FARMERS' REGISTER— VARIETIES OF GRAPES. 



693 



Biilt is often difTerent from the generally received 

 opinion. Lime sliould therefore be used experi- 

 mentally: at (irst in sn)ali quantities, to see what 

 effect it has, and increased afierwards as the result 

 indicates it siiould be. It is unnecessary as an 

 adjunct to putrescent manures, in the first instance, 

 whose softer jiarts wdl easily decompose without 

 it; but should it not be used as an alternate ma- 

 nuring to succeeding crops, to dissolve the coarse 

 parts of vegetables, which will not easily dissolve ol' 

 themselves / 



GENERAL ACCOUNT OF THE VINE, AND ITS 

 CULTURE IN THE ENVIRONS OF PARIS. 



Translated for tho Farmers' Register, from the .flnnalcs dc l^Jlg- 

 riciMure Francaisc, for October 18o4. 



[The following translation of a very recent account 

 of vine culture and management, is oifered under the 

 belief that most of the vine cultivators in this country 

 will be pleased to know what is the most approved 

 practice at this time in a region very unlike their own, 

 and where the culture has been brought to a high de- 

 gree of perfection, under a climate, too cold to be fa- 

 vorable. It has been long settled that the close pru- 

 ning practiced in France will not answer here — and 

 probably other parts of the practices of that country 

 are as unfit to be introduced into this: but neverthe- 

 less, something may be gained from the opinions and 

 practices of otiiers engaged in like pursuits, in situa- 

 tions the most remote, and under circumstances the 

 most opposed to our own. The directions for training 

 vines on walls (en espalier) may be useful as well as 

 interesting to many in towns, where ground is scarce 

 and dear, and brick walls are in plenty, and cost noth- 

 ing. 



The lists of the various kinds of grapes are given in 

 the original language — because consisting almost en- 

 tirely of names, and the very concise descriptions an- 

 nexed containing so many technical w^ords, a transla- 

 tion would scarcely fail to be incorrect, and therefore, 

 probably of less use than the lists in French. As 

 presented hero, the lists may be, to French readers, 

 useful — and their entire omission will be no injury to 

 the remainder of the article.] 



The vine, v'dis vinifera [Linnasus] is a native 

 of the forests of Persia: the Phocoeans brought it 

 to Marsailles, whence its culture was spread into 

 the Gauls. The emperor Julian says, in his 3Iis- 

 opogon, written in the year 360, that he made very 

 good wine in his dear" Lutetia, which was then 

 within the isle of the city [of Paris]. 



The vine remains low in cold and temperate 

 countries; in warm countries it grows up to the 

 tops of the highest trees. Its culture has now ex- 

 tended into all temperate situations. It does not 

 produce good fruit in the very hot climates of the 

 tropics, nor in cold or frozen regions, that is to say, 

 above 40 or 52 degrees of latitude. France, Spain, 

 Portugal, Italy, Styria, Austria, Carinthia, Hun- 

 gary, Transylvania, and Greece, furnish the best 

 vineyards in Europe. Besides this quarter of the 

 globe we may mention Cyprus, Madeira, the Ca- 

 naries, the Azores, and the Cape of Good Hope. 



Of all countries, France is one of those which 

 produce wines of the best quality, and capa- 



ble of the longest preservation; here are now cul- 

 tivated yearly "more than 800,000 hectares of land 

 in vines, the grapes of wliich, converted into 

 wines yield an annual product of 761,270,000 

 Irancs. 



Like most valuable plants, the vine has pro- 

 duced by cultivation many varieties, some lor the 

 table, and others lor making wine. 



1". Varieles pour la table cultivees a Paris et ail- 

 leufs. 



1°. Mnrillon hdtif ou raisin precoce de la Made- 

 leine. Feuilles palmees, alternes, incisees, petitea; 

 grappes petit.es; grains violets, noirs ou hiancs; 

 peau dure; trcs precoce. II se plait au midi. 



2°. Chasselas de Funtai nebleau ou, mieux. de 

 Tho7nery. Grappes a gros grains, pen serres. II 

 y a le noir, le violet, le rouge, le rose, le blanc et le 

 hutif. C'est le plus cultivc pour la table comma 

 etant le meilleur. 



3°. Ckassclas dorr, bar-sur-aube ou raisin de 

 Champagne. Feuilles laciniees, grandes bien 

 avant; grappes grandes et grosses; grains d'ine- 

 gales grosseurs, fondans et sucres. II murit treg 

 bien dans le rayon de Paris. II /hudrait, pour 

 qu'il n'arrivat pas en maturite, que les autoranes 

 fussent froides. Tres cultivo. Situation a I'est. 



4°. Chasselas musque. Feuilles de moyenne 

 grandeur, pen decoupees; grappes assez grosses, 

 sucrees. Tardif. 



5°. Muscat noir. Feuilles peu decoupees; grap- 

 pes d'un violet noir sucrees. 



6^. Cioutat ou raisin d'' /lutriche. Feuilles inci- 

 sees; grains pelits. Exposition au midi. 



7°. Muscat blanc de Froniignan. Feuil'es peu 

 incisees; grappes coniques; grains serres, fort su- 

 cres et un peu musques. Tres bon raisin. Au 

 midi. 



8^. Muscat rouge. Feuilles decoupees; grains 

 d'un rouge vif ou marbre de jaune ou de rouge 

 pale, sucres et musques. Murit bien. 



9°. Muscat d'' jllexandrie ou galle longue mus- 

 quee. Feuilles dentecs, incisees; grains ovales, 

 musques et de la grosseur d'un oeuf de pigeon. 

 Au midi. 



10°. Cornichon blanc. Feuilles grandes, peu 

 decoupees, cotonneuses; grappes allongees et 

 grains sucres en forme de petit cornichon. Tres 

 bon raisin, murit tres bien a Paris. 



11°. Verdal. Grains a peau mince, sucres. Au 

 midi. 



12°. Cornichon violet. Grains sans pepinsjaunes. 

 Exposition tres chaude. 



13°. Figne de Tenerijfe. Nouvelle variete; 

 (Trains ovoides, et d'un violet fonce tres clair. Mu- 

 rit en septembre. 



14°. Vigne d''Ischia. Nouvelle variete donnant 

 deux recoltes par an dans le midi. 



15°. Raisin de Corinthe. Grappes bien fournies 

 et allongees; grains ronds, petits, sans pepins et 

 sucres. Exposition tres chaude ou, mieux, mettre 

 la serre portative devant le treillage. 



16°. Verjus, gouais ou bnrdelais. Feuilles 

 grandes, fort decoupees; grappes grosses; grains 

 ovales ou oblongs, noirs, rouges ou jaunes, sucrep. 



17°. Saint-Pierre. Grains ronds, blancs et gros. 



On taille les deux dernicis a cinq yeux: on les 

 consomme en confitures, et on en exprime le sue 

 nomme verjus. 



Telles sont les varietes pour la table: on les 

 plante au pied des rnurs sous le chaperon; on les 



