328 MANUAL OF AMERICAN GRAPE-GROWING 



11. ]itis vinifera, Linn. 



Vine variable in vigor, not so high climbing as most American 

 species; tendrils intermittent. Leaves round-cordate, thin, smooth, 

 and when young, shining, frequently more (jr less deeply three-, five-, 

 or even seven-lobed ; usually glabrous but in some varieties the leaves 

 and young shoots are hairy and even downy when 3'oung ; lobes 

 rounded or pointed ; teeth variable ; petiolar sinus deep, narrow, 

 usually overlapping. Berries very variable in size and color, usually 

 oval though globular. Seeds variable in size and shape, usually 

 notched at upper end and characterized always by a bottle-necked, 

 elongated beak ; chalaza broad, usually rough, distinct ; raphe in- 

 distinct. Roots large, soft and spongy. 



The original habitat of the species is not positively known. 

 De Candolle, as noted in the first part of this work, considered 

 the region about the Caspian Sea as the probable habitat of 

 the Old World grape. There is but little doubt that the origi- 

 nal home of T. vinifera is some place in western Asia. 



Neither American nor European writers agree as to the 

 climate desired by Vinifera, for the reason, probably that all 

 of the varieties in this variable species do not require the same 

 climatic conditions. There are certain phases of climate, how- 

 ever, that are well agreed on : the species requires a warm, dry 

 climate and is more sensitive to change of temperature than 

 American species. Varieties of this species can be grown suc- 

 cessfully in a wide variety of soils, being much less particular 

 as to soils than American sorts. 



Certain characters of the fruit of this species are not found 

 in any American forms : First, the skin, which is attached very 

 closely to the flesh and which is never astringent or acid, can 

 be eaten with the fruit ; second, the flesh is firm, yet tender, 

 and uniform throughout, dii^'ering in this respect from all 

 American grapes which haxe a sweet, watery and tender pulp 

 close to the skin with a tough and more or less acid core at 

 the center; third, the flavor has a peculiarly sprightly quality 

 known as vinous; fourth, the berrv adheres firmly to the 



