GRAPE VINES. 33 



nello, bright and pleasant. 25. Greco, yellow pungent 

 sweet. 26. Morello, black strong. 27. Vesiivio, red 

 strong. 28. Ischia, pale strong. 29. Pergola, pale, thin, 

 flat. 30. Passola, fine, made with shrivelled grapes. 

 51. Miele, yellow, as sweet as honey. 32. Corsican, simi- 

 lar to Catalonia. 33. Sardinian, similar to Burgundy, 

 many kinds. The Italian wines are hardly known out 

 of Italy, being seldom exported j those of south Italy 

 alone keep well. 



Sicilian Wines. 1. Di Pasto, pale strong. 2. Cata- 

 nia, similar, with the pitch taste. 3.Mascali, red, strong. 

 4. Etna, white, firy. 5. Palermo, pale i-ed, strong, but 

 thin. 6. Cas;e/t;efrano, yellow, strong, limpid. The Mar- 

 sala or Sicily Madeira is made with this Castelvetrano, 

 brandy, bitter almonds, &c. well fined and kept two 

 years. 7. Tusa, sweet brown, flavor of Cyprus. 8. Sira- 

 cusa, sweet strong, yellow like Muscat. 9. Noto and 

 Lipari, strong pale rough. 10. Modica, pale red, flavor 

 of Malaga. 



Swiss Wines. 1. Be Valid, dvylike'Rhenish. 2. Neuf- 

 chatel, red, like Burgundy. 3. Boudry, red, good flavor. 



4. Montagnard, thin and acid. 



German Wines. Commonlydry and acid. I.Treves, 

 a specific for gravel. 2. Hock, white, very dry. 3. Rhe- 

 nish, white delicate. 4. Berg, strong and perfumed. 



5. Heidelberg, fine red. 6. Bohemia, like Burgundy. 

 7. /)anw6e, delicate, do not keep. 8. .^ws^mm, greenish, 

 strong. 9. Styrian, pale strong. 10. Spitz, fine. 11. Ty- 

 rol, red, weak. 



Hungarian Wines. l.Auspruck Tokay, white, lus- 

 cious, soft, mild, oily, exquisite. 2. JlfarZas and Common 

 Tokay, inferior, thinner. 3. Szeghi, white, aromatic 

 perfume. 4. Moda, nearly similar to Mazlas. 5. Zombor, 

 strong, pale red. 6. Matra and Arad, red, sweet, strong 

 wines. 



Russian Wines. Only produced in the South. l.Zim- 

 lansk, red, fine. 2. Don, white, fine. 3. Tangarog, disa- 

 greeable taste. 4. Kaffa or Champaigne of Crimea. 

 5. Sudagh, white, sweet, similar to Hungarian. 6. Cut- 

 nar or Moldavian, green, very strong. ' 



Grecian Wines. 1. Car/ouiVz, red, fine brisk. 2. Po- 

 sega, white, fine flavor. 3. Dalmatian, red, strong fine, 

 c 2 



