GRAPE. 



It partakes of some of the properties of its parent, 

 and is certainly well worth cultivation. It ripens 

 early in the stove, and no doubt would succeed well 

 in a milder temperature. It has one valuable pro- 

 perty, vk, that of hanging long uninjured on the 

 tree. 



17. FrankenthaL — A good grape, originally from 

 the south of Germany. The bunches and berries 

 are large, the latter oval ; colour, nearly black, 

 covered with bloom ; the skin is thick, containing a 

 mellow pulp and rich juice. Excepting the Frontig- 

 niacs, there is no other higher-flavoured grape, and it 

 is well fitted for the warmest part of a vinery, or the 

 coldest end of a stove. It hangs a good while on the 

 tree after it is ripe. 



18. Red Muscat of Alexandria or Jerusalem, — 

 This is a fine rich grape, very little inferior to the 

 white. The bunches are long and well shouldered ; 

 berries, large and oval ; colour, light red ; the skin 

 thick, containing a fleshy pulp and high muscat 

 flavoured juice. Though the berries hang loosely, 

 the bunches are the better for being thinned out. 

 It is mentioned by Bradley that this grape ripens 

 on open walls at Paris: the author has attempted it at 

 Southampton, but failed, and remains convinced, that 

 it is only in a vinery or stove that this grape can be 

 had in perfection. This, like all other fruit, is much 

 higher-flavoured grov>'n on a thin light soil than from 

 one which is rich and deep, whether in or out of a 

 hot-house. 



