840 FRUIT CULTURE IN FOREIGN COUNTRIES. 



sides, in the volcanic origin of much of the Italian soil the elements best 

 suited to nourish its vigorous growth. This natural adaptation, and the 

 extreme facility with which it lends itself to every situation and every 

 mode of treatment, have, by allowing the persistence of antiquated 

 methods of cultivation, almost as effectually as the difficulty of succeed- 

 ing with the more exotic plant, maintained the present imperfect and 

 unsatisfactory state of the industry. Until very recently no efforts have 

 been made to improve the stock of vines or the appliances and processes 

 for the manufacture of wine, and no standard types exist to fix any per- 

 manent character for the one or the other. The plants change their na- 

 ture and name as they change their locality ; the same product bearing 

 different names, or the same name applying to different varieties in neigh- 

 boring regions, while the quality of the wine depends on the accidents of 

 the season and the chances of unintelligent manipulation. Including 

 all the slight variations caused by climate and situation, and known 

 only by their rustic names, some 125 varieties of red and 70 of white, 

 grapes are counted in the territory, mostly belonging to the species 

 Vitis Vinifera, a few to the Vitis silvestris. 



ISLAND AND LAGOON VINEYARDS. 



Of these, several of the sweeter and more delicate kinds, cultivated 

 on the Lido and islands of the lagoon, are abundant in the market of 

 Venice ; but this very abundance and cheapness would make it seem 

 here an idle superfluity to prepare them as conserves for commerce, and 

 nothing of the kind is thought of. Besides that, being the lightest and 

 least alcoholic of Italian grapes, it is doubtful whether they possess the 

 strength and flavor desirable for the purpose. 



The existence of these vineyards, surrounded by the sea, arid often so 

 low-lying that they must be defended from the invasion of unusually 

 high tides, as well as the abundance and excellence of their product, is 

 sufficient assurance that the situation causes them no prejudice. It 

 seems, however, to deprive them of the vigorous flavor necessary to a 

 good wine-grape ; and for the small quantity of wine fabricated at Venice 

 is generally used the fruit of the neighboring mainland. For this pur- 

 pose the hill-side growth has a traditional superiority well established 

 here, as in all vine-growing countries. I 



The plants employed in these island vineyards are none other than 

 the choicer varieties common to the surrounding country. The Marze- 

 mena or Lugliatico (the Balsa mina of the Kornans) is a vine of medium 

 growth and extension, the leaves indented to one-third of their width, 

 with branches of moderate size, and grapes quite round, deep-colored, 

 and extremely sweet. Inland it thrives best in the valleys and along 

 the foot of the hills, and is used to color and sweeten the finest wines, 

 but is too poor in tannin and salts to suffice alone. The Pignola (Pig- 

 nola rossa of Tuscany), much resembling the above, but more robust in 

 flavor, is prized in mixtures for its large proportion of salts. The Ver- 



