252 NEW ASffiltfCAKr 



60. *BLACK CHAMPION. Gray. 



New, the berries black; very large, or larger, of higher 

 flavor, and much superior to the Black Hamburg; and 

 eminently productive. Such is the account of the late Mr. 

 Gray the younger, of Btompton Park, near London, of 

 whom, in 1842, I received this fruit. 



61. BLACK PROLIFIC GRAPE. Hort. Soc. Cat. 

 Bunches loosely formed ; berries Wack ; roundish ; the 



skin thin; of a sweet and excellent flavor. Is both early 

 and productive. It ripens in a vinery or on a wall. Thus 

 proved and described by Mr. Thompson. 



62. BLACK TRIPOLI. Hort. Sac. Cat. 



The bunches are loosely formed ; berries round, black, 

 with a thin skin ; sweet, and of excellent flavor. It requires 

 a house, and ripens late. Thus proved by Mr. Thompson, 

 at the garden of the London Hort. Soc. 



63. PETERSBURGH. Hort. Soc. Cat, 

 BLACK SAINT PETERSBURG!!. Hort. Soc. Cat. 



The bunches are loosely formed ; berries black, round ,' 

 the skin thick ; juice saccharine, and of first quality. It 

 requires a vinery. Thus described and proved at the gar* 

 den of the London Hort. Soc. 



24. *ESPERIONE. Hort. Trans. Vol. m, p. 93, 

 TURNER'S BLACK. Hort. Cat. 



The bunches are large, the size of the Black Hamburg, 

 shouldered, pretty compact; the berries are round, or 

 flattened at the head, of a deep blue or black color, and 

 covered with bloom ; the flesh adheres to the skin, and, 

 though neither melting nor high-flavored, is pleasant. The 

 Esperione is productive to an extraordinary degree, very 

 hardy, very early, equally so with the Sweetwater and 

 Muscadine ; and in unfavorable seasons, has a decisive ad- 

 vantage over these varieties. 

 26. GROS GUILLAUME. N, Dull. 



The bunches very large and compact ; the berries are 

 large, oval, black, and covered with azure bloom ; the 

 skin is thick; the flesh green, melting; the juice abundant, 

 and without color, pleasant, and sweet. They have gener- 

 ally three small seeds. It produces abundantly, ripening 

 the middle of September. In good years it ripens well on 

 espaliers. Its cultivation is not yet extended in the envi- 

 rons of Paris, but it merits to be cultivated for the table. 



