264 TREATISE ON FRUIT TREES. 



& thicker at one end than at the other. They're quite hard, almost woody, and contain a 

 small kernel covered with a pellicle. 



So much for the general characteristics of grapevines. Many types & varieties are 

 cultivated in vineyards, and several yield grapes that are good to eat. Information about & 

 the cultivation of grapevines intended for winemaking are not the intent of this treatise. It 

 will cover only the ones that are grown successfully in gardens in our climate & whose 

 fruit is eaten fresh, preserved, or dried. 



I. GRAPEVINE with small, somewhat rounded blackish premature grapes. 

 Early MORILLON. Premature GRAPE. 

 Madeleine GRAPE. 



This grapevine doesn't grow as large as most of the others. 



The shoots are light green and of average strength. The nodes aren't far apart from 

 each other. 



The leaves are small, light green both on the inside & outside. Their denticulation 

 is broad & not very sharp. The large main lobe is about four-&-a-half inches long. The 

 two small ones are three inches & the two middle ones are three-&-a-half inches. 



The clusters are small and quite full of grapes that aren't pressed close together. 

 The grapes are small, slightly elongated, about five-&-a-half Hgnes in diameter by a little 

 bit more in height. Their skin is firm, purplish-black with a slight bloom. The flesh is 

 greenish. The juice is a bit sweet and almost flavorless. There are two small light green 

 seeds. 



The entire value of this grape lies in its early ripening, and it ordinarily would 

 appear on a table only because of its attractive appearance. There are several varieties of 

 the Morillon, one with white fruit, the common one with black fruit, 



