Order I. 
PENTANDRIA MONOGYNIA. 
175 
2840 Leaves ovate stalked, Spines curved, Flowers in terminal umbelled cymes 
28-11 Spines of the branches terminal in pairs. Leaves ovate roundish, Cor. hypocrateriform 
2842 Branches and leaves pubescent. Tube of corolla much longer than calyx 
2843 A large tree with downy long leaves dividing but little into branches 
2844 Leaves obovate. Cymes compound stalked terminal 
2845 Leaves oblong acute. Corymb terminal 
2846 Leaves ovate acuminate. Cymes many-flowered axillary stalked 
2847 A small shrub with the appearance of Galium 
2848 Erect, Leaves lanceolate ovate. Flowers clustered 
2849 Leaves ovate acuminate smooth on both sides, Flowers solitary 
2850 A long trailing plant with ovate entire smooth leaves 
2851 Heads globose terminal. Peduncles elongated. Involucre S-leaved, Leaves smooth 
2852 Leaves coriaceous lanceolate smooth. Heads on very long stalks 
2853 Heads not in an involucrum so long as the flowers. Leaves lanceolate wavy 
2854 The only species 
2855 Racemes simple axillary solitary, Common peduncle villous. Leaves oblong, acuminated 
2856 Leaves 3-leaved 
2857 Leaves sinuated naked 
2858 Leaves cordate toothed villous beneath. Tendrils bearing the fruit 
2859 Leaves cordate angular 3-lobed tooth.ed, beneath downy clear white 
2860 Leaves cordate 3-lobed coarsely toothed smooth. Teeth unequal with long-pointed divisions 
and Miscellaneous Particulars. 
5(:X). Triphasia, A name of Loureiro, derived from T^iOottnoi, triple, on account of the triple divisions of its 
flowers, and ternary disposition of its leaves. It is the Limonia trifoliata of gardens, a common bush, some- 
times covered over with the little orange berries, which have an agreeable orange-like taste. 
501. Vitis. From the Celtic gwyd, a tree or shrub. The G being suppressed in the pronunciation, according 
to the usage of Celtic nations, the Latins have made of it vitis; the Spaniards wrf; the French vigne ; and 
the English vine. The term muscat, applied to particular kinds of grape, is not derived from the perfumed or 
musky flavor of those varieties, but from the berries attracting flies, muscce, for which reason the Latins called 
the kind vitis apiaria. 
V. vinifera is universally known for its fruit, and for producing the first liquor in the world ; a liquor which, 
notwithstanding all that is said of its dangerous qualities, is yet eagerly drank by all who can procure it, and 
preferred before all others by those who are unlimited in their means and choice. The grape vme is among 
fruits what wheat is among the cereal grasses, or the potatoe among the farinaceous roots ; and, like them, in 
every country where it will grow, it is cultivated with pre-eminent care. In Britain, its culture is now con- 
fined to the garden as a dessert fruit ; though formerly grown in many places for the wine-press. Besides the 
V. vinifera, the V. labrusca (from busca, the Hebrew for grape) and laciniosa are all cultivated, and both are 
now so intermingled with the first species by hybrid products, that for all practical purposes they may be con- 
sidered as only varieties. 
The varieties of the grape in countries where it is grown for the wine-press, are almost as numerous as the 
vineyards ; for as these for the most part difl'er in soil, aspect, elevation, or otherwise, and as the vine is 
greatly the child of local circumstances, its habits soon become adapted to those in which it is placed. "When 
it is considered that a vineyard once planted will last two or three centuries, it will readily be conceived 
that the nature of a variety may be totally changed during only a part of that time. The varieties most in 
esteem fr,r wine making, are small berries, and bunches with an austere taste. The Burgundy, as modified 
by different soils and situations, may be considered the most general vineyard grape of France, from Cham- 
pagne or Marne to Marseilles and Bourdeaux. The best wine in Italy and Spain is also made from grapes of 
this description ; but in both countries many of the larger berried sorts are grown as being more productive 
of liquor. The sweet vines, as the Malmsey, Madeira, Constantia, Tokay, &c. are made from sweet-berried 
grapes allowed to remain on the plants till over ripe. That wine is the strongest, and has most flavor, m 
which both the skins and stones are bruised and fermented. The same thing is the case in making cider j 
out in both processes bruising the stones or kernels is often neglected. 
