

nat Blanc, and Auvernat Rouge Claire, to form the far- 

 famed Champaigne wine. The bunch of this is short, un- 

 equal in its form, and moderately large ; the berries are 

 round, pretty close, sweet, fine flavoured, and of a greyish 

 colour. Formerly, many vineyards in France were entirely 

 composed of this grape, and at present it forms a large pro- 

 portion of several. It is sometimes called Griset Blanc; 

 ripens in September. 



68. Pineau Blanc, or White Burgundy. This grape is 

 also called Bourguigmm Bianc ; the berries are somewhat 

 oblong, and so closely set on the bunch, that in very rich 

 soils it is not uncommon for a portion to fall off in order to 

 give space for the remainder. The fruit, when ripe, is of a 

 yellow colour; ripens in September. 



98. Bourguignon J\foir. This is another variety of the 

 Morillon, and is somewhat allied to the Pineau ; the berries 

 are, however, less closely set on the bunch, and the fruitless 

 oval than the latter ; they are black and sweet, and the bunch 

 is often winged or shouldered. It is cultivated in connexion 

 with the others referred to in the fine vineyards of Burgun- 

 dy, and ripens at the same time. 



26. While Chasselas, Royal Muscadine, D*Arbuyce, or 

 Chasselas Blanc. This has round amber-coloured berries, 

 of moderate size, thin skin, and soft juicy flesh ; the bunches 

 are very large ; it is a great bearer, and ripens in Sep- 

 tember. 



This grape, which is the most cultivated for the table in 

 the middle of France, but which does not come to perfection 

 in the north of that country, unless in very favourable locali- 

 ties, does not fail to regularly ripen its fruit in the vicinity of 

 New- York ; and when excellent wines are made far north 

 of where this grape is found to succeed, it proves at once 

 the fallacy of the assertions made by some, that vineyards 

 cannot succeed in this vicinity. One circumstance is fully 

 proved in the experiments with the above grape, which is, 

 that if our season is in reality shorter lhan in some parts of 

 France, where it flourishes, still, that its greater intensity 

 compensates for the shortness of its duration. Col. Ciapp, 

 of Oxford county, New-York, has found this grape to ripen 

 perfectly well in that locality, but he covers the vines iry 

 winter ; they ripen with him the beginning of September. 

 This is sometimes called Chasselas ck- Fontainb'.eau. 



The varieties of the Chasselas are considered in Franco 

 among the finest of their table grapes, and are very exten- 

 5??ely cultivated for that purpose, 



