GRAPES. 891 



requires the aid of artificial heat to ripen the fruit properly. The. 

 leaves die dark purple mottled. 



Gros Guillaume requires abundance of space and free exposure to 

 light ; and by the long rod system of pruning it, larger bunches are 

 produced than by the spurring system. With these advantages and a 

 high temperature this fine grape can be grown to great perfection. A 

 bunch was grown by Mr. Roberts, gardener at Tullamore, Ireland, 

 which weighed 23 Ib. 5 oz. 



It was introduced by Sir John Mordaunt, of "Walton Hall, nenr Strntforrl-on- 

 Avon, along with several other varieties, including Black Champion, someAvhere 

 about the year 1840, under the name of Barharossa, and it was sold out on a small 

 scale by Mr. J. Butcher, nurseryman, of Stratford-on-Avon. It was not till about 

 1850 that it began to appear in the catalogues of a few of the large nurseries. 

 During my investigations among the vineyards of the south of Fu rope from I860 

 to 1866 I discovered it under its proper name of Gros Guillaume, which I restored. 



GROS MAROC (Coopers Late Black}. Bunches, large, long, and 

 shouldered, and with a stout stalk. Berries, large and oval. Skin, 

 thick, of a deep reddish purple, becoming quite black when thoroughly 

 ripened and well grown, and covered with an abundant blue bloom. 

 Flesh, tender, sweet, and richly flavoured. 



This is an excellent grape, and ripens along with the Black Ham- 

 burgh. It is frequently confounded with the Gros Damas, from which 

 it is distinguished by its smoother and more deeply-cut leaves, shorter 

 jointed wood, and earlier ripening. It requires rather more heat than 

 the Black Hamburgh, and when well grown is one of the handsomest 

 grapes in cultivation. 



Grosse Blaue. See Grosse Eolner. 

 Grosse Panse. See Pause Jaune. 



GROSSE PERLE BLANCHE. Bunches, large, loose, and taper- 

 ing. Berries, of large size, oval, and in shape resembling those of 

 Muscat of Alexandria. Skin, thick and tough, of a pale amber colour 

 when quite ripe. Flesh, firm and crackling; but without any flavour. 



This is very like Panse Jaune, but sets its fruit very much better. 



GROS ROMAIN. This is a large, round-berried grape, of a deep 

 amber colour, which Mr. Rivers says is of a nice flavour ; but the fruit 

 sets badly. It is quite distinct from White Romain. 



Grosser Burgunder. See Black Hamburgh. 



GROSSE KOLNER (Gros Colman ; Gros Colmar ; Blaucr Kollner ; 

 Grosse Blaue ; Kriechentraube ; Vclka Modrina ; Yelki Urbaimhak ; 

 Volovna ; Zherna Morshina ; Pomeramentraube). Bunches, large, 

 short, thick, and shouldered. Berry-stalks, short and finely warted. 

 Berries, very large, round, sometimes inclining to oblate ; the style- 

 point depressed. Skin, thick and tough, adhering closely to the flesh ; 

 dark purple or black, covered with a pretty thick bloom. Flesh, 



