844 FEUIT CULTURE IN FOEEIGN COUliJTEIES. 



with deeply serrated leaves, small but well-furnished bunches of round, 

 thick-skinned, and very black grapes ; affects the same localities with 

 the Oorvina, and makes strong, high-flavored wine, improved by mix- 

 ture with the last named and others, where it serves best in the propor- 

 tion of 20 per cent. 



After these superlative products come the Bossignola, choice, also, but 

 very delicate ; thrives only in the best exposures, always the first at- 

 tacked by epidemics, and requires constant sulphuration. 



The yScMa«o, a strong-limbed and vigorous plant, abounding with fruit; 

 only tolerable for wine, but excellent for the table. 



The Lambrusea grows wild in Tuscany; improved by culture and 

 properly qualified by mixture gives superior wine ; and the Marzemina, 

 indifferent for wine, delicious for eating. 



Among white varieties, the Bigolona and Durassena, gathered ex- 

 tremely ripe and concentrated by drying, both make an exquisite des- 

 sert wine, the Vino Santo, so called because the grapes may be kept, and 

 sometimes are not brought to press till Holy Week. 



The Montenara and Torbiana are preserved more exclusively for the 

 table during the winter. 



Most of the white varieties may be kept and improve in flavor by dry- 

 ing till the approach of spring. For this purpose the clusters are laid 

 on a grating or hung from the ceiling in a well aired situation — a pro- 

 cess as old and as well-known as the grape itself. 



It is hardly necessary to make special mention of the grape cultiva- 

 tion in other parts of the territory, where the same varieties in less fa- 

 vorable conditions are produced with less perfection. The whole range 

 of country along the foot of the Alps is fertile in abundant and excel- 

 lent fruit. 



At Conegliano, to the north of Venice, as mentioned in my last an- 

 nual report, the soil and situation are exceptionally well adapted for 

 the culture, and a school has been established, aided by state and pro- 

 vincial subvention, for promoting more rational and efficient methods. 

 The soil here is the most decidedly calcareous to be found in the terri- 

 tory, derived from the disaggregation of the masses of dolomite and 

 oolithic limestone of the mountains above, and from extensive beds of 

 marl lower down, largely mixed with fragments of the underlying por- 

 phyry, quartz, and granite. Where this soil rests on strata of loose 

 conglomerate, as is generally the case here, the vine finds a congenial 

 situation. 



Here, to the contrary of Verona, the white wines succeed best. The 

 Terdiso and Bianchetto have. much local reputation, and, properly ma- 

 nipulated, make a good foaming wine of unusual body and flavor. The 

 Prosecco, Pignola, and Baschero are also excellent, and are largely con- 

 sumed in Venice and the surrounding country, though their want of 

 alcoholic force prevents exportation to any great extent. 



