V IT 
v r t 
This fort cads its leaves in autumn like the two firft, 
and it is late in the fpring before the new leaves come 
out it was propagated by cuttings planted in the 
fpring, a little before the buds opened ; thefe were 
placed on a moderate hot-bed, and covered down 
with giaffes, v/ith which management they put out 
roots freely, and afterward they were gradually hard- 
ened to live in the open air. 
The fifth fort has been lately introduced into the 
■Englifh gardens from Paris, where the plants were 
railed from feeds, which were fent from China by the 
miffionaries. I was favoured with fome young plants 
by Monfieur Richard, gardener to the King at Ver- 
failles. The two forts with white and blue flowers 
have fucceeded in the Chelfea Garden, but that with 
red flowers was injured in the way and mifcarried. 
This is propagated by cuttings, which mud be plant- 
ed in the fpring in pots, plunging them into a mo- 
derate hot-bed, and treating them in the fame way as 
the fourth fort. When the cuttings are well rooted, 
they fhould be carefully taken up, and each planted 
in a feparate fmall pot filled with light earth, and 
placed in the {hade until they have taken new root ; 
then they may be removed to a fheltered fituation, 
placing them with other green-houfe plants, where 
they may remain all the fummer ^ but in autumn they 
muft be put into Ihelter, for they will not live in the 
open air in this country •, but as they call their leaves 
early in autumn, fo they muft not have much wet in 
winter. The plants are late in putting out new leaves 
in the fpring, and before thefe appear they have fo 
much the appearance of dead plants, that they have 
. been turned out of the pots by lome, fuppofing they 
were fo. 
VITIS. Tourn. Inft. R. H. 613. tab. 384. Lin. Gen. 
Plant. 250. [So called from vieo, Lat. to bend or 
bind, becaufe its clalpers take hold of the neighbour- 
ing plants.] The Vine. 
The Characters are. 
The flower has a fmall empalement indented in five parts \ 
it has five fmall petals which drop off \ and five awl- 
jhaped ftamina which fpread and fall away , terminated 
by ftngle fummits , with an oval germen having no ftyle , 
• crowned by a headed obtufe ftigma. ‘The germen afterward 
turn to an oval or roundijh berry with one cell , including 
five hard feeds dr ftones. 
This genus of plants is ranged in the firft fedlion of 
• Linnaeus’s fifth clafs, which contains thofe plants 
whofe flowers have five ftamina. and one ftigma. 
I fhall not trouble the reader with an enumeration of 
all the forts of Grapes which are at prefent known in 
England, which would fwell this work much beyond 
its intended bulk, and be of little ufe, fince many of 
them are not worth the trouble of cultivating ; 10 I 
fnall only fele£t thofe which ripen pretty well in this 
country, or that merit a little affiftance to bring them 
- to perfetftion by artificial heat. 
The July Grape is called by the French, Morillon 
noir hatif. This is a fmall, round, black berry, 
growing loofe on the bunches. The juice is fugary, . 
but has little flavour, and has no merit but that of ri- 
pening early. It ripens the beginning of Auguft. 
The Black Sweet Water, is a fmall roundifli berry, 
growing dole in the bunches, which are fhort. The 
fkin is thin, the juice very fweet, and the birds and 
flies are very apt to devour them if they are not guard- 
ed. It ripens foon after the other. 
The White fweet Water is a large round berry when 
in perfeftion, but thefe are very different in fize on 
the fame bunch-, fome of them will be of a large fize, 
and others extremely fmall, for which reafon it is not 
much efteemed. The juice is fugary, but not vi- 
nous. This ripens about the fame time with the 
former. 
The Chaffelas Blanc, or Royal Mufcadine, as it is 
called by fome, is an excellent Grape -, the bunches 
are generally large, and at the upper part divide with 
two fmaller fide bunches or fhoulders. The berries 
are round, and when perfettly ripe, turn to an amber 
colour. The juice is rich and vinous j it ripens in 
September, but if carefully preferred they will hafig 
very late and become excellent. 
The Chaffelas Mufque, or Le Cour Grape, as it is 
here called, but by fome called the Frankindal, is an 
excellent Grape, and generally ripens well in England 
if it has a good afpedted wall. The berries are very 
like thofe of the former in fhape, fize, and colour, but 
are flelhy and have a little mufky flavour. It ripens 
at the fame time with the former* 
The Black Clufter, or Munier Grape, as it is called 
by the French, from the hoary down of the leaves in 
fummer 5 it is a good fruit, and ripens well here. The 
bunches are fhort, the berries are oval, and are very 
clofe to each other, fo that many of thofe which grow 
on the infide continue green, when the outer are per* 
fedlly ripe. It ripens in September, and is by fome 
called the Burgundy Grape. 
The Auverna, or true Burgundy Grape, fometimes 
called Black Morillon, is an indifferent fruit for the 
table, but is efteemed one of the belt forts for making 
wine. The berries of this are oval, and hang loofer 
on the bunches than thofe of the Clufter Grape, fo 
ripen equally, which gives it the preference. 
The Corinth, or as it is vulgarly called the Currant 
Grape, is a fmall roundifh berry generally without 
ftone, of a deep black colour, and much cluftered on 
the bunches, which are fhort j it has a fugary juice, 
and ripens in September, but will not laft long. 
The Red Chaffelas is very like the White in fize and 
fhape, but is of a dark red colour •, it is a very good 
Grape, but ripens later than the White, and is pretty 
rare in England. 
The White Mufcadine is fomewhat like the Chaffelas, 
but the berries are fmaller, and hang loofer on the 
bunches, which are longer, but not fo thick as thofe 
of the Chaffelas. The juice is fweet, but not fo rich 
as the Chaffelas. 
The Black Frontinac, or Mufcat noir, is a round ber- 
ry of good fize 5 they grow loofe on the bunches, yet 
do not ripen equally. The bunches are fhort, the 
berries when fully ripe are very black, and are cover- 
ed with a meal or flue like the black Plum. The 
juice of this is very rich and vinous. It ripens the end 
of September, or the beginning of Oftober* 
The Red Frontinac, or Mufcat rouge, is an excellent 
Grape when fully ripe, but unlefs the feafon proves 
very warm, they rarely ripen without artificial heat in 
England. The bunches of this fort are longer than 
thofe of the former ; the berries are large and round ; 
when they are fully ripe, they are of a brick colour, 
but before they are gray with a few dark ftripes, and 
this is frequently taken for a different kind, and is 
commonly called Grifley Frontinac, but I am con- 
vinced it is the fame Grape. The juice of this has the 
moft vinous flavour of all the forts, and is greatly 
efteemed in France. 
The White Frontinac has larger bunches than either 
of the fofmer ; the berries are round, and are fo clofe- 
ly cluftered on the bunches, as that unlefs they are 
carefully thinned early in the feafon, when the ber- 
l ies are very fmall, the fun and air will be excluded 
from many of the berries, fo that they will not ripen 5 
and the moifture will be detained in the autumn’ 
which will caufe them to rot. The juice of this is* 
excellent, and if the fruit is perfectly ripe, is inferior 
to none. This the French call Mufcat blanc. 
The Alexandrian Frontinac, or Mufcat d’Alexandrie, 
is by fome called Mufcat of Jerufalem. The berries 
of this are oval, and hang loofe on the bunches ; thefe 
are long and are not fhouldered. There are two forts, 
one with white, and the other has red berries; their 
juice is very rich and vinous, but they feldom ripen 
in England without artificial heat. 
The red and black Hamburgh, by fome called the 
Warner Grape, from the perfon who brought them 
to England. Thefe have middle-fized berries inclin- 
ing to an oval fhape. The bunches are large, and 
their juice when ripe is fugary, with a vinous flavour. 
This ripens in Oflober. 
14 A The 
653 
