CF y ,f 
 
 UNIVERSITY OF CALIFORNIA. 
 
 AGRICULTURAL EXPERIMENT STATION. 
 
 BERKELEY, CAL. 
 
 E. W. HILGARDj Director. BULLETIN NO. 91. 
 
 tt 
 
 ++ ^gJ 
 
 A— PORT AND SHERnY GRAPES IN CALIFORNIA. 
 B — IMPORTATION OF ITALIAN GRAPES. 
 C~ IMPORTATION OF OLIVES. 
 
 ^-POf^T AND SHERRY < 
 
 Now that the passage by Congress of the 
 ••free fortification " provisions of the tariff bill, 
 when rightly interpreted, will render it possi- 
 ble for California sweet wines to compete in the 
 world's market, it becomes of vital importance 
 that the quality of the wines offered, especially 
 to foreign consumers, should be such as to com- 
 mend them to the existing taste, accustomed to 
 the products of Spain and Portugal. This is 
 the more essential, as we can justly claim that 
 we possess the exact counterpart of the climatic 
 conditions existing in those countries, the home 
 of the olive, fig and orange; and hence there 
 can be no excuse for our falling short of the 
 types esteemed in commerce as the standard 
 ports, sherries and Madeira. 
 
 In consequence of the very slight encour- 
 agement heretofore existing for the production 
 of wines of this class, they have largely been 
 made as a matter of convenience in disposing 
 of material that, wtiether from the quality of 
 the grapes or from miscarriage in fermentation, 
 could not readily be made into good dry wines. 
 It is but natural that a good deal of the sweet 
 wine thus thrown upon the market bore but a 
 slight resemblance to the type of which it bore 
 the label, for grapes of the claret type are no 
 more fit for making port than Ehenish grapes 
 are for making sherries, or vice versa. 
 
 It has, however, been early recognized that 
 
 3R/cPES IN ©TOcLlfORJMIA. 
 
 the San Joaquin valley, and later on, that the 
 foothills of the Sierra have a tendency to im- 
 part the port and sherry character to the 
 wines from grapes not too far removed from 
 the type of those used for that purpose in the 
 Old World. Excellent samples of such wines 
 have been produced, and a few wine-makers 
 have made a specialty of their manufacture. 
 In general, nevertheless, the plantations of 
 grapes especially adapted to the purpose are 
 few and relatively of small extent. The prob- 
 ability that under the improved prospects of 
 the sweet-wine industry, it will be desired by 
 many to graft over other vines to the best 
 sherry or port grapes, renders it desirable that 
 a succinct discussion of the several varieties 
 suitable to that purpose and now obtainable 
 within the State should be given for the benefit 
 of those concerned. 
 
 A highly essential advantage possessed by 
 most of these grapes as compared with those of 
 the claret and Burgundy types is that they re- 
 sist to an extraordinary degree the influences 
 under which the wines made from grapes of 
 the latter two types become vinegar. Instead, 
 they undergo, under the continued action of 
 warm air, the change to the true sherry and 
 port flavor, which in its more advanced devel- 
 opment is known under the name " ranch, 1 ' 
 Since the least acetic (or vinegar) taint is far 
 
$ 
 
 more offensive in sweet than in dry wines, this 
 peculiarity of the true port and sherry grapes is 
 most valuable to the maker, and should com- 
 mend them for exclusive use in all high-grade 
 sweet wines. It is of course true that when 
 grown in unsuitable localities any of these 
 grapes may measurably lose their resistance to 
 acetic taint and will not readily assume the 
 " rancio" flavor when under the influence of the 
 artificial climate of the hot-room. On the other 
 hand, varieties that in the coast climate will 
 ordinarily make wines of the claret or Bur- 
 gundy types may in the Great valley or Foot- 
 hills make at least fair port wines. The same 
 holds true more or less as regards white grapes 
 in their relation to the sherry type: yet on the 
 whole it is much more difficult to make the 
 product from Rhenish or Sauterne grapes pass 
 muster as sherries or Madeiras. It is certainly 
 much more reasonable to conform as s on as 
 possible to the recognized natural adaptations 
 of climate and soil, and use for the production 
 of the several classes of sweet wines the grapes 
 which the experience of centuries has shown to 
 be the best for that purpose. 
 
 Below are given brief descriptions of the port 
 and sherry grapes thus far known to be grow- 
 ing in California, together with such data as I 
 have been able to obtain either from the viti- 
 cultural stations and the experimental viniri- 
 cations at the Station laboratory, or from the 
 experience of others. 
 
 PORT WINE VARIETIES. 
 
 Tinto Oao. — Tin to c&o or Tinta cam is a very 
 old variety of the Douro region ; in Portugal it 
 is very highly esteemed for its strong and good 
 wine, but is not a very productive variety. It 
 requires short pruning. Bunches somewhat 
 loose, average size and irregular ; berries round, 
 rather small, bluish-black; skin thick and tough; 
 juice sweet and astringent. 
 
 This variety matures late. At Cupertino, it 
 has usually given a small or poor crop, much 
 damaged by coulure; the average sugar acquired 
 bv the must is about 24 per cent. The wine 
 obtained at the Station cellar is only of fair 
 quality and difficult to keep. 
 
 Evidently this variety, like the related varie- 
 ties from Portugal, requires a warmer climate; 
 in fact the same varieties grown at Fresno al- 
 ways gave a more abundant crop and of better 
 quality. . 
 
 Tinta/^tmarella. — This is one of the best 
 varieties ot the Douro region in Portugal ; it is 
 there a very large bearer and grows very well in 
 strong soils. 
 
 Bunches, of good size, pyramidal or conical, 
 heavily shouldered, close. Grapes, medium 
 size but irregular, varying from very small to 
 rather large, and from nearly round to dis- 
 tinctly oval. Skin, rather thick but not tough. 
 Flesh, firm but juicy, flavor, sweet, not 
 marked. Peduncle thick, strong and woody. 
 Pedicels, rather long and of medium strength. 
 
 Generally it ripens about the middle of Octo- 
 ber at Cupertino, being therefore of rather late 
 maturity. 
 
 The observation made in regard to Tinta-cao 
 must be repeated for this variety, viz., a small 
 or average crop at Cupertino and Mission San 
 Jose, while bearing a big crop in Fresno. Much 
 coulure observed at the former localities, very 
 little at the latter. Sugar contents of the must 
 averaging 25 per cent. The wine is of lair 
 
 quality, but requires blending to make a fault- 
 less port wine. 
 
 Tinta dr Madeira. — This is one of the sev- 
 eral M Tintas" (black varieties) growing on the 
 Island of Madeira. Bunches, medium size, 
 cylindrical or conico-cylindrical, shouldered, 
 sometimes loose, sometimes rather compact, ' 
 Berries, medium sized, round; skin, thick but 
 tender, dark colored; flesh, juicy, without 
 marked flavor. Peduncles, green, of medium 
 thickness. Pedicels, slender and rather long. 
 Generally it matures some days before the 
 "Tinta Amarella." At the experiment plot in 
 Cupertino, has given a pretty rair crop, always 
 more than either Tinto-cao or Tinta amarella. 
 It had also very much less coulure than the 
 two latter varieties. Must averaging about 25 | 
 per cent of sugar at Cupertino. Wine obtained 
 is only of fair quality. 
 
 Mourisco Preto (Mourisco tinto do Douro, 
 Uva rei). — This is one of the most highly es- 
 teemed vines of the Douro region, and must 
 not be confounded witli the Mourisco cultivated 
 in the Minho country, which is totally different. 
 It is of vigorous growth and makes hard and 
 strong wood; leaves large, of uniform size, al- 
 most round. Bunches numerous and some- 
 times very large, pyramidal in form; berries 
 large, pale black; flesh quite firm, skin thick, 
 juice sweet and agreeable. It matures late in 
 the second epoch; no observations have been 
 made on it at the station since 1884, when 
 grapes were received from the Natonia vineyard 
 on Sept. 26th and showed only 21. i per cent of 
 sugar. It was reported as bearing heavily; it 
 doubtless belongs in the warmest parts of the 
 State. 
 
 Bastardo. — This variety, extensively planted 
 at the Island of Madeira and In Portugal, is 
 quite widely cultivated in Spain for red, sweet 
 wines. It grows also perfectly in Northern and 
 Central French vineyards as well as in Southern 
 localities. Its bunches generally are small, 
 cylindrical or conico-cj'lindrical* berries of 
 average size, regular and ovo-conical in I 
 form, entirely black, and tough; flesh juicy, I 
 sweet and very agreeable. It has strong and 
 regular growth and matures early. 
 
 At the experiment plot at Cupertino the Bas- 
 tardo has given somewhat large crops, suffering 
 but little from coulure and sunburn. Must 
 contains on the average about 27 per cent of 
 sugar. Wine obtained at the experiment cellar 
 from this variety has been only fair; it was of 
 rather delicate quality, but not a good keei>er. 
 In Portugal, the Avarelhao (known here as Pied 
 de Perdrix) is usually blended with it for the 
 darker-colored export wines, or " ports." 
 
 Alvarelhao (Locaia — Pied de Perdrix).—^ 
 variety, known in California as Pied de Perdrix, 
 but only very little cultivated, ought to be 
 propagated more than has been done heretofore, . 
 because it is one of the best " port" wine varie- 
 ties, which remedies the deficiencies of the 
 Bastardo, with which it is usually blended on' 
 account of its intense color (shown even in its 
 leaves) and heavy body. Bunches medium size J 
 branched; berries medium size, regular, oval, 
 black, tender; flesh sweet but with considerable 
 acid, very agreeable. Matures early (end ot 
 August). It is very liable to attack by the 
 41 Oidium," or powdery mildew. At Mission 
 Bail Jose, matured late for its kind and gave 3 
 small crop, while in Fresno it showed a better 
 crop and ripened early, but no samples surS- 
 cient for experimental working have "been w 
 
5 
 
 seems to be a synonym of Dolcetto nero. 
 
 &—Paga-debito. — k black variety from the 
 M Puglie." Good for wine, abundant bearer. 
 
 9— Monca— A black grape. Its wine is one 
 of the best made in Sardinia. 
 
 10— Neiretta.— This black variety is v^ry much 
 cultivated at the Saluzzo vineyards, Piedmont. 
 It i* a heavy bearer. 
 
 11— San Giovcto.—A Tuscan variety, which, 
 blended with Canajolo and Malvasia bianca 
 (without perfume), makes the majority of good 
 Tuscan wines. According to Count Rovas- 
 enda's experiments, it would make a good 
 blend with Freisa and Barbera. 
 
 12— Cadone— A Pitdmontese variety, bearing 
 large bunches and making a strong and dark- 
 colored wine. It requires long pruning but is a 
 somewhat irregular bearer. 
 
 13— Bolgnino or Nebbiolo di Dronero.— This is 
 also a Saluzzo variety, but different from the 
 true Xebbiolo. It makes however, a good 
 wine. 
 
 U—Xeiretto grosso canavese.— From Piedmont. 
 A grape of abundant acidity and of fairly deep 
 color. 
 
 lo—Croattina.— Especially cultivated at Vog- 
 hera, Piedmont. It has a'round, black berry 
 larger than the Bonarda. In deep soils produces 
 a well-colored wine. 
 
 W—Danugue'—A Southern French variety, 
 identical with the Gros Guillaumc from Nice, 
 possessing large berries, but of late maturity. 
 
 17— Antibo.— Large-berried, black; cultivated 
 at Saluzzo for table use. 
 
 18— Quagliano.— Table grape with large black 
 fruit of great delicacy, especially if cultivated in 
 light soils. 
 
 13— Ocrudibove— Black variety from Sardinia, 
 very large-berried, late maturity. 
 
 20— Bemestia violacea— Grape variety from 
 Piedmont. It has very large berries. 
 
 21— Pelaverga.— Another Saluzzo variety, cul- 
 tivated especially for table use. It is an abun- 
 dant bearer; bunches reddish-black and large 
 berries. In the Saluzzo countiy it is also used 
 to make a special carbonated sweet wine. 
 
 yi-Croctto or Moretto — Another Piedmont 
 variety, giving a dark-colored must. 
 
 23— Corbeau.— This variety is already known 
 in California. 
 
 -4—Cheninnoir.—A French variety giving a 
 well-colored wine. 
 
 2^—Mammolo toscano.—A Tuscan variety of 
 |ate maturity in northern exposures. It is 
 bttle colored and possesses a violet bouquet. 
 
 26— Barbarossa di Finalborgo. — Another one 
 of the several Barbarossa varieties of Italy. It 
 is good both for wine and table use and also as 
 a keeper for winter use. 
 
 27— Favorita.— According to Count Rovasenda, 
 
 is identical with the " Vermentino di Liguria" 
 a good white variety both for wine and table 
 use. 
 
 28 — Vernaccia sarda. — A white variety from 
 Sardinia. Large bearer; good for wine. In 
 Count Rovasenda's collection it gives an 
 immense crop. 
 
 29 — Olivette de Cadenet. — A white table-grape 
 variety from France. Late maturity. It 
 seems identical with the Crujidero. 
 
 30 — Catarattu a la Porta. — A White Sicilian 
 variety for wine. It is a heavy bearer, with large 
 and yellow-colored berries, but matures late. 
 The Catarattu varieties are used in making 
 the famous Marsala wines. 
 
 31 — Malvasia di Brolio. — A Tuscan variety for 
 wine. It is a heavy bearer. 
 
 32 — Erbalus di Caluso. — A Piedmontese white 
 variety especially used for <J vins de liqueurs." 
 
 33— Picpoule. — A variety from France. Grape 
 of good acidity but of late maturity. 
 
 34 — Malvasia Rovasenda. — A seedling obtained 
 by Baron Mendola, the Sicilian ampelographer. 
 It is a good and reddish-black colored grape 
 which deserves to be propagated. 
 
 35*—Lambrusco di Gorbaro (perhaps di Sor- 
 bara). 
 
 36*— Gorbo. 
 
 37— Malvasia de la Cartvja.—A white Spanish 
 variety. . ± ■ 
 
 SS—Bellino. — A Piedmont black variety, tine 
 for table use; identical with " Imperial nero. 11 
 
 Z^—Negrara di Gattinara.—A black, good va- 
 riety, but it is very much attacked by " Oid- 
 
 ium." i , ^ , . I . . 
 
 40 _ Passaretta — A variety cultivated in 
 Piedmont both for wine and raisins. Their ber- 
 ries are very like a bird's-eye. 
 
 41 — Crejidero — A Spanish white variety, good 
 for table use. It is fine-looking, but of late 
 maturity. . A - 
 
 42 — Pis-de-chevre — A variety cultivated in 
 France, but obtained from Hungary ; it has 
 pointed and ellipsoidal berries. There are two 
 varieties — one white and one red. 
 
 43— Torok goher — A black Hungarian vari- 
 ety. It seems to be a valuable grape. 
 
 44*— Colutam Cucco Bitondo. 
 45* — Neretto di Collucellio. 
 46* — Bersan. 
 
 47— Trivoti — A good black variety from 
 Sicily. 
 
 48— Zinzillosa—A black variety resembling 
 somewhat the " Mourastel." 
 
 Information has been already asked from 
 Count Rovasenda in regard to the Nos. 3, 35, 
 36, 40, 42, 44, 45, 46, the labels being somewhat 
 obliterated, or incomplete as to white or black 
 variety. 
 
 C-ljVIPOr^TATIOJ^ Of OblVES. 
 
 The following varieties of olives have lately 
 been imported from the highly reputed nursery 
 of R. Pecori of Florence, under the auspices of 
 Prof. E. Becchi, the director of the Agricultural 
 Station at Florence: 
 
 \— Bella de Spagna— -Its oil is very fine, but 
 it is generally used for pickling. 
 
 2— Leccino— On account of its hardiness ought 
 to be propagated in those regions frequently 
 subject to damage by frost. The fruit is 
 pretty large and fleshy, but not rich in oil ; 
 ] t is, however, a heavy bearer. 
 
 3 — Olivo piangente (weeping olive) — This beau- 
 tiful variety is somewhat delicate, therefore it 
 requires mild regions, where it will be a good 
 bearer. Its fruit yields a very agreeable and 
 sweet oil, but it is also good for pickling pur- 
 poses. 
 
 4 — Santa Caterina — Bearing large fruit very 
 fine for pickling. 
 
 5 — Infrantoio — One of the best olive-oil varie- 
 ties from Tuscany ; large bearer. 
 
 6 — Correggiolo — According to Prof. Caruso is 
 the same as the Infrantoio. 
 
find a valuable variety for sherry purposes in 
 the Boal, when grown in a suitable climate. 
 
 West's White Prolific— Whatever may be 
 the true name and origin of this now well- 
 known vine, it clearly belongs to the sherry 
 group, and deserves great attention, both in 
 this direction and in that of a brandy grape, 
 for which Mr. West's experimenis prove it to 
 be admirably adapted. 
 
 At the University Plot, Cupertino, as every- 
 
 where else, i* has maintained its reputation for 
 heavy bearing, the average of 40 vines, lone- 
 pruned, being in 1885 57* pounds each. Its 
 bearing is very regular and it suffers but Utile 
 from coulure anywhere that it has been ob- 
 served; sugar contained in must averaging high, 
 viz., about 26 per cent. The wine obtained has 
 doubtless the sherry character, though hardly 
 as pronouncedly as~ the Palomino when grown i 
 under favorable conditions. 
 
 t 
 
 5-IJVIPORT7OCTIOJM Of ITjAblAJM GRApES. 
 
 The importations of European grapes into 
 California have thus far included but a few of 
 the varieties grown in Italy ; France, Germany 
 and to some extent Spain being the countries 
 most largely represented in our vineyards. Yet 
 the classic land of the orange and lemon would 
 naturally seem to be entitled to the most par- 
 ticular consideration within the " citrus belts M 
 that form the special pride and source of profit 
 in this State. It is hardly reasonable to expect 
 that the wines of the Rhine, and even those of the 
 Garonne, will be characteristically reproduced 
 alongside of the orange, olive and fig. 
 
 Our investigations of the changes undergone 
 by northern grapes in the hot interior of this 
 State, coincidently with the evidence affor led 
 by the wines to the taste, show that a deficiency 
 in acid and an excess of tannin is the almost in- 
 variable result. With the deficiency in acid 
 conies diffi cult fermentation, and a lack of the 
 "bouquet " that, forms the particular merit of 
 the wines of cooler climates ; and the result is, 
 hot, tasteless and astringent products of lictle 
 commercial value, and poor keeping qualities. 
 
 It is quite otherwise with varieties adapted 
 to the warm climates. Both in Hpain and in 
 Northern Italy, excellent dry wines are made, 
 and the grapes which produce the latter have 
 received our special attention during the past 
 three or four years. 
 
 So far as I am aware, the only Italian wine 
 grape that came with the early importations 
 was the one now generally known as 4< Crabb's 
 Black Burgundy," and further misnamed " Petit 
 pinot;" since the leaf is the only point in 
 which this variety even remotely resembles 
 the true Burgundies or pinots. For it is re- 
 markable for deep color and a good proportion 
 of acid and tannin; qualities in which the true 
 Burgundies are notably deficient. This grape 
 is definitely shown to 'be identical with the 
 Italian 44 Refosco." 
 
 The next importation of Italian grapes was 
 made in the early eighties by John T.Doyle, 
 Esq., who obtained small numbers of cuttings 
 by mail, and partly rooted, partly grafted them, 
 in his vineyards at Menlo Park and Cupertino. 
 Among his earliest importations were the Neb- 
 biolo, holding in Northern Italy the place that 
 the Cabernet Sauvignon holds in the Bordeaux 
 region; the Barbera fina of Asti and its neigh- 
 borhood; also the Freisa, the '•strawberry" 
 grape, the wine of which resembles not a little 
 that of the Zinfandel. Later importations 
 brought the Aleatico, several Bonardas, the 
 Provinante, Corba barba ge'ata and Monte- 
 pulciano; of white grapes the Vernaccia bianca, 
 the Lignanga and Pizzutello. 
 
 The publication of the book of Dr. Spring- 
 mtthl on the ''condensed must" industry, 
 
 about this time called my attention to the re- 
 markably high acid (and sugar) contents of the 
 Piedmontese grapes as compared with those of 
 southern Italy; and the study of the varieties 
 imported by Mr. Doyle confirmed the fact that 
 in these grapes we have a group which may 
 probably be relied upon for the making of good 
 dry wines of excellent keeping qualities, under 
 climatic conditions in which those of more 
 northerly origin lose character, and fail as dry 
 wine grapes. 
 
 The detailed record of our results in this 
 line of study will be given in the report for the 
 past four years, now being elaborated for publi- 
 cation, which has been thus delayed by the ex- 
 tra labor incident to the establishment of the 
 new Experiment stations. Meanwhile the 
 promise of this class of grapes was thought 
 sufficiently good to call for the importation of 
 a larger number of varieties. It was intended 
 that this should have been done last winter; 
 but untoward delays in correspondence frus- 
 trated the plan. It has now, however, been 
 consummated by the arrival, in excellent con- 
 dition, of cuttings of 48 varieties of wine and 
 table grapes from the collection ot Count Giu- 
 seppe Rovasenda, the distinguished ampelogra- 
 pher of Italy, residing at Turin; with whom 
 correspondence has been carried on for some 
 time past by Assistant Paparelli. We are thus 
 placed in possession of an authentically named 
 collection, which will be partly rooted, partly 
 grafted for more rapid propagation, and future 
 distribution. 
 
 The following list gives the names and brief 
 general notes regarding these grapes: 
 
 1 — Aspiran noir. — This variety is especially 
 cultivated in Southern France, where it is 
 chiefly consumed as a table grape. It makes 
 also a bright-colored and delicate wine, very 
 good for table use, but somewhat thin tor the 
 trade. 
 
 2— Cipro nero.— Variety from the island of 
 Cypress, where it makes the best wines, call 1 d 
 u la Commanderia." It is also a very nice table 
 grape but of late maturity. 
 
 3* — Cipro, — Under this name we received a 
 few cuttings that we suppose to belong to the 
 white variety. 
 
 \—Ce$anese nero.— Variety from the " Cam- 
 pagna di Roma," where it is most abundantly 
 cultivated and ^ives aline and strong wine. 
 
 5 — Orisa di Picmonte. — A late variety adapted 
 both for wine and table use in Piedmont 
 
 Q—Ncyro ainaro — Variety from the il Puglie 
 region ( Italy). It is a good bearer and makes 
 good wine. 
 
 7— Negro dolce— According to Pulliat, thi 
 ♦No description available. 
 
5 
 
 seems to be a synonym of Dolcetto nero. 
 
 8 — Paga-debito. — A black variety from the 
 u Puglie." Good for wine, abundant bearer. 
 
 9 — Moi ica.—A black grape. Its wine is one 
 of the best made in Sardinia. 
 
 . 10 — Neiretta.— This black variety is very much 
 cultivated at the Saluzzo vineyards, Piedmont. 
 It a heavy bearer. 
 
 11— San Gioveto. — A Tuscan variety, which, 
 blended with Canajolo and Malvasia bianco, 
 (without perfume), makes the majority of good 
 Tuscan wines. According to Count Rovas- 
 enda's experiments, it would make a good 
 blend with Freisa and Barbera. 
 
 12— Cadone— A Picdmontese variety, bearing 
 large bunches and making a strong and dark- 
 colored wine. It requires long pruning but is a 
 somewhat irregular bearer. 
 
 13— Bolgni?io or Nebbiolo di Dronero. — This is 
 also a Saluzzo variety, but different from the 
 true Nebbiolo. It makes however, a good 
 wine. 
 
 l\—Xeiretto grosso canavese. — From Piedmont. 
 A grape of abundant acidity and of fairly deep 
 color. 
 
 15— Oroattina.— Especially cultivated at Vog- 
 hera, Piedmont. It has a round, black berry 
 larger than the Bonarda. In deep soils produces 
 a well-colored wine. 
 
 Ib—Danugue.—A Southern French variety, 
 identical with the Gros (fyillaume from Nice, 
 possessing large berries, but of late maturity. 
 
 17— Antibo— Large-berried, black; cultivated 
 at Saluzzo for table use. 
 
 18— Qxiagliano.— Table grape with large black 
 fruit of great delicacy, especially if cultivated in 
 light soils. 
 
 19— Ocru di bovc— Black variety from Sardinia, 
 very large-berried, late maturity. 
 
 20— Bermestia violacea — Grape variety from 
 Piedmont. It has very large berries. 
 
 21— Pelaverga — Another Saluzzo variety, cul- 
 tivated especially for table use. It is an abun- 
 dant bearer; bunches reddish-black and large 
 berries. In the Saluzzo countiy it is also used 
 to make a special carbonated sweet wine. 
 
 22— Croetto or Moretto.— Another Piedmont 
 variety, giving a dark-colored must. 
 
 23— Corbeau.— This variety is already known 
 in California. 
 
 2A—Cheninnoir.—A French variety giving a 
 well-colored wine. 
 
 25— Mammolo toscano.—A Tuscan variety of 
 late maturity in northern exposures. It is 
 little colored and possesses a violet bouquet. 
 
 26 — Barbarossa di Finalborgo. — Another one 
 of the several Barbarossa varieties of ItaV- It 
 is good both for wine and table use and also as 
 a keeper for winter use. 
 
 27— Favorita.— According to Count Rovasenda, 
 
 is identical with the " Vermentino di Liguria," 
 a good white variety both for wine and table 
 use. 
 
 28— Vemaccia sarda. — A white variety from 
 Sardinia. Large bearer; good for wine. In 
 Count Rovasenda's collection it gives an 
 immense crop. 
 
 29 — Olivette de Cadenet. — A white table-grape 
 variety from France. Late maturity. It 
 seems identical with the Cinjidero. 
 
 30 — Catarattu a la Porta.— A. White Sicilian 
 variety for wine. It is a heavy bearer, with large 
 and yellow-colored berries, but matures late. 
 The Catarattu varieties are used in making 
 the famous Marsala wines. 
 
 31 — Malvasia di Brolio. — A Tuscan variety for 
 wine. It is a heavy bearer. 
 
 32— Erbalus di Caluso. — A Piedmontese white 
 variety especially used for '* vins de liqueurs." 
 
 33— Picpoule. — A variety from France. Grape 
 of good acidity but of late maturity. 
 
 34 — Malvasia Rovasenda. — A seedling obtained 
 by Baron Mendola, the Sicilian ampelographer. 
 It is a good and reddish-black colored grape 
 which deserves to be propagated. 
 
 35* — Lambrusco di Gorbaro (perhaps di Sor- 
 bara). 
 36*— Gorbo. 
 
 37— Malvasia de la Cartuja.—A white Spanish 
 varietv. 
 
 38— Bellino— A Piedmont black variety, fine 
 for table use; identical with 44 Imperial nero." 
 
 2Q—Negrara di Gattinara.—A black, good va- 
 riety, but it is very much attacked by 4< Oid- 
 ium." . 
 
 40 — Passaretta — A variety cultivated in 
 Piedmont both for wine and raisins. Their ber- 
 ries are very like a bird's-eye. 
 
 41 — Crejidero — A Spanish white variety, good 
 for table use. It is fine-looking, but of late 
 maturity. m . 
 
 42— Pis-de-chivre— A variety cultivated in 
 France, but obtained from Hungary ; it has 
 pointed and ellipsoidal berries. There are two 
 varieties — one white and one red. 
 
 43 — Torok goher — A black Hungarian vari- 
 ety. It seems to be a valuable grape. 
 
 44*— Colutam Cucco Bitondo. 
 
 45%—Neretto di CollucelHo. 
 
 46* — Bersan. . 
 
 47—Trivoti — A good black variety from 
 
 ^48- Zinzillosa— A black variety resembling 
 somewhat the 44 Mourastel." ■ 
 
 Information has been already asked from 
 Count Rovasenda in regard to the Nos. 3, 35, 
 36 40 42, 44, 45, 46, the labels being somewhat 
 obliterated, or incomplete as to white or black 
 variety. 
 
 C-|JVIPOr^TATIOJM Of OlslVES. 
 
 The following varieties of olives have lately 
 been imported from the highly reputed nursery 
 of R. Pecori of Florence, under the auspices of 
 Prof. E. Becchi, the director of the Agricultural 
 Station at Florence : 
 
 1— Bella de Spagna—lts oil is very fine, but 
 it is generally used for pickling. 
 
 2 — Leccino— On account of its hardiness ought 
 to be propagated in those regions frequently 
 subject to damage by frost. The fruit is 
 pretty large and fleshy, but not rich in oil ; 
 it is, however, a heavy bearer. 
 
 S—Olivo piangente (weeping olive)— This beau- 
 tiful variety is somewhat delicate, therefore it 
 requires mild regions, where it will be a good 
 bearer. Its fruit vields a very agreeable and 
 sweet oil, but it is also good for pickling pur- 
 
 P °4— 'Santa Caierina— Bearing large fruit very 
 fine for pickling. 
 
 5— Infrantoio- One of the best olive-oil varie- 
 ties from Tuscany ; large bearer. . « 
 
 6- Correggiolo- According to Prof. Caruso is 
 the same as the Infrantoio. 
 
0 
 
 7 — Morinello — This is widely cultivated in These trees are now growing finely on the 
 Tuscany because it stands cold weather and grounds of the station at Berkeley, and will be 
 the action of the wind very well. The fruit propagated as rapidly as possible for distribu- 
 contains more flesh than the Infrantoio, but tion to the sub-stations, and thereafter to olive 
 the oil is not so fine. culturists at various points within the State. 
 
 8— Ascoli — Bearing large fruit, very fine for 
 
 Berkeley, Feb. 28, 1891. 
 
 E. W. Hilgard.