Aiiiihp.! bv a common character in some of the parts of the fundamental characteristics above named,
In d into isolated varieties, ivhich he describes singly. Ho enumerates thirty-six authors who have
written on tho vine, since Coiiimella, by whose names he has distinguished many ol ins trib e s ; the others
by their local appellations.
Graves iv iT n E ovnd T>akk R e d ,
PuRi’LE, OK Black b e r r ie s .
1. E a rh / black J u h j, Main-illoii hatif,
JIailelclne, Madeteiiio iiolrc, RaUiii
précoce, P e tit mo'rlllou h a tif, D e ,
St. Joan, Luviana. .
2. Miller's Burgiiiidy, Le Meunier,
Miller grape, Miller, Aleatico du
Pô, Maurillon Taconné, lù-omenfe,.
Resscau, Fa rin eu x n o ir, Savaguicr
noir.
3. B la c k muscadine. Black Chasselas,
Chasselas noir.
4. B la c k Frontionan, PnrpleFro n tig n an ,
Pu rp le Constantin, Black Constantia,
Muscat noir, Muscat u o ir do Froiuig-
n a n , Boudalea des Hautes ly reiice s,
Muscat rouge (o/some), Muscat n oir
d e Ju ra , Schwarzer Muscateller,
Schwarzer Weihrauch, Schwarzer
Schmeckende. _
5. Esperionc, U ard y b lu e Windsor, T u r ner’s
black, Cutnhoriand Lodge, Rod
P o r t (o/sotne). ^ ^
■ 6. B la c k Lombardy, West’s St. Peter’s,
West’s hlack St. Ÿeter's (o f some\
7. B la c k St. Feter's, St. Peter’s, Black
g rap e from Palestine, Oldaker’s,
West’s St. Peter’s. . ,
8. B ia c k Hamburgh, W arn er’s hlack
Ham burgh, Warn er’s, Warn er’s red
Ham b u rg h , Red Hamburgli, Purple
Ham burgh, Brown H am burgh, Black
Gibraltar, Hampton Court vine ;
also, Black Lisbon, Black Portugal,
a n d Black Toneriffo ( o f some), Frank-
endalc, I'ktinkenthaler, F ran k en th a le r
gros noir, TroUingcr, Blue Trollin-
ger, Pale-wooded T rollingcr.Lugvana
9. B lussard noir.
10. B la c k Damascus, Worksop Manor
11. ^Zacifc Tripoli, Black grap e from
12. V èièrsitirg â , Black St. Pe tersburgh.
15. B la c k Coj'infZi, Zante, Black Ascalon,
C u rran t, C o rinthian raisin, Raism ile
Corlntho, Corinthe violette, Corinth
n oir de Morêe, Passoretta ncra.
Oi'AL Da r k R ed, p u r p l e , or Black
Be r r ie s .
14. B la c k cluster. Black Burgundy, Burgu
n d y , T ru e Burgundy, Early black,
SmaU hlack cluster, Auvevnat, Au-
v c rn a t noir, Maurillon, Maurillon
n oir, Pineau n o ir (of Burgundy), I'l-
n e au dc Bourgogne, Black Orleans,
Klevner, Swarzer Süssllng, Blauer
Secklevner, Swarzer Rissling, Moh-
rcnkünigen. Here wo may stop ; b u t
twenty-eight additional synonymes
o f th is variety are enumerated in the
la st edition of tho Ho rticu ltu ra l Society’s
Catalogue o f F n d ts .
15. Black m uscadel, B lackra isin, Mogul,
Raisin Augibert noir.
16. Claret, Blood-rod.
17. B lack F rince, Sir Ahraham Py tche’s
hlack, Alicant, Black Spanish, Black
Valcntla, Black Portugal, Black l.is-
bon, Pocock’s Damascus, Cambridge
Botanic G arden, Lombardy ( o f some),
Steward’s Black Prin c e, Coussi noir,
Quorel noir, Friih e dunkeblane.
18. B la c k Morocco, Morocco, Ansley’s
largo oval hlack, Horsforth seedling,
Rhodes's, LeCoeur, R a is in d ’E'spagiie,
Raisin de Maroc, Gros Maroc, Raisin
d’Afrique.
19. Wortley H a ll seedling.
20. B la c k M uscal o f A le xa n d ria .
ROUND Wh it e Be r r ie s .
21. Royàlmuscadine, D ’Arbois, o rD ’Ar-
boyoe. Chasselas, Chasselas doré.
Bar-sur-Aube, Bar-sur-Aube blanc.
Chasselas blanc, Raisin de Champagne,
White muscadine, Common
muscadine. Chasselas de Fontainebleau,
E a rly wliite grape of Teneriffe,
Amiens.
22. White sioeeiieater,Dutcli sweetwater,
Pa re! Druyf, Stillward’s sweetwater,
Water zoete blanc. Chasselas précoce,
Chasselas royale.
23. Pitmaston vihite cluster.
24. S cott's white cluster. Blacksmith’s
while cluster.
25. Chasselas musqué, Lo Cour, o r Frank-
in d a l ( o f Miller).
26. White - rt ......
Muscat blanc de Proutigiiau, Mus-
c ata bianca.
27. Josling's St. A Bans.
28. Ciotat, Parsley-leaved, Parsley-leaved
Chasselas, Parsley-leaved muscadine,
Wliito parsley-leaved, Raisin d 'A u triche.
29. U'AiteiVice.
50. JI'Aiie K is/m ish , Corinthe blanc, Cor
in th e sans pcpins. Uva passa bianca,
Kishmishi, U o u n d-herned sfoneless,
Yellow econeless, White seedless Corin
th .
1. W7»ii« Rissling.
52. Olwer.
OvAJrt Wh it e Be r r ie s .
53. White M uscat o f A Uxandria, White
Muscat, Alexandrian Frontignan,
Muscat of Jerusalem, Tottenham
P a rk Muscat, Malaga, M u sc atd ’Alexan
d rie , Muscat d’Alexandrie blanc.
Passe-longue musqué. Passe musqué
blanc, Eshcolata Caudia.
34. Cannon I la ü Muscat.
. White Hamburgh, White Raisin, R a isin
Muscat, White Lisbon, White
PortugaL
36. Sahffiee.
37. Verdelho.
58. E a r ly White Malvasia.
A le xa n d r ia n Ciotat.
42. R ed F ro ntignan, Muscat rouge.
43. Grizzly Frontignan, Muscat gris.
44. Lombardy, Flamo-coloured Tokay,
Rheiiisli grape, Red Rhenish, Waui
s T f i e d M u s ^ d e l, Red Sm yrna, RmI
Malaga.
46. Aleppo, Striped Aleppo, Swiss, R aisiu
Suisse, Switzerland grape. Raisin
d’Alep, Morillon panaclié. Chasselas
panaelié, Variegated Chasselas.
47. R ed T ram in e r .
48. Gros Gi-omier d u Cantal.
4718. E s fin ia te q f sorts. We shall here submit a few selections suitable to common cases.
nws to p la n t against a common garde-..
wall o f souOi exposure, or against the
walls o f a house. The Early hlack
Ju lv , Royal muscadine. Pitm.aston
wliite cluster, White au d Black swcet-
wat'T, Early wliite Malvasia, Black
Prince.
To p la n t a rinem/ fo r early forcing,
select th e White sweetwater. Royal
muscadine, Black Prince, au d Black
H am b u rg h . - ^
To p la n t a vinery fo r a fu l l crop o f good
qrapes o f various fa v o u r s . Take the
Black H am burgh, Royal muscadine.
White sweetwater. White Muscat of
Alexandria, Cannon Hall Muscat,
White Frontignan, Black Frontignan,
Josling’s St, Albans, Black Prince,
Black St. Pe te r’s.
Tliere a re h e re ten varieties of
grapes ; a n d if tlicy are pianted '
..................... an g I
Black Ham b u rg h n e x t th e warmest
end of th e house, tho best succession
w ill he insured. The first
th ree will then afford the earliest ripe
f ru i t; an d as th is is in greatest demand,
these k iu d s a re placed a t tlio liottost
end. Bu t if there should bo a so p arate
house purposely for early forcing, then
tho two Muscats should be in the
g reatest h e at. The n um h e r of plants
of each m u st be regulated h y th e size
o f tlie house, an d th e taste o f the possessor.
As regards he arin g , no variety
exceeds th e Black Hamburgli.
To p la n t a vinery fo r a late croqy. Take
th e Black Ham b u rg h , Black Morocco,
White Muscat o f Alexandria, and,
principally, th e Black St. Peter’s.
To p la n t a hothouse in which ¡lines are
g rown : one p la n t under each rafter.
Tak e th e White an d Black Muscat of
Alexandria, Josling’s St. Albans, Black
St. Peter’s, Black Ham burgh, Black
Damascus, Black Morocco; an d lo r
early sorts. White sweetwater, Royal
muscadine, Wliite an d Grizzly Fro n tignans.
2’o p la n t -vines to ru n u p the ra fters o f
greenhouses or plant-stoves. Choose
such sorts as have small leaves and
short footstalks.
H a rd y smalUeaved sorts fo r the rafters
o f a greenhouse. White and Black
sweetwater, Black cluster. Black m u scadine,
Parsley-leavedmiiscadine.
SorU fo r p la n tin g in poU or boxes. Black
a n d Pitma sto n White cluster. Black
Prin c e, Black H am burgh, Koyal muscadine.
West’s St. P e te r’s, or th e Black Lombardj], is said to be decidedly the best winter grape known ; it is
also said th a t it has never been known to fail under any management, however bad, and never to shrink
a t the shoulders of the bunch. The bunches are very handsome, being long with large shoulders ; and
the berries which are juicy and rich, hang a long time without spoiling atter they are ripe. 1 he M hite
Muscat of Alexandria and th e Cannon Hall Muscat are remarkable for their high flavour, but they
require a hothouse or pine-stove to bring them to perfection.
4719 P ro p agation. The vine is propagated by seed, layers, cuttings, grafting, and inoculation. By
seed for the sake of obtaining new varieties ; by layers, to get strong showy plants the first y e a r; by cu ttings,
for economy in management, and to get plants with tops proportioned to their roots ; and by grafting
and inoculation, for various useful and curious purposes. ^ ^
4720. B y seed. The first thing is to select the seeds. If th e object be to propagate an esteemed variety
from which cuttings cannot be obtained, or to procure a subvariety of any esteemed sort, then select the
largest and best-ripened berries from the largest and best-formed bunches, out of which take the seeds.
But if the object be to procure an entirely new variety, then the first preparatory steps must be taken
when the vines are in flower, either by bringing two or more sorts n e a q together, sq th a t th e pollen of
th e anthers may effect a proi ' ' ' ...........
small scissors, the stamens fi
th e pollen of the variety wiL.. ........................ ^ , -3 - ■ v
was practised by Knight. This is th e most certain and effectual method: th e most certam, because
if th e blossom destined to bear seeds be fecundated or set, it must evidently have been set through
the influence of the stranger pollen ; and the most effectual, because the stranger pollen operating alone
must have more influence on the progeny than when operating in conj unction w ith that of the blossom to
be crossed.
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