APPENDIX. 



145 



No. 40. Arignan — white. This grape is also dried for 

 raisinsj but being much smaller than the Panse, 

 the raisins bring a third less in the market. 

 According to Negrel Ferand, it is an ancient 

 vine, and yields a very sugary grape when cul- 

 tivated on light dry soils. It is mixed in the 

 proportion of a tenth with the Muscat grape to 

 make the Muscat wine, and when employed alone, 

 it yields a wine which, if properly treated, froths 

 very well. 



— 41. Pascal— white. This grape is used in making 



white wine. According to Negrel Ferand, it is 

 cultivated to a great extent in consequence of its 

 abundant produce, and is good both for eating, 

 and for white wine. 



— 42. Panse Musquee. This variety is said to be the 



same as the Muscat of Alexandria. It is seldom 

 preserved for raisins in Provence, as they find it 

 difficult to dry owing to the thickness of its skin. 

 Negrel Ferand says, that though less cultivated 

 than the common Panse, it is more worthy of 

 attention, only that it frequently blights in flow- 

 ering. The remedy which he suggests for this is 

 to prune it long. He adds, that if cultivated 

 with care, its raisins would rival the best raisins 

 of Malaga ; but it is questionable, whether the 

 degree of heat at Roquevaire is sufficient to dry 

 it perfectly. 



— 43. BouTEiLLANT — black. This variety yields very 



largely, and is considered the most advantageous 

 for making wine in the district, as far as quantity 

 is considered. According to Negrel Ferand, it 

 is a strong and vigorous vine, which yields abund- 



