FRUIT CULTURE IN ZANTE. 919 



WINE GRAPES. 



Besides the "currant" grape, there are probably sixty or seventy 

 varieties of the grape grown in this island, of which only some .seven or 

 eight are cultivated for making wine, the remainder being for eating pur- 

 poses ; amongst the latter, one occasionally meets with a very luscious 

 black American grape (the Susquehanna, 1 believe), known here as the 

 " Isabella," in flavor something between a strawberry and a raspberry ; 

 a peculiar feature about it is, that the " oidium," or mildew disease, 

 has no effect upon it, and consequently sulphuring is dispensed with, 

 although often grown in the midst of a vineyard of other grapes subject 

 to the disease; the conclusion is that its resistance is owing to its 

 belonging to a much younger stock, and is consequently hardier. 



The vineyards producing the best wines are mostly on hill-side, with 

 sunny aspect, or on light shallow and rather stony soil. I have heard 

 of grapes grown in a soil entirely of sand, oear the sea, producing excel- 

 lent wine, though the yield is small. A very superior quality of both 

 white and red wine is made here, resembling the best full-bodied Sicil- 

 ian, and in the cellars of careful viticulturists a capital imitation of 

 Sherry, and even Port, is to be occasionally met with. 



Mode of cultivation. — The cultivation of both the curratit and wine 

 grape is very similar to the French method, only that the system of low 

 cultivation prevails, no plant exceeding 4 feet in height; only eating 

 grapes, especially winter species, are trailed up. 



Owing to the difference of climate the various processes are somewhat 

 earlier in these latitudes than in France, and the currant has the atten- 

 tion of the grower before the other vines. The fruit of the former is 

 ready the latter part of July or beginning of August, when the bunches 

 are gathered and laid out on carefully prepared drying grounds which 

 have been previously besmeared with a coating of cow's dung liquified 

 in water, or in wooden trays, and remain exposed for eight, ten, or more 

 days, according to the power of the sun's rays. They are then cleared 

 by a light twig-broom from the stalks, heaped together for about twenty- 

 four hours, and finally passed through a winnowing machine, and are 

 then ready for market. ! 



The vintage of the wine grape commences the latter part of Septem- 

 ber. If an extra sweet wine is required the grapes are exposed to the 

 sun for three or four days after being gathered, before they are pressed 

 out. i 



ORANGES AND LEMONS. 



There are many varieties of bo th, i ncluding the egg-shaped, the blood, 

 the mandarin or tangerine orange, and splendid lemons, some without 

 pips, the bergamot, etc. ; in fact, I should say that they are as fine as 

 those of any country. Trees begin to bear fairly well after the sixth or 

 seventh year, and m;iy remain fruitful upwards of one hundred years- 

 Much depends upon the soil and care bestowed upon them. They are 

 reared from seedlings, grafts, and buddings. 

 156A 34 



