Gros Maroc (Cooper's Late Black)

Bunches, large, long, and shouldered, and with a stout stalk. Berries, large and oval. Skin, thick, of a deep reddish purple, becoming quite black when thoroughly ripened and well grown, and covered with an abundant blue bloom. Flesh, tender, sweet, and richly flavoured.

This is an excellent grape, and ripens along with the Black Hamburgh. It is frequently confounded with the Gros Damas, from which it is distinguished by its smoother and more deeply-cut leaves, shorter jointed wood, and earlier ripening. It requires rather more heat than the Black Hamburgh, and when well grown is one of the handsomest grapes in cultivation.

Grosse Blaue. See Grosse Kölner. Grosse Panse. See Pause Jaune.

Grosse Perle Blanche

Bunches, large, loose, and tapering. Berries, of large size, oval, and in shape resembling those of Muscat of Alexandria. Skin, thick and tough, of a pale amber colour when quite ripe. Flesh, firm and crackling, but without any flavour.

This is very like Panse Jaune, but sets its fruit very much better.

Gros Romain

This is a large, round-berried grape, of a deep amber colour, which Mr. Rivers says is of a nice flavour; but the fruit sets badly. It is quite distinct from White Romain.

Grosser Burgunder. See Black Hamburgh.

Grosse KÖLner (Gros Colman; Gros Colmar; Blauer Köllner; Grosse Blaue; Kriechentraube; Velka Modrina; Velki Urbainshak; Volovna; Zherna Morshina; Pomcranzentraube)

Bunches, large, short, thick, and shouldered. Berry-stalks, short and finely warted. Berries, very large, round, sometimes inclining to oblate; the style-point depressed. Skin, thick and tough, adhering closely to the flesh; dark purple or black, covered with a pretty thick bloom. Flesh, coarse, juicy, sweet, and unless the fruit is highly ripened in heat it is harshly and not agreeably flavoured.

This is a very handsome grape, but it requires a considerable amount of heat to ripen it, and it hangs late. It is aptly called the Orange Grape by the Germans.

A native of the East, Grosse Kölner colours very slowly and gradually, and requires a temperature equal to that necessary to ripen Muscat of Alexandria, and then it is delicious, especially if allowed to hang till it begins to shrivel.

It was first introduced to this country by the late Mr. Rivers, of Sawbridgeworth, from M. Vibert, of Angers; but, finding it did not ripen with the same treatment as Black Hamburgh, he discarded it. It was introduced a second time by the late Mr. Standish, of Ascot, from M. Andre Leroy, of Angers, and through him its popularity was established; but it is mainly through the successful cultivation of it by Mr. W. Thomson, of the Tweed Vineries, that its reputation is so widely extended.

The first trace I find of it in Western Europe is in De Bavay's Catalogue of 1852, where it is called Gros Colman; then I find it in that of Jacquemet-Bonnefont of Annonay, for 1855, under the name of Gros Colmar, and both of these are corruptions of Grosse Kölner.

Grove-End Sweetwater. See Early White Malcasia. Gutedel. See Royal Muscadine. Hammelshoden. See Black Hamburgh. Hampton Court. See Black Hamburgh. Horsforth Seedling. See Morocco. Hudler. See Black Hamburgh. Huttler. See Black Hamburgh.