144 APPENDIX. 



for eating, and makes good wine, but is worth 



nothing for brandy. 

 No. 33. EsPAR NoiR— black. Yields well, and is good 



for making brandy. 

 34. Pique poulle Gris — grey. Is good for wine 



and brandy. 



35. Muscat — white. Is good for eating, for wine, 



and for brandy. 

 36. Bois-DUR — black. Yields well, is good for 



brandy. 



37. Cinque saut. Yields well — produces excellent 



wine, and is also good for eating, and for brandy. 



— 38. Aramon — black. Yields well, is good for brandy. 



but not for wine. 



The follo^nng 6 varieties are from Roquevaire, the district iii 

 which most of the raisins and other dried fruits of Provence 

 are prepared. — Roquevaire is ahout 12 or ] 4 mUes east from 

 Marseilles. Cavoleau does not notice the qualities of the 

 vines of this department. 



— 39. Panse or Passe — white. This is the grape with 



which the best raisins of Provence are made. The 

 bunches are large, the skin of the berry is tender. 

 M. Negrel Ferand * says, that " this is a very 

 strong and vigorous vine, which requires a rich 

 soil to give it all the development of which it is 

 capable. Placed in these circumstances, it pro- 

 duces abundance of grapes of an extraordinary 

 largeness, which are excellent both for eating and 

 to preserve for the winter. It vegetates very 

 early, requires to be pruned rather long, and 

 succeeds perfectly in the trellis." 



* Statistique des Bouches du Rhone. Marseilles, ] 831-2. 



