64 THE GRAPES OF NEW YORK. 



below the small countries of Greece and Switzerland and such compara- 

 tively undeveloped countries as Chili and Argentine. Since by far the 

 greater proportion of American wines come from the European grapes of 

 the Pacific coast, it can be seen that wine made from American grapes is 

 but a drop in the bucket in the world's production. Reliable statistics 

 of viticulture in the United States were not taken until 1890, but careful 

 estimates, as we have seen, had been made by several men at different 

 periods. These with the last two census reports show the output of wine 

 in this country to be, in round numbers, as follows: 



Gallons 



1850 250,000 



i860 500 , 000 



1870 5,000,000 



1 880 15, 000 , 000 



1890 24, 000 , 000 



1900 30,000,000 



According to the American Wiiw Press,' the leading authority on 

 wines in this country, the vintage of 1907 shows the following figures: 



Gallons 



Southern States i , 000 , 000 



New Jersey 250, 000 



New York 4 , 000 , 000 



Ohio 2 , 500 , 000 



Missouri i , 500 , 000 



California, dry 30 , 000 , 000 



" sweet 10 , 000 , 000 



Western States 500 , 000 



All other States 500 , 000 



Total wine yield 50 , 250 , 000 



Subtracting the product of California from the total we have approximately 

 the yield of wine from native grapes. 



' Vol. 22: No. 3:22. 



