have run from thirty to
forty feet, the first summer. He mentions a vine of the Syrian
kind in a hot house at Welbeck, which produced sixteen
different varieties of grapes from as many graftings.

William R. Armistead, Esq. was among the first who
adopted the practice in our own country, he having ingrafted
in 1819, four vines of the native blue or bunch grape of Vir-
ginia, with the sweet water variety, which in the third season
produced upwards of two barrels of fruit. And at his sug-
gestion, Col. Gratiot made similar attempts by inserting " the
Portugal or Lisbon grape, such as is usually received in jars,
upon the Fox grape, the plants of which were transplanted
from the swamps only the previous autumn, which experiment
was also eminently successful."

The period for the operation is when the sap begins to
rise, and it seldom fails of success when performed in the
ground. If it is desired to have many varieties ingrafted on
one vine, that can be done successfully by trailing the several
branches under ground to the points desired, and then in-
grafting each in the earth in the manner hereafter Detailed.
It is preferable that the scions be cut some time previous, and
that they be preserved in the same manner as cuttings are
until required for use. The principal benefit to be derived
from ingrafting, is to transform a vineyard in a short space of
time which contains many varieties into one, containing as few
as may be deemed advantageous, or to entirely or partially
change a vineyard, when the varieties contained in it are

"256 INGRAFTING VINES.

deemed unsuitable or of little value. It also is the means of
furnishing a prompt supply of exceedingly fine cuttings to be
used for that mode of culture. Another advantage offered
is, that the common wild vines of large size found in our woods
and hedges, can either by being ingrafted in their respective
positions, or by being transplanted into gardens for that pur-
pose, afford the means for a prompt and abundant supply of
fruit. Indeed the facilities offered by this process are such
that no vine of indifferent quality need hereafter to be de-
stroyed on that account, as it may be so readily converted to
one of the most choice description. The graft should in pre-
ference have sufficient of the two years old wood to form the
tongue which is inserted in the stock, with one or two joints
of the one year old wood to rise above the stock ; but when
shoots of the last year have formed vigorous and well ripened
wood, they will answer the purpose. I think two buds or
eyes quite sufficient for a graft, and in general, more advan-
tageous than a greater number ; but where the stock is of
extraordinary size, three buds may be allowed ; the best size
for a graft is that of an ordinary cutting, but where the stocks
are exceedingly large, I think it desirable that the grafts should
be larger than usual. The best stocks are such as are about
an inch in diameter, but those of all dimensions can be used for
the purpose. Dry weather is the most suitable for the opera-
tion, and the period generally selected for its performance in
this latitude, is from the first to the tenth of April, although it
has been effected successfully at a much later period, and in
some cases even after the vine was in full leaf, where the scions
were sufficiently retarded. In the southern states it should
take place early in March or even sooner in some parts. A
decided advantage is gained by its early execution, which is
equivalent to a gain in the length of the season, and therefore
allows time for greater growth.

The most common method pursued is cleft grafting, which
does not essentially differ from ingrafting apple and other trees
on the same principle. The usual course is to lay the stock
bare, by clearing away four to six inches of the ground, or aa

INGRAFTING VINES. 257

far as where the .first roots appear, at which point it must be
sawed off, and the surface made perfectly smooth. The stock
is then to be carefully split with a strong knife or other in-
strument calculated for the purpose, and if necessary, a sharp
wedge may be used to open the incision until the graft is in-
serted, which on being withdrawn, will leave the scion firmly
retained in its position by the pressure of the stock. Where
the vines are very large, two scions may be inserted, and if
both succeed, one may be pruned off, or trained so as to di-
verge as much as possible from the other. It will readily be
perceived, that the graft before insertion must be made of a
wedge shape to suit the incision, and the tongue or slope should
be from three to four inches in length. Vines thus ingrafted
do not require clay or composition of any kind, but only to
raise the earth over the stock and around the graft, so as to
leave the uppermost bud even with the surface, after which
nothing more need be done than to give them moderate water-
ings occasionally during dry weather.

The buds will expand in about a fortnight or three weeks,
one only of which is usually allowed to grow, and this as it
advances should be carefully trained to a pole, stake, or other
support, and the superfluous lateral shoots be pruned or rub-
bed off. With proper attention, and in rich soil, they will
grow from eight to twelve feet according to the variety, and
in all ordinary cases fruit will be produced the first season,
though this may rather be deemed a disadvantage, and should
not be allowed except where it is particularly desired to test
its character, as it serves to weaken the plant. Robert Sin-
clair, Esq. of Baltimore, ingrafted some scions of the Isabella
on the Chicken grape, during the season of 1829, one of
which grew twelve feet, and the other nine, and the lateral
shoots on the two measured thirty feet. Another mode which
comes under the head of pivot grafting, and which may be
adopted where the stock is too large to be cleft, is to saw off
the vine beneath the surface of the ground, then to bore a hole
in the centre with a sharp gimblet or some other instrument
calculated to cut smoothly, and to proportion the place for

258

INGRAFTING VINES.

insertion somewhat to the size of the graft, next trim the scion
into a pivot form with a rounded point, so as to fit the hole,
leaving a slight shoulder of bark on one side, and press or
drive it gently into its position, the earth must then be raised
around it in the same manner as before prescribed.

Some operators, apply clay or composition to cover the
place of junction, while others deem it of no importance, as
the earth serves to exclude the air. In many cases this method
has been particularly successful, and some shoots have grown
from twelve to sixteen feet the first season, and produced from
twelve to twenty-five clusters of fruit. Some persons state,
that where the stock has been very large, they have attained
equal success, by boring two or more holes in different parts
of the wood indiscriminately, and inserting a scion in each,
which grew in this manner as well as by any other course.
In some cases the stocks have been removed from the woods
to the garden at the period of ingrafting ; and Mr. Herbemont,
of South Carolina, states, that he has dug up vines in the woods
in April, even after they had begun to grow and had leaves
formed, which he carefully ingrafted and replanted, and that
several of these produced ripe fruit the same season. Mr. H.
has been also particularly successful in using the Isabella vine
for stocks, and has ingrafted several hundred of them with his
fine Madeira grape, (which is the same as the Warren or War-
renton,) many of which produced fruit the same year, and at-
tained a length of from twelve to twenty, and even thirty feet
with a proportionate thickness. In one case he has had a
single vine to grow in four months, so as to cover an arbour
seven feet high, and about ten feet square.

The skill of Mr. Herbemont has even turned the advan^
tages offered to a new account, and instead of pruning off the
lower branches, he has layered them the first summer with
success, thereby having layers in the fall, made during the
summer, from grafts inserted in the spring. So very speedy
3. course however may be more readily consummated in the
southern states, than in this section of the Union, and layers
made the second summer from wood of a year old, are much
to be preferred.

INGRAFTING VINES. 259

A correspondent in Massachusetts writes me, that he has
pursued split grafting with great success by using composi-
tion which he greatly prefers to clay, this he puts on warm,
and ties over it a piece of bass very tight. Grafts set after
this method into strong stocks of the Black Cluster grape,
about the first of April 1829, grew fourteen feet the same sea-
son, and made strong wood : he thinks ingrafting may be
safely performed in that State as late as the first of May.
A friend in the island of Cuba, also advises me of his having
been very successful in grafting many fine French varieties
on wild vines of that island, which are there found in abun-
dance, and thinks this may perhaps form a new era in the cul-
ture of the vine in tropical climates. In the autumn, the in-
grafted vines should be treated the same as others of equal
size and vigour, and be pruned accordingly, the weaker ones
may be cut down to a few eyes only, and the larger ones be
left of a length proportionate to their strength. They never
fail to produce well the second year, and where the stocks are
very vigorous, and the variety inserted on them is of the
same character, they attain to a most rapid and extraordinary
developement. It is asserted that grafts, particularly where
the white are engrafted on the black varieties, are apt to die
in eight or ten years, when apparently in full vigour, and
where the wood is perfectly united ; but this misfortune may
not perhaps be without causes and exceptions, which a skilful
culture may discover and avert. I think the insertion of the
graft so low, that it may form roots from its own wood, is
calculated in some degree to obviate the difficulty, and this
can in most cases be accomplished.

It is almost needless to add, that all tales about ingrafting
the vine upon the cherry and other trees, are alike fabulous
with those of ingrafting the peach on the willow, the rose on
the currant, and other similar accounts. Equally erroneous
do I deem the remarks that the stock of the vine has a greater
influence upon the graft than results from a similar opera-
tion performed on other species of fruit ; but that such in-
fluence does exist in many and perhaps all cases to a certain

260 VINEYARDS ON HILLS AND DECLIVITIES.

degree, I think I have sufficiently shown in a communication
recently addressed to Dr. James Mease, of Philadelphia, and
which I shall shortly make known to the public.

Upon small stocks which are about the size or but little
larger than the scion, whip or tongue grafting is found to be
preferable. Another method well calculated to ensure success,
is ingrafting by approach, which is performed in the same
manner on vines as on fruit trees.

Vineyards on Hills and Declivities.

Vines in France are rarely planted on the surface of the
soil, but in trenches differing both in breadth and depth, some-
times regular, parallel and longitudinal, running from one
en4 of the ground to the other, or transversal, and perpen-
dicular for the length of the piece of ground. There are a
great number of vineyards in France where the vines are na-
turally or by art, disposed in terraces rising one above the
other. Lasteyrie has figured in the second volume of his
work, entitled Collection of devices adopted in Agriculture,
a hill of Catalonia which is completely arranged in'terraces
for the culture of vines. This being considered the most
preferable mode, I will give explanations hereafter in what
manner they may be formed with little expense by the means
of transverse walls. Many vineyards which are located on
steep hills or mountains, have a wall of stones placed along
the lower side of each row, to keep the soil from washing ;
this is ah essential point, and where vineyards are so located,
must be considered a necessary part of the first cost of a pro-
per preparation ; and it is a general remark, that the more
stones in a vineyard the better, provided they are not a pre-
ventive to suitable culture. If stones are not to be had for
the above named purpose, logs of wood might be used. It is
much to be preferred however, that vineyards on hills and de-
clivities should be divided by terraces, made nearer to each
other in proportion to the steepness, and these not formed by
walls as is often the case, but by low hedges which prevent
the earth from being carried off by ordinary rains, without

VINEYARDS ON HILLS AND DECLIVITIES. 261

any danger of their being swept away themselves by streams
of water during severe storms, as the numerous roots form a
support for them against such effects.

The arrangement of the vines differs also on great declivities
from that on other locations, not being ranged in straight lines,
but planted in curves or in the form of an amphitheatre. And
in order to equalize the maturity of the crops where several va-
rieties are to be planted in the same vineyard, the earlier kinds
should be planted in the most elevated parts, and the later
ones in the middle ranges.

The Domestic Encyclopedia contains the following directions
in regard to vineyards planted on declivities : " To prevent
your hills where they are steep, from being washed away by
showers of rain, I would recommend short straw mixed with
chaff, the shives of flax and hemp, the chaff of flax seed which
is also an excellent manure, old half rotten salt hay or bog
hay, free from grass seeds, which should be spread thin be-
tween the rows ; if it be spread thick it keeps the ground too
long cold and wet in spring, which retards the growth of the
vines. The use of these I have experienced to be profitable,
and very much to hinder the soil from washing. The follow-
ing method has also been found very effectual, without doing
injury to either the vines or the crop : After the ground has
been made loose and mellow, lay broad flat stones close along
the lower side of the vines, these not being very heavy do not
pack the ground too close, nor press hard upon roots of the
vines ; they reflect great heat up to the vine and fruit, which
helps to bring it to full maturity, they preserve the soil against
washing away, they keep the ground moist in the driest times,
and hinder too much rain from penetrating the roots near the
head of the vine, which chiefly occasions the bursting of the
grapes after a shower of rain, when they are near ripe."

The effect of elevation upon the geography of plants merits
our particular consideration by its influence on the vine. In
Europe they generally reckon that a degree of latitude af-
fects the mean temperature nearly in the proportion of one
hundred and eighty or two hundred yards of elevation, or vice

262 PLANTING TREES, ECT. IN VINEYARBS.

versa : it is also the generally received opinion that where maize
comes to perfection, the vine will succeed ; but in France and
other countries the culture of the latter has been successfully
extended much further north than the former. De Candolle
remarks, that the most elevated point at which he has found
maize grown as a crop, is in the department of the Lower
Pyrenees, above the village of Lescans, at about the elevation
of one thousand yards. Now if we take our departure from
that point which is in the 43 of latitude, and proceed five
degrees upon the same meridian line,* we come to the neigh-
bourhood of Mans, and to the south of the department of
Ille and Vilaine, which is precisely the northernmost point
where maize is sown as a crop.

The vines of Velai, says M. De Candolle, are those which are
at the greatest elevation of any I have seen in France, culti-
vated as vineyards. The^ elevation of the town of Puy is
computed at six hundred and thirty-two yards, and the vine-
yards that belong to it go up to about eight hundred. Now
if setting out from that point, which is a little beyond 45 of
lat. you take four degrees to the north upon the same meri-
dian, you come to a stop between Rheims and Epernai, that
is to say, very close upon the northernmost limit at which the
vine forms a branch of husbandry, the town of Rheims being
in lat. 49 30'.

Planting Trees, <$fc. in Vineyards Hedges to protect them.

The custom adopted in some wine districts of planting trees
in the vineyards, such as the peach, apple, olive, nut, and
cherry, is very improper, for as the direct action of the sun is
the main essential, in order to mature the high qualities of the
grape, the effects of this powerful agent should be in no wise
counteracted, and every tree therefore that can interpose a
shade and shut out its rays, at the same time that it exhausts

* I say upon the same meridian line, because it is well known that in the
same latitudes there exists a great difference between the east and west of
France.

PLANTING TREES, ETC. IN VINEYARDS. 263

the soil, should be cleared away. It is true, that in the year
1797, the French vineyards in the departments of L'Yonne,
and Cote-d'or, that were not sheltered by trees, had their vines
frozen, but the principle notwithstanding this exception, is strict-
ly correct, and without particular attention the grapes where so
situated will not attain that ripeness and maturity of the sac-
charine properties which constitutes their chief value. The best
French authors however state, that although trees and hedges
are injurious to vineyards, when so close as to come in con-
tact with the vines, and to shade them or cause a greater de-
gree of humidity, still hedges are of great advantage when
planted at a short distance, and in such directions as to shelter
the vineyards from the cold east and north winds, and from
the moist west winds.

Trees being acknowledged as injurious when planted in
vineyards, are not other vegetable productions likewise objec-
tionable ? When the vines re reared in nurseries, all kinds
of vegetables are very injurious, by drawing from the earth a
portion of its nutritious qualities, and it follows, of course,
that they are so in vineyards, in proportion as they are cul-
culated to drain the soil. Of this character are the different
species of grain, also turnips, potatoes, peas, beans, cabbage,
&c. Lupins and lentiles however are said to be no wise in-
jurious. A young vineyard is injured more by cultivating
other vegetables in it than an old one, because the roots spread
through a less proportion of the ground, and therefore have
less means of support, and the progress of new plantations is
exceedingly impeded by pursuing this course. It is therefore
preferable that nothing be introduced that can in any degree
lessen the strength and richness of the soil.

Berneaud recommends that the rows be made four and a half
feet apart, and the vines planted ten feet from each other in
the rows. He also recommends, and it seems very con-
sistent with good policy, that the vines be placed opposite in
every second row, so that those in the intervening ones be op-
posite the centre of the intermediate space between the vines of
the other ranges ; a plan of arrangement often adopted among
us with plantations of other descriptions.

264 PROPPING AND TRAINING.

Illf- *. * ,, ;J,i ' -^Si^

Propping and training.

In a great number of vineyards, ' especially those of the
north of France, they place in the ground near the stem of
each vine, a pole or stake to which the shoots are tied by
means of bands of straw, bass, rushes, or branches of the osier
or willow. This practice is considered by them as indispen-
sable, but nevertheless there are some who do not pursue it.
The advantage of these poles is, that the grapes are better
exposed to the benign influence of the solar rays, and that a
greater number of vines can be placed on a certain space of
ground.

The principal difficulty which the French find in this course
is, that it increases the expense in consequence of the high
price at which the poles are sold, the labour necessary for
sharpening them, and for placing and displacing them ; also
in restraining and straitening the shoots, which are naturally
bent, so as to favour the direct ascension of the sap. Not-
withstanding the decided preference eatertained for training
the vines on poles, various methods are proposed by French
writers as substitutes for this practice, on account of the enor-
mous quantity of wood which is required, and the rapid dimi-
nution of the forests in that country ; but as we labour under
no apprehensions from such deficiency, we shall of course pursue
that practice. In the vineyards in the environs of Rochelle,
and on the declivities near the town of Argence, department
of Calvados, no poles are used, and the branches trail on the
ground until the grapes are nearly ripe, they are then all
raised up and tied together at the top, and thus form their own
support ; the fruit being outwards is by this course exposed to
the sun, but the crops are inferior and deficient.

In some French vineyards where the vines are of a very
vigorous character, two poles or stakes are used for each,
and twice the quantity of wood allowed to the vines, and in
others, several slender poles are stuck into the ground around
the vine in a circular manner, to each of which a shoot is train-
ed or fastened ; but in such cases a proportionably greater

PROPPING AND TRAINING.

2G5

distance must be allowed between the vines when the planta-
tions are formed.

The proper period for poling the vineyards, is immediately
after the first spring cleaning, before the vines commence
growing, sometimes however it is done after the second clean-
ing, at which time the shoots have acquired a part of their
growth. They should be put deep in the earth in order that
they may not be blown down by the winds, and great care
must be taken during the operation, not to injure the roots,
nor break the buds of the vines. In France, the trees used
for poles are principally the pine, the fir, the tree box, and oak
and chesnut split up ; willow, poplar, and other trees whose
branches are prompt to vegetate should not be used for poles.
The posts and poles should each have the end that goes into
the ground well covered with melted pitch. Col. Gibbs in-
forms me, he has found universally, that poles were Better than
trellices ; indeed in vineyard or field culture, this method of sup-
porting the vines will almost necessarily be adopted, as well on
account of the advantages it offers, as the increased expense
that the use of trellices would create. However, those that
prefer that species of culture as generally pursued, will find the
subject discussed hereafter, under the head of " Garden culture."

The colder the climate, the lower the vines should be
trained, in order that the grapes may ripen better, because ex-
perience teaches us, that those which are a short distance
from the earth, profiting from the shelter which is afforded,
and from the caloric which emanates from it during the night
whenever the temperature of the atmosphere diminishes, ac-
quire a superior quality.

When vineyards are located on steep hills, the Tines can
be trained higher, because the grapes profit from the reverber-
ation of the sun by the earth, in the same manner as if planted
against a wall. The operation of tying the shoots is omitted
in the greater portion of the south of France, while in the
northern departments it is deemed of the utmost importance.
Where a great desire exists for economizing, a discrimination
may be made between the vines of stronger and those qf weak-

266 LOW TRAINING.

er growth, but I doubt the wisdom of such parsimony. The
most suitable time for tying is just after the flowering is over,
the young shoots have then attained a considerable growth,
and being weak require to be protected against the effects of
winds, which are apt to break them entirely off if not thus pro-
tected. In the operation particular care should be taken not
to interfere with the clusters of fruit, and the branches should
be separated as much as is convenient or consistent.

It has been observed that the vines of our contry when in
their natural state, seldom or never throw out bearing shoots,
until they reach a lofty position near the tops of the trees
on which they ascend, when the branches assume a horizontal
or descending inclination. From this fact horizontal training
has been deemed preferable to that in an oblique direction or
fan form. Dr. G. W. Chapman, of New-York, states that by
experiments he has made, he finds that the shoots coming
from those branches bent downwards are more productive than
from the ascending ones.

From a due consideration of all the attendant circumstances,
it seems necessary that we should adopt in the training and
consequent pruning of our native vines, some principles of
operation different from those usually applied to foreign ones,
it being a necessary requirement resulting from the great dis-
tinction in character, as the methods pursued most success-
fully with the one, would doubtless often prove inappropriate
and perhaps highly injurious to the other.

Low training.

The practice of low training was first pursued by the
Greeks, and was introduced by the Phocian colony into the
district of Marseilles. The knowledge of it has been spread
with the culture of the vine far to the north where it has been
generally adopted, and is esteemed the most easy and advan-
tageous for cold latitudes. Various modifications have how-
ever been introduced, and the height to which the vines are
trained varies from one to five feet.

In Medoc, and also in the environs of Grenoble, Lyons,
Orleans, Autun, and even in some vineyards of Rheims, and

HIGH TRAINING.

267

Laon, the vines are attached to low stakes or trellices raised
only about a foot above the ground. In the departments of
Bouches-du-Rhone, Aube, Gard, Herault, and in fact in most
of the southern departments, the stocks are very wide apart,
and are allowed to be but two feet in height, and the fruit
branches are trained along at about the same elevation. In
some vineyards the stocks are very short, and so strong that
they support themselves, and the young shoots rise from them
and fall over to the earth. In other districts the vines are left
entirely to trail on the ground, but the wines, as has been al-
ready stated, are in such cases inferior and the crops much less.
In the young vineyards near Bordeaux, Angers, Lyons, &tc.
where the plants were formerly left unsupported, they have
adopted the use of props on account of the great vigour and
length of the shoots.

High training.

In adopting the practice of high training according to either
of the modes in use, it is requisite that the varieties selected
as well as the plants themselves be of a vigorous character, and
that the soil be rich and capable of supporting the additional
growth required. At the commencement of this species of
culture, the strongest shoot only is left to each vine at the
first pruning with about a foot of the new wood, and all the
buds or eyes except the two uppermost are rubbed off and de-
stroyed. At each subsequent pruning one additional branch
is left with two eyes to each until the fourth pruning, when
four or five shoots may be left, the vine having attained the
desired height. If the soil is not highly favourable you must
in succeeding years adopt the same system of pruning as pre-
scribed for short pruned vines, but if it is of excellent quality,
and the other circumstances also favourable, you may leave
two or three shoots of eighteen to twenty-four inches in length,
with all their eyes upon them, which must be curved or bent
over and tied with the ends downwards to the several props.

High trained vines are less subject to injury by frost and
produce more fruit, but the wine made from them is in general

268

SAUTELLES OR PLEYONS.

inferior to that from low trained vineyards. High vines are
also more expensive as they need taller props, and require at
least three to each plant, one of which must be near the
main stock, and the others at convenient distances, the stem
and branches must be tied with strong twigs of osier, as from
the quantity of fruit they will require to be well supported.

Sautelles, or Pleyons.

The culture by sautelles is allied to the preceding, and is
principally in use in vineyards where the greatest desire is
quantity. Jn-this case the branches are left nearly their whole
length, and after being inclined or bent in the form of a bow
are attached to poles with the end downwards, and a twist
given to each where the bend commences, in order to impede
the passage of the sap, which might otherwise flow too rapidly
and run to leaves.

At the time this operation is performed, a new shoot is left
to grow, which causes the root to suffer but little, because this
shoot no more than makes up for the feebleness of the vege-
tation of the main branch. It is worthy of note that if the
long branches are not soon bent, the produce instead of being
great, will be but small, for the sap rising with rapidity,
bursts the wood-buds which are the most elevated, and only
glides by the fruit-buds which are the lowest, whose fruition is
often entirely destroyed when the shoot is very vigorous, or
the season moist and hot. Vines planted on arid soils will
not always support this species of culture, the same has been
remarked of the feeble varieties from their nature itself. In
some vineyards near Paris, and elsewhere, they bury the ends
of the sautelles in the earth the spring after their crop has
been produced, and form layers from them that are cut off the
following winter, which practice is recommended.

In Orleans, sautelles are often left two or three years, which
is very injurious to the crops, as in such case the branches and
berries become small. This method of pruning and training
may be adopted for covering bowers and arbours, where it is
requisite the shoots should be of considerable length.

PYRAMIDAL OR CONICAL TRAINING. 269

A fn Tranche Compte another mode is pursued. No stakes
are placed at the sides of the vines, but short props are set in
the ground which have forks at about two feet from the earth,
across which poles are laid on which short stumps have been
left at about a foot from each other. In some cases these
poles are rested in the forks of old vines. The main branches
are then trained along on them from which the new shoots
spread in every direction, and the vineyard seems covered
with foliage while clusters of fruit hang beneath in the shade.
The labourers have to creep under in order to destroy the
weeds, which are less numerous however on account of being
overhung by the vines. This manner of training is extremely
inappropriate in the colder latitudes, and can only be found
useful in very warm localities, for the sun being shut out from
the fruit, cannot perfect the high vinous properties which con-
stitute almost the sole value of the crops.

Pyramidal or conical training.

This mode pursued in many German vineyards has been
also adopted in a number of French ones, from a desire of ob-
taining large crops with less uncertainty, labour, and expense.
In planting vineyards for this object, the only difference to be
observed is, that the rows be eight feet apart, and the vines
set out at the same distance checkerwise in the rows.

The first operation in giving form to the vines takes place
at the second annual pruning in autumn or spring, when two
shoots should be left, one with five, and the other with six eyes.
In the spring of the third season, strong posts nine feet high
and six inches in diameter, are to be placed in regular rows,
one to each vine, around which the two shoots are to be trained
spirally in the same direction, with a space of about four
inches between each turn. The branches are regularly tied,
and the main shoots when they have attained a suitable height
are topped. A small crop of fruit will be produced this season,
and at the annual pruning the two highest shoots are treated
as before, and the lateral branches called side runners, which
are intended to fill up the pyramid, are cut down to three buds
each.

270 PYRAMIDAL OR CONICAL TRAINING,

The ensuing year which is the fourth, the vines will begin
to exhibit the pyramidal form, and may be made triangular,
quadrangular, or hexangular at the option of the cultivator,
but a circular form is generally preferred as most convenient.
The training of the two principal branches is continued as
before, in a spiral direction ; and when the berries are formed
all the shoots from the side runners are shortened to six eyes>
which in addition to giving them strength, facilitates the cir-
culation of air : the loftiest shoots must also be tied and topped
as in previous years.

This season a crop of from twenty to thirty bunches will be
produced by each vine, which is as much as ordinary vines
do when at full size ; although these will not then have acquir-
ed more than one fourth of the height and breadth they are
intended to attain. In the spring of the fifth year, as that sea-
son is usually selected for the operation in cold climates, the
two upper shoots are pruned and trained as heretofore, and
particular care taken to tie the different branches before vege-
tation commences, the last year's shoots on the side runners
are then cut down, the strongest to four buds, and the weaker
to one and two buds ; and when the fruit has again formed,
they are topped and shortened as before. A crop of thirty
to sixty bunches is generally produced from each vine this
season. The same course of pruning and training is pursued
the seventh, eighth, and ninth years, until the spiral shoots have
reached the top of the post, after which all that rise above it
are pruned off every spring, and the lateral shoots are allowed
rather more length. During these years from fifty to one
hundred clusters will be produced by each vine.

In the after management, there need be no fear of allowing
too great an extent to the circumference, and if it is desired
to continue the shape, the pruning and clipping can always be
executed in accordance thereto, proportioning those operations
in all cases, to the strength and vigour of the branches. Two
eyes will suffice for the young shoots, and some of the side
runners and laterals should be occasionally thinned out where
too close and numerous, as in such case they weaken and in-
jure each other and lessen 'the produce.

COUNTER ESPALIER TRAINING,

The circumference of the base should be twice, and in tem-
pestuous situations thrice that of the summit, as the vine thence
derives strength and support. The crops produced by this
course of culture are very abundant. A vineyard of two thou-
sand stocks trained in this manner with every necessary atten-
tion, yields an annual produce of twenty-six thousand gallons
of wine, while on the other hand six thousand vines cultivated
after the common mode of low training, yield in ordinary sea-
sons but from eight hundred to thirteen hundred gallons, and
in the best seasons only two thousand six hundred gallons.

Counter espalier training.

This system is now pursued in a number of the French de-
partments, and much approved. In plantations where it is
adopted, the rows are planted six feet apart, parallel and
athwart each other, so as to be equally benefited by the sun.
The training commences at the third or fourth years' growth
of the vineyard, at which period, posts about four feet high
are placed in regular lines, at half the height of which there
is a line of lattices placed crosswise, and at the top another
range placed in a straight line.

When the vines are of sufficient growth, the shoots at both
sides are led backward and forward in an oblique manner
along the range of cross trellices, until the espalier is perfectly
formed, and the spaces at each side of the stocks are entirely
filled up. They are trained after this manner until they reach
the upper trellice to which they must be tied. After the trel-
lices are completely filled in this way, the ends of the shoots
should be clipped off. This mode of serpentine training has
a very advantageous effect on the circulation of the sap whose
passage is rendered more regular and conducive to an abun-
dant yield. The shoots have the full benefit of the solar heat,
by which means the fruit ripens well and perfects its flavour,
and the crops are rendered abundant.

ZT& PRUNING.

Pruning.

This, as well as the other operations should be performed
when the weather is dry, the advantage of which experience
proves, and the instrument should be sharp and calculated to
cut smoothly and expeditiously. There are indeed three sea-
sons when experienced vignerons deny access to their vine-
yards ; first, when the ground is wet, because the labourers
passing to and fro press down and pack the earth ; secondly,
when the vines are in blossom, because disturbing theni in
any way at that period is calculated to produce an abortion
or coulure ; thirdly, when the fruit is at or near maturity,
because the people are apt to pluck the fairest and best ripen-
ed grapes which is considered an injury to the whole bunch.

In the arts of horticulture, I have never taken as a posi-
tive guide the rules of any other country ; convinced, as I
am, that the exercise of common sense reasoning, will bring
one to the wisest conclusions as to the course to be pursued.
Thus, with regard to vines, it is evident that as the small la-
teral branches are for the most part unproductive, and as their
absorption of avast portion of sap, which might otherwise
pass into the main and fruit bearing branches, renders them
worse than useless, they should be in no way encouraged far-
ther than is absolutely necessary to the safety of the plants.

All forcing of the natural functions of the vine, or of any
other plant, is alone rendered necessary by inappropriateness
of the climate and other circumstances, to afford equal success
by a natural development.

A person to prune skilfully or to direct the labours of
others, should possess a knowledge of its eflects both from
theory and practice, so as to be able to foresee the effects of
its every application. The object of pruning the vine is to
increase its produce, to obtain from it annually equal crops,
and to render the berries larger and of earlier maturity. Its
operations are based upon the same principles as when ap-
plied to other trees ; but the vine possesses one peculiar
characteristic, which is, that the fruit being produced on shoots

PRUNING. 273

of the same year, renders this management much more simple,
In fact it is sufficient to know that the lower buds yield the
fruit-bearing shoots, in order to understand it ; and to indicate
to us that it is proper to cut the past season's shoots down to
as many eyes or joints only, as we deem the plant capable
of supporting, the number of course is to be varied according
to the vigour, soil, nature of the variety, or other causes, and
the operation is only to be extended to shoots of the preceding
year. The deviation of the sap from its perpendicular pas-
sage, effected by annual primings, is favourable to the produc-
tion of fruit by causing it to flow with less rapidity ; and even a
sterile vine (those truly male excepted) may be made to yield
fruit the ensuing year, by breaking the shoots between the
two growths at about half their height, without entirely sepa-
rating the upper half, and there is no injury where branches
Iiave not produced fruit the previous season, in allowing them
to Temain of good length when pruning them, because their
sap not having been exhausted^ can support a large crop.
Short-jointed shoots being generally deemed the most fruitful,
should be left in preference to long jointed ones, if equal in
other respects*

On this subject we can only lay down general rules lo be
adopted, wholly or partially according to the circumstaaces.
As relates to our native vines, I think die precise period of
(performing the principal pruning, is not a matter of very great
moment ; for as there is o danger of injury arising from it,
the fall, winter, or early m the spring will perhaps answer
(equally well. On this and the other operations connected witfi
the subject, every vigneron should in frequent instances exer-
cise his own judgment

The vine is among the number of vegetable productions
whose foliage and fruits are wholly produced on the shoot of
die same year- This fact at is important to be acquainted
with, for it is upon this, that is based a part of the principles
upon which die culture of the vle is founded. It being also
at the lower part of the shoot thai die clusters of fruit are
formed, that is another circumstance equally important in tlie

274 PRUNING.

subject to be taken under consideration ; for not only must
there be a young shoot to produce wood, but that shoot must
spring from the wood of the preceding year, as those which
spring from the old wood are usually sterile. A pointed bud
indicates a sterile shoot, and on the contrary, a blunt or
rounded bud announces a fruitful one, and the larger it is
the more productive.

Notwithstanding the pruning operation requires to be well
understood, still where labourers are correctly instructed, it
will not be a matter of great difficulty, and in France, it is
done every where by women and children. It appears how-
ever to there be an object of complaint, that it is frequently
neglected or badly done, and that deficient crops and bad
wine are often caused by two much or too little pruning.

Improper pruning has even an influence on the crops of
succeeding years, and upon the duration of the vine. The
most important points to be considered, are : that when too
many sterile shoots are left on the vine, they abstract and con-
sume a great portion of the sap which should have nourished
and matured the fruit ; that when too many bearing shoot*
are left, they exhaust the vine, and cause not only the sub-
sequent crop to be poor, but even the vine itself often
dwindles for some time. A greater proportion of shoots and
leaves should be left to vines located on dry hills, and on
those having a southern exposure, and less in shady and moist
situations, because in the first instance it favours the enlarge-
ment of the berries, and in the latter it prevents them from be-
ing too watery. It sometimes happens that the wood of the
shoots is not sufficiently ripened before frost, and that they
are consequently injured thereby. In such cases it is best to
prune close, that is, down to but few buds, in order that vigor-
ous shoots may replace the injury sustained, and in no case
should green or immature wood be suffered to remain, as it
would not fail to perish afterwards, and even to affect in some
degree the mature wood connected with it.

Where vines have been injured by frosts or bruised and
broken by hail, they should be pruned sufficiently close to take
off all the injured or defective wood ; this operation ought

PRUNING. 275

not however to be hurried, but time should elapse sufficiently
to show if any of the buds have vigour enough remaining to
allow them still to produce fruit which they frequently do even
in such cases. No neglect should take place in removing at
the annual winter prunings all wood that is old and dry,
which should be cut oft* close to the healthy shoots, for when
suffered to remain, it retards the circulation of the sap, and its
influence is felt by the Wealthy branches.

The vines subjected to low pruning are cut down to two or
three eyes, and those high trained often to a single eye, because
the vegetation of the young shoots is strong in proportion to
their reduction in number, and to the diminished height of the
plant. It is most prudent however to leave more than a single
eye, because there is a risk that the one may perish, which not
only causes a loss of the fruit, but that of the vine itself, if it
is a weak one.

Judgment must necessarily be exercised in this operation,
and more particularly in a country possessing so much solar
heat as our own, and it is indispensable that a number of buds
be left proportioned to the strength of the shoot and the
abundance of sap, for vines trimmed too much and pruned too
close, afford less wine, especially if they are of strong growth.
Further remarks on close pruning upon the system adopted
at Thomery, &c. will be found under the head of " Garden
culture."

It seems very certain that the extreme heat of our climate
renders it optional with us whether we shall pursue or not, the
system of close pruning to its fullest extent, as adopted in many
European countries. I must confess myself considerably a
convert to the system of long pruning in that portion of our
country where the summers are long and the heat great, and
in regard to our most vigorous native vines, I think this sys-
tem alone can be attended with the greatest success. Even in
France long pruning is preferred where the growth of the
vines is very vigorous. In support of the opinion that close
pruning is not requisite to abundant produce of our native vines,
the most productive Scuppernong vineyards in North Carolina,

276 PROPER PERIOD FOR PRUNING.

are in many instances not trimmed at all, and the wild and un-
tutored vines which cover our hedges and mount our loftiest
forests, bend beneath the abundance of their produce.

Much greater space must be in such case allowed in plan-
tations of native vines, and to show the extent to which this
may be carried, an instance will be hereafter detailed where
eight Scuppernong vines cover a quarter of an acre, and pro-
duce crops of amazing quantity. The opinion has also been
already advanced, that many of our native vines require a
different mode of treatment from that bestowed on foreign
ones, and to render the information as complete as possible
on that head, I shall introduce in the course of the work the
most approved modes that have been adopted by our coun-
trymen.

Proper period for pruning.

The celebrated Olivier de Serres affirmed, that late pruning
was advantageous in the greater produce of fruit thereby
caused, and advanced the maxim in his work, that the earlier
the vine is pruned, the more wood it makes, and the later the
more fruit ; and he founds that opinion on the circumstance,
that when the pruning is done late, there is a loss of sap, and
that when vegetation is weakened, but not in too great a de-
gree, it augments the number of bunches and lessens the
chances of abortion in the flowers.

It is nevertheless acknowledged in all vine countries, that
the earlier the pruning and the sooner the sap flows, the more
vigorous are the shoots and the more abundant their produce.
Pruning therefore immediately after the fall of the leaves is
advantageous in all climates where there is no danger that
frost during the winter may injure the branches, nor that the
spring frosts may affect the young shoots ; but in cold climates
it is necessary to retard this operation as much as possible, and
likewise mother localities, where the expositions are subject to
spring frosts. The pruning of the vine before winter in cold
climates renders the remaining part of the shoots more sensi-
ble to hard frosts, therefore it is not pursued in French vineyards

PROPER PERIOD FOR PRUNING. 277

north of Lyons ; for if done in the fall it would be necessary
to leave an extra bud, from a calculation that the upper one
would be destroyed by frost or otherwise injured. It is of
importance where a vineyard comprises many varieties whose
period of maturity differs, to prune the late kinds soonest in
order to accelerate their shooting.

Mr. Le Ray de Chauniont deems it the best time to prune
the vine in this part of our country when the hardest frosts are
passed, which in this latitude is about the fifth to the tenth of
March, and still later at the north, and earlier to the south.
Others deem the fall the preferable period, and when so much
difference of opinion exists, it would be well for everyone who
has an extensive vineyard at stake, to make experiments on a
few vines at each season so as to decide for himself. If the
autumn is preferred, it should be performed after the wood is
well matured and the leaves have fallen, and on a fine dry day.

Berneaud says that autumnal or early winter pruning is im-
prudent in the colder latitudes, as by advancing the vegeta-
tion it renders the vines more liable to be injured by frost,
and that it should be deferred until the freezing season is past.
He recommends the first half of March as the best period for
vineyards in the central and northern French departments,
and for countries of similar temperature.

The following article on the subject, is from the pen of the
very intelligent secretary of the Maryland society for promoting
the vine culture, J. C. S. Monkur, Esq.

" It is often asked us, when it is the proper time for pruning
grape vines ? We observe in the works upon the vine, a great
discrepancy of opinion on this particular part of its culture.
That this is an all important procedure to the health, duration,
and profit of the vine, no one can contend to the contrary ;
but we are inclined to believe, that the great stress urged on
the particular time it should be done, does not deserve the
consideration which has been given it. In accordance with
our observation, the time bears but little relation in importance
to the manner of its performance, provided we shall have it
finished before the commencement of the circulation of the

278 PROPER PERIOD FOR PRUNING.

juices peculiar to the vegetable. Hence the difference of time
observed in the writings of the different individuals upon this
subject, who have, no doubt, been guided in their choice by
the effect of climate upon the production of early and late
vegetation. Some insist it should be done about the middle
of October, or at the fall of the leaf, ' rather than defer it till
spring, because the tender parts of those young shoots, if left
on, are subject to decay in winter, or they are apt to grow late
in the year, so the tops of the shoots are tender, and early
frosts will pinch them, and then they frequently are killed down
a considerable length, which weakens their roots ; but if they
are cut off early in autumn^ the wound will heal over before
bad weather, and thereby the roots will be greatly strengthen-
ed.' On the other side, the advocates for spring pruning,
tell us the proper time for this operation, in the middle states,
is the latter end of February, or first week in March, much
earlier in the southern states, and very little later in the eastern.
Forsyth cautions us not to prune till the beginning of Febru-
ary, unless in case of an uncommon forwardness in the season.
It is common, he continues, with some, to begin pruning soon
after the fall of the leaf, before the wood becomes hard ; but
if the frost set in before the wood is hard, especially after wet
summers and autumns, it will be much injured. He has seen
vines almost killed after autumnal pruning. In the Vine-
dresser's Manual, by Thiebaut de Berneaud, it is remarked,
' that the principal point is to know and seize the right time
for pruning. To do it too soon advances vegetation and ex-
poses the young buds to the nipping of the cold, or even
spring frosts ; if too late, it retards the development of the
buds, and perhaps destroys the fruit buds by their becoming
drenched with the bleeding sap during the night ; or perhaps
a late frost happens, and finds the retarded sprouts so backward
and tender that it will entirely destroy them. In some warm
countries, some pruning should be performed after the fall of
the leaf; it gives the grape a greater chance for ripening and
becoming sugary ; but to prune in fall or beginning of the
winter in cold countries, is imprudent : it is proper to wait

CLIPPING AND TOPPING OF THE VINE. 279

until the black frost is over ; and it should only be done when
the weather is fair, dry, and without appearance of rain. After
the sap begins to circulate, it is improper to prune the vines,
unless such as are sprouting too luxuriantly, and which re-
quire to be weakened ; those in a proper condition it weakens
too much ; they seem exhausted and yield only poor fruit,'
However, in despite of the directions before us, we have for
these six years pruned~p. large collection, both of foreign and
native vines, for cuttings for the gratification of friends, in
every week, from the fall of the leaf to the middle of March,
without having from very close attention, even observed any
injury done ; and therefore feel satisfied, that it can be per-
formed safely at any time after the complete fall of. the leaf,
until immediately previous to the circulation of the sap, which
effect, sooner or later takes place, according to climate, situa-
tion, and disposition of the vines. This process we discover,
usually happens in this state, from the beginning to the middle
of March, yet we are aware that certain species of the vine,
are more forward and begin vegetation earlier from disposition
and situation than others ; but it will be in time, if pruning
be done in Maryland and the other southern states, the last
week in February or the first in March ; but by no means
should it be delayed longer than the middle of March. It is
the manner of pruning that deserves our serious and attentive
consideration ; for on its correctness, doubtless, very much
of our future success depends."

Clipping and topping of the vine.

One of the operations of the summer pruning takes place
after the fruit is formed, and is called clipping. It is intend-
ed to remove the superfluous shoots, in order to throw the
strength into those bearing fruit, and it also affords more air
to the plant. In performing it, the useless branches should be
pruned close to the stalk, but the laterals should be taken off
between the first and second joint, and in no case should they
be twisted off or broken. Where two or more shoots come out
at one joint, but one of them should be suffered to remain*

280 CLIPPING AND TOPPING OF THE VINE*

A sound discretion should be exercised as to the number of
shoots to be pruned off, for by leaving too great a number to
form new wood, we deprive the fruit branches of the necessary
support, and by allowing too many fruit bearers we exhaust
the stock, the effect of which is felt for several subsequent sea-
sons. This measure should be pursued several times during
the season, according as the humidity or dryness of the wea-
ther may by their influence on the growth of the vines render
it necessary.

The branches pruned off from the vines may be used as pro-
vender for horses, cows, and sheep, which are very fond of
them ; but as they are very heating when eaten in a green state,
it is best to spread them until sufficiently dry, and then put
them in stacks or barns for winter fodder, when if mixed with
hay or straw, cows will fatten upon them, and their milk be
increased both in quantity and quality.

There is another operation that comes under the head of
pruning, which is called topping, or pinching off the shoots,
and consists in taking off the extremity of the shoot, in order
to stop its growing longer, and to enlarge it as well as the
fruit. This is practised in nearly all the vineyards in the
north of France, but not in those of the south. If executed
properly and moderately, it produces the effect above men-
tioned ; but if done too soon or immoderately, it not only tends
to different results, but retards in a great degree the maturity
of the grapes, because new shoots spring up which draw off
the sap, more especially if the weather be rainy. As it is.when
the berries have nearly attained their size that this is to be
performed, it should consequently be confided to skilful hands.

We stand much in need of some general principles applicable
to our native vines by which to regulate the summer pruning,
for the adoption of European maxims in this case will be some-
times attended with injurious results. I have found that prun-
ing off a great portion of the young shoots of the Isabella vine
at midsummer, when the fruit was about half or two thirds
grown, caused a great portion of the berries to decay, turn
black, and fall of, which I take to be another proof that the

PRUNING AND TREATMENT OP A YOUNG VINEYARD. 281

superabundance of sap generated in our vigorous native vines
must be allowed greater facilities for passing off through its
natural channels.

In regard to pruning off the tendrils which some consider
important, it has been proved to yield no apparent good or harm.
In some places they take off the leaves of the vines in order to
make the fruit ripen sooner by exposing them more to the sun
but this nearly always has a contrary effect, and when done
too soon or to too great an extent, alters the flavour of the
juice. Another point worthy of consideration is that the
foliage by protecting the fruit from cold winds, and stopping
the passage of the warm vapours which rise from the earth
during the night, produces more effect than the rays of the
sun, which at that season are feeble and often obscured by
clouds and fogs.

Taking off the foliage is therefore of no benefit in vineyards
and of no use except in giving more colour to table grapes,
such as the chasselas, &c. and it would not probably be much
practised in Europe, if they were not in want of the leaves as
food for cattle. At all events it should only be resorted to
when the summer has been so moderate as to create great
doubts respecting the maturity of the grapes, which is not
likely to often happen in our country, where fhe quantum of
solar heat in the most unfavourable seasons, is fully adequate
to the maturity of our native varieties, and no doubt by pro-
per attention, equally so as respects foreign vines when appro-
priately located.

Pruning and treatment of a young vineyard.
The first year after the plants are placed in the vineyard,
I would allow only one shoot to grow, and an examination
for this object should take place as soon as the scions or rooted
vines begin to shoot, leaving only one of the most promising,
and pruning off the rest ; this should be carefully pursued every
three weeks throughout the season, during which period, all
lateral branches should be quickly taken off, as they not
only impoverish the main shoot, but greatly prevent the ri-
pening of the wood.

PRUNING AND TREATMENT OP A YOUNG VINEYARD.

At the regular fall or winter pruning, this shoot should be
shortened to about three or four eyes, according to the strength
of the plant, and where very weak, it would be best to leave
but two eyes, observing always to cut off the shoot three
inches above the uppermost eye of those that are to remain.
During the second summer, there will be no further attention
necessary, but to keep down the lateral shoots ; in doing which,
you should proceed thus : ^Having left two of the most pro-
mising shoots, and rubbed off all the others, continue to ex-
amine the vines every two or three weeks, and carefully prune
off all lateral shoots whatever, throughout the season ; in
doing which, I have found it of advantage, where the lateral
shoot was strong, to leave the first joint remaining, that it may
take off the superfluous sap, and prevent the bursting of the
main bud, which should not push out till the ensuing season.
These single joints thus left remaining, can be altogether taken
off at the final pruning. This course will bring you to the
conclusion of the second season, when at the autumnal prun-
ing you should proceed as follows : To the very strong vines,
I would leave eight buds ; to those less so, six ; and, to those
which still seem quite weak, from three to four buds, accord-
ing to your own judgment on the subject.

During the third summer from three to four shoots may be
left, and the same precautions used in suppressing laterals, &c.
as before prescribed, and they can in autumn be pruned down
to such number of buds as you consider the vine calculated
to sustain. There is another point to be considered in the
pruning operation, which is, to preserve about an equal pro-
portion of wood for each side of the vine, for where a great
difference is made in this respect, the sap is apt to be drawn
too much to the stronger one, and thereby weaken and im-
poverish the other.

In pruning, the knife should be made to enter at the side
opposite the uppermost bud left, which will cause the highest
part of the slope to be above the eye, by which any bleeding
or drops of rain will pass off at the lower side of the slope
without injury to the bud. At the fourth pruning the vine

PRUNING BARKING LAYING BARE THE ROOT. 283

will have attained its proper shape, and from that period they
are classed and trained according to the systems of short and
long- pruning, and therefore no further directions will be found
necessary than to follow such of the general principles laid
down as may be deemed best calculated to ensure success, and
to prune frequently and sufficiently, so as to stop at all times
the lateral shoots, where they are calculated to impoverish the
vine without any manifest advantage ; in a word, to force by
art into the main branches of the vines, that sap which, with-
out such aid, would be lost in superfluous, weak, and useless
shoots.

Pruning to restore the vigour of vines Taking off the bark
Laying bare the vine root.

A vine may be renewed by cutting it down below the sur-
face of the soil, and suppressing the most of the shoots which
spring from it. In general, unless it be necessary to form
provins to fill up the ground, there should be but one left,
and that ought to be the strongest ; this should be pruned the
ensuing winter down to a few eyes as with a perfect vine ;
sometimes suckers keep springing up from the root for several
years, which must be destroyed. This manner of renewing
the growth of vines is founded upon the principle that the
vigour of trees is increased in proportion to the regular course
of the sap, and to its not being caused to deviate in its course
by angles or windings ; and these it is well known are numerous
in an old vine that has been annually pruned, whereas there
are none in a shoot which rises directly from the root. This
method is pursued only in a few localities, and it is to be re-
gretted that it has not been more generally adopted in cases
that require it. In some instances where vines have undergone
great exhaustion, they are allowed to lie fallow as it is termed,
during which period they receive no pruning.

With all trees the removal of the old and rough bark is
found of great benefit, and this course has been applied by
many French vignerons to their vines with equal advantage.
Its effect is by allowing th new bark a more full expansion

284 LAYING BARE THE ROOT GIRDLING.

to encourage the growth of the shoots ; and it also destroys
great multitudes of insects which usually shelter themselves
beneath it, and deprives others of the means of concealment
and preservation. Its general influence is to produce a greater
development of the plant, and it is therefore efficacious in
advancing its health, and increasing the quantity of the fruit.
I notice a procedure recommended by French authors, of
which I must acknowledge I cannot see the benefit. This is,
to remove the earth at the beginning of April from around
the stock to the depth of five or six inches or more, for the
purpose of destroying all suckers and superfluous roots. For
suppressing any shoots this procedure does not seem requisite,
as so very few ever make their appearance in that position, that
it would not be worth the labour, and as the few that may occa-
sionally appear can be otherwise removed with so much less
trouble. That the base of the vines should be entirely free
from suckers, all must agree in opinion, and if other less easy
methods are insufficient for success, then that of clearing the
soil away around the vines may be adopted ; but the vineyards
among us, so far as I have seen, are very little prone to form
an abundance of shoots beneath the surface of the ground.
As to suppressing any portion of the roots, I deem it an injury,
and therefore the practice in that respect is worse than useless,
for it may be taken as an axiom in horticulture, that the
more perfectly the roots are allowed to form and extend them-
selves, the more vigorous will be the plant and the more abun-
dant its produce. Some recommend also where the branches
on one side of a vine are more flourishing than on the other,
that a part of the roots be cut away on the luxuriant side, but
under such circumstances it is certainly more advantageous to
enrich the soil with manure near the part least vigorous, and
to thereby afford it sufficient nourishment to compete with the
other.

Girdling or Incisure.

This operation is best performed with scissors expressly
calculated for the purpose, the two edges of which form a ring

GIRDLING OR INCISURE. 285

when united, and thus encircle the shoot. A sharp pruning
knife, with a smooth edge and hawk's bill, will also answer the
object, but will not execute the work with equal expedition.
It is more particularly pursued among us, in order to advance
the maturity of the fruit, and increase its size and quality.
Its primitive introduction among the ancients was to prevent
the coulure or blight ; and Theophrastus, Pliny, and various
other writers, mention it as a practice adopted by the vignerons
of their respective periods.

It has also been recommended and practised on various
trees by Olivier de Serres, Magnol, Buffon, Duhamel, Rosier,
Thouin, &c. the latter of whom carried his experiments to a
great extent, and proved its powerful effects not only on the
various species of stone fruit, on nut and berry-bearing trees
and vines, but on various other families of the vegetable king-
dom. The principle, upon which it is based, is the well known
theory of the progress of the sap, which ascends in the wood
and descends through the bark, and which by this process is
retained above the incision, at the same time that its ascent
through the wood is not prevented, by which circumstances
a far greater proportion is distributed throughout the upper
part of the branch, thereby causing the vegetation to be great-
ly increased, the fruit and branch to be enlarged in size, and
the maturity of the former to be advanced.

It may be advantageously adopted in very rainy seasons,
and when the cold or dampness is such as to render the ma-
turity of the crop veny uncertain. But in vineyard or field
culture it should not be resorted to in fine seasons, as its object
there is simply to counteract the injurious effects, or the un-
favourable variations of climate ; and it should only be ap-
plied to strong and vigorous vines, and then not frequently,
unless they are particularly sterile and subject to blight. It
may be done on either the old or new wood, and in Europe is
generally confined to that of the preceding year ; but one of
our most intelligent experimentalists, S. G. Perkins, Esq. of
Massachusetts, recommends operating on the two year old
wood ; when done on the young wood, the shoots^are apt to

286 GIRDLING OR INCISURE.

be broken by the wind, which inconvenience is not felt by the
old wood, which is firm and strong.

There are two periods for its performance, having different
prominent objects in view ; to prevent the blight of the blos-
soms, it should be performed between the time the sap begins
to ascend and that when the flowers expand, and the period
generally preferred is from six to eight days previous to their
expansion. When done at this period its influence will extend
also to the fruit. The other period of execution is when the
fruit is fully formed, which is about the end of June or begin-
ning of July in this latitude.

Various modifications have taken precedence in the manner
of its performance, which has become reduced to a course readily
understood and performed. Take the scissors or knife before
referred to and pass it round a branch where the bark is smooth
and cut down to the wood ; and at a quarter to a half inch be-
low, in proportion to the strength of the vine, make another
circular incision parallel with the first, then by a perpendicu-
lar cut from the one to the other, you may readily remove the
ring of bark thus loosened from the branch, which should be
done quite down to the wood, so as not to leave any portion
even of the liber or inner bark, to form a connection of the
parts thus separated.

In seasons when the growth of the vine is very vigorous,
the 'incision will sometimes become closed, in which case it
must be re-opened ; but the partial incrustation which serves
for an after connection must be allowed to remain, if the
shoots are intended to be layered as provins, or if it is desired
to preserve them for any other object. Care should be taken
not to cut into or wound the wood, but simply to take off the
entire bark that surrounds it.

The following rules are adopted in France in its perfor-
mance : In girdling vineyards of low pruned vines, the inci-
sion is made on the -wood formed the previous year, and below
each fruit bearing shoot. In vineyards high trained, the in-
cision is made at the commencement of the curve, or bend just
below the twist previously spoken of, or in case that has been

MANURING. , 287

omitted, just at the place where that is generally made, the ob-
ject of both being to accomplish the same end in a greater or
less degree. On strong stool vines, where the shoots are very
vigorous, the incision is made on the fruit branch itself.

The fact of incision forming an infallible preventive to the
blight, if executed skilfully and opportunely, is established on
the basis of numerous and repeated experiments, made on vines
subject to its effects.

Viewing the operation however in application to entire
plantations of vines, it can only be pursued by causing the
more speedy exhaustion of the stocks they contain, and at the
sacrifice of the greater duration of the vineyards. The very
basis of this procedure proves conclusively the exhaustion
which must necessarily be produced in the lower section of the
shoot thus treated, as well as in the main stock, by the non-re-
turn of the sap ; and the consequent inappropriateness of its adop-
tion except where the branches operated upon, can be totally
dispensed with at the autumnal pruning, or be layered as perma-
nent pro vins, which latter course secures the great concentration
of sap in the upper part of the shoot, for after advantage and
profitable development. But in garden culture where the fruit
of each season is produced on branches brought forward the
preceding one, and where those that have produced fruit are
removed at the end of the same year, this course is less objec-
tionable, and its advantages may render it worthy of adoption.
In such case the highest fruit branches and those which pre-
sent the greatest show of clusters should be selected for the
operation ; and particular care be taken that the incision is
made above the shoots intended for forming new wood. One
of the most beneficial results of girdling, is that, by hastening
the maturity, it allows of open culture in climates where a suc-
cessful result in this respect could not otherwise be attained.

Manuring.

The vine possesses the faculty of seeking by its roots for a
great distance the sustenance it requires from the soil, and can
therefore subsist in the same spot an indeterminate number of

288 MANURING.

years if the ground is fertile ; but every consideration recom-
mends us to plant it in poor soils, and these soon become ex-
hausted by it. It therefore requires frequent manuring in
order to support the abundance of its produce, although a
powerful motive opposes the use of it, which is that it injures
the quality of the wine, and even gives it a bad flavour. On
hill sides, the soil of vineyards becomes exhausted, and the
number as well as the size of the grapes finally diminishes,
which leads necessarily to a deterioration of the quality of the
wine, of which many old neglected vineyards furnish ample
proofs. At all periods the friends of good wine have been
opposed to animal manures, they being the only ones essentially
injurious. It is to the use of the filth of the city of Paris,
that is attributed in part the bad quality of the wines of its
vicinity. A moderate portion of manure will not do much
injury ; but as the crops are increased in proportion to the
quantity, sjuch quantities are often used even in some of the first
vineyards of France, as greatly to injure the wines.

It is therefore recommended where the quality of the wines
is the main object, to manure but moderately, and to select
vegetable manures in all cases in preference to those produced
by animals where such can be obtained. The deposits on
the shores of rivers and creeks, the cleanings of ditches and
ponds, and earth from roads and yards are recommended as
proper for manuring and enriching the soil of vineyards.
Fresh earth may also be transported from grain fields and
meadows, or from woods. A suitable compost may likewise be
formed with the earth of the vineyard, the leaves of trees, dry
weeds, the parings of lawns, &c.

But the course least practised, and yet deemed most bene-
ficial, is that of raising crops of particular plants every second
or third year, for the purpose of ploughing or digging in.
There are many annual plants that may be sown immediately
after the vintage, which could in most parts of the union,
attain a growth sufficient to be dug or ploughed in the same
season. Buckwheat is particularly recommended for this pur-
pose, being easily cultivated and ploughed in, and as producing

MANURING. 289

the desired effect, but as its operation is not very durable, the
practice should be renewed every second or third year.

Columella mentions that the ancients used a species of lupin
for this object, and on the luxuriant hills of Damazan, in- the
department of Lot and Garonne, the same practice is pur-
sued. The lupin is in flower at the period of tillage, and is
then turned under, thereby forming a strong and valuable
manure with but little expense. It is found particularly ad-
vantageous to light sandy soils, and I would recommend its
more general use.

There are also many other annual plants which might be
converted to manuring the soil by this mode. In the depart-
ment of the Rhone, they manure their vineyards by sowing
winter vetches in October, and turning them under ground
towards the middle of May, and this practice is approved by
both theory and use. Another plant very suitable to this kind
of culture is the faba sativa, or Egyptiari bean, of which we
have many varieties under the title of horse bean, Windsor,
long pod, &c. these can be planted annually in the inter-
vening spaces, and after gathering the first beans, the remainder
with the plants can be dug under in June.

In some vineyards they collect bushes of heath, furze, and
briars, and also the prunings of trees, and bury them near the
roots of the vines during summer, in order to ameliorate ihe
soil, and the effect is said to be beneficial for several years*

The celebrated Olivier de Serres says that the third and last
working of vineyards which is performed after the vintage, is
absolutely necessary to the progress of the vine, and to the
increase of its produce. This is usually done in autumn ; and
if the vigneron does not wish to delay it until the leaves have
fallen, he can as soon as the grapes are gathered, commence
it by having women and children to go a-head of the work-
men to pull off the leaves from the vines, and throw them on
the ground, which are dug in by the labourers to manure the
soil. This work can be delayed until after the leaves have
fallen, when dry however they are far less enriching to the
soil than when green ; but for my own part I am averse to all
defoliations of the vine except by the course of nature.

290 MANURING.

If notwithstanding the disadvantages, animal manures are to
be used, still it is advisable, that they should be left to become
completely decomposed by the atmosphere ; for which reason
they ought not to be employed until they are two or three
years old, and have lost their scent. It may be well to re-
mark, that there are some animal substances which greatly
enrich the soil and do not injure the wine, such as horns, and
horn shavings, hair, claws, and nails, these have also the ad-
vantage of only becoming decomposed when the atmosphere
is both warm and moist, which is the time when they can im-
part the most benefit.

Autumn is the most favourable period for manuring vine-
yards, and the vigneron is then more at leisure to attend to
it, the manure likewise has time during winter to become more
decomposed, and consequently will impart less odour to the
fruit.

Frequent manurings are deemed far more advantageous
than doing it very abundantly at one time, and are calculated
to produce less variation in the quality of the wine. The
manure should be spread equally over the surface, so as to
afford general benefit to the roots in every direction, and not
be placed in large quantities near the root of the vine only,
as is often practiced. It is also deemed prudent when animal
manures are used, that only part of the vineyard be manured
at one time. As a conclusive proof of the great influence of
manures on the fruit, we may cite the vineyards of Aunis, and
its neighbourhood, where sea weed alone is used for the pur-
pose, and where the grapes not only partake of the scent, but
by being subjected to chemical process are found to yield
alkali.

In the vineyards on hills and declivities, which are formed
by transverse hedges, walls, and ditches, the vigneron collects
every year, or every second year, the earth which has washed
down from one terrace to another, in order that it may be
carried up again and replaced ; this custom has a tendency
also to enrich the soil and merits general adoption.

Plaster would doubtless be beneficial at the usual distance

MANURING. 291

from the sea coast if sprinkled on the soil, but when sprinkled
on the leaves it is supposed it would be injurious, as by caus-
ing- them to be enlarged to a great degree, it might retard the
maturity of the fruit. The disadvantage of powerful manures
plentifully applied, must be considered as more particularly
affecting the grapes of very delicate flavour, which make the
finer wines. They produce little or no effect on those of a
coarser and more common character, and none on brandies.
Being therefore a most powerful auxiliary, and one which so
greatly increases the produce, it may be very liberally applied
without fear of injury, except in the case first mentioned.

Ashes may be classed among the most suitable manures,
and from its plentifulness and cheapness among us, may always
be obtained in sufficient quantities. Its use is deemed advan-
tageous both to mingle with the earth in filling up the holes or
trenches where the vines are planted, and to incorporate with
the soil in the various operations of preparing or manuring it.
Its value may be justly appreciated from its similitude to vol-
canic remains, which are so well known as the most propitious
soils for the production of superior wines.

Where the vineyard is based on a rocky foundation, moist-
ened ashes is often strewed at the bottom of the trenches, and
also mixed with the soil used in filling them up, as it serves to
maintain the freshness and looseness of the ground, and to
counteract the effects of reflected heat.

An easy method of forming a compost suitable for vines,
is to spread layers of dung, and of sods, or good rich mould,
one above another, which should remain for one or two years
previous to using, during the latter part of which time, it should
be twice or thrice turned over, and the parts well mixed and
incorporated with each other. Lime, ashes, dead leaves, and
the black soil found in forests, formed by decomposed parts
of vegetation, are most valuable additions to this compost.

Horn shavings, which I have already mentioned as an ex-
cellent manure, may be obtained at the comb factories in
many of our cities, and when obtainable at a reasonable rate,
say at two or three cents per bushel, should be purchased for

292 WATERING VINEYARDS.

the purpose, to mingle at least with less durable manures.
Blood forms a very powerful manure, and should not be ap-
plied too close to the body of the vine, as its influence is so
quickly communicated to the fruit.

Dr. J. W. Smith, of Lockport, in this state, remarks, that
he has found coal dust, cinders, and scales of iron, or black
oxide of iron from the blacksmith's forge, when properly mixed
with fine garden mould, to be incomparably the best manure
for the vine, and to surpass his most sanguine expectations ;
he was led to make the experiment from the well known fact,
that vines thrive best in volcanic districts.

Where the plants languish or fail to flourish, the causes
should be particularly examined into, and where necessary,
some soil of a different nature be added ; if the ground be too
light and thin, some strong rich mould should be dug in around
them ; but if on the contrary, it is heavy, light or sandy earth
should be mixed with it ; this operation should take place in
autumn.

In many cases where vines become sickly, and their leaves
turn yellow, and put on the appearance of decay, the follow-
ing method of manuring them may be beneficial by affording
prompt relief; fill some casks or tubs half full of fresh cow
droppings, and the remainder part with water, and after it
has stood thus for two or three days, pour off the water and
sprinkle it over the leaves, and around the roots of the plants.
I think this much superior to summer manuring, by digging
in around the roots of the vines, a course that is particularly
objectionable, as it is apt to disturb the young roots at the
principal period of their growth.

Watering vineyards.

Pallas states, that they generally water their vineyards in
the Crimea, and it is sometimes practised in the environs of
Milan, and Olivier remarks, that this course is much in prac-
tice in Persia. But its use is repelled by the best vignerons
of France, &c. from the great injuries which arise from it ;
for where the vines are watered the juice of the grape becomes

TILLAGE OR WORKING OP VINEYARDS. 293

weak and vapid, and the wine consequently inferior in body,
flavour, and spirit. Water plentifully applied to the Isabella
and other pulpy native grapes at the time of their changing
colour, and continued to their period of maturity, is said to
have the effect of dissolving the pulp.

Where vineyards are planted on a rocky bottom, and thereby
subjected to injury from droughts, it were adviseable to use
the augur which might open a stream of water capable of
rendering great and permanent benefit to the vineyard,

Tillage or working of vineyards.

The object of tilling the ground is the development of its
principles, as far as calculated to advance the particular
species of vegetation in view, which necessarily combines the
destruction of nauseous weeds ; and the loosening and lighten-
ing of the soil, in order to render it permeable to the air and
to the passage of the roots, and to admit of the evaporation
of too great humidity. For these various operations a judi-
cious discrimination should be exercised as to the period most
suitable for each, and in wine countries certain general rules
have been adopted, which I will detail. It has been already
mentioned, that at the time of flowering no work should be
performed, and access to the vineyard should not be allowed.

New plantations require particular attention to the tillage,
both on account of the great necessity of increasing by every
means the strength and vigour of the young vines, and to de-
stroy the far greater profusion of w r eeds which then make their
appearance.

Frequent ploughings are very beneficial, and in this early
stage of the vineyard can be performed without danger of
injury either to the branches or the roots, which the great ex-
tension of the vines in after years may prevent. Four plough-
ings should therefore be annually performed the first and se-
cond years, after which a less number may suffice.

In the first operations of tilling a young vineyard, a small
hollow should be formed around each vine stock tQ catch and
retain moisture for the roots, and care should be taken at all

*294 TILLAGE OR WORKING OF VINEYARDS.

after labours, that this[hollow remain, or that it be formed anew
as often as necessary.

In all the dressings I would suggest particular care not to
injure or cut off any of the roots, for notwithstanding we have
the high authority of Berneaud, to cut up and destroy the
roots next the surface, 1 must entirely dissent from its pro-
priety. In accordance w r ith this opinion, the digging and
hoeing should be performed lightly immediately around the
vine, and deeper at more distance from it in order to preserve
the roots near the surface, for I have yet to learn from M.
Berneaud, for what reasons they are not equally as beneficial
to the vine as those that penetrate to a greater depth. My
own opinion is, that their influence is more immediately felt
by the vine, as they so quickly profit by the dews and light
rains, as well as by being more immediately operated upon by the
atmosphere, from the influences of all which the lower roots
are so much farther removed.

Vineyards when well and properly worked, require four
annual tilling operations; the first is ploughing, when the ground
should be as deeply worked as possible ; this should be per-
formed during winter, but where the winter frosts are too
severe to allow it, it must be done late in autumn, or very
early in the spring ; the other three are dressings with the
spade or hoe, during summer to destroy the weeds. The first
should be performed some days previous to the flowering, the
second when the fruit has attained about one third its size, and
the third when it commences changing to the colour of ma-
turity. Some vignerons bestow but two dressings by delaying
the second, and omitting the last, but the advantages gained
by three dressings are more than equal to the difference of
expense, for labour is equivalent to manure, and in some
places where even four summer dressings are given, they find
advantage from it. High trained vineyards from the manner
of their arrangement admit fully of the above mode of treatment;
but in most of the low trained vineyards, there is only oppor-
tunity for once tilling during the summer season, for when the
branches have spread around, there is danger of bruising or

TILLAGE OR WORKING OP VINEYARDS. 295

breaking them and of injuring the fruit '. two ploughings
would in such case be advantageous, one in the fall and the other
early in the spring before vegetation commences, and the dig-
ging should take place at as late a period as will answer, say
the middle or latter part of August. I would recommend
however that in adopting any species of arrangement and cul-
ture for a vineyard, such course be pursued as will allow of
several summer dressings without difficulty, as I think their
advantages too great to be passed over for the attainment of
any other object.

Deep tillage is particularly required in loam and clay soils,
in order to render them mellow and permeable. Vines attain
sooner to perfection in light soils than in stiff ones, but their
duration is longer in the latter.

In vineyards on hills and declivities, it is proper in working
them to throw up the earth as much as possible, instead of dig-
ging it down as is often done. It is true, the labourer has a
more difficult task, but by this course the upper part of a vine-
yard will not be stripped of its soil. Some proprietors in order
to carry the advantage as far as possible, considering both
circumstances, have the ground worked diagonally, a course
which must be approved of. When the first working or
digging of a vineyard is done from east to west, the next
should be from west to east, or according to this rule in what-
ever direction it may be. The two or three latter cleanings
of the vineyard are called weedings, and are in general done
with the hoe, to destroy the weeds which have accumulated,
and which would extract the richness of the soil, injure the
ripening of the fruit, and favour the influence of frosts. It
is asserted by many writers, that summer culture of light soils
causes the evaporation of moisture, and renders the soil more
dry. In my experience, I have found the result directly the
reverse. By digging a dry soil in a drought, the quantity
of moisture seems to be increased, for the fertility is greater,
and the plants flourish more than when it is omitted.

In many vineyards, especially those of Orleans, the earth
is made more elevated in the line containing the vines than in

296 IMPLEMENTS O* LABOUR.

the intervals, this practice is beneficial in humid soils; but
hear Paris, the course is directly the reverse ; for the vines
are planted in trenches which do not get filled up for many
years. There is in the vicinity of Paris, a mode of working
vineyards which merits notice. Immediately after the poles
are taken down, which is in November, they take off the sur-
face of the soil with the pick axe, to the depth of two or three
inches, and form this earth into small heaps in the intervals
between the vines. After the pruning is completed, which is
early in the spring, they give a deep digging to the vines, in
which operation the heaps referred to are scattered again.

Implements of labour.

The labour bestowed on the vine varies in many respects
in almost every vineyard. In many of the southern depart-
ments of France, they use the plough ; in the north, the hoe
and pick-axe of various forms, and sometimes even the spade
and pitch-fork. The plough is particularly recommended for
economy, and next to it no instrument expedites the work as
well as the mattock used in the neighbourhood of Paris, of which
the iron plate is a foot in length, and six inches in breadth, and
the handle bent and very short ; but it always forces the la-
bourer to stoop very much while working, and fatigues him
extremely. In our extensive stores of agricultural imple-
ments, are to be found various articles applicable to the vine
culture, among which one called the " Cultivator" seemswell
calculated for the purpose, others are so constructed as to per-
form the work of many hoes at the same time, and at a com-
paratively great saving of labour. I merely touch on this
subject to awaken the minds of vignerons to a proper selec-
tion, and to the consideration whether we may not select more
suitable and economical implements for the purpose than
such as are usually recommended or now in use.

French writers state, that of the three principal sorts of
hoes, that which has a square iron answers best for compact
soils, where there are few stones ; the triangular one for those
of the same character that are stony, and that with two or

OF THE ADVANCES AND DISBURSEMENTS, ETC. 297

three forks for light soils that are stony or pebbly : the hoeing
should be done as deep as possible, and requires strong la-
bourers, being the severest part of the tillage. The small
spade with the iron rounded, is also considered among the
most expeditious and least fatiguing and is much commended.
In conveying new earth or manure to the different parts of a
vineyard, the wheel-barrow seems best adapted where there is
not space sufficient to allow the passage of a cart ; and where
the plantations*ire on the sides of hills, they use in France,
a kind of scuttle-shaped basket which is found convenient for
the purpose. Even where a cart can pass through the vine-
yard, it is apt by its weight, and the trampling of the horses, to
press the ground too much, it is therefore deemed preferable
to use it only to transport the manure to the outer side of the
vineyard, whence it can be removed by wheel-barrows.

Of the advances and disbursements to be made by the proprietor.
The wisest course that can be pursued by the proprietor of a
vineyard, is to superintend it himself with the utmost care, and
not to be parsimonious in disbursements for the annual ad-
vances. The earth returns with usurious interest the treasures
that are confided to it. We shall hereafter detail some othe
disadvantages attendant on the management of this species
of property. The formation of vineyards requires nothing
more than the purchase of beasts, of implements of husbandry,
of vines, &c. which being primitive expenditures like those
attendant on grain farms, &ic. it will be only requisite to
make an accurate estimate ; first, of the annual expenditures
required for culture ; and secondly, of the returns that should
be derived from that culture, which points are seldom suffi-
ciently understood. The former comprises, first, the price to
be paid the vigneron for the different labours which he is
bound to bestow on each acre of vines, in case the proprietor
employs another to oversee and conduct his vineyard; secondly,
the poles where they are necessary ; third, the manure when
required ; fourth, the casks commonly used ; fifth, the ex-
penses of the vintage and making the wine at the press.

298 PAY OP THE VIGNERON.

The proprietor has a right also to an indemnity, in order
to make amends for occasional losses by any extraordinary
calamities, such as hail, insects, &c. because these injuries form
no part of what is deemed a common crisis. To cover this
indemnity will not require much less than the tenth part of the
total medium product.

.-*

Pay of the Vigneron.

There are some districts in France, where it is customary
to give the vigneron for compensation, the third, half, or two
thirds of the crop, to pay all the expenses and labour ; and
where consequently the owner receives a revenue more or less
according to the produce. But this course seems to be de-
precated by intelligent French writers, who say that the result
of this mode of arrangement is as injurious to the interest of
the proprietor, as to the vigneron and even to the vineyard
itself. For in such cases the vines are often badly cultivated ;
that is to say, the vignerons bestow on them the least possible
labour, pay no attention to repairing injuries and expend no
money, insomuch that but inferior crops can be realized from
them. Cases are even witnessed where the vignerons, con-
trary to the desire of the proprietors, destroy good vines
which yielded moderate crops, in order to substitute what are
called grosses races, or great bearers, which yield a more
abundant produce, but make bad wine, thus evincing no con-
cern whether the reputation of the vineyard is injured or not.

In other instances the vignerons when in debt, diminish the
value of the wine by agreeing to sell it at any price, and thereby
sacrifice the interest of the proprietor. It is consequently far
preferable, as has been recommended in another place, that a
vineyard should be under the immediate direction of the pro-
prietor ; or if it is not, that he should pay a vigneron a regu-
lar compensation, and himself make the advances necessary
for its management. Doubtless, however, in most cases, in
the formation and management of vineyards in our own coun-
try, the proprietor and the vigneron will be united in the same
person, which will ensure a proper attention to the various

WINTER PROTECTION OF VINES. 299

duties required, and will also cause a saving of the expense
.of one family, which in France is generally intermediate
between the owner of the vineyard and those who labour
in it*

Winter protection of vines.

The considerations attending protection against the ri j
gors of winter will be necessarily much varied according to
the varieties under culture. Our native varieties so far as
they have been tested, need no provisional care on this point;
nevertheless some attention to it may be required hereafter by
a part of the vines latterly introduced from our extreme southern
limits, and from the province of Texas. At present however,
we have only to consider the relative hardihood of foreign va-
rieties, as they alone necessarily claim our attention at this time.
Many of these will support our severest winters, others need
particular care, or they perish partially or totally. But this
necessity for protection varies according to the section of the
union in which the vines are located. Too much discrimina-
tion cannot be exercised in selecting judiciously the kinds to
compose the vineyard, a subject which has been already dis-
cussed ; and after all my own experiments I have come to this
conclusion, that to establish vineyards of the most profitable
description, with a certainty of regular crops in localities north
of the highlands in this state, native varieties alone should be
selected; and the whole of the eastern states will of course
be comprised in this remark ; for although vineyards of
foreign vines may prosper, the annual product and consequent
profit, and above all the certainty and regularity of crops
would be much less.

Foreign vines from Germany, and from the northern and
middle departments of France, support the winters of this
latitude after attaining two year's growth, and so do many of
the varieties from more southern climes, after attaining four and
five year's growth, while manyof the latter, particularly those
from the Mediterranean, perish almost totally by its effects.
But even the most hardy kinds, it is necessary or preferable

300 GARDEN CULTURE.

should be protected the first winter, and those rather less hardy
the second winter also, for a vine of a year old will frequently
perish by cold, when one of the same variety of three year's
growth will remain uninjured. A vineyard in a northern ex-
posure where the frosts are very severe in their effects, will of
course want more effectual protection than one facing the
south. Different means are used to guard vines against the
cold : in Denmark the vines are tied up with evergreens during
winter, which may be an eligible course where the stocks are
too large and strong to be bent down. The use of 'horse and
other manure, straw and litter of horses, or cattle, is objection-
able, as they are apt to becomfc heated during warm rains or
moist weather, and thereby create serious injuries. The more
dry and cool the vines are kept, the better ; for which reasons the
covering of the vines should not be performed until the warm
weather has subsided, and should be removed as soon as the
danger of severe frosts is past. For the purpose of covering
I prefer common sand, as it keeps the vines sufficiently cool
and dry, at the same time that it subserves the other objects
required. The following directions I have found suited to
this latitude, and they can be modified to suit any other :
In the course of the month of November, bend each vine gently
down, and if long, form it into a coil, and stake it to keep it
In its place ; after this, proceed to cover it, hilling the sand or
earth up from four to six inches, and sloping it to cast off the
rain. In the last week of March, the vines must be carefully
uncovered, and trained along the lattices, or tied to the poles
or other supports designed for them. These directions for
covering vines during the winter, are only necessary for the
climate north of the Potowmac ; for in the more southern
states, no protection of course is necessary.

Garden Culture.

The principal differences which distinguish the garden
culture from that of vineyards, Js the greater labour and atten-
tion bestowed on the former, attended with a degree of ex-
pense which the latter would not admit of, as from its far

GARDEN CULTURE. 301

greater magnitude and extent, a degree of economy is rendered
indispensably necessary in the details. Another is, that by
means of garden culture the vine is made to yield fruit for the
table much farther north ; grapes being thereby produced in
great perfection in the gardens and hothouses of Stockholm
and St. Petersburgh.

On this and on every other species of culture there exists
a contrariety of opinion. I shall therefore give the modes
generally adopted as the most advantageous. It seems to be
the general opinion that trellises for training vines against the
sides of walls should be placed about nine inches to a foot
from the wall, also that the walls should be painted black or
tarred, and the results of some experiments are hereafter given.
I will further remark that to such perfection has the culture
of the vine attained in the most disadvantageous climates, that
I doubt not we shall ere long have the fig, pomegranate
and other southern fruits subjected to a culture based on si-
milar principles and attended with equal success. The authors
of the Bon Jardinier, published at Paris, give as the climax
of the art of cultivating the vine on trellises or walls the course
practiced at Thomery, a village near Fontainbleau, which
supplies the markets of the metropolis with the most delicious
fruit principally of the White Chasselas variety.

This mode of culture now approbated in England, w r as like
many other improvements not adopted there until a considera-
ble period after it was appreciated and pursued in this country,
and the very figures given in their publications in regard
to the mode of training, &c. were anticipated by those of Mr.
Dean, deposited at the office of the N. E. Farmer ; and the
Hon. John Lowell very justly remarks, that to us "it is some
satisfaction to perceive that the English cultivators appreciate
it as highly as we did."

With the original work now before me, I deem it altogether
unnecessary to make a new version,when so perfect a transla-
tion exists, as that made by Mr. Lowell, and I consequently in-
sert that here, accompanied by some remarks from his pen ; and
I feel gratified at this and every other opportunity of paying

302 CULTURE Otf THE VINE AT THOMERY.

a passing tribute to one, alike to be reverenced and esteemed
for his great intelligence on the subject of horticultural science,
for his general urbanity of manners, and for the distinguished
liberality which has marked his course.

The practice of shortening the fruit branches is often adop-
ted in garden culture in cold localities, and sometimes even in
vineyards, as stated at page 280, its object being to cause a
greater accumulation of the sap in that part of the shoot which
supports the fruit, and to prevent its exhaustion by a great
and sometimes unnecessary extension of those shoots ; and if
these branches are to be pruned out in autumn, and their places
supplied by new ones the ensuing season, their great extension
is of no use whatever, and it is in such case much the prefera-
ble course to husband the sap in the manner before named.
This operation is executed in cold and unfavourable localities
as soon as the berries are fully formed, and in others when
they have attained two thirds or nearly their full size. The
period should be selected according to the circumstances of
the occasion, which should also have their influence in deciding
upon the number of buds or joints to be left beyond the last
cluster of fruit, the number of these to be allowed being pro-
portionably greater according to the warmth of the climate*
the duration of the summer, &c

Culture of the Vine at Thomery.

The walls against which they train their vines are about
eight feet high, (Berneaud says seven) and are covered with a
coping or cornice which projects about nine inches. This pro-
tects the vine against frosts and against the violence of rain,
without shading it too much, and it also prevents the upper
shoot from pushing too vigorously. These walls are furnished
with trellises, the upright standards of which are two feet apart,
the sloat, or horizontal pieces or rails, nine inches apart, and
the lower one six inches distant from the ground.

The grape border along this wall is dug and manured to
the width of five feet at least, and to the depth of fifteen dr

CULTURE OP THE VINE AT THOMERY. 303

eighteen inches. If the soil is wet, they slope the border so as
to throw off the water from the wall. When the border is
prepared, they open a trench at four feet distance from the
wall and parallel to it, and nine inches deep, and having
ready prepared a quantity of layers or cuttings sufficient for
the purpose, they lay them across the trench at the bottom with
their tops towards the wall, and at a distance of twenty inches
from each other, they then cover them with four or five inches
of soil, and tread them down, at the same time raising the
upper end which was placed towards the wall nearly to a per-
pendicular, the trenches are then filled two thirds full, and the
residue of the soil spread over the border ; they next put into
the trench three inches of manure, which keeps the plants
fresh and moist, and prevents the ground from becoming dry
and hard. In March, they shorten or cut in the plants to two
eyes, they weed and dress the ground, and water the border
the first season, if the heat of the weather renders it necessary.
Scions and young plants of the vine require a moderate degree
of moisture to aid them in forming their roots. The young
shoots are tied to props, and every thing done that is necessary
to favour their growth. The following season, if any of the
vines have several branches, the'most luxuriant is left, and all
the others carefully pruned off. The vine is again buried in
autumn, in the same manner as before detailed, and in this
manner the culture is continued until the shoot retained reaches
the wall. Every time however when a new shoot is thus laid
down, it is pruned down to the strong and perfect wood, well
furnished with buds. It generally requires three years before
the vine reaches the wall, but in the meantime, it produces
annually some fine clusters of fruit.

We now come to the formation of the bearing branches
[cordons.'] If the wall is eight feet high, you should make
five such branches on each side ; the first six inches from the
ground, and the four others eighteen inches apart upon the
horizontal rails of the trellis or espalier, arranged previously
so as to effect this object. The stalk destined for the lowest
bearing branch should be cut off just at the height of the shoot,

304 CULTURE OP THE VINE AT THOMERY.

if it has at that place a double eye or two eyes. If it has not,
you must cut it above the eye which is next above the lowest
rail of the trellis. These two eyes are destined to furnish the
two lowest branches (to right and left) on the lowest rail of
the trellis. The one that is too high must be bent down
gently, and that which is too low, trained up and fastened to
the trellis, so that both shall be in the some horizontal line.
The second bearing branch [cordon] being at two feet from
the ground, cannot be formed as soon as the first, the third
will be still later, and so on. Whatever be the height to which
you propose to carry your stalk or stem, you ought not to
advance it more than twelve or fifteen inches each year, and
should preserve its lateral buds to increase its growth and fur-
nish fruit. But as soon as the stem has reached the requisite
height, it is absolutely necessary to suppress and cut off all
lateral buds on the main stem throughout. Let us now sup-
pose all the stems arrived at the requisite or proposed height,
and that their two last or upper branches are extended to the
right and left to form the two arms of the bearing branches :
we will now show how these two arms or branches are to be
cut till they have gained the length of four feet each. The
first year you will cut so as to have three good eyes from four
to six inches apart. Two of these eyes will be cut so as to
form bearing wood, and the third will be employed to lengthen
the branch. Care must be taken to train vertically the shoots
destined to bear the fruit. At the second cutting the bearing
shoots thus trained vertically must be cut, leaving two eyes or
buds ; and the terminal branch in like manner must be so
trimmed as that there will be three eyes, two of which will be
reserved for bearers, and the third to prolong the shoot as in
the former year, and so proceed till each lateral branch shall
have attained the length of four feet. Each branch ought
then to have eight bearing eyes or shoots, all if possible on
the upper side. When all the five plants shall have reached
their height and length, you will have on a surface of eight
feet square, (or sixty-four square feet,) eighty bearing branches,
which being pruned to two eyes, will each form two branches,

CULTURE OF THE VINE AT THOMERY. 305

bearing two bunches each, making three hundred and twenty
bunches on eight feet square of surface."

The eyes at the bottom of the shoots of the grape are very
close together and extremely small. There are no less than
six in the space of two lines, or the fifth of one inch. When
you cut the bearing branch long, say one or two inches,
these little eyes become extinct and do not push ; but if you
cut close to them, they grow and give very beautiful bunches.
Able gardeners are well aware of this, they frequently cut at
a distance of one line only or even less. It is for this reason
that these branches never become long under their manage-
ment.

Those who are ignorant of the nature of the vine, cannot
conceive how a bearing branch shall have given fruit for
twenty years, and not be at the end of the time an inch long. If
there be more than two buds that start from the same branch,
it is absolutely necessary to suppress or pinch off the surplus even
if they have clusters on them. It is necessary to treat the young
shoots very tenderly in training, because they easily break off
when they are young. You ought not to force them into a
vertical position till the berry of the grape is large ; till then
all you have to do is to take off all shoots which have no
grapes, to break off tendrils, and to pinch off the extremities
of the bearing shoots after the flowering has past, in case they
grow too long. When the grape has nearly attained its size,
it is beneficial to water the fruit from a rose waterpot in a man-
ner resembling rain. This makes the skin tender and increases
the size of the berries. You gradually uncover the fruit and
expose it to the sun to heighten the colour and improve the
flavour. If you, wish to leave it out till after frost, you may
cover the bunches with paper bags, which are of use also in
protecting them from insects and birds.

We admire, (says the Bon. Jardinier,) as many others do, those
branches of the vine, which are carried to two hundred feet in
length, and we admit that there are parts of a wall, which can
only be covered by branches, the roots of which are very distant,
but we know, that when a branch has extended beyond a cer-

306 CULTURE OP THE VINE AT THOMERY.

tain distance, it no longer gives fine bunches, but at its ex-
tremities; the spurs at the centre no longer produce any thing
but small clusters, and soon die of inanition. This inconve-
nience doubtless occurred to the Thomery gardeners, and by
an admirable calculation, they fixed upon the length of eight
feet for each vine. It follows from this arrangement, that the
sap is equally distributed to all the spurs, and that all the
bunches are well nourished, and more beautiful.

We should also here remark, that, though the branches at
Thomery are only eight feet long, they do not throw out ex-
traordinary shoots, because the plants being set at twenty
inches only apart from each other, their roots dispute or
contend with one another for nourishment. The cover of
the wall also extending over the vine nine or ten inches, con-
tributes to check the growth, consequently the vine uninjured
by any excess yields fruit with all the qualities which it is sus-
ceptible of acquiring.

" Such" says the translator, " is the strong, and to my
understanding, the sound language of men, living in a country
which has cultivated the grape ever since the invasion of
Julius Caesar, before the birth of our Saviour, and which
raises one million of pounds of grapes, for every pound raised
in England and America united. In revising the English
and French authorities on the culture of the vine, the result is^
that in the British works I find nothing but chaos, and as you
would naturally expect from people who raise the grape as a
luxury only, no two writers agree with each other as to the pro-
per mode of training or pruning, and every new writer from
Hitt to Hay ward, has his own scheme. I would not intimate,
that in forcing grapes the English gardeners are not eminently
successful, but they are so in twenty different ways. They
are so attentive, so neat, so utterly indifferent to expense, that
success is hardly to be avoided. In France, on the other
hand, it is an affair of subsistence ; it is the great staple of
their whole country, even to the north of Paris ; yes, to a
latitude four degrees north of Quebec.

" The Thomery gardeners have adopted the most economi-

CULTURE OF THE VINE AT THOMERY. 307

cal, and the most simple mode of training. It is a point
susceptible of mathematical demonstration, that no mode of
training but the horizontal one can give so great an extent of
bearing wood without interference. The horizontal mode of
training has one other good effect ; it checks the tendency to
useless, injurious, and enormous growth."

We have every reason for supposing that these small and
almost invisible buds are really the most fruitful ; for, even in
the old mode of pruning, it will be observed that the lower-
most good buds produce fruit first, when the vines commence
bearing.

" To me," says the translator, " some of the remarks of the
writer are wholly new and truly surprising. I had no idea
that the small and almost invisible buds at the root of the
branch were those which produced the exquisite grapes sold
in Paris, under the name of Chasselas de Fontainbleau. It is
true, that last year I thought I had discovered an anomaly in
the grape. I found a fine shoot filled with fruit growing ap-
parently out of the side of an old branch as big as a man's
wrist. I deemed it so strange that I was upon the point of
asking some friends to come and see it, but upon examining
it more closely, I found that there had been a shoot there the
year before, which the gardener intended to extirpate, but did
not rub off at its base. It is these buds scarcely visible, that
furnish the fruit. To show the productiveness of the vine
in some certain cases, Mr. L. states at a different time, that he
had at the extremity of one branch, ten pairs of bunches, fully
ripened, growing in the space of one foot."

The following additional particulars in regard to the
Thomery culture may be interesting : Along the walls at
three feet distant from each other are iron hooks soldered with
lead to support the braces of the trellis. The trellis is formed
by nine horizontal slats, or lattices, fastened by iron braces to
the hooks above mentioned, and on these are trained the
main branches of the vine. The perpendicular supports are
about two feet in height, and fastened to the horizontal ones

308 CULTURE OP THE VINE AT THOMERY.

by strong iron wire. The vine shoots are generally tied to
the different parts of the trellis with old soaked rushes.

When the heat of the summer is past, and the benefit to be
derived from the foliage is nearly suspended, a part of the
leaves that hide the grapes from the sun are taken off, which
allows the fruit to become more highly coloured. The Tho-
mery cultivators deem an easterly exposition the most favour-
able, on which the sun shines until one or two o'clock.

In order to hasten the formation of new plantations against
walls, many persons use at the commencement rooted vines
that have been propagated in baskets, by which means a crop
is obtained much sooner than by cuttings.

Another mode of culture adopted by many of our intelligent
cultivators, is detailed in the Massachusetts Agricultural Re-
pository, from which I make the following extracts. After
going through the preparatory culture for the first three years
in rearing young vines from cuttings, and concluding the la-
bours of the last one, by leaving two shoots to each vine, the
weaker one with two eyes and the stronger with three eyes,
the writer commences the fourth year thus : If you keep your
vines properly dressed, you may have your first fruits without
injury to your plants. After this the system to be pursued
must depend on the strength of your vines, and this will de-
pend on the goodness of the soil and the care you take of your
plants. But as a general rule, the following points must be
attended to.

" 1. The number and length of your fruit branches must
always depend on the strength of your plant, the wood branches
are always to be cut down to two eyes.

2. No more branches should be left on the vine than it can
nourish well, and abundantly ; this will depend on its age,
and the soil in which it grows.

3. The branches should be cut in alternately for wood and
fruit branches, observing to cut for wood branches as low
down on the plant as possible, so as to renew your wood near
the bottom annually. No shoots should be permitted to grow
from the old wood, unless wanted for this purpose.

CULTURE OP THE VINE AT THOMERY. 309

4. No more shoots should be permitted to grow than can
be laid in clear and handsome, and without confusion on the
trellis, and so as to admit the sun and air freely among the
branches.

5. The laterals should be rubbed out of the wood branches
six or eight eyes high, and those that are permitted to remain
should be pinched in to one bud. The laterals on the fruit
branches should be rubbed out from the insertion of the shoot
to the uppermost fruit inclusive, and the others pinched in as
above. If the shoots are very strong, the upper laterals may
be allowed to grow, to take up a greater portion of the sap ;
but this should not be done unless there is danger of the eyes
bursting in the main shoots. Be careful always to keep the
shoots tied up near their top.

6. Never leave more than five good eyes on a fruit-bearing
branch, unless your vine is confined to a narrow space, and
you are obliged to preserve only two or three fruit branches ;
in this case the length of the branch must correspond to the
nourishment it will receive from the plant. Select the roundest
and fairest branches for fruit, and the lowest and most feeble
for wood. The closer the buds are together, or the shorter
the joints of the branch, the better they are for fruit ; these
may in general be cut to three, four, or five eyes according
to their strength. But in vineries covered with glass, where
two fruit-bearing branches only are left on strong vines ;
twenty, thirty, and forty buds are sometimes left on fruit
branches.

The foregoing rules will be sufficient for any one to form
a vineyard sufficiently large to supply himself his friends,
and the market with grapes."

In cultivating vines to form bowers, cover arbours, &e. such
one of the modes of training can be adopted as may best suit
the purpose of the cultivator, and such varieties of vines be
selected as best accord to the locality.

310 HOTHOUSE CULTURE OP VINES.

Painting walls black.

This course appears to be very conducive towards advanc-
ing the maturity of fruit. Mr. Daws, of Slough, near Windsor,
has made the experiment of painting a wall covered by a vine,
one half black, and leaving the other half in its usual state.
That part of the vine which covered the black wall ripened
the grapes earlier, and yielded about three times the weight
of fruit that the other half produced. A writer in the N.
E. Farmer also remarks, that " experience has proved that
a vine of an uncommon size, which even in the hottest years
would not produce any ripe fruit, has for several years (since
this practice was adopted) regularly yielded the finest grapes,
and that all other fruits, the trees producing which are planted
against the black wall ripen much sooner than those in the
neighbourhood." A correspondent recommends substituting
for paint, a tar composition, on account of its smell being so
offensive to insects. This is formed by an union of charcoal
four-fifths, and slaked lime one-fifth, mixed with tar ; and is
to be applied hot.

Hothouse culture of vines.

Speechly remarks that every hothouse intended for grapes
should be either built on a dry soil or where the situation
will allow of its being made so. If the ground be wet or the
soil inappropriate, the necessary measures should be adopted
to change their character, by forming drains to carry off the
water, and by either mixing other soils with the natural earth
so as to give to it the requisite adaptation, or by a removal of
the local earth, and replacing it with that suitable to the pur-
pose. The first operation necessary is the formation of the
bed into which the vines are to be planted immediately in front
of the building. This should extend its whole length with a
depth of two feet, and a breadth of six feet, and a variation of
dimension in the latter respect by contraction or extension will
be attended with correspondent effect on the vines and their
product. Having prepared a space of the dimensions desig-

HOTHOUSE CULTURE OP VINES. 311

nated, and the natural soil being entirely removed therefrom,
I would advise covering the bottoms with a layer of gravel
one or two inches thick to drain off superabundant moisture,
after which it should be filled with a mixture of such soils and
manures as are best calculated to secure the object in view,
full information relative to which will be found under their
respective heads.

Speechly prescribes the following mixture as most proper
for the purpose, and states that it is the same as was used in
planting the famous vine at Welbeck. " One fourth part of
garden mould (a strong loam), one fourth of the swarth or turf
from a pasture where the soil is a sandy loam, one fourth of
the sweepings and scrapings of pavements and hard roads,
one eighth of rotten cow and stable-yard dung mixed, and one
eighth of vegetable mould from reduced and decayed foliage."
The swarth should be laid in a heap till the grass and roots
decay and then be turned over and broken with a spade, after
which it should be added to the other materials, and the whole
be worked together until the several parts become perfectly
well mixed and incorporated. If this compost be mixed some
time previous to use, it will be the better, but if time will not
permit that, they can be mixed as well as possible by working
them over at the time. Many persons make use of a much
more simple mixture of materials, and take only one half good
garden mould and one half well rotted manure, which are
either well mixed up beforehand or spread in layers whilst
forming the bed, and mixed up as well as possible at the time
of the operation. Were I to suggest a variation I would
recommend the following : one fourth strong garden loam,
one fourth light sandy loam, one fourth decomposed vegetable
mould from swamps or woodlands, and one fourth well rotted
manure.

After the bed has been filled up with this prepared soil, it
is better it should remain some time to settle previous to plant-
ing the vines ; or if the vines are planted immediately, an al-
lowance should be made of two or three inches for the settling
of the ground, and consequently of the plant itself. The

312 HOTHOUSE CULTURE OP VINES.

vines selected for the purpose of planting in this bed should
have each one shoot of vigorous well ripened wood three and
a half to four feet in length, the part above this length being
pruned off. In planting the vines, the same measures are to
be pursued as in other cases, always remembering that the
more carefully the operation is performed, and the more ap-
propriate the preparation of the ground, the more prompt and
satisfactory will be the results. The shoots are to be con-
ducted through small holes made or left for the purpose under
each rafter, and if the extreme end of the shoot will reach the
lower end of the rafter inside, it will be all that is necessary*
As the eyes or buds are liable to be injured in leading them
through these apertures, it is best to put a little moss around
the upper part of the stem, and to wrap over this two or three
folds of paper which can be tied round with bass matting, and
should be removed when it has attained its position, and the
end of the shoot can then be carefully fastened to the rafter.

The summer clipping or trimming and other operations at
that season, are the same as prescribed in the general direc-
tions on that subject. The pruning is the operation which
here requires the most notice ; and Speechly remarks that the
period when the leaves of the vines begin to fall is the best
for its performance, which in a hothouse generally happens in
December, and in relation thereto he recommends the follow-
ing course : At the first year of pruning, if the vines are of
great vigour and have grown remarkably strong, one shoot
may be left the whole length of the rafter if not over twenty
feet, and the other pruned down to three, four, or five buds,
but where the vines are only of moderate growth, the principal
shoot should be only half the above length. The intent of
this mode of pruning is, that the former should produce fruit,
and the latter make wood for the ensuing season, and the rule
is to train each of the shoots to a separate rafter. At the se-
cond pruning the branch that has borne fruit is cut down to
three or four eyes, and the new formed branch is allowed the
length requisite for a bearing shoot.

However, when any of the vines appear weak and have not

HOTHOUSE CULTURE OP VINES. 313

made shoots more than eight to ten feet long, it will be best to
prune all of them down to two, three, or four eyes, in order
that the vine may form stronger growths the ensuing year.
The principal object to be considered in pruning is to keep
each of the rafters furnished with a vigorous shoot, every other
one of which is for fruit bearing, and the intervening ones to
form wood for a successive crop. Young vines are only al-
iQwed to furnish one bearing shoot, but those of large size and
;great vigour may be made to cover a number of rafters in
proportion to their strength. In general cases however, but
two fruit-bearing branches are left, which in pruning are often
allowed twenty, thirty, and forty buds to each. Where it is
desirable to have a fruit bearing branch to each rafter, the
shoots intended to form wood can be trained in the interme-
diate space, if that is sufficient for the purpose, or in any other
direction not otherwise occupied. The houses are generally
warmed by flues of the usual construction, but they may be
very eligibly heated by steam without increasing the expense.
Genera] Derby, of Salem, has his house heated by hot water
after the manner recommended by Loudon.

There is much less expense attendant on erecting houses
for this object than is generally supposed, as they may be built
upon a very cheap construction, and they will serve at the
same time for the protection of pots of greenhouse plants
which can occupy the ground floor. In the sequel of the
work, I shall insert different plans for their construction,
with the comparative expense of each, and especially of one
of the cheapest description, which is much in use around
Boston.

In relation to any other points necessary to be understood
in this species of culture, the reader is referred to the several
heads, where they are amply discussed.

The numerous grapehouses and the extent of the. garden
culture of the vine in the vicinity of Boston, far surpass the
advances made in any other locality of the union. These
not only form the means of private supply to their owners, but
afford a great abundance for the public markets, and during a

314 HOTHOUSE CULTURE OF VINES.

visit to that place in the autumn of 1829, I heard it computed
that the quantity of choice table grapes, the produce of that
season in the environs of the city, would amount to one hundred
thousand pounds, which, considering its northern locality, and
the infancy of this mode of culture in our country, is certainly
a degree of progress worthy of our admiration.

A marked intelligence and skill seemed to every where
exist among the votaries of this interesting culture ; and from
one of those who seemed pre-eminent in the success of his
course of management, I recently solicited the details of the
practice he had adopted, which I now have the satisfaction of
transcribing, at the same time commending to those interested
in the subject, the good sense, discernment, and intelligence
which distinguish the whole course of the remarks.

"The success I have had is to be ascribed to some care in
the first instance, in preparing my borders. The compost is
in no part less than two feet in depth. As to the ingredients
of this compost, they were such as are recommended in the
standard works for the vine. Since my vines came into a
bearing state, the soil has been further enriched by a liberal
allowance of stable manure spread and dug in during the au-
tumn every year. In this way a vigorous growth of the vine
has been secured. To ensure fruit in great abundance and
also of good quality, I have given much attention all through
the season to close dressing keeping the vines clear of super-
fluous wood ; by extirpating in the first place, the lateral
shoots from the fruit-bearing branches ; and secondly, by top-
ping these last, all but the leading one, at a point a few eyes
above the fruit, and the leading shoot also when it has attained
such a length, that there is little danger of the bursting of such
buds as are wanted for the following year. Whether the cane
or the fan shape be the better form for the vine to afford the
greatest quantity and best quality of fruit, I have as yet no
settled opinion. My vines have all been trained in the latter
form. The English gardeners, generally, I believe, prefer
the cane form : those with whom I have conversed on the sub-
ject say, that by their method they get as much or more fruit

HOTHOUSE CULTURE OF VINES. 315

with less wood on the vines. If they are correct, I should be
inclined to give the cane training the preference, especially
if the fruit obtained be as large and fine ; but of this I have
some doubt. I intend to make a fair experiment of the two
methods.

" After the vine comes into leaf in the spring, there is no
longer any danger of bleeding from pruning. From this period,
I have allowed myself to cut out during the growing season,
any quantity of superfluous wood, the present years' shoots
for example, which were expected to give fruit, but have none.
Indeed at the autumnal pruning, I am accustomed to leave
more shoots, and some of them of a greater length, than they
should be according to common rules for the coming season,
which are to be left or taken away at the blossoming time, as
they promise to be frukful or not, or as may be expedient in
laying in the branches at the training. By this practice my
chance of a good crop is more certain of course than it would be
were I to leave no more shoots at the autumn pruning than I
expected to preserve the following season. I attach no little
importance to frequent pruning during summer, looking over
the vines once in a fortnight or oftener, and cutting out strag-
gling shoots, if any there be. Of this I make now a particular
mention, because I think I have noticed that cultivators of the
vine are apt to neglect pruning wholly for weeks together, and
the consequence of this neglect is, that the bearing wood re-
served for the following season is not so strong as it would
otherwise be ; nor, as I think, can the fruit of the next year
be so fine. In estimating a crop we sometimes, indeed most
commonly, are contented to enumerate the bunches of fruit ;
paying no regard to the weight, when in fact, as we all know,
a few clusters only of large berries, all well grown, are worth
a great many bunches, the fruit of which is but imperfectly
filled, and of which a considerable part of the berries wholly
fail. Insufficient pruning is probably one cause of this par-
tial failure of the fruit. So also we see often a luxuriant
blossom on the native vine in a wild state, and no fruit attain-
ing to perfection, or if any but a small quantity in proportion

316 DIFFICULTIES ATTENDANT ON VINE CULTURE.

to the promise in the early part of the season. As a protection
of the vine against the ravages of insects, and injury by mil-
dew, I have found the sulph'ur wash, now generally known,
effectual. Nor is the use of it, as far as I can perceive attend-
ed with any injurious consequences to vegetation. The grape,
with such care as I bestow, and so much I think neither bur-
thensome nor expensive, is as sure a crop as any other of
the more delicate fruits. Shelter from cold winds is impor-
tant, and I would by no means venture to express so much
confidence as to the certainty of the crop in our climate,
without this advantage. My own garden is protected by hills
on the north and east. My vines are all of the imported
kinds except one of the Isabella, which I have planted as a
curiosity on account of its singular 'productiveness.'*

Difficulties attendant on the vine culture Natural causes Errors
in management Political causes Ability of the proprietor
Attacks of insects, <SfC.

First, in regard to natural causes, the vine is subject to
numerous accidents, which often render it unproductive during
several successive years, it being necessary nevertheless to be-
stow on it the same attentions as if it had yielded its crops.
Added to which when there happens a season of great abun-
dance, the price of the wine declines so much that the sale of
the crop will not always reimburse the advances of previous
years.

Errors of culture relate to cases where the vineyards are
badly located as regards soil and exposure, where the vines
are badly selected, or where the tillage, the pruning, and the
training of the vines are so badly executed, that they do not
yield sufficient to reimburse the expenses they occasion. It
might also be added that the passion for vineyards is such
that in some districts of France, there are not people enough
of other professions to consume the produce, or conveniences
sufficient to allow of its export, which cause the wines to be
sold at a very low rate.

Political causes consist in the regulations with regard to

ATTACKS OP INSECTS, ETC. 317

duties which are often of such a nature as to afford no encour-
. agement to the owners of vineyards to increase their produce,
or enlarge their extent by expensive disbursements. They
also relate to maritime wars, which render great injury to the
export commerce ; and to restrictions of any kind, which affect
in a greater or less degree the egress of the wines to the most
profitable foreign markets, or their internal transportation to
the different sections of the country producing them. In ob-
viating the great expenses which would otherwise attend the
latter, internal canals are of immense importance, by facili-
tating the transport of so burthen some an article, at a com-
paratively small charge on its value.

The condition of the proprietor is a subject also worthy of
particular consideration. When several unpropitious seasons
succeed each other, if he is poor he cannot make the advances
necessary to continue the vineyard in a good condition, nor
await a rise in price when it is unreasonably low, and he is
therefore placed at the mercy of speculators who enrich them-
selves at his expense. It is therefore from all considerations
more advantageous that the vines should be in possession of
persons who possess the means of making liberal disburse-
ments at any necessary period, and who have also the ability
to await the offer of such prices for their wines as will yield
them a profit.

Some of the difficulties above enumerated, it will be per-
ceived, apply more fully to other countries than to our own,
and particularly to those where the vine culture has been ex-
tended far beyond the home consumption of its produce ; and
there appears to be none but what the vignerons of our country
may surmount by application and perseverance. I now come
to the consideration of the one relating to insects, and other
animal attacks.

There are several species of insects, worms, and birds which
often cause injury to the vine. The insects and some species
of worms attack the leaves, and in particular cases the fruit :
they are also troubled in France by a worm which sometimes
attacks the roots, more especially in the newly formed planta-

318 ATTACKS OF INSECTS, ETC.

lions. Certain species of birds are very fond of the grapes
when ripe, and occasionally do much injury ; but I should sup-
pose on the other hand, that many of the birds would render
mere benefit than the contrary, by consuming great numbers
of the insects and worms. Fortunately for our country we
are at present less injured by the attacks of numerous insects,
Sic. than are most of the wine countries of Europe, and it is
therefore unnecessary here to enter into the consideration of
the different species, and the separate characters of those
which are yet unknown among us. I will now therefore only
discuss the subject, so far as it relates to ourselves at the pre-
sent period, and will dwell more fully upon it when giving
the particular details of the vine culture of the respective
countries in the ensuing volume.

Mr. David Kizer, of Washington City, has communicated
to Dr. Samuel L. Mitchill, in a letter, dated July 14, 1829,
four specimens of an insect which he found on the grape vine.
It is capable of doing injury to the fingers of those who handle
it; and of producing considerable pain and inflammation.
There seems to be an emission of a venomous fluid. He saw
a honey-bee pierced through its body and killed by the wound.
It would seem that the food of this powerful and devouring
insect, says Mr. K. is the honey-bee. He has given it the name
of the Pelican Bee-Catcher. As the specimens are in excel-
lent preservation, it may be expected that further entomologi-
cal researches will be made by the savans.

A Boston writer complains of the attacks of a species of
insect, the males of which he states have white wings striped
with brown, and the females no wings whatever ; these are found
stationed on the underside of the leaf, and are said in some
cases to have been innumerable. They feed on the epidermis
or outer coat of the leaf, and were so destructive, that many
persons in that vicinity some few years since abandoned the
culture of the grape in open gardens, after trying many expen-
sive and troublesome remedies without success. This insect
appears to have been particularly injurious to plantations of
vines surrounded by woods and water.

ATTACKS OF INSECTS, ETC.

Another Boston writer in reference to the insect above
named, makes the following remarks. " It makes its first ap-
pearance in June, but is most abundant in August, and if
allowed to increase, destroys the vegetative principle in the
leaf, and the plant languishes, the fruit mildews or moulders,
and the crop is lost. Alkalies and tobacco juice have been
tried as remedies, but although partially effective, have not
been found completely so. To remedy this evil, however, you
have only to make a small light frame twelve or fourteen feet
long, in the form of a soldier's tent, but with hinges of leather
where the top joins, so that this tent may be shut up or opened
at the bottom to any width you may require, according to the
height of your trellis. This light frame, which should be
made of slats of boards from one to two inches broad, may be
covered with an old sail, or some cheap glazed cotton cloth
which will stop the smoke, leaving cloth enough loose at each
end, to close over, and prevent the smoke from escaping when
the tent is spread over the trellis.

" A few tobacco stalks moistened and put on some coals in
a pan, will be sufficient to smoke the vines thoroughly : and as
the tent is easily moved along the trellis on some small wheels,
one man may, in a few hours, extirpate this enemy of the vine-
yard. Vines that are already attacked by this insect to any
great degree should be smoked in June, July, and twice in
August, or oftener if you find the insect is not completely
destroyed.

" The insects are first seen on the under part of the leaf, with-
out wings very active but easily destroyed if touched. They
afterwards assume the winged state, when it is very difficult
to get at them, as they fly off on the vines being touched.
They are yellow, striped with brown across the back. The
moment the smoke ascends, the winged insects quit the leaves
and fall to the ground dead or alive ; the young ones perish,
but the older ones will revive if not destroyed in their torpid
state. To effect this, you have only to cover the ground
under the tent with a piece of wet cloth before you begin to
smoke, to which they adhere until the tent is removed, and

320 ATTACKS OP INSECTS, ETC.

they are revived by the atmospheric air ; to prevent which
you will roll, or twist, the cloth each time that you remove
the smoke-house, or tent, and replace it again each time before
you smoke, by which means they will be effectually destroy-
ed. This simple and cheap operation will keep your vines
clear of this troublesome and destructive insect, and you may,
if the season be warm, insure a good harvest ; if otherwise,
you will be sure, if the vines be girdled, to ripen a portion of
your fruit at least."

Rose bugs are also m some cases very destructive to vines.
They may be attracted from a vineyard by planting a hedge
of rose bushes at the same time the plantation of vines is
formed ; their preference for which plant will serve to draw
them off from attacks on the vines, and when they have
accumulated on the rose bushes, they may be destroyed
without much labour, by adopting the following method:
As soon as the bugs are seen to collect on the roses, take a
vessel about half filled with water in one hand, and hold it under
the infested flowers, and with the other hand or a stick, disturb
the bugs, and they will instantly fall into the water, from which
they cannot extricate themselves. In that way great quantities
of them may be collected, which by throwing into hot water
are in a moment destroyed ; and half an hour so spent for a
few mornings will entirely get rid of this evil.

Another remedy or preventive recommended by some per-
sons to obviate the attacks of bugs, &c. is the following :
Take of sulphate of soda (glauber salts) one ounce, and dis-
solve it in a quart of water, and then sprinkle this liquid mix-
ture over the plants and vines. It is said to be a preventive
against all destructive insects, but I have not myself tried it.
It has also been suggested that a decoction of aloes, or of
walnut leaves, would probably be found efficacious applica-
tions for driving insects from vines or preventing their attacks,
as they have been proved very effectual when applied to other
vegetable productions ; it having been found that plants may
be protected from such attacks by being washed with a solution
of bitter aloes, and without any apparent injurious effects re-
sulting therefrom.

MILDEW.

321

Wasps are also enemies to grapes, and to prevent their in-
jurious attacks, it is recommended in the Dom, Encyclopedia,
to hang uj) here and there, along the outer rows, phials half
filled with water, well sweetened with honey, molasses, or
coarse brown sugar ; the mouth of the phial should be of suffi-
cient size for the wasps to enter easily, but not much larger ;
as they soon find out the molasses by the scent, and getting
into it, are drowned. Another mode is to take wide" earthen
pans, and cover them over, with honey or molasses without
water, and place several of them at suitable olistances the whole
length of the vineyard ; every wasp to leeward, that is, within
reach of the scent will come to the feast, when they will soon
entangle themselves in the molasses, and by attending to them
you may make it a deadly feast to nearly all that come.
When the wind changes to a different quarter, the pans can
be placed along a. different side of the vineyard.

Birds commit depredations on the grapes when they have
nearly attained their maturity, and one of the best modes to
keep a vineyard free from their attacks, is stated to be that of
.destroying their customary food in the vicinity, particularly
such as ripens about the same time as the grapes, and which
consists chiefly of wild cherries and poke berries.

Mr. Legaux is said to have practised the following method
of driving away birds : He having noticed that they only
committed depredations just before the rising and setting of
the sun, employed two boys to patrole the vineyard, each with
a whip in one hand and a rattle in the other, making all the time
as much noise as they could for an hour and a half. This
process was continued about three weeks every year.

Mildew.

Much discussion has arisen as to the point whether this sub-
stance is of an animal or vegetable nature, but be it plant
or animal, certain it is, that sulphur alone or a solution of sul-
phur and lime will totally suppresa it. The first mode adopt-
ed in using the sulphur, was to apply it in a powdered state
to the bunches of fruit when they were wet, so that the mois-

322 MILDEW.

ture might cause it to adhere. This was found a perfect
remedy for the mildew or mould, without any ill effect what-
ever being produced on the grapes. The same Application
to the leaves of the plant, if not absolutely successful, is a very
great check to the prevalence of the insects which infest the
foliage ; the sulphur should be shaken over the leaves while
they are hi a moist state, and if not fatal to the insects the first
time, this ought to be repeated. The effect seems to be to render
the leaf less palatable to them,, the expense is trifling, and
the labour small in comparison with the value of the fruit.

The introduction of the use of sulphur may be considered
as forming a new era among us in the culture of foreign
grapes ; but of all the means that have been tested for the
suppression of the mildew, the following has proved the most
successful, and in fact renders us completely master of its ef-
fects in so much that it can never hereafter be deemed a
preventive to successful culture.

Take a pint and a half of sulphur, and a lump of the best
unslaked lime of the size of the fist, put these in a vessel of
about seven gallons measurement, let the sulphur be thrown
in first, and the lime over it, next pour in a pail of boiling
water, stir it well, and let it stand half an hour ; then fill the
vessel with cold water, and after stirring well again, allow
the whole to settle. After it has become settled, dip out the
clear liquid into a barrel, and fill the barrel with cold water,
and it is then fit for use. You next proceed with a syringe
holding about a pint and a half, and throw the liquid with it
on the vines in every direction, so as to completely cover
foliage, fruit, and wood ; this should be particularly done
when the fruit is just forming, and about one third the size of
a pea, and may be continued twice or thrice a week for two
or three weeks ; the period for the whole process for one or
two hundred grape vines need not exceed half an hour.

So all powerful is the influence of this application, that
even at Newport, R. I. where it is well known the atmosphere
is exceedingly moist and often surcharged with fogs, the most
eminent success has attended its use ; whereas those who

MILDEW* 323

omitted it there have wholly failed in obtaining crops on ac-
count of the superabundance of mildew, which even extended
its influence to the vines of the Isabella and other native
grapes. As a proof of this great success, I may instance
the vines in the garden of Capt. Jacob Smith, of that place,
which principally consist of the White Muscadine, or Chasselas
variety.

Aside, however, from the complete power thus obtained over
the mildew, the application of this liquid preparation is also
very beneficial in preventing the depredations of insects, as
remarked by an intelligent cultivator at page 316.

The following remarks, on a subject similar, are from the
pen of the Hon. Richard Peters, formerly president of the
Philadelphia Society for promoting Agriculture.

" On garden plants I have long and freely used flour of
sulphur (and on some vines particularly) to destroy and expel
grubs and flies. I have perceived them to thrive, but attri-
buted their vigour to being freed from annoyance. I have
also used sulphur water on fruit trees to banish or destroy
aphides* On most plants I use plaster, and therefore have
supposed the gypsum alone had benefitted them. A small
infusion of sulphuric acid, in a large proportion of water,
promotes vegetation and banishes insects from garden plants.
It would be well to make some experiments on a variety of
plants with the sulphur alone, on those of the trefoil tribe
especially. I do not see why sulphur in substance should not
produce effects similar to those of its derivative, sulphuric
acid. But plaster is with us cheaper, and in greater plenty."

Assurances have been advanced from every quarter of the
powerful influence of sulphur against the whole tribes of
insects and worms which infest and prey on vegetable produc-
tions ; it has also been found to be conducive to the health of
the plants to which it has been applied, and it has been as-
serted, that peach trees in particular were remarkably improved
by it, and seemed to absorb it. The common mode of apply-
ing it to plants, is to tie up a portion of the flour of sul-
phur in a piece of muslin or fine linen, and then to dust it

324 BLEEDING OF THE VINE.

over the plants ; or it may be thrown on them by means of a
swan's down puff, or with a common dredging box.

Bleeding of the vine.

The great flow of the sap, usually denominated the bleeding-
of the vine, most persons contend is highly injurious, while
others have advocated that the use of preventives is an in-
jury. Leaving this point to the good sense of our cultivators,
my own opinion is simply this, that where it is deemed benefi-
cial to accumulate and husband the sap, it must be equally so
to take means for its preservation. In the consideration of
this subject it is requisite to keep always in view, that the vine
only bleeds before the growth commences, when the sap has
no other means of exhaustion ; and that it ceases on the expan-
sion of the foliage. One method used to prevent the bleed-
ing is to take a piece of moistened bladder and fold it over
the end of the shoot, and bind it round tightly with pack-
thread. The remedy deemed most effectual however, is the
following : Immediately after the branch is pruned in the
spring, or in any case where bleeding has commenced, apply
to the wound pulverized plaster of Paris, which the moisture
there generated will aid in completely obstructing the flow of
the fluid. It has been suggested to use for this purpose plas-
ter prepared for cement by calcination, which probably much
increases its absorbent quality, as well as the property of har-
dening speedily, or of setting, as it is technically termed.

Couhire, or blight of the llossoms.

The flowering of the vine is exceedingly important, as on it
wholly depends the crop, and at this period the vines should
not be disturbed by working among them. The shedding or
abortiveness of the blossoms is called by the French coulure,
and they have given particular directions, and cautions to be
observed at the flowering season in order to prevent it. Some
varieties of vines are much more subject to it than others,
either from nature, or from being planted in too dry or too
moist a soil, or from flowering too early or too late. It is

THE VINTAGE. 325

Remarked by the French, that the Corinth grape may perhaps be
naturally more inclined to be abortive, on account of its hav-
ing no seeds ; but I have found that variety to be particularly
fruitful. The most skilful vignerons cannot always counteract
this blight, it is nevertheless sometimes caused by pruning too
much/; by working the vineyard at an* improper period ; or by
manuring too abundantly. There is but one vineyard known
in France where they pinch off the ends of the bunches before
flowering, in ordtr to prevent the coulnre and increase the size
of the berries, and it may be reasonably questioned whether
these means produce the result. A proper attention and an
appropriate discretion in the pursuance of the various rules
and directions laid down' in this work, will be calculated to
obviate this, as well as the other difficulties particularly inci-
dental to the vine culture. The foreign vines are in this
locality so late in expanding their foliage and flowers, that I
apprehend no difficulty in any case on that head ; and indeed
their bloom is produced at a later period than that of most of
our native varieties, of which the Scuppernong is one of the
most tardy, both in the development of its foliage and of its
flowers.

The vintage.

The vintage is a season of mirth in all wine countries, and
appears to have been equally so in the earliest ages. Isaiah's
prediction concerning Moab is particularly characteristic on
this point. '" And gladness is taken away, and joy out of the
plentiful field, and in the vineyards there shall be no singing,
neither shall there be any shouting ; the treaders shall tread
out no wine in their presses ; I have made their vintage shout-
ing to cease." '

In some parts- of France the vintage of the white grapes
does not commence until that of the black ones is nearly or
quite over. The former are left to hang as long as possible
before gathering, because thereby the wine obtained from them
is stronger and of better flavour. It even sometimes happens
that snow is on the ground before they are gathered. This

326 REPUTATION OF VINEYARDS.

difference in the period of the vintage of the white and the
black grapes arises from a delay in the maturity of the former,
which circumstance may doubtless be correctly accounted for
by the greater operation of the sun upon dark coloured fruits,
than on those of a paler hue. The vines are often entirely
divested of foliage before the crops are gathered, and at such
time present a beautiful appearance ; and it is a fact that the
vintage is not generally performed in France, until after there
has been considerable frost, which is not deemed an injury to
the grapes when their maturity is previously far advanced.

The effects of frost are well known in regard to various
products of vegetation. It not only converts mucilage into
starch, but the latter into saccharine matter, instance the freez-
ing of potatoes, which gives them a sweetish taste, probably
by converting the starch which they contain into sugar.
There are several of our indigenous fruits which are alto-
gether unpalatable until the operation of frost has divested
them of their acid or astringent properties, and imparted to
them a degree of sweetness and mildness of flavour among
which is the frost grape, so called from this circumstance, the
persimmon, and some others.

In regard to the particular manner of gathering the crops
as practised in the European and other foreign vineyards,
the subject will be discussed hereafter under the heads of the
respective countries.

Reputation of vineyards.

It is a well known fact, that among the vineyards which
have at different periods acquired great renown, there are some
which have only existed for a time, and others whose reputa-
tion has been but of ephemeral endurance, because a single
circumstance may suffice to destroy it, or obliterate its remem-
brance. A change of the proprietor or ownership is generally
followed by a new method of culture. The circumstance of
the cultivation being less carefully attended to ; any neglect
in the management or renewal of the vines most appropriate
to the situation and climate ; a less degree of care or any

REPUTATION OP VINEYARDS. 327

omission of attention in the fabrication of the vines, is often
sufficient to cast discredit, perhaps for ever, on the produce of
a vineyard. Examples also frequently present themselves,
more especially in the vicinity of the large cities of France,
where the consumption is immense and the sales' consequently
certain ; in which the proprietor of a vineyard sacrifices the
consideration of quality to that of quantity in his wines, from
which cause it consequently results that his vineyard does not
thereafter enjoy that fame which it had acquired under a to-
tally different manner of directing it.

In the period when Italy was in the greatest prosperity, her
vineyards were planted with those kinds of vines that had ac-
quired the highest celebrity, which were brought from the
most famous parts of the earth, and thence she acquired the
reputation of producing the finest wines. It is not therefore the
eagerness for gain or the negligence of the cultivators to which
is to be attributed the present oblivion in regard to the Italian
wines of Massica, of Cecuba, and of Falerna, so highly ex-
tolled by Horace and his contemporaries. The Romans- also
held in great estimation the vineyards of Scio, of Coz, and
other renowned places, whose produce gave delight to their
banquets ; and in fact, the wines of Greece, the Malvoisie,
and Candia, were not unknown to them. Some of the wines
then so famed, still retain a partial celebrity, but by far the
most of them are no longer known. Nevertheless, France
produces wines which have lost no portion of their celebrity
during a succession of fifteen centuries ; and how many others
exist that are but little known to us, whose merits it is only
necessary should be fully understood in order to compete v per-
haps advantageously with those of the first rank. It is with
the reputation of wines as with that of men, to spring from
the obscurity where they had remained unnoticed. It is not
always sufficient of itself to possess real merit, but often re-
quires the addition of some favourable event or adventitious
circumstance not at all times to be met with. Who, in fact, in
travelling through the fine wine countries, has not drank in
some obscure district, wines of such delicious flavour that their

328 DURATION OP VINEYARDS.

bare appearance on the tables of the affluent would serve to
acquire them renown ?

The nobility who attended Louis XIV. to his coronation,
restored to the 'wines of Sillery, Hautvillers, Verseriai, and
other vineyards in the neighbourhood of Rheims the celebrity
they had formerly possessed, and which they have since en-
joyed. The wines of Romanee, and those of Bourdeaux,
owe their fame in part to skilful management, but more parti-
cularly to certain fortunate and coincident circumstances, too
well known to be repeated.

Duration of vineyards.

The vineyards in which' they replant the vines every twenty
or thirty years, do not yield wines of fine quality or of long
preservation, and more generally the vines are left to the age
of fifty to a hundred years. It is seldom, except in Burgundy,
that vines are met with which have been planted for three,
four, and five centuries. The wood of young vines is more
porous than that which has become hardened by age, and the
sap which it circulates is more watery ; such vines produce
more grapes, but these yield a wine less generous and less
susceptible of preservation, and it is often not until twelve or
fifteen years have expired that a vineyard is considered as hav-
ing attained to perfection in regard to the quality of its wine.
Those vineyards that are renewed continually with provins
or layers, which are separated from the main vines when two
years old, are considered in the class of young vineyards.

Uses of sweet grapes.

Sweet and luscious grapes yield in general but inferior
wines, from the same causes that apples of a similar character
afford cider of the least excellence. But they are useful
nevertheless for a variety of purposes. Very -sweet, luscious,
and high flavoured varieties are suitable for what is termed
essence grapes, in order to be mixed with others less sweet
and high flavoured in making wine, as they substitute the
saccharine quality, and impart an artificial flavour, which

USES OP SWEET GRAPES. 329

easily approximates, being so nearly allied by natural affinity.
The next purpose for which they are highly estimated is that
of a delicious and salutary table fruit, eaten in a fresh state
as plucked from the vines ; after which follows their preserva-
tion in a fresh state for the same purpose.

The art of preserving grapes was well known to the Ro
mans, and Columella gives a particular account of the man-
ner in which they were preserved, both in his time and in that
of his uncle Marcus Columella. He recommends that they
be put in small jars capable only of containing one bunch,
and states that the fruit should be gathered quite dry at a
time when the sun is on it, and that after being cooled in the
shade, the bunches should be suspended in the jars, and the
vacant space filled up with oat chaff, all the dust having been
previously blown from it. The jars should be well baked
or burned, and not such as imbibe moisture ; the tops of the
jars must be covered over, and pitched so as to keep out the
air.

The preserved grapes imported into England are princi-
pally from Portugal, and are contained in large earthern
jars closely cemented down. Besides those exported by
Portugal to different foreign countries, large quantities are
shipped from Smyrna, Trieste, fee. and sustain the voyage to
this country so well that they form regular annual appendages
to the fruit shops of our large cities ; those which are usually
imported into our country are very large oval white and pur-
ple grapes of excellent flavour, with a thick skin however,
and without the musk flavour so much prized in many sorts,
those possessing that character not being perhaps susceptible
of preservation for so long a voyage.

For full success in this process, it appears to be deemed
necessary that a selection be made of such varieties of the
grape, as have thick and strong skins, and many of our na-
tive grapes being of this description, would without doubt be
suitable for the purpose, and none more so of those that I
have met with than the Scuppernong, whose skin is thick, and
exceedingly tough and strong. The Dure-peau, White

330 USES OF SWEET GRAPE*.

Malaga, the black and white Hamburgh, and a great number
of other excellent grapes, have likewise thick skins, and are
calculated for this object.

The weight of a berry depends not only on its size, but on
the thickness of its skin, and texture of the flesh, the lightest
being the thin skinned and juicy sorts, as the Muscadine, Chas-
selas, &c. and berries that are considered large of these kinds
will weigh from five to seven pennyweights, and measure about
an inch and a half in girth. A bunch of good size of the
same sorts, may weigh one and a quarter, to one and a half
pounds, and of the very largest size two pounds, but the aver-
age of fair sized bunches is one, to one and a quarter pounds ;
a bunch of the Black Hamburgh of good size will weigh nearly
or quite two pounds, and bunches of the very large varieties
of grapes will weigh three and four to six pounds.

Another use made of sweet grapes is for the purpose of dry-
ing, and thereby forming raisins and currants. Laborde in
his account of Spain, gives the following description of the
mode of drying raisins : In the province of Valencia, they
make a kind of ley with the ashes of rosemary and vine
branches, to which they add a quart of slaked lime ; this ley
is heated, and a vessel full of holes containing the grapes is
put into it. When the bunches are in the state desired, they
are carried to the naked rocks, where they are spread on beds
of the field artemesia, and are turned every two or three days
till they are dry. In the province of Grenada, particularly
towards Malaga, the grapes are simply dried in the sun with-
out any other preparation. The former have a more pleasant
rind or skin, but a less mellow substance ; the skins of the
latter are not so sugary, but their pulp has a much greater
relish ; therefore the raisins of Malaga are preferred by
foreigners, and are sold at a higher price. To this their
natural qualities may likewise contribute, they being larger
and more delicate than those of Valencia.

Having now gone through the subject matter proposed, for
for the present volume, I shall conclude by transcribing the
opinions of an enlightened cultivator of our own country

VINEYARD, GERMANTOWN. 331

this interesting subject, and although his communication
should more properly be placed with others of its class under
the head of American vineyards in the second part of this
work, I cannot refrain from inserting it here as one of general
and immediate interest, and as a specimen of that skill, enter-
prise and intelligence which it may be expected will be de-
veloped when we come to the discussions under that head.

Copy of a letter from Edward H. Bonsall, Esq. to the author.

" Vineyard, Germantown, Pa. February 1830.

" I received your communication, in due course, and feel
under obligations for the kindness which prompted it. In
accordance with the invitation contained in it, I shall now
proceed to give a cursory sketch of my practice and
experience, so far as I understand your proposition to ex-
tend. I may premise, that I commenced planting my vine-
yard in the spring of 1825, with from seven to eight thou
sand cuttings, which I extended over three acres of ground,
arranging them with a view to the vines being when grown,
at distances of four by seven feet from each other. There
was an average of two cuttings in a place. From the time of
planting (say first of April,) for a period of six weeks, there
was but about one-fourth of an inch of rain, and the sun fre-
quently warm. The vegetating principle was put in action,
the sprouts started, and deriving no nutriment from the soil,
many of them were soon killed, and dropped off, I raised
something beyond one thousand. The early and most impor-
tant part of the next season was almost equally unfavourable,
which combining with the necessity of starting with very few
of some of the varieties, I was desirous of cultivating exten-
sively, (and from which I have since been propagating, and
gradually extending my stock,) greatly obstructed the com-
pletion of my establishment, so that there are yet some vacan-
cies to be filled. I have now about three thousand five hun-
dred in their proper places, and upwards of one thousand more
to be renewed. I have such confidence in the business being
both practicable and profitable, that I contemplate planting

332 METHOD OP CULTIVATION

one and a half acres more on a site well suited to the purpose,
adjoining my present establishment.

" Some of my vines produced fruit in 1827, pretty freely
in 1828, and last year very largely, when my vintage produced
eight barrels of wine, beside my making sale of a considerable
quantity of fruit in Philadelphia, &c. The ensuing season,
I shall probably have more than double the quantity, as there
are constantly new vines coming into bearing, and also others
approaching their full capacity, which had previously made
only a first or a second effort.

" As regards the varieties with which I have had most suc-
cess, and to which I give the preference, I am unhesitating in
ranking as the three foremost, the ' Catawba,' the York, (Pa.)
' Black Madeira,' and the * Isabella.' These seem to possess
all the requisites for our purpose, more particularly as wine
grapes, and some persons admire them for the table also.
They all produce excellent wood, ripening the shoots almost
to the extreme end, even in the most unfavourable seasons, and
without any protection, pass through our coldest winters as
securely as the oak of the forest. The l Catawba' and ' Isa-
bella' yield extra-abundant crops of fruit, and the York
Black Madeira is also a very good bearer. Their fruit
rarely fails to arrive at fine maturity, and is rich in saccha-
rine matter, the basis of wine. The * Alexander' I am
cultivating pretty largely, but my estimation of it is on the
wane. It does not produce as good wood as those just
mentioned, and is less certain of ripening its fruit. I have
some plants of the North Carolina ' Scuppernong' coming
forward ; but from conversation with some of my friends, who
were familiar with it at the south, I doubt its adaptation to ex-
tensive culture. They say, that as the berries commence
ripening, they immediately loosen their connection with the
stem, and by slight agitation, fall in great numbers, as is the
case with most of our Fox grapes. I have upwards of thirty
additional varieties, several of which have not produced fruit,
so as to enable me from personal observation, to place an esti-
mate on them ; and such as have, I do not think worthy of be-

AT THE VINEYARD, GERMANTOWN. 333

ing brought into competition with the three first mentioned.
There are some, the * Elsenborough,' Orwigsburg,' &c.
the fruit of which is good, and generally ripens, but they
hardly seem fitted for vineyard culture, on account of defi-
ciency in the size of the fruit, amount of produce, &c.

" The wine Dr. Hulings alluded to was part of a cask of
one hundred and thirty gallons, made by me three years since,
from the ' Alexander' grape, purchased of some of my neigh-
bours, my vines not having at that time come into bearing.
It has been pronounced by connoisseurs in Philadelphia, to
be very similar in its character to a good Madeira, excepting
that it was rather more mild.

" My vineyard is situated between the Schuylkill and Dela-
ware rivers four miles from the former, and eight from the
latter, at an elevation of three hundred feet above their level,
having an aspect facing S. S. E., with a sub-stratum of light
isinglass soil, and seems well suited to the purpose. From
my experience, both on my own premises and at other places,
it is my judgment that we should reject almost all the foreign
varieties, especially where our object in cultivating them is to
make wine.

" 1 shall now proceed to make some statements on the sub-
ject of planting, training, &c. and as my experience, since
commencing the business, has suggested some variations from
my original plan, I shall rather detail what I would do, than
what I have done. I think the plan laid down by most writers
for preparing the ground and planting, is much more expen-
sive than is necessary, and that it is calculated to deter many
persons from undertaking the business. To dig the ground
from eighteen inches to two and a half feet deep with a spade,
is in this country no trifling task, and in comparison with the
common process of farming, looks truly formidable. My plan
would be, to start two ploughs with strong teams, one imme-
diately behind the other, in the same furrow, each of them set
deep, and after the ploughing is completed, harrow it tho-
roughly. Then, in the direction the rows are intended to be
planted, run parallel furrows across the field, at the distance of

334 METHOD OF CULTIVATION

eight feet from each other. Afterwards cross these at right
angles, five feet asunder. In the opening at the intersection
of these furrows, plant the cuttings or vines. Of cuttings, if
they are short-jointed, I think from nine to twelve inches in
length is sufficient, observing that the upper eye or bud is firm
and good. Then place them in the ground (at the intersections
as above) such a depth that the upper eye is even with the ge-
neral surface of the surrounding earth, and draw the earth to
them till it is level, pressing it lightly with the foot. If the
plough has not made an opening the full depth, the cutting can
be forced down with the hand. In case rooted plants are to
be set out, if they are not large, the opening at the intersec-
tion will be found to be nearly or quite sufficient to receive
them, when the earth can be drawn in as before. In this way
a large number can be planted in a short time, and at a trifling
expense.

" Contrary to the common opinion and practice, I think I have
satisfactorily ascertained that late spring planting for cuttings
is attended with more success than any other time. Last year
I planted in nursery beds, from two to three thousand cuttings
as late as from the middle of April to the middle of May,
with better success than at any previous time. In this case,
the slips should be kept in a cool damp place, a cellar or Ice-
house, where vegetation may be held in check. To ensure
their freshness, sprinkle them occasionally with water. Pre-
vious to planting, cut them a proper length, and place them
with their lower ends three or four inches in water, in a tub
above ground, where they may soak three or four days. At
this season, the temperature will be likely to be such as will
spur vegetation at once into healthy and vigorous action. In
the fall, or early in the spring is preferable for rooted plants.
In the autumn of the first year, after the frost has killed the
unripe part of the young shoots, they should be pruned down
to the mature firm wood, and then with a hoe hilled over with
the surrounding soil, which will completely protect them through
the winter. If left without protection the first winter, many
of them will perish.

AT THE VINEYARD, GERMANTOWN. 335

" My mode of training, as far as I am aware of it, is en-
tirely peculiar to myself, and as regards fitness and economy,
(taking the average of a given number of years) I think is
superior to any thing I have met with. I take chesnut posts,
the thickness of large fence rails, seven feet in length. These
I plant along the rows, at distances of ten feet from each other,
and at such a depth as to leave five feet above the surface of
the earth. Then taking three nails to each post, and driving
them to within half an inch of their heads, the first, two and a
half feet from the ground, a second midway between that and
the top, and the third near the top, I attach No. 1 1 iron wire,
(one degree soft is best) firmly to one of the nails in the end
post, pass on to the next, and stretching it straight and tight,
give it one turn round a nail in the same line as the one to
which it was first attached. Having in this manner extended
it along the three courses, the whole length of the row, my
trellis is formed. I have had a portion of my vineyard fitted
up in this way for three years, and experience has confirmed
the superior fitness of the plan. It is not its least recommen-
dation, that it possesses in a degree the character of ' labour-
saving machinery.' A very important and extensive labour*
making portion of the operations in the vineyard during the
summer, is the attention required by the growing shoots to
keep them properly trained up. They grow and extend them-
selves so rapidly, that where the strips of the trellis are lath,
or where poles are used to support the vines, unless very
closely watched, they fall down in every direction, in a very
unsightly and injurious manner. Here, the wire being small,
the tendrils or claspers eagerly and firmly attach themselves to
it, and thus work for themselves, in probably two-thirds of the
instances where the attention of the vigneron would otherwise
be required. There is free access afforded to the sun and air,
and no hold for the wind to strain the frame, &cc. &c.

" I shall not enter into a minute description of my manner
of pruning, but may just say, that after the vines have attained
a full capacity for production (say five years from the cutting,)

336 VINEYARD, OEHMANTOWN.

my view is to prepare them for bearing an average of fifty
clusters to each, leaving several shoots of from three to five
joints on a vine, for this purpose. When fresh pruned they
will not be more than four feet high, at their greatest age.

" Although I have succeeded in making good wine, and
hope still to succeed, as that made last autumn, two hundred
and forty gallons, in four separate casks, all promises exceed-
ingly well. I do not consider that I have any settled prac-
tice, it being yet in some sort a matter of experiment. I
therefore feel that it would be premature for me to treat on this
branch of the subject. The important fact, and which is as-
certained beyond dispute, is that we can make good wine in
this country, I believe, equal to the better qualities of foreign.
An interest in the business has already been awakened, and is
rapidly extending itself through a large portion of our coun-
try, and practical instructions on the subject, accompanied by
an exhibit of its proceeds, when actively and judiciously pro-
secuted, seem called for by the exigencies of the present time,
and will no doubt, by prompting to the more widely extended
culture of the vine, prove a public benefit at the same time
that it greatly promotes the personal interests of those wha
engage in it.

CATALOGUE

DIFFERENT VARIETIES OF GRAPES

AT PBESENT CULTIVATED IIS

THE VINEYARD OF THE AUTHOR,

ATTACHED TO THE

BOTANIC GARDEN.

THE foreign grapes included in the following assortment
are reared from plants imported direct from the most celebrated
collections in France, Germany, Italy, the Crimea, Madeira,
&c. ; and above two hundred varieties are the identical kinds
which were cultivated at the Royal Garden of the Luxem-
bourg at Paris, an establishment formed by royal patronage
for the purpose of concentrating all the most valuable fruits
of France, and testing their respective merits. They will be
found enumerated in the catalogue of that establishment, it
having been an object of particular care to adopt and con-
tinue in my collection the same titles there approved for their
correctness.

Many of these will be found to differ essentially from grapes
cultivated under similar names in some parts of the United
States, as in many instances the possessors of grapes of doubt-
ful origin have attached to them the names of old established
fruits, or have made "their importations from persons abroad
who have deceived them ; and on this point I am happy to
say, that the experience of a long course of years has brought
me into correspondence with those who are above deception.
But to place their identity beyond the possibility of doubt,
specimen vines of every kind have been planted out for bear-
ing, and persons desirous of seeing the fruit can view them at
the season of ripening,

338

CATALOGUE OF GRAPE VINES.

In order that persons establishing vineyards may make their
selections judiciously, and with a proper regard to latitude
and locality, I have attached to a great number of varieties
the name of the particular department of France where each
originated ; therefore, by turning to the map, the latitude will
be ascertained. The synonymes are carefully arranged, and
in no case is the same fruit knowingly twice enumerated in
this list, and where a doubt exists, it is so stated.

T denotes celebrated table grapes. ) T sucfi at are described in this

, , i , , > work, these designations are not

W Celebrated Wine grapes. { attached, being- unnecessary.

L those from the garden of the Luxembourg.

1 July grape

2 New black cluster, or Slack Tokay?

3 Early white muscadine

4 White sweet water

5 Black sweet water

6 Black muscadine

7 Striped Aleppo

8 Brown, or chocolate coloured

9 Bordeaux purple

10 Walker's large white

11 Probyn's large white

12 Esperione

13 Black Hamburgh

14 Purple do.

15 Red do.

16 White do. or White raisin, having

proved synonymous

17 Black St. Peter's

18 White do.

19 West's St. Peter

20 Black Prince, supposed identical

with 29

21 Black Damascus
522 White cornichon

23 Violet do. or Olivette noire

24 White seedless Corinth

25 Blue Corinth

26 White Malmsey

27 Red do.

28 Black Morocco, from France, oval

fruit

29 Black Spanish, Black Lisbon, or

Portugal, or Black Prince

30 Teinturier

31 Gros muscadet

32 Black garnet

33 Pitmaston white cluster

34 Clapier's white, T

35 Selby's white, T

36 See 113, having proved synonymous

37 Naebacker's muscat, (Jidlum)

38 See 408

39 See 409

40 Syrian

41 Black Grecian, T

42 Black Cape

43 Bretagne rouge

44 Regners dc Nice

45 San giorese

46 Mamolo

47 Deo data, 1 white

48 Norton's large oval purple

49 Seedling muscadel, T

50 Le noir'?

51 Lafitte?

53 Oeil de Tourd

54 Verdal

55 Napoleon, from Elba

56 Meyer blanc, L

57 Prcoce blanc, L

58 De pcrigord, L

59 Carprara, L

60 Charsclle, L

61 Franconie, black

63 Laan hatif, white

64 Gouais noir, or petit game

Chasselas grapes.
Which are all celebrated table fruits.

66 White or golden chasselas, or Chas-

selas of Fontainbleau

67 Golden do. distinct from 66
63 Red chasselas

B9 White musk chasselas

70 Violet chasselas

71 Yellow chasselas of Thomery, sup-

posed syn. 0/66

72 Purple royal chasselas

73 Chasselas blanc de la magdelene^

Prov.

74 Black chasselas, Doubf.

75 Mornain blanc

76 Cioutat

CATALOGUE OP GRAPE VINES.

339

Fronlignac, and other Muscat grapes.

The grapes of this class are celebrated for their high musk flavour, and are
among the most estimable for the table, and a few are used in France for
sweet wines. In consequence of these varieties being more highly valued in
France, and even much more rare there than most other kinds, more decep-
tions and inaccuracies have existed with regard to them than any other class ;
and it is with great satisfaction I can state that these are of undoubted

character.

77 White frontignac, or True While

Constantia

78 Red do.

79 Black, or purple do.

80 Blue or violet do.

81 Grizzly do.

82 White muscat of Alexandria

83 Black or red muscat of Alexandria

84 Violet muscat of Alexandria

85 White Malaga

86 White muscat of Lunel

87 Muscat panache

88 Pansemusque"e, Boiiches du Rhone,!*

89 White muscadel, supposed same as 85

90 Red Muscadel, or Malaga

91 Augibert noir, Black muscadel, yr

Black raisin

92 Muscatelle, Lot.

Burgundy grapes.

All of which are very celebrated for wine, and form a greater porportion in the
vineyards of France than any other class of grapes the most of them are also
pleasant table grapes. The three varieties, No. 95, 98, and 100, form the
vineyards which produce Champagne wine.

93 Meunier, Bas Rhin, L

94 Black cluster, Bas Rhin, L

95 White morillon, L

98 Auvernat rouge clair

100 Gray Burgundy

102 Pineau franc, Haute Saonne, L

104 Bourguignon noir, Seine etMartie^L

105 Bourguignon blanc, HauteMarne, L

106 White sauvignon, Haute Pyrenees,L

Madeira grapes.
All of which are celebrated for wine.

107 Round violet Madeira

108 Violet or blue Madeira, or Tinta

Madeira
\ 09 Purple do.

110 Verdilhio

111 Niffrinho

112 see 108, having proved synonymous

113 Herbemont's Madeira, Warren or

Warrenton

114 Adlum's do.

115 Black do.

German and Swiss grapes.

These are principally celebrated as wine grapes ; and I have information from
the highest sources, that those numbered 119, 133, 134, 137, 138, 139, 144, and
145, are considered among the most valuable for vineyards, on account of
their abundant and regular crops, and their resisting the severest winters un-
injured. In addition to these here enumerated, a number of varieties of
grapes are cultivated in Germany which are necessarily arranged under other
heads in this catalogue, including the principal part of the Burgundy grapes ;
and I am assured by a gentleman who has a very extensive vineyard on the
Rhine, that the grapes numbered 1, 7, 93, 94, 95, 98, 100, 104, and 105, sup-
port there all the rigours of the climate, and produce immense and regular crops.

1 16 Blue cartager

117 Blue sylvan

118 Black shearcat

119 Facuri, white, very celebrated for wine

and abundant crops, L

120 Feldlinger, Bas Rhin, L

121 Pendant vert

122 Copette, productive

123 Gentil brun, L

1 24 Grand khlefner, '? syn. of 100

125 Blanc du Rhin

126 L'Allemand le rouge

127 L'Yyverdun bon vin

128 Muller reben, L

129 Olwer

130 Red Burger, or Facon rouge

131 Queen

133 Petit rauchling

This last is very celebrated for
wine and for abundant crops,

340

CATALOGUE OF GRAPE VINES.

134 Gros rauchling

135 Red cruger

136 Red Swiss

137 Riessling, clairette de Limoux> L

138 le grand

These two last named are very
celebrated for wine and for their
abundant crops.

139 Rothe hintsche, L

1 40 Pendant gris

141 Rough white

142 Rough black

143 Shumroy

144 White or gray Tokay

145 Blue do.

146 Black do. Tokai d'Umgrie noir-, W

147 Flame do.

148 Tokai de Lunel, W

149 bagnol, W

1 50 Rousseline blanc

151 Rouge de la Dote

Grapes received from the border of the Rhine in the most northern Department
of France, but whose native localities are mostly unknown.

161 Monstreux

162 Montpellier

163 Perle? diamant

164 Plant gentil

165 Rouge espayot, Landes

166 St. Antoine

167 St. Valentine

168 Terret, Htrault

152 Amarot, Landes

153 Aspirant blane, seedless

154 Blussard blanc

155 noir, Belosar gros

156 Le brun fourca, Bouches du Rhone

157 De Candolle

158 Hermann

159 Lehrmann

160 Large damask

The following grapes being less known, and the most of them being in no other
collection in our country, I have placed them under distinct divisions as to
colour and form ; the name of the Departments of France where each origi-
nated being in italics. Those marked T are particularly celebrated for the
table ; the others, although cultivated for wine in France, are many of them
line table fruits also. Those marked L are from the famous royal collection
of the garden of Luxembourg.

Black, purple, and red round grapes.

169 Almandis, Gironde, L

1 70 Alexandrie noir, Doubs, L

171 Aramon noir, Gard. L

172 Arrouya, Haute Pyrenees, L

173 Baclan, Jura

174 Balavri, Po, L

175 Balsamina, Po, L

176 Bordelais, Muyenne, L

177 Bouteillant, Var.

178 Camarau rouge, Haute Pyrenees, L

179 Canut noir, Lot, L

180 Chailloche, Cliarente, L

181 Claverie rouge, Landes, L

182 Coda di volpe, Po, L

183 Cornet, Drome, L

184 Cortesenera, Po, L

185 Courbu, Haute Pyrenees, L

186 Croq, J\layenne, L

187 De'goutant, Charente, L

188 Dolceto, Po, L

189 Doucinelle noire, Bouches du Rhone

190 Epicier, Vienne, L

191 Espar, Herault, L

192 Folle noire, Charente Inferieure,L

193 Francois noir, Jlube, L

194 Grenache, Gard.

195 Grinoli, Po, L

196 Gros-noir, Charenie, L

197 Grosse-serine, Isre t L

198 Gruselle, Drome, L

199 Jacobin, Vienne, L

200 Lambrusquat, Haute Pyrenees, L

201 Lardau, Drome, L

202 Lignage, Maine et Loire, L

203 Magdelene noire, Seine, L

204 Maclon, Isere, L

205 Mansein noir, Landes, L

206 Marroquin or espagnin, T L

207 Marseillais, Vaucluse, L

208 Materot, Gard.

209 Melon, Jura, L

210 Mauzac noir, Lot, L

211 Mounesten, Var.

212 Moustardie", Prov.

213 Ncgret, Haute- Garonne, L

214 Nerre Haute Marne, L

215 autre variete" , HauteMarneJL

216 Panpegat, Gard.

217 Pascarnoir, Var.

218 Peyran noir, T

219 Picardan gros, Vaucluse, L

220 noir

221 Pied de perdrix, Haute Pyrenees, L

222 Pineau noir, Yonne, L

223 Cote (Tor, L

224 Piquepoule sorbier, Dordogne, L

225 noir, Dordognc, L

226 Vaucluse, L

227 Landes, L.
238 Plant droit, Vaucluse, L

CATALOGUE OF GRAPE VINES.

341

*229 Raisin noir, Drome, L

230 prune, Gouan, T

231 Rive d'alte, Lot, L

232 Rochelle noire, or Vigane, Seine et

Marne, L

233 Saint Jean rouge, Herault, L

234 -Sanmoireau, /Seine et Marne, L

235 Sirodino,Po, L

236 Sparce menue, Vaucluse, L

237 Tinto, Jlrdtche, L

238 Terr6 moureau noir, Gard. T

239 de barri noir, Gard. T

240 Tibouren, or Tiboulen, Var.

241 Touzan, Lot et Garonne, L

242 Tripier, Jllpes Maritimes, L

243 Trompe-chambrie're, Bouches du

Rhone

245 Ugne noir, Bouches du Rhone, T

246 Verjua

Black, purple,

247 Aspirant, He-wit, T L

248 Barbera noir, Po, L

249 Bourdelas, Jura, L

250 Boudales, Hautes Pyrennces, L

251 Bouteillant, Bouches du Rhone, L

252 Brune, Maine et Loire, L

253 Carignan, Herault, L

254 Chaliane, Drome, L

255 Grand guillaume, Bouches du

Rhone, T L

256 Merbregie, Dordogne, L

257 Merle" d'Espagne, Landes, L

258 Navarre, Landes, L

259 See No. 23.

260 Plant de malin, Cote <f or, L

and red oval grapes.

261 Perlossette, Drome, L

262 Pineau fleuri, Cote rf'or, L

263 de Coulange, Yonne, L

264 noir, Fienne, L

265 Pulsare, Haute Saonne, L

266 Raisin per 16, Jura, L

267 noir de pagez, Guard. T

268 rouge, Drome, L

269 espagnol, Landes, L

270 Rochelle noire, Seine et Marne, L

271 Servent noir, Herault, L

272 Teinturier, Vaucluse, L

273 Ulliade, Bouches du Rhone, T

274 rouge, Herault, T

White, or yellow oval grapes.

275 Aramon blanc, Herault, L

276 Bon blanc, Doubs, L

277 Bourret, Drome, L

278 Boutinoux, Drome, L

279 Bourgelas, Vosques, L

280 Calitor blanc, Gard. T

281 Cecan, Haute Garonne, L

283 Chenein, Fienne,L

284 Clarette blanche, Bouches du

Rhone, T

285 Columbau, Gard. T

286 Dure peau, Bouches du Rhone, T

287 Folle blanche, Charente Inferieure,L

288 Galet blanc, Gard. T

289 Gamau, Drome, L

290 Gros Orleans, or white Orleans

291 Grosse perle, Seine et Marne, T

292 Jacobin, Vienne, L

293 Joannen blanc, Bouches du Rhone, T

294 Malvasie, Pyrenees Orientates]

295 Olivette blanche, Bouches du

Rhone, T

296 Panse commune, Bouch.du Rhone ,1?

297 Pique poule, Lot et Garonne, L

298 Piquant-paul, Basses Jllpcs, L

299 Picardan, Herault, T

300 Pied sain, Mayenne, L

301 Plant pascjtf, Bouches du Rhone, L

302 Plant de sfles, Bouches du Rhone, L

303 Plant vert, Tonne, L

304 Raisin blanc de pages, Gard. T

305 des dames, Bouches du
Rhone, T

306 Raisin perl<5, Jura, L

307 Rajoulen, Lot, L

308 Servinien, Fonne, L

309 Trompe chambrie"re, Bouches du

Rhone, L.

310 Verdat, Vaucluse, L

311 Vicane, Charente-Inferieure, L.

White, or yellow round grapes.

312 Aligote", Cvte d'or, L

313 Assadoulc bouvier, Gard. L

314 Augibert blanc, do. T

315 Blanc doux, Landes, L

316 Cammarau blanc, Haute Pyrenees,L

317 Cascaralo blanc, Po, L

318 Chopine, Jlisne, L

3 1 9 Clarette ronde, Bouches du Rhone,T

320 Claverie, Haute Pyrenees, L

321 Dammery blanc, Yonne, L

322 Doucet, Lot et Garonne, L

323 Doucinelle, Bouches du Rhone, T

324 Fid jaune, Vienne, L

325 vert, do. L

326 Forte queue, Deux Sevres, L

327 Fourmentg, Jlisne, L

328 Gouais jaune, Vienne, L

329 petit, Jura, L

330 Granache blanc, Gard.

331 Gouais blanc, Moselle, L

332 Guillemot blanc, Landes, L.

333 Gulard, Haute Garonne, L

342

CATALOGUE OP GRAPE VINES.

334 Herman! blanc, Seine el Marne, L

335 Latrut, Landes, L

336 Lourdaut, Drome, L

337 Marmot, Landee, L

338 Mauzac blanc, Lot, L

339 Merle blanc, Landes, L

340 Nebiolo, JPo, D

341 Piquo poule, Haule Garonne, L

342 Lot et Garonne, L

343 Plant de demoiselle, B. du Rhone

344 Plant de Languedoc, Bouches du

Rhone, T

345 Printanier, Haute Pyrenees, L

346 PrunySral, Lot, L

347 Raisin blanc, Po, L

348 Rivesaltc, Charente

349 Rochelle blanche, Seine et JVfame,L

350 Rougeasse, Lot, L

351 Saint Jaume, Landes, L

552 Saint rabier blanc, Charente, L

353 Semillpn, Lot et Garonne, L

354 Servinien cendre, Fonne, L

355 Ugne blanche, Bouches duRhone t T

356 Ugne de malade, Bouches du

Rhone, T

357 Ugne lombarde, Vaucluse, T L

Gray, or violet oval grapes.

358 Blanquette violette, Pyrenees 1 361 Tres dur, ou de poche, Prov. T

Orien, L 362 Martinen, Prov. T

359 Clarette rose, Bouches duRhone,T 363 Piquepoule gris, Herault, L

360 Damas violet, Herault, T L

Gray, or violet round grapes.

369 Plant de la barre rouge, Bouches du

Rhone, T

370 Raisin de genes, T

371 Ugne de Marseille, Bouches du

Rhone, T

364 Grec rose, Gard. T

365 Vaucluse

366 Gromier violet, Cantal, L

367 Marroquin gris, Bouches du

Rhone, L

368 Marvoisin, Loire, L

The Departments which compose the districts of Burgundy, Champagne, and
other celebrated wine districts of France, can be seen by reference to the
map, and the names of the Departments being attached to the foregoing list
of grapes, it will easily be perceived which ki

ands are used for the wines of

those respective localities.

American native grapes.

All the following are genuine American species and varieties, except No. 394,
which is a native variety of a foreign species, and No. 408 & 441, deemed dubious.

397 Palmated leaved winter grape

398 \Vhite scuppernong

399 Black scuppernong

400 Solander's large purple, seedlings

401 Texas, curious foliage

402 Texas, diverse leaved

403 Winne

404 Worthington

405 Pell's Illinois

406 Clifton's Constantia (? syn. of 372)

407 York Madeira, (? synan. of 372)

408 Jordan's large blue(? native, Auth.)

409 Cooper's wine

410 Black round muscadine

411 Black oval do.

412 Bailie

413 Bachman's red fox

414 Beaverdam

415 Clarke's

416 Coon

417 Cunningham

418 Denniston

419 Early white

420 Early black summer

421 Gale grape

372 Alexander

373 Herbemont's Arena

374 Red Bland

375 See 374, being synonymous

376 Carter's favourite

377 Catawba

378 Columbia

379 Elkton

380 Elsingburgh

381 Black fox

382 Red do.

383 White do.

384 Honey

385 Isabella

386 Long's Arkansas

387 Louisiana

388 Lufborough

389 Sweet scented, for arbours

390 Missouri

391 Muncy, pale red

392 black

393 Norton's Virginia seedling

394 Orwigsburgh

395 Raisin de cote

396 Winter grape

CATALOGUE OP GRAPE VINES.

343

422 Garber's Albino

423 red fox

424 Green scuppernong ?

425 Hyde's Eli/a

426 native blue

427 Henrico, supposed identical with 417

428 Hill grape of the Scioto

429 Illinois prolific

430 Kellogg

431 Kenrick's

432 Large blue

433 Maryland purple

434 Millington's white

435 Missouri white

436 black autumnal

437 black winter

438 Monstrous fox

439 Nashua

440 Nazro

441 North Carolina white 1

442 Owen's white

443 Pale red Virginian

444 Penniman's
4.45 Pond's seedling

446 Prolific chicken grape

447 Scott's grape, seedlings

448 Sloe

449 large

450 Smallwood

451 Swatara

452 Thompson's

453 Troy grape

454 Vitis a-stivalis

455 Webb's grape

456 Weidmar's red fox

457 Willis's Fredonia

458 large black

459 Windsor

460 Woodson

461 York Lisbon

462 Claret

Foreign Varieties,

The most of which are of recent introduction, w designates white grapes,
and c coloured grapes.

463 Arbois, Maine et Loire, w

464 Austrian muscadel, w

465 Biron, Lot, c

466 Black Corinth, Zante currant, or

Corinthe noir du Moree

467 Black Morocco, of the English col-

lection*

468 Black Zinfardel, of Hungary

469 parsley leaved

470 Blanc madame, Haute Pyrenees, c

471 Chasselas pre"cocedeKienzheim

472 Doucinelle, Bouchesdu Rhone, w

473 Early oval

474 Elliot's large white

475 Gouais petit, Jura, w

476 Grande Corinthe avec pepins

477 Gre" rouge? c

478 Griniolo,w

479 Gros rouge, c

480 Gutadel

481 Hansteretto

482 Lachryma Christi, or .Raisin de

Vesuve

483 Lombardy

484 Monstrous violet

485 Muscat d'Espagne

486 violet pr^coce
4S7 gris

488 Navarro, c

489 New red Muscat of Alexandria

490 Ouliven, Pouches du Rhone, c

491 Perkin's Constantia, c

492 Perlerose

493 Pernan, Cote cPor, c

494 Picardan, Heraidt, w

495 Piquepoule blanc, w

496 Poonah

498 Raisin de notre dame, Benches du

Rhone, w

499 Raisin perle

500 rouge, Cantal, c

501 Red muscadine, may be same as 68

502 parsley leaved

503 sauvignon ?

504 Salviner, w

505 Sauvignon blanc, Jura, different

from 106, w

506 Savagnien blanc,or.Aleunier 6/anc,w

507 Spence's seedling

508 Sultana, nearly seedless, w

509 Terre promise
5 JO Terre bourre,c

511 Verjus, w

512 Violet Calabrian ? supposed synon-

ymous with some other

513 Oval white Constantia? do. do.

344

EXPLANATION

OF ADDITIONAL SYNONYMES OF THE VARIOUS VINES,

Ascertained since the respective descriptions were printed.

Black muscat of Jerusalem, is Black Frontignac.

Gibraltar, is Red Hamburgh.

Burgundy, of English collections, is Black Cluster.

Lisbon, ^

Portugal, f of the English

Valentia, t collections, ^ are Black Spanish.

Prince, J

Lombardy, of some, according to Miller,

Black Muscadel, ) A .,

Mogul grape, \ e Augibert noir.

Chasselas violet, of the French, is Black Muscadine.
Petit Chasselas, ditto is Cioutat.

Early white grape of Teneriffe, is White Muscadine.
Black Cluster, or Munier, of Miller, > M

Vitis lanata, C. Steph. Praedium Rusticum, \ *
Green Chee, is Greek grape.

melting, is Fendant vert.

Imperial Tokay, is Gray Tokay.

Le Cour, or Frankindall, of Miller, is White Musk Chasselas.

Malmsey Muscadine, ) rT7 ,. ,

MalvoisieMusque, \ of English collections, are White.Chasselas.

Muscat rouge de Frontignan, is Red Frontignac.

noir de Frontignan, )

Purple Constant**, \ are Black Front,gnac.

Red Muscadine, of the English, is Red Chasselas.

Red Rhenish, ditto, is Flame Tokay.

Rose grape, of the Americans, is Red Bland.

Stillward's sweet water, is White sweet water.

Vitis taurina, of Bartram, is Scuppernong and the varieties of the

American Muscadine.
Warner grape, is Black Hamburgh.
White Lombardy, is White grape of Alcobaca.
White Raisin, | are White Hamburgh.

ERRATA.

PAGE. LINE.

30 21 Chap. V. should read Chap. VI.

64 21 Vougost, ditto Vougcot.

f>6 38 and in several other places, Dukammel should read Duhamel.

77 22 Pr. Cat. JVo. 7, should read, Pr. Cat. No. 76.

87 4 Mascadel, ditto Muscadel.

109 24 hamburgh, , ditto Hamburgh.

1GO 1'J rfuvcras, ditto Auvcrrms.

180 15 Georgia, ditto Carolina.

182 20 & 22 liauchmttn, ditto Bachman.

226 2f> The Sugar Cane, ditto The produce of the Sugar Cane

INDEX.

FRONTISPIECE A cluster of the Isabella grape, the berries two-thirds the

usual size, and less closely set than is usually the case.
Dedication ...

Preface
Class Order Natural order -

PAGfi

CHAP. I.

Early history of the vine

Origin and native country of the vine, &c.

Early use of wines among the Romans

CHAP. II.

Ancient vineyards

CHAP. III.

Introduction of the vine into France

CHAP. IV.

Introduction of the vine into Britain

CHAP V.

Age of the vine Spread of the vine
Size of the vine -

Size of the bunches and berries

CHAP. VI.

Preliminary remarks on soil, culture, &c.
Climate -

Soil-

Influence of soil, &c. on flavour

Substrata of vineyards in France - *

Exposition

CHAP. VII.

CHAP. VIII.

CHAP. X.

Nomenclature of grapes
Chasselas grapes

Cioutat

Frontignac and other Muscat grapes
Table grapes of different countries
Wine grapes

25
27

30
31
36
41

Seasons ^
Rains ... .
Fogs Droughts - ...
Frosts
Hail, winds, fire blight, &c/ *

54
57

CHAP. IX.

Influence of the variety Choice of varieties
Effect of the age of the vine on the product

59
64

65
71
77
79
89
121

346

INDEX.

American grapes - - 1 65

Additional indigenous vines Varieties from seed 213

General Remarks ou nomenclature - 215

American species of the vine 216
Account 01 the Species, Hybrids, and other varieties of the vine

of North America - ... 216

Preliminary remarks on culture - 221

Remarks from the pen of Prof. Nuttall - . - 224

Culture Great or Vineyard culture ... 229

Preparing the ground ...... 232

Planting vines - . . '. _ _ . 236

Distances to be observed in planting - - 238

Rearing plants for vineyards - - 242

vines from cuttings and eyes 244

Layering or Provignage - - 249

Rearing vines from seeds - 251

Ingrafting vines .... 254

Vineyards on hills and declivities - - 260

Planting trees, &c. in vineyards Hedges to protect them 262

Propping and training - 264

Low training - - - 266

High training - . 267

Sautelles or Pleyons 268

Pyramidal or conical training - 269

Counter espalier training - 271

Pruning - 272

Proper period for pruning - - - 276

Clipping and topping of the vine - 279

Pruning and treatment of a young vineyard 281
Pruning to restore the vigour of the vines Taking off the bark

Laying bare the vine root 283

Girdling, or Incisure 284

Manuring - - 287

Watering vineyards - ... 292

Tillage or working of vineyards - 293

Implements of labour 296

Of the advancements and disbursements to be made by the proprietor 297

Pay of the Vigneron 298

Winter protection of vines - 299

Garden culture 300

Culture of the vine at Thomery 302

Painting walls black Hothouse culture of vines - 310
Difficulties attendant on the vine culture Natural causes Errors in
management Political causes Ability of the proprietor

Attacks of insects, &c. - 316

Mildew

Bleeding of the vine -

Coulure, or blight of the blossoms

The vintage

Reputation of vineyards

Duration of vineyards

321
324
324
325
326
328
Uses of sweet grapes Preservation of grapes in a fresh state

Relative weight of berries Making Raisins 328

Manner of culture adopted for the vine in the American vineyard,

the property of Edward H. Bonsall, Esq - 331

Catalogue of vines at present cultivated in the vineyard of the author 337

Additional synonymes of vines 344

Errata 344

INDEX.

347

FOREIGN VARIETIES OF THE VINE.

PAGE

Jgyras 100

Albillo Castillan 130

JllicanL Raisin $ Alicant e 146 147

Anguleux 106

Jlnsley*s large aval black 95

Jlntiboiilen 150

Arsakhi, or Goat's teats 163

Asma 163

Jlspiran, of Languedoc 101

Aspirant blanc, seedless 108

sans pepins 108

Austrian Muscadel 117

grape 77

Auvernat, or Auvernas 121

Gray, or gris 124

noir 121

rouge clair 125

White, or blanc 122

Balaban Shabash, or Great Shabash 163

Barbarous 95

Barlantin 103 105

Beaunier 122

Benadu 143

Black JJscalon 98

Burgundy 344

Cape 112

Damascus 109

Garnet 148

Gibraltar 344

grape of Tripoli 111

grape from Palestine 94

Lisbon 109 344

Lombardy 94

Morocco 95

Orleans 121

parsley leaved 118

Portugal 109 344

Prince 94 344

Spanish 147 344

Tokay 115

Blanc de Bonnelle, 74

verdet 145

Blue Cartager 157

Tokay 137

Bon plant 123

Bordeaux purple 161

Boucards 125

Bourboulenque 144

Bourdelas. Bordclais 100

Bourgeois 148

Bourger. Burger 158

Bourguignon blanc 125

noir 124

Bouteillant 132

Brick 111 137

Brown, or Chocolate coloured 151

Bureau 124

Burot 122

Cascaralo blanc 107

Cayan

Cioutat. Ciotat

Chalosse

Chambonat

Chasselas, Bar-sur~Jhibe

PACK

132

77
92
148
71

blanc 71

blanc 71
blanc pre"coce de Kien-

zheim 77

croquant 71

D\Flrbois, or D'Jlrboyce 71

de Thomery 76

ttore 71
(lore de Fontainbleau 71 7'5

dur 71
Golden 71 75

gris, or Gray 76
La Blanquette,or La Donne 73

Moma- Chasselas 72

JV/ou ? 75

musque 76

panach6 92

Parsley leaved 77

Petit 344

Purple royal 77

Red 75

rose 77

Rouge 75

royal, or rouge royal 77

Variegated 92
Violet, Black, De la

madelene 77

White 71

White, or golden 71

White musk 76

Yellow, of Thomery 76

Clapiers ? 90

Clairelte. Clareto 102

de Limoux 1 59

Claret 146 147

Clarette blanche 102

Columbzu.-Columbal.-Coloinnbau 1C6

Constantia, Black 82

Purple 344

White 160

-True White 344

Corinth, Black 98

Red 98

White seedless 97

Corinthe Wane 97

Gros 98

jioir du Morle 344

sans pepins 97

violet 98

Corinthian vine 97

Cornishon, White, or blanc 99

Violet 100

Cote rouge 134

Croc/iw, of Provence 99

348

INflEX.

Cucumber grape 99
Currant grape 98
Damas 124
legros 108
Damson 111
Danugo 1 05
Daune. Daunerie 122
DeCandolle 107
Douceagne 131
Doucinelle noire 132
Dove's eye 92
Early white grape of Teneriffe 110
black cluster 113
Elliot's large white 161
Enrageat 145
Epicier 136
Espagnin 105
Esperione 89 91
Etrange 125
Facon rouge 158
Facun. Burger. Bourger. Fa-
con blanc 158
Faigneau 145
Farinau 121
Farineiix noir 134
Feldlinger 1 57
Fendantvert 118
FeuUleronde 125
Fie 127
Finger grape 99
Flame Tokay 137
Folle blanche 145
Franc-kental 89
Franc-pineau 123
Frankendale 89
Frankenthaler 89
Frappade 144
Fromente 126 134
Fromenteau 124 125
Frontignac, Alexandrian 83
Black, or purple 82
Blue, or violet 81
Grizzly 83
Red 81
White 79
Garnet noir. Game noir 148
Gentilrose 125
g-m 124
Gibraltar 90
Golden Galician 1 1 1
Gouais blanc. Gouas 148
noir 149

Gourdoux
Grand Guillaume
Grau Hefner
Gray Burgundy

Tokay
Greek grape
Green melting

Chee

Grey.Gregoir
Gribalet noir
Griniolo

125
96
124
124
136
110
341
344
100
121
108

Gris rouge
Griset blanc
Gros blanc

noir

noir d'Espagne

125
124
148
145
147

Rauschling. Grand Rausch*

ling. Grosser Rauschling 159

Guillaume 96

Muscadet 134

Taulier 129

Damas 108

Grosser riessling 160

Grosse serine 124

Gueuche noire 149

blanc. Gouche 125

Hamburgh, Black 89

Purple 91

<** Red 90

Warner's black 89

White 90

Hampton Court tine 89

Hardy blue Windsor 91

Hinsch.Hintsch 158

Hungarian Tokay 136

Ischia 114

Jaen noir 132

Jews 95

Jouannen blanc. Jouanen 131

Kakura Isyum 162

Khadym Barmak, or Lady's finger 163

Kirmisi Misk Isyurn, or Albura 163

Kishmishi 97

Kleine rauschling 158

Kleiner riessling 159

Kni-perle 158

Lachryma Christi.-Lamma Christi 1 38

Large black cluster 147

Damask 103

VMemand 158

le rouge 158

L'Arragnan 141

Le Brun fourca 129

Cahors. Le Troyen. Le Bal-

sac. L'rfrdonnet 149

Catalan 129

C(Kur 95
Damour. Le Grand noir. Le

Vert gris 149

Gombert 151

Languedoc.Le Coq 149

Monastel. Mounasteou 140

Mourvegue" 128

noir 139

Picote" 104

Pooumestre" 104

Rin brun 151

Rousseli 141

Sale 104

SolLLeGrennetin 124

Taulier 129

Vend noir 1 56

Lehrmann J36

INDEX.

349

Lisbon

Listan comnnm

Liverdon des Voges

Lombardy

Louxtendre" Pecoue"

Lunel

90
134
156

118 137

150

L'yverdun bon vin. Liver dun 156

Madeira, Adlum's 155

Black 153

Herbemont's 154

Purple 154

Round violet 155

Violet 152

Madeleine. Magdalen 1 i 3

Madere 81

Malaga, White 86

Red 87

Black! 85

duLotl 85

Malvasie 139

Malwisie rouge d'ltalie. M. rouge

du Po 138

blancduPo 138

musquee 139
Manosquen.-Massoutel.-Meritte 121 129

Mansard 149

Mantuo Castillan 142

Marleau 149

Maroc, or Gros Maroc 95
Maroquin. M. d?Espagne 95 103

Marvoisin 135

Massoutel 121

Matinie 127
Maurillon or Morillon

blanc.-Morillon blanc 122 127

hatif. Morillon hatif 113

noir. Morillon noir 121 123

noir hatif 113

panachi 92

petit Morillon hatif 113

striped 92

Taconni 126

White 122

Melier. Melier blanc 74 122

Merrisie ? 138

Meslier 74

Meslier vert 145

Meunier 126

a saint noir 126

blanc. Meunier a saint

blanc r 127

Miller grape. Miller's Burgundy 126

white 127

Mogul 344

Mollar noir 143

Monstrous violet 155

Montpellier 108
Morillon, see Maurillon.

Morocco 95

Mornain blanc 74

Moruain 122

Moscon 93

MouiUet

MourS.Morieu
Moustardie'
Mourvede. Mourvtbrc
Mourvede 1 farinous
Muscadel

Stack

Red

Jtfuseaefei. Muscadere

Muscadine, .tfm&er
Black

Early White
Malmsey
Parsley leaved

148
146
144

128
128

87
85
87
86
134
75
109
75
139
77
344

.Rot/a* 71

Striped 92

White 75 344

White parsley leaved 77

Muscat, Black muscat of Alexandria 85

blanc. M. blanc de Fron-

tignan 79

d'Alexandrie violet 84

d> Alexandria. Idem blanc 83
depanse, of Provence 83
d'Espagne 83 86

Early violet
gris

Muscat de Lunel 85

negre, of Provence 82

New Muscat of Jerusalem 85
noir 82

noir & Alexandria 85

noir de Frontignan 344

Red Muscat of Alexandria 85
Red Muscat of Jerusalem? 85
rouge 81

rouge de Frontignan 344
r>toZe 81

Violet Mus. of Alexandria 84
JFTuYe Muscat of Lunel 85
Jfftite Mw*. of Jerusalem 83
Muscata bianca 79

Myshket 162

Navarro 135

Negramole. Negramolle 153

Negrier -147

A r et0 6/ac/fc ctester 115

Noir 149

d'Espagne 146

Noireau 146

Noirien, or Noirier 121

Mrirfo 126

Norton's large oval purple 112

Oeil de Tourd
Olivette blanche

noire

Olwer. Oliver
Ortliebscher
Palomino commun
Panse musquee

102
102
157
158
142
83

350

INDEX.

Pascaou blanc 105

Passe longuc musquce 83

musquee. Passe musquee

blanc 83

Pendoulaou 103

Pcrsillade de Bordeaux 78

Petit Rauschling 1 58

Riessling 159

game 149

Pied rouge 124

Picarneau 125

Pimbart 121

Fineau franc 123

deBourgogne 121

blanc 125

gris 124

noir 121

noirin 92

Pinet.Pignolet.PinsaU.

Pincaou 123

Piquepoule blanc 107

Pisutelli 99

Pitmaston white cluster 109

Pknt Estrani 134

de Bordeaux 129

de Languedoc 104

de Manosque 129

de Raguse 150

de Roi. Plant d 1 Aries 124

de Saint Gilles 142

de Sales 104

de Veneou 141

d'oourueou. Plant d'Au-

riol 140

madame 148

Sardou 151

Portugal 90 146

Port wine grape 147

Pouille 124

Precoce noir, oudes trois recoltes 114

Probyn's large white 116

Prunelas 92

Queen 118

Ragusa 1 50

Raisin Barbaroux 151

afeuilles d'Ache 78

a grappes molles 150

Black 88

d'Afrique 95

tfAlep 92

d'Autriche 77

deBourgogne 151

de Ca&o 110

tie Carmes 110

de cfoien. /?m de chin 141

de la Palestine 106

de la Madeleine 113

de Lombardie 1 47

de Maroc 95

de Montpellier a grandes

grappes 108

de poche 102

den trois recoltes 114

Raisin de St. Jean. St. Jean
de Vesuve
Grec
perle
precoce

Turc
White
Ramonat

Rauschling) le petit
Ze grand
Red Malmsey

Burger

Burgundy

grape of Syracuse

Rhenish

Smyrna

Swiss
Resseau
Rhenish
Riesentraube

de Pansso

Riessling

le grand

Rischling

Rochelle blanche
blonde
noire
verte

Rognon de Coq

Rose Burgundy

131
138
152
103
113
92
95
88
147
158
159
138
158
125
1 1
344
87
156
126
137
107
124
103
159
1 60
159
145
146
145
145

96 103
125

Rothe Hintsche. Rhein Hintsch 158

Pother Burger 158

Rothliehtner 125

Roudeillat 103

Rouge de Bourgognc 125

Rough black 117

Roumain 145

Roussillon 146

St. Peter's, White 93

Black 94

West's 94

St. Pierre blanc 93

St. Valentine. Saint Valentin 107

Salisbury violet 89

Saumorille 148

Saure 144
Saumgnon blanc. Suavignon.

Saumgnen. Sermgncn 127

vert 145

Savagnien blanc 127

noir 126

Shabash 162

Shiralsyum 162

Spart 143

Striped Aleppo 92

Sucrin 127

Sweet water, Black 79

Early. August 75

Stillward's 344

White 75

Swiss 92

INDEX.

351

Syrian. Syr-ic
Tanagos
Tardaria grape
Tcinturier. Teinturin
Terre promise. Terra promessa
Terre" bourre
Terrgullmek
The Dyer

Thrice-bearing vine
Tibouren. Tiboulen
Tinta
Tinteau
Tintilla
Tokai. Tokai blanc. T. gris de

Hongrie

Ueu. Tokai, Haute Pyre-
nees

Trts dur, ou de Poche
Tresscau. Trousseau du Jura
True Burgundy
Turner's early black
Ugne de Marseille
Uni blanc

rouge

noir. Uni negre
Uva passa bianca
Verdin blanc
Verdilhio. Verdelho

95
164

77
146
108
135
162
146
114
150
153
146
142

136

137
102
124
121

91
107

127 133 145
133
133

97
143
152

Verjus. While Vcrjus 100

Verdal. Verdaou 101

Verreau 149

Vicane. Vicamc 159

Vigane 145

Vigne lasciniee 77

Violet Calabrian 161

Vitis vinifera 9

insana. V. triferct 114

prcEcox, of Columella 113

Walker's large white 1 17

Warrenton. Warren 1 54

Weisser Burger 153

Weiss kloefner 122

klefeln blanc 122

gris 124

White Burgundy 125

girkin ' 99

grape of Alcobaca lit

Kishmish 97

Lombardy 344

Malmsey 138

Mornain 74

seedless Aspirant 108

Tokay 136

Worksop Manor grape 109

Yellow stoneless 97

AMERICAN VARIETIES OF VINES.

Additional seminal species and

varieties 213 214

Alexander l'73 216 219

Arena, of Herbemont 189

Bailie 206

Beaverdam 203
Bland, Red. Eland's pale red.

Bland s Virginia. Bland's

Madeira. Bland s fox 177 219

220 224

Blue Elsingburg 176
Buck 200
Bull. Bullet 170 171 218
Bullace.Bullus 170
Bunch.-Blue grapc.-Littlc do. 199 217
Cape of Good Hope 173 174
Carolina 177 197
Carter's favourite 190
Catawba. Catawba Tokay 175
Chicken grape 194
Clarke's 207
Clifton's Constantia 174
Columbia 179
Columbian 200
Cooper's wine 190
Cunningham 191
Deninger's 200
Denniston 191
Early black summer 212
Elkton 185
Elsingburg. Elscnburgh. El-
se nboro ugh 176

English grape. Red English 177

Fox, Black 180

Bachman's red 182

Purple 180

Red 182

White 181

Frost grape. Small frost 194

Gale 207

Garber's Albino ] 95

red fox 196

GibVs ] 65

Griswold's seedling 205

Henrico J91

Herbemont's Arena 189

Hickman ] 67

Honey 196

Hyde's native black 192

Eliza 193

Isabella 165

Jersey. Guernsey 210

Jordan's large blue. Jordan* s blue 189

Kellogg 212

Kcnrick's native 197

Large blue seedling from White

Malaga 190

Long's Arkansas 1 84

Louisiana 205

Lufborough ] 85

Maryland purple 205

Mazzei 177

Millington's white 192

Missouri. Missouri seedling 184

352

INDEX.

Morris' seedling Malaga

190

Solander's large purple

192

Muncy, pale red

175 180

Spring Mill Constantia

173

Black

186

Summer grape

199

Muscadine

170 171

Susquehanna

200

American

167

Swatara

192

American black

171

Sweet scented.- Male sweei scented

193

Black oval

172

Tasker's grape

173

Great black

210

Tennessee Island grape

172

Purple

171

Texas (two varieties)

183

Wild

171

Tokay

175

Nashua

208

Troy grape

202

Nazro

202

Vitis aestivalis

199

North Carolina white

197

JBlandi. V. Blanda

177

Norton's Virginia seedling

186

cordifolia

194

Orwigsburgh

198

incisa

194

Owen's white

209

intermedia

199

Pale red Virginian

211

labrusca 173 181 182 185

186

Pell's Illinois

185

188 197

200

Perfume

211

odoratissima

193

Pond's seedling

207

riparia

193

Powel. Powal

177

rotundifolia 167 170 171

172

Prolific Chicken grape

212

serotina 194

220

Purple Hamburgh

202

sylvestris. Tel occidentalis

199

Rackoon. Raccoon

179 220

217

220

Raisin de Cote

176

taurina 160 218 220

344

Red Muncy

175

vulpina 180

194

Roanoke

167

Webb's grape

211

Rose grape

344

Wild green muscadine

170

Scott's

206

Willis' Fredonia

210

Schuylkill muscadel

173

large black

210

Scuppernong

167

Windsor

208

Black

170

Winne

200

Green

170

Winter grape

194

Purple

170

Wood son

191

Red

170 177

Worthington

179

White

167

York Claret

188

Sloe

172

Lisbon

188

Smallwood

207

Madeira

187

Smart's Elsingborough

176

ABBREVIATIONS OF REFERENCES.

Pn Cat. Prince's Catalogue, 25th edition. In all subsequent
editions the leading titles in this work will be adopted.

Clayt. Clayton Flora Virginica.

Donn. Cat. Bonn Hortus Cantabrigiensis.

Duh. Duhamel Dumonceau, Traite des Arbres fruitiers, nou-
velle edition, 1825.

Garid. Garidel.

Goufe.M. Gouffe de la Cour.

Hooker Pom. Lond. Hooker Pomona Londinensis.

Linn. Linnaeus Systema vegetabilium.

Langley Pom. Langley's Pomona.

Muhl. Muhlenburg Catalogue.

Pluck, aim. Pluckenett Almagestum Botanicum.

Trans. Lond* Hort. Soc. Transactions of the London Horticul-
ral Society.

353

PRINCE'S TREATISE ON THE VINE.

The second part of this work is now in preparation for the press, and will be
published as soon as a sufficient number of subscribers is obtained. The sub-
ject matter which it will embrace is

THE PARTICULAR HISTORY OF THE VINE;

Comprising a Topographical Account of all the known Vineyards throughout
the World, and including those, of the United States ; with the modes of cul-
ture, and the varieties of grapes peculiar to each : whence correct conclusions
may be drawn, sailed to all the various climates and soils of this country.
To this will be added, an ample detail of the various modes of making Wines,
with every particular necessary to render any one a complete Vigneron.

This work will comprise all the important information contained in the new
edition of Duhamel, published in 1825 also that contained in the Nouveau
Cours Complet d\4griculture, edited by Members of the Royal Institute of France ;
together with such additional information as is found in the works of .Rozier,
Chaptal, Julien, McCulloch, Forsyth, Speedily, Berneaud, and other authors of
celebrity. It will form an octavo volume of about 300 pages, and the price will
be $1.50. A limited number of copies will be published, and those who remit
the amount of subscription in advance will have the preference.

In addition to the other matter contained in this volume, information will be
quoted from the writings of most of the following gentlemen, from a majority
of whom letters have been received oil the subject, and in relation to the others
named, reference will be made to their vineyards already established, the suc-
cess of which will be detailed, as well as the varieties cultivated in each.

Mrs. Mary Griffith.

J. M. H. Taylor.

Prof. Bosc, late Administrator of the
Royal Garden of the Luxembourg.

Chey. Soulange Bodin, President of the
Linnzean and Horticultural Societies
of Paris.

Robert Boiling, Junr. Esq. whose com-
piled " Sketch of Vine culture," has
been politely presented to the au-
thor.

Hon. Jonathan Hunnewell.

Gen. Thomas McCall, who has present-
ed me with a detailed manuscript of
his experiments and success in mak-
ing wines, and also with some speci-
mens of the p'roduce.

Nicholas Herbemont, Esq., from whose
vineyard I have also received speci-
mens of some choice wines.

Dr. J. C. S. Monkur, Cor. Sec. of the
Maryland Society for promoting the

Vine culture.
Gen. Dearborn, President of

Horticultural Society.
Dr. D. N. Norton.
Thomas S.Pleasants, Esq.
Robert Manning, Esq.
Jacob B. Garber, Esq.
Christian Bachman, Esq.
Thomas Eichelberger Esq.
Martin Crull, Esq.
Charles Nea, Esq.
Christian I, Hutter, Esq.

Mass.

Col. George Gibbs.

Edward Stabler, Jan. Esq., from whose

vineyardjjsome specimens of excellent

wine have been received.
Robert W. Withers, Esq.
Abraham Morrison, Esq.
J. Ld Ray de Chaumont, Esq.
William Kenrick, Esq.
James J. Beatty, Esq.
Messrs. Beatty & Looser.
John Willis, Esq.
Isaac Denniston, Esq.
Dr. Adrian Vandeveer.
Nathan Bridge, Esq,
Capt. Fay.
J. O'Fallon, Esq.
L. Gex, Esq.
George Small, Esq.
Richard Hill Morris, Esq.
Col. Clandinen.

Joseph W. Torrey, Esq. of Michigan.
W. S. Gibbes, Esq.
E. Smallwood, Esq.
James Falls, Esq.
S. W. Pomeroy, Esq.
W. Owens, Esq.
James Williams, Esq.
A. B. Spooner, Esq.
S. Boyden, Esq.
I. Cable, Esq.
M. H. Tucker, Esq.
G. I. F. Clarke, Esq.
Samuel Downer, Esq.
William Ellison, Esq.
45

354

J. Field, Esq,

William Blackledge, Esq.

S. Maverick, Esq.

H. Bry, Esq.

M. Amoureux, Esq.

Joshua Lindley, Esq.

N. Chapy, Esq., of Cuba.

Robert B. Currey, Esq.

George Wilson, Esq.

Dr. Spengler.

Messrs. Groll & Shelby.

Jessup & Co,

Mr. Metz.

Gish.

Miller.

Becker.

Barnetz.
- Upp.

Hinkel.

Sulsbach.

Forembach.

Wildie.

Francis Linck.
And a number of others.

A^LSO *OW IN PRESS,

" THE POMOLOGICAL MANUAL ;"

Comprising descriptions in detail of the various Garden Fruits, viz. Apples,
Pears, Peaches, Plums, Cherries, Apricots, Nectarines, Almonds, Walnuts,
Chesnuts, Mulberries, Quinces, Filberts, Gooseberries, Raspberries, Strawber-
ries, &c. &c. The number of varieties therein described will be very great, and
will embrace all those comprised in the ne'w edition of Duhamel, a work for
which the first cost at Paris is over $400 . an( ] a } SO) the most important of those
contained in the Pomological Magazine and other works of the highest note,
the objectjjeing to concentrate at a cheap rate all the pomological information
necessary and requisite towards making a judicious selection from the great
variety of Fruits, of such kinds as are best calculated to suit the wishes and
purposes of cultivators.

This work will be published in two parts of about 200 octavo pages, each part
of which will be complete in itself, and persons can subscribe for one or both as
they think proper. The terms will be $1 for each part, which can be remitted
in advance. The first part will be ready for delivery in October.

The most convenient and least expensive mode by which persons in the inte-
rior can receive these works, is by ascertaining from their local bookseller, the
address of the house they deal with in New- York, on transmitting which to the
author, the books desired can be deposited with them to be forwarded.

ALSO, WAS RECENTLY PUBLISHED,

A SHORT TREATISE ON HORTICULTURE,

BY WM. PRINCE.

Pp. 206, embracing descriptions of about one thousand species and varieties
ot Fruit and Ornamental Trees and Shrubs, Bulbous Flowers, Green-house
Trees and Plants, &c. Price 75 cents. Some copies of this Treatise have been
made up with stitched covers, so as to be transported by mail, and the postage
thereon is only from 12 to 20 cents, according to the distance ; and some copies
of the Treatise on the Vine are made up in the same manner.

Any person remitting the cost of five copies of any of the above works, shall
receive a sixth gratis.

The following distinct Catalogues relative to the different departments of the
establishment may be obtained of the different agents, or by direct application
to the proprietor, and are distributed gratis :

No. 1. Fruit and Hardy Ornamental Trees, Shrubs, and Plants, pp. 86.

No. 2. Bulbous and Tuberous rooted Plants, pp. 24.

No. 3. Green-house Trees, Shrubs, and Plants, pp. 44.

No. 4. American Indigenous Trees, Shrubs, and Plants, pp. 47.

These Catalogues can be transmitted by mail, at a postage of \\ to 2 cents
per sheet, accordingly the distance.

355

The following information may be acceptable.

The five principal Horticultural and Agricultural papers published in our coun-
try are the following :

American Farmer, published weekly, edited by Gideon B. Smith, Esq. Balti-
more. A change has recently taken place in the editorial department of this
paper, and Gideon B. Smith, Esq. is at the head of this very useful and widely
circulating periodical. Mr. S. being well known as a writer of fine talents
and great application, there cannot fail to be a manifest improvement in this
publication, as the numerous avocations of the former editor did not permit
him to devote an equal degree of attention thereto. Mr. Smith has particu-
larly distinguished himself by his very intelligent and scientific communica-
tions in relation to the Silk culture, and various other subjects, and has thereby
connected himself with the great interests and improvements of our coun-
try. It may therefore be justly said, that he assumes his present station with
an enviable title to public respect and patronage. We understand with satis-
faction that he proposes to establish at Baltimore, an Agricultural Repository
of the most extensive kind.

New-England Farmer, published weekly, edited by Thomas G. Fessenden, Esq.
seconded by J. B^Russell, Esq. the proprietor, Boston ; and supported by the
writings of many of the first agriculturists and horticulturists of our country,
among which are some judicious writers, who are investigating the characters
of our native fruits.

New- York Farmer, published monthly, edited by S. Fleet, Esq. New- York,
Southern Agriculturist, do. monthly, edited by J. D. Legare, Esq. Charleston,
Western Tiller, edited by I. P. Foote, Esq. Cincinnati.

Mr. John B. Russell has established at Boston, in connexion with his other
business, a very extensive Agricultural and Horticultural Repository, for the sale
of every variety of Garden and Field Seeds, Trees, Bulbous Flower Roots, &c.
of which he has published a catalogue. His seed establishment, connected as it
is with various branches devoted to similar objects, among which is a great Re-
pository for implements, &c. and the well-conducted paper referred to, with the
Horticultural Hall also in the same building, may be considered in its extent and
usefulness as second only to that of Messrs. Thorburns in New-York, and forms
in itself a central depot, most conveniently situated for the dissemination of
articles throughout the eastern section of our Union and the British Provinces.

Adjoining the above establishment, is the very large Repository for Agricultu-
ral implements of every description, established and conducted by J.R. Newell,
Esq. and which, from the numerous specimens of valuable articles therein con-
centrated, presents a similarity to the Patent Office at Washington.

VSE

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