AMPELIDEZ. III. 
Cult. The hardy species of this genus are well adapted for 
covering walls, or planting with other climbing plants over 
bowers or trellis-work ; they are easily increased by layers or 
cuttings in the autumn. The stove species are not worth grow- 
ing, except in general collections ; cuttings of these will strike 
root readily in a pot of sand under a hand-glass, in a moist heat. 
IV. VITIS (from the Celtic word guid, which signifies a tree 
or shrub, that is to say, the best of trees; in Spanish it is called 
vid; in French vigne ; in English vine. Wine comes from the 
celtic word gwin). Lin. gen. no. 284. D.C. prod. 1. p. 633. 
Lin. syst. Penténdria, Monogynia. Calyx usually 5-toothed. 
Petals 5, cohering at the top, with a likeness to a calyptra, 
separating at the base, and deciduous. Stamens 5. Style none. 
Berry 2-celled, 4-seeded ; cells and seeds often abortive. Climb- 
ing shrubs, with simple, lobed, cut or toothed, rarely compound 
leaves, and thyrsoid racemes of small, greenish-yellow flowers. 
The grape-vine belongs to this genus. 
t Hermaphrodite species, natives of the old world. 
* Leaves entire, toothed, or lobed, seldom jagged. 
FIG, 117. 
l V. vinivera (Lin. spec. 293.) 
leaves lobed, sinuately toothed, 
naked, or downy. h. VY. H. 
Native,indigenous, in the southern 
parts of Asia, but now cultivated 
every where.—Blackw. herb. t. 
154. There are varieties with the 
leaves more or less lobed, smooth, 
pubescent, or downy, flat or curl- 
ed, pale or deep-green. Branches 
Prostrate, climbing, or erect, ten- 
der or firm. Racemes loose or 
crowded, Ovate, or cylindrical. 
Berries red, black, pale-white, or 
green, watery or fleshy, sweet, 
musky, or sour. Seeds variable 
m number, often without. See 
the great number of varieties enumerated by Duhamel in abr. 
fr. 2. t. 16, Rox. Clem. var. vid. 1 vol. 8vo. madrid 1807. 
hapt. vign. 2 vol. 8vo. Paris 1801. Roem. et Schult. syst. 
5. p. 300. See also the catalogue of the Luxemburg Garden 
at Paris, which includes 1400 varieties, gathered from various 
it catalogues. There are about 600 varieties in the gardens 
about Geneva. 
he vine attains a great age in warm climates. Pliny speaks 
of a vine which had existed 600 years, and Bosc says that there 
are vines in Burgundy 400 years old. In Italy there are vine- 
yards which have been in a flourishing state upwards of 300 
Years, and Miller says that a vineyard 100 years old is reckoned 
young. The extent of the branches of a vine in certain situa- 
tions is commensurate with its produce and age. In the hedges 
of Ttaly they are found overtopping the highest trees, and in 
ngland one plant trained against a row of houses in North- 
ee covered a space of 137 square yards, then about 
00 years old, in the year 1785. There is one at Hampton 
purt nearly the same age, occupying 116 square yards. The 
© Sometimes attains a girth of 4 feet in circumference, 
and will afford planks 15 inches broad. The timber is of 
Sreat durability. The vine is generally considered of Persian 
ngn, and Dr. Sickler has given a curious account of its mi- 
Station to Egypt, Greece, and Sicily. From Sicily it is sup- 
ay d ° have found its way to Italy, Spain, and France, and 
tim © atter country it is believed to have been cultivated in the 
€ of Antoninus. In the old world the culture of the vine 
Ampetopsis. IV. Viris. 695 
forms a branch of rural economy from the 21st to 5ist degree 
of north latitude, or from Schiraz in Persia to Coblentz on the 
Rhine. Some vineyards are even to be found near Dresden 
and in Moravia, and by means of garden-culture it is made to 
produce fruit for the table still farther north, being grown to a 
considerable degree of perfection in the hothouses of St. Pe- 
tersburgh and Stockholm. The vine is supposed to have been 
introduced to Britain by the first Roman governors, though from 
Tacitus it appears to have been wanting in Agricola’s time. 
There is evidence, however, to prove that vineyards were planted 
here in the year 280 A. D. and Bede, writing in 731, says 
there are vineyards growing in several places. Harte observes 
that the religious fraternities of the dark ages spread out from 
Italy in all directions, carrying with them the knowledge of 
agriculture and gardening, and from the celebrated nursery of 
the wealthy fathers of the Chartreuse of France, which contained 
24 acres, all sorts of fruit-trees were sold and distributed in 
Europe and in Asia and Africa, during several centuries pre- 
vious to the French Revolution, and there is little doubt, Pro- 
fessor Martyn observes, that orchards and vineyards were com- 
mon appendages to abbeys and monasteries from their first 
establishment to the time of the Reformation. From this period 
they have disappeared in part, perhaps from the culture of the 
vine being little understood by those to whom the lands of 
religious houses were sold or granted; and in part because a 
better article could be introduced from our French provinces in 
the time of the Henries, and continued to be imported when we 
lost these. In modern times vineyards have been planted and 
wine produced nearly, if not entirely equal to that of France. 
It is stated in the Museum Rusticum, that at Arundel Castle in 
Sussex the Duke of Norfolk had a vineyard, of which there 
were in his Grace’s cellar in 1763, about 60 pipes of excellent 
Burgundy. In Miller’s time the hon. Charles Hamilton of Pains- 
hill had a vineyard which succeeded for many years and produced 
excellent champaigne. There are also accounts of several other 
individuals who have succeeded in the culture of vineyards. 
There can be no hesitation therefore in agreeing with these authors, 
and with Miller, Martyn, and Speechley, that vineyards would 
succeed in various parts of England, and particularly of Ireland, 
and produce wine equal to much of that imported from France. 
Whether this branch of rural economy would be profitable is 
doubtful to say. It may, however, afford much satisfaction to 
individuals in favourable situations to form vineyards and drink 
their own wine. 
Grapes appear to have been in demand for the table as early 
as the 16th century, for Tusser includes ‘* grapes white and 
red” in his list of fruits published about the year 1560, but as 
far as appears the vine has only been cultivated as dwarf stan- 
dards, or trained against walls or buildings till the beginning of 
the 18th century. Stoves for preserving curious exotics had 
been introduced soon after the middle of the 17th century, but 
no mention is to be found of artificial heat to the vine till 1718, 
when Laurence informs us in his Fruit Garden, published that 
year, that the Duke of Rutland at Belvoir Castle, has done so 
much justice to the vine, as to have fires constantly uning c- 
hind his sloped walls from Lady-day to Michaelmas, whereby he 
is rewarded with the largest grapes and even the best Frontignacs 
These sloped walls were afterwards covered with glass 
Switzer (Pract. fruit gard. 2d ed. 17 63.) 
appears to be the first author who gives a regular plan of a 
vinery, with directions for forcing the grape. He advises 
making fires as early as the middle of December, so as to make 
vines push by the middle of January. However, since his time 
the art of forcing has made such rapid progress, that no kitchen- 
garden worth notice is now without them ; the fruit is produced 
in some vineries during every month of the year; and in the 
in July. 
as we are informed. 
