118 NOMENCLATURE OP GRAPES. 



grapes. The Austrian varieties, which are principally derived 

 from the Hungarian collections, it is expected will become in 

 most cases acclimated to our country. In regard to the suc- 

 cess of those in Mr. Gibbs' collection, that gentleman has given 

 some details on the subject at different periods in the Ame- 

 rican Farmer. 



BLACK PARSLEY LEAVED. 



Lombardy of some American collections. 



I have in my vineyard a variety of the parsley-leaved grape 

 which produces black fruit, and which I do not see mentioned 

 in the European authors, unless it be synonymous with the 

 red parsley-leaved already described. I find this has been 

 sometimes called the Lombardy, meaning doubtless the Flame 

 tokay, the two latter names being used by some authors sy- 

 nonymously ; but it can scarcely be that, as the colour of the 

 grape of the one I am now describing is stated to be of much 

 darker colour than the fruit of the Flame tokay attains. The 

 foliage is very lasciniated, and resembles the others of the same 

 class. 



QUEEN, GIBBS. PR. CAT. No. 131. 



, 



This has round berries of good size, which are white with 

 a bloom, and a little coloured on the sun side ; they are sweet, 

 and of very pleasant flavour, and the bunches are also of good 

 size. 



FENDANT VERT. PR. CAT. No. 121. 



This grape, which I received from Lausanne, (Switzerland) 

 is a native of the canton of Vaud. It is a table fruit re* 

 sembling the White chasselas, and delicious to eat. It also 

 yields a wine like the Rhenish, is one of the kinds least sen- 

 sible to the cold, and, what is deemed of great importance 

 there, the produce Js not injured by manuring. Its title is 

 derived from the circumstance of the berries being crisp, and 

 crackling in the teeth when eaten- 



