APPENDIX. 



143 



No. 17. Calignan — black. This is the best variety for 

 making brandy ; it yields well. 



— 18. Ramonen — black. Yields largely, and is also 



suitable for distillation. 



— 19. Terret — black. Yields well, and is also suit- 



able for brandy. 



— 20. Fontainbi.eau. An excellent eating grape, and 



ripens very early. 

 — ^21. EsPAR — white. This variety is good for brandy, 

 but does not yield much. 



— 22. Chasselas — white. This is an eating grape, 



but also yields a good white wine. 

 — • 23. Ugne — white. Makes a good white wine — 

 ripens early. 



— 24. Muscat — black. Yields well, and is good for 



brandy. 



— 25. Madeleine — white. Ripens very early, but is 



not good, either for wine or brandy. 



— 26. Corinth — black. Is excellent both for wine 



and brandy, and yields well. 



— 27. Terret Bourret. Yields very well, and is 



excellent for distillation. 



— 28. Aspirant Verdal. Produces largely, and 



yields a fine wine. 



— 29. Olivette. A very large white grape, good both 



for wine and brandy. It is also put into brandy 

 to give it a flavour — it yields well. 



— 30. Clairette de Limousin. Produces abund- 



antly, and yields a peculiar and excellent white 

 wine. 



— 31. MERVEiLLE—black. Yields well, and is good 



for brandy. 



— 32. Aspirant — black. Yields largely —is excellent 



