12. THE CHAS5ELAS. 



Le Chassclas. 



This is an excellent grape, fine for the table ; and is the one usuallj. 

 chosen for arbours, trellises and palissades in gardens. It ripens well 

 under such training, and will keep from the end of September or 

 beginning of October, during all the fall and winter, even till the 

 month of May, The bunches are generally large, long, loose, and 

 formed of several clusters at top ; the berries are white, round, firm 

 and of a size often varying on the same cluster ; on the sunny side 

 they have a fine amber colour. The pulp is very melting, pale green 

 in colour, and full of a bland sweet juice : the skin, though very deli- 

 cate, is firm. 



The White Chasselas is the most common. There is a black vari- 

 ety, that is to say, the grapes, as soon as they fill, take a black or 

 dirty red tinge on their white ground. It is a rich fruit, and by some 

 preferred to the White Chasselas, but it ripens later There is also 

 another Chasselas, with musky fruit. The Musk Chasselas, the flavour 

 of which is even more exquisite and more remarkable than either of 

 the two others. The berries are thicker on the bunch than in the 

 white Chasselas; and are equally round, but more pulpy; the colour 

 yellowish white. It ripens early where the exposure is warm. 



13. CIOUTAT, OR PARSLEV-LEAVED. 



Lc Cioutat. 



Though this is generally looked upon as a simple variety of the 

 common Chasselas, it differs from it greatly. This sort lias small 

 leaves, very muchlobed, divided and laciniate ; the bunches small and 

 but thinly furnished ; the berry small and soft. I ouofht to add that 

 it diflfers also in every essential, being a grape of a decidedly inferior 

 quality. It is sometimes called Austrian or Tardaria grape. 



34. THE CORINTH. 



Le Corinthe. 



We have four kinds that go by this name, the White, Blue, Red and 

 Large Corinth, The White, which is jnost prized, has a lar^e slightly 



