VITIS. 



the black morillon, is an indifferent fruit for the table, but 

 i* efteemed oue of the bell for making of wine. 



Sorts proper for the Hot-hotife, Vmeryt and Wall. 



The white fweet-water, which has a large berry of a white 

 colour, and very agreeable juice ; it is eileemed an excellent 

 grape, and ripens in September. 



The white Frontinac, or mufcat blanc, which has large 

 bunches compofed of round berries : the juice of this grape, 

 when fully ripe, is exquifite. 



To this lift are added the following forts, without any 

 defcriptions. 



Tlie black Frankindale, the black Gibraltar, the black 

 mufcat of Alexandria, the Miller grape, the new white fweet- 

 water, the pafTe mufk, the pearl mufcadine, the red Conftan- 

 tia, the red raifin, the fir Abraham Pitcher's fine black, the 

 Weft's St. Peter, the whit-e Conftantia. 



And the following are the forts recommended for a fmall 

 garden, by the fame author. 



The white mufcadine, white fweet-water, black fweet- 

 water, large black duller, fmall black duller, the Miller 

 grape : the St. Peter's and the black Hamburgh anfwer well 

 in favourable feafons. 



The writer of the Scotch Forcing Gardener remarks, that 

 amongft the numerous varieties of grapes, he does not know 

 above eighteen or twenty kinds worth a place in the vinery, 

 and even that number cannot have places in an ordinary -fized 

 houfe ; but where there are two or three houfes, a variety to 

 the extent of twenty-four kinds may be encouraged, without 

 tranfgreffing the bounds of moderation. The following is 

 the lift which he advifes. 



White fweet-water, white mufcadine, royal ditto, black 

 ditto, black Frontinac, white ditto, red ditto, Grifly ditto, 

 black Hamburgh, white ditto, white railin, red ditto, Syrian, 

 white Tokay, flame-coloured ditto, white pafle mofque, 

 Grecian, white mufcat of Alexandria, black ditto, large 

 black cluftcr, black Conftantia, white ditto, St. Peter's 

 grape, Lombard y. 



Out of which, it is thought, the proprietors of grape- 

 houfes may choofe fo as to ftock any grape-houfe. 



To the above forts may probably be added the verdelho, 

 which is pronounced ■verdeUlo, as it is faid to be the moft 

 prevailing grape in the vineyards, and the moft famous for 

 producing the beft wine of the Madeira kind ; though the 

 celebrated white wine obtained from that idand is moftly 

 underftood to be the produftion of a mixture of different 

 grapes. 



Cuttings of this vine, procured from the above place, are 

 faid not only to grow remarkably well and with great vigour 

 in the vinery here, but to be greatly productive of fruit, fre- 

 quently giving three bunches on a fhoot. As it does not, 

 however, form a large bunch, it will probably not be thought 

 worthy of culture here, except by thofe who are curious in 

 the flavour of their grapes. The berry is fmall, of an oval 

 ftiape, and many very fmall berries without feeds are ufually 

 interfperfed : thefe being cut out with fciftbrs, will, it is 

 afferted, much improve the appearance of the bunch. The 

 fruit is faid to be very acid until it arrives at the laft ftage of 

 maturity, when the berries become of a fine amber colour, and 

 of a very rich faccharine flavour. It is fuppofed that this 

 vine will fucceed m favourable fituations on the open wall, 

 efpecially where the foil is light, dry, and fliallow ; but that 

 in a deep highly manured foil, it will run too much into wood 

 and foliage. 



The leaf is very thick, of a dark green colour, and refifts 

 the autumnal frofts fomewhat longer than the chaftelas, and 

 fome other kinds ; and will therefore, it is fuppofed, in the 

 Vol. XXXVII. 



ordinary courfe of the feafons here, afford protcftion to the 

 fruit tiU towards the end of the month of Oftober. 



The fecond fpecies or fort has a woody branching ftem, 

 affording fmall round watery berries of a brownifh-green 

 appearance. But it is faid to produce a great quantity of 

 black grapes in the lower hills of .lamaica, which are of a 

 rough tafte, and would doubtlefs make an excellent wine, if 

 properly managed. It feenis to thrive beft on the Red- 

 hills, and is tliere known by the name of water-withe. 



The third fpecies or fort hr.s the ftalks and branches like 

 thofe of the common grape, but has only a few plants, occa- 

 fionally preferved for the fake of variety. 



The laft fpecies or fort has the fteni woody with flender 

 branches, but does not afford frait in this climate. 



Method of Culture. — The vine may be increafed in different 

 ways : as by leeds, cuttings, layers, as well as by grafting 

 and inoculation ; but the cutting and layer methods are the 

 moft commonly employed. 



In raifing vines from feeds, they ftiould be fown in rlie 

 early fpring, as about the beginning of March, in fmall pots 

 filled with mould of the light frelh kind, to the number of 

 three or four feeds in each, plunging the pots in a moderate 

 hotbed, the mould being gently fprinkled over with water, 

 from a fine-rofed watering-pot, every day when the weather 

 is hot and dry, which ftioutd be performed in the latter part 

 of the day as the fun difappears from the frame. But when 

 the feafon is fuch-as to keep the mould in the pots properly 

 moift, the waterings may be omitted. As foon as the wa- 

 terings have been performed, the frames ftiould be ftiut 

 down, and be kept in that ftate during the night, when the 

 heat is not too great. 



When the heat of the bed begins to decline, a lining of 

 horfe-dung and frofti leaves fhould be added ; or the neat 

 be renewed by ftirring the old beds up and making flight 

 additions to them. This ihculd be continued till the plants 

 have acquired fufRcicut ftrength to fupport themfelves with- 

 out bottom heat. 



It will be neceffary about the end of Auguft, Mr. Forfyth 

 fuggefts, to take the lights off, that tlie plants may be hir- 

 dencd before winter, taking care to fticlter them in frames 

 covered with mats, which will prevent the froft in the latter 

 end of Oftober and beginning of November from injuring 

 the tender (lioots. And when the plants are about fix inches 

 high, they ftiould, it is thought, be tranfplanted fingly into 

 deep pots, forty -eights, filled with the fame fort of vegetable 

 mould that is direfted to be ufed for vines ; taking great 

 care not to hurt the roots, nor to break the leaders ; then 

 plunging them again into the hot-beds : but if the heat of 

 the old bed be too much decayed, it will be neceffary to 

 liave a new one prepared before-hand, to receive the pots as 

 foon as the plants are tranfplanted. When they grow vigor- 

 oudy, it will alfo be neceffary to ftiift them into thirty-twos. 

 When the phnts are above fix inches high, they ftiould be 

 carefully tied to fmall rods, leaving only one ftem for the 

 firft year. The rods ftiould be as high as the frame will 

 permit. And when the leaves begin to drop, they ftiould 

 be carefully picked off the pots, to prevent the plants 

 from getting mouldy, which would very much injure their 

 growth. 



It is likewife advifed, that they ftiould be kept under 

 frames, or put into the greenhoufe in haid winters, to flicker 

 them from fevere frofts. In the fpring, about March or the 

 beginning of April, if from feed ripened in this country, they 

 may be planted out ag.iinft the walls where they are to re- 

 main ; but if from feed imported from vine countries, it is 

 advifed not to plant above one or two againft the wall, or 

 in the hot houfe, before a fpccimeii of the fruit has been ob- 

 O o taiiicd, 



