694 



FARMERS' REGISTER-VARIETIES OF GRAPES FOR WINES. 



plante aussi au milieu dcs jardins et dans les 

 champs, mais alors on les echalasse. 



II. Varietee pour faire le vin, cuUivees mix envi- 

 rons de Paris, duns h milieu des jardins et dcs 

 champs. 



Le mcunier, le niorillon, le murlotoulanguedoc, 

 le plant du Roi ou bourguignon, la feuille rondeou 

 bourguignon blanc, le nieslier, le manzard, la ro- 

 chelie noire et blonde, les muscats, le gris-mele, le 

 petit-goy, le sansmorillo, le garnet, I'erice, le gouet 

 bleu et le gouet rouge: ccs deux derniers tournent 

 au gras: on les mele avcc d'autres vins pourqu'ils 

 SB conservent: on y cultive aussi le petit muscadet 

 ou pineau gris, qui est une variete mixte. 



II serait Jbrt long de faire I'appel dc toutesles va- 

 rietes preferees et cultivces dans chaque departe- 

 ment ou la culture reussit le niieux: je ne parlerai 

 que de cclles qui donnent les nicilleurs vins. 



D'apres Bosc, on cultive dans le departement 

 de PYoniic, a Auxerre, Migraine, Tonnerre, (Jha- 

 blis, Joigny, Cussy, Coulange, Sens, Avalon, etc., 

 les varietes suivantes: le pineau noir, blanc et gris, 

 le plant vert, le tresseau, le roniain, le plant d'Or- 

 leans ou teinturier, le pineau de Collonges et le 

 garnet. 



Dans le Bas-Rhin, a Weissembourg, le rouge 

 ordinaire, le rouge de Bourgogne, le rouge de 

 Lamberlsloch, le treutsch, le kleiuhengot, le scho- 

 emberg, le dreymoener et Ic rocsling. 



Dans le departement du Jura: le raisin perle 

 le pineau ou franc morillon, le petit baclan, le tres- 

 seau, le meunier, le petit garnet, le muscat noir, le 

 sauvignon, le savagnin, le fromenteau gris, le 

 chasselas et le raisin dit la laucille ronde. II taut 

 voir le meinoire de M. Dauphin, 40^ volume des 

 jjnnales d'' agriculture. 



En Provence, sur les cotes de la mer: le manos- 

 quen ou teoulier, I'union noire, Polivette noire, le 

 plant d'Arles, le brun fourca et le petit brun. 



En Provence, dans la plaiue: le Catalan, le mor- 

 vebre, le bouteillan et I'union rouge. 



Tous les vins de Provence, foulcs separement, 

 produisent des vins particuliers tres bons. M. Ju- 

 lia de F'onianellc a donne un fort bon memoire sur 

 les varietes ct autres vignes que I'on cultive dans 

 le midi de la France; ce memoire est imprime 

 dans la Bibliotheque physico-economique et dans le 

 Journal de chimie. M. jintoine David meritff aus- 

 si d'etre lu: son memoire se trouve chez Madame 

 Hazard, rue de I'Eperon, a Paris. 



Dans le departement du Gard, 1° dans la Tan- 

 nage: I'alicante, I'espar, I'ulliade, le piquepoule 

 hatif, I'ugne, le calitor, le moutan, le spiran, leter- 

 re, le maroquin, le muscat rouge, le piquepoule- 

 bourret tardif, le terre-bowrret, la clairctte et la 

 madeleine; 2^ a Saint-Gilles: l'espart,'le granache, 

 le terre, le moureou, la rullade, la clairettc. le pic- 

 arnaud et le gallet; 3° aux cotes du Rhone: le pi- 

 quepoule, le terre, le petarcou, le moutardiers, le 

 marquins et la granache. 



Varietes les meilleures, d'apres Bosc, que I'on 

 cultive dans la pepiniere du Luxembourg et les 

 pays ou ils prosperent le plus. 



Le berardi (Vaucluse.) 



Le dolceto (P6.) 



L'epicior petit (Vienne.) 



Le hiisant vert (Doubs.) 



Le pied-de-perdrix (Hauies-Pyreneei?.) 



Le trousseau (Jura.) 



Le pineau de Bourgogne (Cote-d'Or.) 

 Le franc pineau et pineau noir (Seine-et- 

 Marne.) 



Le meunier (Paris.) 



II y a encore des varietes particulieres ii bien 

 dos localites qii'il serait trop long de rapporter: 

 elles sont decritcs par MM. Jiozier, JJuharnel, 

 Gorcy, Noisette, etc. 



Greater success is always obtained from varie- 

 ties cuhivated in the north and transported into the 

 south, than li'om those of the south transported 

 into the north, because the varieties of the north 

 ripen more surely in the south, than those of the 

 south do in the north. 



All the varieties delight in calcareous, sand}', 

 flinty or rocky soils; in granitic sands mixed Vvith 

 vegetable earths, in volcanic earths, and finally in 

 all dry, warm and light lands, lying on slopes, and 

 reflecting heat; they also require an exposure to 

 the sun and wind, and towards the south. Under 

 these circumstances, in all places, are obtained 

 the most delicate and richest grapes and wines; 

 they are but of middling quality in shaded situa- 

 tions as well as in very stilf lands, and are not pro- 

 duced at all in watery soils. 



The vine is pro])agate(l from the berries, from 

 slips, laN'crs, and gralts. 



1st. Propagation from the seeds. This me- 

 thod produces the varieties which best resist frost. 

 The seeds are sown in March on the open ground 

 or in earthen pots; the sowing is covered vdih 

 straw after the seeds have been covered with the 

 earth of the surface, or, if it is preleiTcd, after 

 having covered the seed-bed v/ith a kiycv of mould 

 or fine earth The seed comes up in ten days. 

 In winter the beds are covered with straw the first 

 year, that the Irostmaynot injure them; the plants 

 are set out the second or third year; the land which 

 is to receive them is broken up to the depth of se- 

 ven decimetres (two feet) if the vegetable earth 

 is as deep. This method of propagation is very 

 slow and very little used, because no fruit is gath- 

 ered till the third or fourth year, and it is only by 

 the Iruit that it can be known whether the grape fe 

 good or bad. In this uncertainty, the other modes 

 are preferred. 



2d. Propagation from slips. There are two 

 sorts of slips: the slip en crosseite, (that is, with a 

 portion of older wood attached to it,) and the sim- 

 ple slip. 



a. Slip en crosseite. This slip is made of the 

 lower part of the water sprouts furnished with five 

 or six eyes and three centimetres (one inch) of two 

 year old wood detached from the branch of the 

 mother vines, well filled with sap. These slips 

 are cut in October or at the time of pruning: if they 

 are cut in autumn they are kept buried in moist 

 earth until they are planted. The lime ol' plant- 

 ing having arrived, that is in JMarch, the slips are 

 cut at from four to six millimetres (two or three 

 lines) with a keen ctlged knife, upwards and above 

 a good eye, and they are planted in dry soils; this 

 operation is postponed till April if the land is a lit-- 

 tie wet. In tlie south of France this plantinn^ is 

 done in autumn, as soon as the slips are taken 

 from the vines. 



The distance at. which the plants are placed from 

 each other, in the north and in the south oi' France 

 varies according to the fertility and , temperature: 

 it is necessary that they should be sufficiently far 



