SO 



NOMENCLATURE OP GRAPES. 



than the others ; the bunch is long, narrow, almost conical, and 

 terminates in a point ; it does not swell out at the top like the 

 chasselas, nor have shoulders as that generally does. 



The berries, which are about the size of the chasselas, are 

 in general very closely set, so that some persons thin them out 

 in order to advance their maturity ; their form is a little elon- 

 gated, and rather larger at the head than at the extremity. 



The skin is firm and crackling ; light green, with a slight 

 bloom, and of an amber hue on the sunny side. The pulp is 

 melting, white with a blueish cast, and of a high and exquisite 

 musk flavour. The seeds are small, white, marbled with gray 

 or violet, and ordinarily three or four in number in each berry. 



Formerly, a great deal of wine was made from it at Fron- 

 tignan, Rivesaltes, and Lunel, but at present, very little is 

 made at those places. It has much body, and a decided taste 

 of the fruit, with a fragrant bouquet, and is said to improve by 

 age. That usually sold in our wine stores, I presume, is of a 

 secondary quality. 



The Parisians complain that it rarely attains to perfect 

 maturity in their climate, and that it requires the jwarmth of 

 the south to perfect its exquisite flavour. It is sufficiently ripe 

 in the south of France about the first of August ; and it is 

 customary at the city of Aix to make use of it on the sixth of 

 that month, at the metropolitan festival, on the day of the 

 transfiguration, when, after blessing a number of baskets of 

 this fruit, the finest clusters are selected, and the juice expres- 

 sed into the sacred chalice, after which, the residue are dis- 

 tributed to those who assist in the ceremony. 



It is cultivated considerably in the grape houses in the 

 vicinity of Boston, ripening a little later than the chasselas. I 

 do not recollect having there seen it subjected to open culture, 

 but I saw fruit of later maturity under successful management. 

 In the vicinity of New-York, it ripens in September, and I 

 consider it one of the most luscious and desirable grapes with 

 which our tables can be furnished. 



