Sit William temple 113 



best ; of the murry there are several sorts, but, 

 being all hard, they are seldom well ripened 

 with us. 



Of grapes, the best are the chasselas, which is 

 the better sort of our white muscadine (as the 

 usual name was about Sheen) ; it is called the 

 pearl-grape, and ripens well enough in common 

 years, but not so well as the common black, or 

 currant, which is something a worse grape. 

 The parsley is good, and proper enough to our 

 climate ; but all white frontiniacs are difficult, 

 and seldom ripen, unless in extraordinary sum- 

 mers. 



I have had the honor of bringing over four 

 sorts into England : the arboyse, from the 

 Franche Compte*, which is a small white grape, 

 or rather runs into some small and some great 

 upon the same bunch ; it agrees well with our 

 climate, but is very choice in soil, and must 

 have a sharp gravel ; it is the most delicious of 

 all grapes that are not muscat. The Burgundy, 

 which is a grizelin or pale red, and of all others 

 is surest to ripen in our climate, so that I have 

 never known them to fail one summer these 

 fifteen years, when all others have ; and have 

 had it very good upon the east wall. A black 

 muscat, which is called the dowager, and ripens 

 as well as the common white grape. And the 

 fourth is the grizelin frontignac, being of that 



