APPENDIX. 



12. Muscat. This is the grape which is chiefly 

 employed in making the celebrated sweet wine of 

 Rivesaltes. According to the statement made by 

 the vigneron, from whom the cuttings were pro- 

 cured, 500 stocks yield 200 bottles of wine. Cavo- 

 leau observes, that there are three varieties of the 

 Muscat employed in making the wine of Rive- 

 saltes; viz. — " The Muscat of Alexandria — the 

 round white Muscat, and particularly the St. 

 Jacques." It is not ascertained to which of these 

 descriptions this variety belongs. 

 /- Grenache Blanche. This variety is de- 

 7 scribed under No. 10. 



i Pique poulle Noir. This variety is also de- 

 ' scribed under No. 10. 



One of these two varieties was joined with the bundle of Col- 

 lioure vines (No. 10), but I find I have not noted which of 

 the two, 



The following 25 varieties (from 14 to 38, inclusive) are from 

 the vineyards in the neighbourhood of Montpelier, in the 

 department of Herault, formerly Languedoc. 

 Cavoleau does not notice the varieties of vines cultivated in this 

 department, which is not celebrated for the qualities of its 

 •\rine in general, although it produces the famous Muscat \\-ines 

 of Frontignan and Lunel. Of 45,000,000 gallons of wine 

 annually produced in the department of Herault, 28,100,000 

 are converted into brandy or spirits of Mine. 



14. Ayade — white — yields well, and is good both 

 for eating and for wine. 



15. Mourastell — black. A very good grape, came 

 originally from Perpignan. See No. 4. 



16. Ayade noir — black. Produces plentifully, and 

 is good for making brandy. 



