i NOMENCLATURE OF GRAPES. 



The berries are round, varying somewhat in size, the medium 

 ones are about eight lines in diameter, and rather less in height. 



The skin is firm, but delicate, of a light green, which at 

 perfect maturity takes a yellowish tint, and on the sun side 

 becomes of an amber colour. The flesh is very melting, white, 

 a little inclining to green, with abundant juice, which is very 

 sweet and agreeable. It has two to four seeds, which are 

 green, marked with gray, the shoots are of a light yellow 

 colour, and stronger than those of many other vines. This is 

 the most esteemed of all the grapes cultivated in the climate of 

 Paris, ort account of its excellence and long continuance. Its 

 berries not being too closely set, it ripens the more readily. 

 An exposition facing the dawn, the mid-day, or the setting sun, 

 are found equally suitable to it. At Paris, and its vicinity, it 

 is cultivated in the espalier form, and the best mode is deemed 

 that of training two main branches horizontally in opposite 

 directions, and to cause the fruit to be produced from shoots 

 which spring from these two main branches. This course is 

 adopted at Thomery, where immense quantities of this fruit 

 are raised for the Paris market ; and as I shall give the system 

 there pursued in detail, under the head of culture, it is unneces- 

 sary to say more here on the subject. Under the culture 

 generally adopted at Thomery, the fruit ripens from the 

 fifteenth to the end of September, but in open culture it is 

 about fifteen days later. In the vicinity of New-York, it is 

 mature early in September, and the clusters of fruit may be 

 preserved until May. 



In the department of Aube, in France, it is found to make 

 very good wine, but it does not keep long. The wine made 

 from it near Paris, they say is very weak and without body. 



It will be seen that I have placed the chasselas croquant 

 of Haut-Rhin, as a synonyme ; I however received it thence as 

 a distinct variety, and it is so placed by a horticulturist of 

 great intelligence, but who, I think errs in this case. In adopt- 

 ing it as a synonyme, I have followed the Die. d' Agriculture, 

 now deemed a standard work. In the new Duhammel, and other 

 standard French authors, the white and the golden chasselas, 



