CROPS OF THE COLONY. 61 



decades, umpe.s were orowii chietly fi)r eating' purposes, as the Moliain- 

 inedau law forl)ids the use of wine. Since then, however, the pUmting 

 of vineyards has made rapid progress among* the colonists, and in 1900 

 nearly 3.50,000 acres, about one-tenth of the land owned by Europeans, 

 was in vines. The estimated total value of Algerian vineyards is 

 $ll-t,000,OoO. Wine is now the most valuable product of the colony, 

 the export amounting in 1899 to over 120,000,000 gallons. Most of 

 the skill, energy, and capital of the French population is concentrated 

 upon this crop. It has l)een computed that $6,(350,000 is paid out 

 annuall}^ in wages to the laborers in Algerian vineyards. 



Fine wines and dessert wines form but a small part of the total yield, 

 the Algerian product consisting chiefly of heav3'-bodied and, in the 

 case of red wines, deeph' colored wines for blending purposes. These 

 are being constantly improved in quality, and Algerian wines are now 

 widely and favorably known in Europe — France, England, and (Jer- 

 many, especially, importing large quantities. 



The varieties of wine grapes chiefly grown by P^uropean colonists 

 are those of southern France. Carignane, from which red wine is 

 made, is at present the favorite, and is being planted more extensively 

 than any other variet3^ Other highly esteemed varieties that furnish 

 red wine are Mourvedre, Morastel, Aramon, Cinsault, and Uliiade 

 (Oeillade). Carignane is notaV)le for the rapidit}' with which it comes 

 into bearing and for its large yields. At the satne time it reipiires 

 more care than some other varieties, and is subject to fungous diseases. 

 Mourvedre and Morastel, hardier varieties, but slower in developing 

 and somewhat irregular in yield, are not as extensivelj^ planted as 

 formerly. Cinsault and Uliiade are hardy varieties, and endure the 

 trying conditions that prevail when the sirocco is l)lowing. The 

 former, especially, is nuich grown. The latter is said to be very 

 irregular in its yields. The variety known as ''Petit Bouschet'" is 

 used for giving a deeper color to certain French wines made from 

 other varieties. 



White wines are made from the Clairette, Ugni Blanc, Semillon, and 

 other varieties, while a native varietv known as Feranah is highlv 

 esteemed \}y some vineyardists. All these, however, give rather light 

 yields, so that the making of white wines from grapes having a color- 

 less juice is now much practiced, the skins being removed before fer- 

 mentation begins. Cinsault, Aramon, and Mourvedre are especiall}^ 

 used for this purpose. Excellent dessert wines are occasionally made 

 from such varieties as Alicante and Muscat. 



Vines are grown in nearly' all })arts of the colony, even in the 

 extremely moimtainous districts and in the oases of the Sahara; but 

 the most extensive vineyards have been established in the great plains 

 and valleys of the coast region, where the largest protits from the 



