CuAi>. XXII.] CULTURE OF THE VINE AT TIIOMERY. 



:}70 



l)ut it is not so delicious when forced in our hothouses as when 

 ripened under warm sunshine on the whitewashed walls of 

 Thomery and Fontainehleau. There are several varieties of 

 Chasselas grown in French gardens, all of which are of excellent 

 flavour ; hut this is the best of them, and the one most generally 

 grown, as a dessert Grape, for the French markets. The Vine is 

 moderately vigorous in growth, and is easily recognised, even when 

 not in fruit, by its peculiarly blunt-lobed rounded leaves. The 

 bunches are generally small, rarely exceeding a pound in Aveight 

 even when grown indoors in this country, and grown out-of-doors 

 in French ijardens the clusters are smaller still. The berries are 



Wall of Cluxsselas at Tlwmcry, s/unuiii^ the I ' 

 hotk in n firuncd and uu/>r, 



■s trained , 

 •d condition 



Horizontal Cordons, 



round and of a clear greenish-yellow colour, acquiring a pink or 

 amber tint, on the sunny side, when fully ripe. Being of a 

 peculiarly sweet juicy flavour, and producing a crackling sensation 

 when eaten, it seems singular that this delicious little Grape does 

 not more frequently find its way to our London markets, as it can 

 be imported quite as cheaply as the Spanish Chasselas and Sweet- 

 waters, and it is greatly superior to them in flavour. It bears 

 packing and carriage well, and the only drawback is that it must 

 be used soon after it is ripe. 



When well ripened against walls the French think it tlie best 

 Grape ever grown, and superior to our hothouse Grapes, fine as 



