the Cuttings juft below a Bud; by this means I have had very large Vines in one Summer, and about Autumn have planted them with their Baskets in the Places where I defigned them to remain: If they were late forts, I pruned them betimes, which occafioned the Fruit to ripen before the Autumn Fogs could injure it. :

The Grapes which are most efteem'd in France. arc,

Firft, The Precox, or Morillon bativeau, il e. the early Morillon, or by fome call'd Vigne de la Magdelaine, i. e. the Magdalen Grape, it is the earliest ripe, but is not fo good as it is rare: The Skin is thick, and is fubject to be devour'd by the Flies: However we must not be without fome Vines of it, as it makes a Dish at the Table before other Grapes are fit for eating.

2. Morillon taconné, or Munier, i. e, the Miller's Grape, fo call'd, because of fits white powder'd Leaves: This fort is the fecond ripe, and much better than the first; it makes excellent Wine, and bears well.

3. Morillon noir Ordinaire, i. e. the common: black Morillon is a very fweet Grape, fit for the Table, and makes good Wine. In Burgundy 'tis call'd Pineau, and at Orleans, Auverna.

4. Morillon blanc, i. e. the white Morillon is harder than the former.

5. Raifin de Mantoue, i. e. the Mantua Grape, is ripe about the Beginning of August; its Bunches are pretty large as well as its Berry; its Shape is rather long than round, and its Colour like yellow Amber, its Juice is very rich.

6. Raifin d'Autriche, ou Feuille de Perfil, i. e. the Austrian Grape, or Parfly leav'd Grape, is alfo call'd Ciouta, is a white fweet Grape which

bears

bears pretty well: The Fruit is somewhat like the Chaelas, but its Juice is not very vinous.

7. The Chaffelas or Mufcadet is an excellent large Grape, either for eating raw, or drying, or making Wine: Its Bunches are not too full of Fruit.

8. Chalelas noir, i. e. the black Chaffelas has moft of the Qualities of the former, but is not fo common. There is also a red fort of Chasselas, whofe Bunches are larger than the others; but neither of these are strongly colour'd.

9. Mufcat blanc de Frontignan, i. e. the Frontignean white Mufcat Grape, is a large, long Bunch, full of Fruit; 'tis excellent for eating raw, or in Sweetmeats; it makes good Wine, and dries well, either in the Oven or in the Sun.

10. There is a kind of Grape call'd Mufcat blanc de Piedmont, i.e. the white Piedmont Mufcat Grape; its Bunch is long, and has smaller Fruit than the former, and its Pulp more unctuous.

9

11. Mufcat de Ribezalte, is richly musked, its Berries fmall, and its Juice fweet and fo agreeable, that it would be one of our first Grapes, if it was not apt to run; frequently degenerating to the Curran Grape.

12. Mufcat rouge, i. e. red Mufcat or Mufcadine, by fome call'd Mufcat de Corail, i. e. Coral Mufcadine from its lovely Colour; has the fame Qualities of the former, but its Berries are firmer. It requires a good deal of Sun to bring it to Perfection; but 'tis then one of the belt Grapes.

13. Mufcat Noir, i. e. the black Mufcadine is larger than the former; its Bunches very full of Fruit, but is not fo high tafted, but its Juice very fweet; it bears well, and ripens its Fruit pretty forward.

D4

Mufcat

14. Mufcat Violet, i. e. the Violet Muscadine is of a clearer Black tending to a Violet Colour; its Bunch is very long, and its Fruit large; it is richly musked, and one of the beft.

15. Malvoifie Mufquée, i. e: the Malmfey Mufcadine, is one of the richest musked Grapes, furpaffing every other kind in high Perfume. It TOK comes from Montferrat and grows plentifully about Turin.

16. Mufcat long, i. e. the long Mufcadine, or Paffe-mufquée d' Italie, i. e. the late Italian Mufcadine, makes excellent Sweetmeats, or may be eaten raw: Its Bunches are very large and long, and it must be warmly expos'd to ripen its Fruit; but even tho' the Seafon fhould not fuffer it to be half ripe, it is much higher perfumed in Sweetmeats than any other Grape, the Fire fupplying that musked Flavour, which it was denied by the Sun. guol

17. There is likewife a a Grape call'd Mufcat long Violet, 1. c. the blue long Mufcadine, or in fome Places call'd the Madera Mufcadine, 'tis a beautiful and excellent Grape.

218 Raifin de Corinthe, i. e. the Curran Grape, or Corinthian Grape, has a fweet Juice; the Bunch is narrow, and clofely preffed together, it has feldom any Seeds no more than the red Curra Grape.

Org. Le Corinthe Violet, i. e. the blue Curran Grape, is a little larger than the former; is very good, and without Seeds; it is very apt to run, and for that Reason fhould be pruned longer than other Vines.

26. Ráifin fans Pepin, i..e. the Grape without Kernels, is a kind of Chaffelas, but the Bunch is not fo large, and a little Sharp; however it is extreamly good prepar'd in an Oven, as it has

no

no Kernels; for which Reason, some call it the Curran Grape.

21. Vigne Greque, i. e. the Greek Grape, by fome call'd St. Jaques, i. e. St. James's Grape, or Raifin Merveilleux, i. e. the miraculous Grape, is a fort of red Bourdelais, whofe Fruit is large and round, it comes early; and has a pleafant fweet Juice, and makes very good Wine; its Bunches make a very good Appearance; and its Leaves, when the Fruit is ripe, are finely mark'd with red, which is pretty frequent to black, blue, or red Grapes.

22. Le Jenetin, or Jeneting Grape, is white, by fome call'd Mufcat d' Orleans, i. e. Orleans Mufcadine, or Raifin de St. Menuis, is very fweet and not unlike the Melié, but rather like the Malmfey Grape; 'tis apt to degenerate.

23. La Baunie, i. e. the Beaune Grape, is of a whitish Colour, pretty good, bears well, and is fo call'd, becaufe it is very frequent, and much admir'd about Beaune.

24. Le Bourguignon, is a black Grape, pretty large; is better for making Wine than for eating: It is an extraordinary Bearer.

25. Le Damas, i. e. the Damask Grape, is an extraordinary Fruit; the Bunches are very long and large, and the Grapes bigger than ordinary: They are of an Amber Colour, and have but one Kernel in each; they are apt to run, and therefore fhould be pruned long; there is the white and the red of this fort.

26. Raifin d'Abricot, i. e. the Abricot Grape, is fo call'd, because its Fruit is yellow, and gilded like an Abricot; 'tis of that Tribe which is diftinguished by the Title of Bourdelais.

27. Melié blanc, i. e. the white Melie Grape, is a good Grape for eating, and one of the beft

for

for the Vintage; its Juice is fweet, bears well, and will keep. This is one of the best for drying in the Oven.

28. Melié noir, i. e. the black Melie Grape, is not fo good as the former for eating, nor makes fo ftrong Wine.

29. Melié vert, i. e. the green Melie, is very rare, and bears well, and is not apt to run. The Wine made of this Grape never changes yellow.

30. Le Sauvignon is a black Grape, large and long; 'tis carly ripe, and is one of the best Grapes.

31. Le Sauvignon blanc, the white fort has the fame Qualities with the former; each of them are little known.

32. Le Gamet, is of two forts, the black and the white, 'tis an extraordinary Bearer, and one may fay the very beft; but the Wine made of it is fmall, and its Plants laft but few Years.

33. Bec-d'Oifeau, i. e. the Bird's-bill Grape, or Piquant-Paul, is call'd in Italy, Pizutelli, that is to fay pointed; the Grape is large, very long, and pointed at both Ends.

34. The blue Pizutelli is call'd in France Dent de Loup, i. e. Wolfs-tooth; its Grape is long, but lefs pointed than the former; it keeps well, and is a good tafted Fruit, and very handsome to the Eye.

35. Le Gland, i. e. the Acorn Grape, fo call'd because the Fruit is fhaped like an Acorn, it is very fweet, keeps well, and is of a yellow Colour.

36. Raifin Swiffe, i. e. the Switzerland Grape, is rather rare than good. The Clufters are large and long, and its Fruit ftriped with black and white, and fometimes half one and half the other. 37. Gros