746 THE POPULAR SCIENCE MONTHLY. 



country around three lakes Keiika, Seneca, and Canandaigua. 

 The grape industry was started along Lake Keuka about fifty 

 years ago. The first outdoor grapes were shipped to the New 

 York market about 18-47-'48 by the way of the Erie Canal. In 

 1860 the Lake Keuka grape industry was well rooted, and there 

 were planted and in bearing about 250 acres. 



At the present time there are about 10,500 acres of vineyards 

 in the Lake Keuka district. To this should be added about 10,- 

 000 acres of vineyards in the Seneca and Canandaigua districts, 

 making a total of 26,500 acres in the lake region. In the western 

 part of the State is the Chautauqua district, which contains about 

 18,000 acres of vineyards. The Hudson River district, which was 

 established about 1860, has about 14,000 acres of vines. 



In 1890,* when the statistics of viticulture were gathered for 

 the first time in the United States, it was found that New York 

 State, with one fourth of the acreage of California, raised almost 

 twice as many table grapes as the latter State. In other words, 

 four fifths of the grapes grown in New York are for table pur- 

 poses, while in California four fifths of the grapes are made into 

 wine. 



The American champagne district, as the Lake Keuka region 

 has been known for some time, is fairly entitled to its name. 

 More and better champagne is produced annually in this district 

 than in any other section of the United States. The first wine 

 company, the Pleasant Valley, was formed in 1860, and a few 

 years later began making champagne. In 1865 the Urbana Wine 

 Company was organized, with the object of making a superior 

 American champagne. These two cellars each carry a stock of 

 1,000,000 bottles of champagne. There are five other cellars in the 

 district, all making champagne, and ranging in capacity from 

 ;?0,000 to 150,000 gallons. 



East of the Rocky Mountains no champagne in any quantity 

 is made outside of Ohio and New York. West of that great 

 range considerable champagne has been made in one section of 

 California, but the Eastern product is regarded by connoisseurs 

 as more nearly approaching in quality the best French product. 

 There is, and will be, a difference between the best American and 

 French champagnes, owing to the variety of grapes and soils, but 

 outside of that, as a chemical analysis will show, the difi'erence is 

 no greater than that between French champagnes produced in 

 the several localities of the Champagne district. 



It is now well understood that the golden qualities of vin 



* In thut season tbe New York jjrowers shipped to market the enormous quantity of 

 60,687 tons, or 121,374,000 pounds, of table grapes, while California sold only 38,785 tons 

 for the same purpose. 



