282. 
pagne grape of France; the white Johannisberger, and green Reisburg, and red Traminer 
of Germany; the white Malaga, Alicante, and Muscatella of Spain; Fihel Zagos and white 
Tokay of Hungary; the white and golden Chasselas, white and black Pineaux, Orleans, 
Chacelos du Foye, Montillardo and Catalyac of France, and the Verdelho of Madeira. All 
these varieties have been tried in the Sierra Nevada district by various parties, the most 
successful and largest grower being B. N. Bugby, of Folsom. This gentleman has for several | 
years been experimenting in wine-growing, having some 72 varieties of grapes in 56 acres 
of vineyard, all in full bearing. In 1866 he made separate wines of 19 different kinds of 
grapes, and in 1867 made 14 varieties of wine, some of them being made from mixed grapes. 
The result in every case where proper care was taken was the production of wines superior 
in many respects to those made from the Mission or Los Angeles grape. In Sonoma valley 
and Napa county several of the above-named varieties have been planted in large numbers, 
and not many years will pass before varieties of wine will be had in that district which will - 
safely challenge the best wine of Europe to contest for superiority with them. "ot 
The great want of growers at present is more extensive markets for their wine, the home 
consumption being already largely supplied, so that but small increase in the local demand 
may be expected. Efforts are now being made to introduce the finer grades of wine, without 
chance of adulteration or injury during shipment, it being shipped per steamer, in glass in 
cases, so as to insure against all the above contingencies. 
In the distilling of grape brandy in California great progress has been made during the 
last three years. Prior to that time almost the total product was distilled from pumice, the 
skins, stems and seeds of grapes after pressing. Where red wines had been made the pumice 
in many cases had fairly rotted before distillation took place, while in others the fusel oil 
contained in the seeds by crushing was set free to be vaporized with the spirit, it being a more 
volatile fluid. The brandy was made in the commonest kind of whiskey stills, which, com- 
bined with lack of practiced skill in making grape spirit, caused the production of an article 
that was full of gross imperfections, and had to be rectified before it was in fair marketable 
condition. The great increase in the wine crop in 1865 lowered prices so much that large 
quantities of wine in that and succeeding years have been made into brandy, while the stills 
have also been much improved in construction, as well as the skill of those using them. The 
result of these changes has been the production of a better class of brandy, which, in some 
instances, has been considered by good judges fully equal in quality to the best brands of 
France of similar age. That our brandy is improving is noticeable from the fact that it is 
now being extensively used in private dwellings, where French brandy only has heretofore 
been used. Among other enterprises inaugurated in this city during the past year has been 
that of the Pacific Refining Company, who rectify and improve the commonest kinds of grape 
spirit, so that it resembles in taste and aroma the medium grades of French brandy. Some 
ot this brandy has been sent to New York, where it is reported to have been highly valued, 
and large orders are said to have been received for it to be shipped to that place. The time is 
not far distant when both wines and brandy from California will be found on extensive sale 
in all portions of the Union, and on their intrinsic merits be considered equal to any varieties 
imported. 
The business of manufacturing sparkling wines or champagne on this coast has made great 
progress within the past year, and, in fact, the successful manufacture in California of pure 
sparkling wine with good bouquet and aroma is now admitted by all who have taken interest 
enough to inform themselves on the subject. The attempts at making sparkling wine in this 
State have extended over a period of 13 years, and although progress has, in some instances, 
been made towards producing a fair quality of wine, still the manufacture has always been 
uncertain both as to quality and quantity, until the present time. In speaking of sparkling 
wine or champagne it is meant wine produced by natural fermentation in the bottle. This 
definition is particularly made to avoid confounding it with a fictitious effervescing wine that 
has been manufactured here very extensively for a number of years, and by its bad reputa- 
tion has much retarded progress in true wine making. This last wine is made by putting 
ordinary still wine, sweetened and flavored, into bottles, into which carbonic acid gas is 
forced through the use of a soda fountain. The result is a liquid that gives headache, nausea, 
and general derangement of stomach to those who drink it, while wine made through natural 
fermentation is strictly healthful, and is prescribed by many physicians to convalescent 
patients as being more wholesome and stimulating than brandy of the best quality. The 
first attempts to make sparkling wine by natural fermentation in bottles was by Sansevaine 
Brothers, in 1855 and 1856, in San Francisco, they importing an expert from France for the 
purpose. After experimenting two years without success they abandoned the attempt, and 
the same expert was engaged (after a visit to France) by Crevolin Brothers, who were also 
unsuccessful. The next party to try was Colonel Haraszthy, who failed, and was succeeded 
by the Buena Vista Vinicultural Society. This society commenced operations in 1863, and 
at great expense, after many attempts, succeeded in making limited quantities of good wine, 
which has been sold in this market during the past two years. Some idea of the difficulties 
attending the making of sparkling wine may be had from the fact that the different parties 
named expended over $200,000 before even partial success was attained. * This is a compara- 
tively enormous sum, but the following brief sketch of the operations of the Buena Vista 
Vinicultural Society, at their establishment in Sonoma valley, will show some of the risks in 
