429 
through the “regiments” Ogulini, Ottocsany, and Likka of the military 
frontier. 
In Hungary proper 25 viticultural regions are enumerated, arranged 
along the Danube and Theiss Rivers; 6in Transylvania, and 6 in Croatia, 
Slavonia, Fiume, and the military frontier. These regions range from 
75 to 1,800 feet above sea-level, presenting a great variety of geograph- 
ical conformation and of local character. The prevailing characters of 
the surface-soil are classified as follows: vegetable mold, 14.2 per cent. ; 
clayey, 41.3 per cent.; sandy, 29 per cent.; gravelly, 13.7 per cent. ; calea- 
reous, 0.2 per cent. ;.nitrous, 0.2 per cent.; miscellaneous, 1.4 per cent. 
The climate presents wide variations of temperature, with a very une- 
qually distributed rain-fall. Early frosts and long droughts are also 
complained of. 
Varieties of grapes grown are not always such as suit the soil, climate, 
and situation in which they are planted. There is now a tendency to 
reduce the number of varieties to those which indicate the highest 
results. This will simplify the processes of culture and give uniformity 
to the products. Both the white and the red wine regions are affected 
more or less by a confusion resulting from the intermingling of species 
and of vines of different stages of maturity. Early-ripening varieties, 
such as the Malvoisies, with a southern exposure, in dry seasons return 
but moderate yields, while in more northern regions, with a northern 
exposure, the same vines in the same seasons yield more plentifully. The 
game has been noted in regard to other aromatic varieties, such as the 
Riesling, Greensweet, Bakator, Zéldsylvany, Hermitage, Little White, 
&e. The grapes of Smolyé, growing upon the eastern and northern 
declivities of the mountains of Smoly6, are more aromatic than those 
grown on the southern and western slopes. The Riesling gathers more 
aroma in the cooler regions of Transylvania than on the warm southern 
slopes of Hungary. High temperature develops sugar .and alcohol at 
the expense of bouquet. 
In Hungary proper, Croatia, Slavonia and the military frontier the 
most common method of culture is by short cuttings, without props. In 
Transylvania 60 per cent. of the vines are raised upon circles. Long 
cuttings, raised on props, are very common in all parts of the monarchy. 
Each vinicultural region has its own peculiarities of treating the crop 
under different circumstances. The vicinity of Presburg is mentioned 
as practicing a very careful and scientific method. 
As a premature vintage is injurious to the quality of grapes, efforts are 
made to secure uniformity in the time of gathering. The time is fixed 
by vote of the communal council in many vinicultural districts. In 
many cases it is deferred as long as possible, from the consideration that 
the shrinkage in quantity from full or over ripening is amply compen- 
sated by the superior quality of the wine. Thesorting, separating, and 
fermentation of the grapes are regulated by reference to the prospective 
saccharine strength of the must. It is found that not over 25 per cent. of 
the sugar is converted into alcohol. An excess of sugar giving a larger 
residuum after conversion, renders the wine unusually sweet. This fact, 
it is said, renders it possible to recall good wine years by tasting their 
products. In such years, mature grapes are abundant. Hence it is that 
intelligent viticulturists will not commence gathering until their must 
indicates 25 per cent. or more of sugar, which occurs almost every year 
with good vine-stocks well cultivated and in favorable situations, 1m 
most of the districts the vintage takes place in October, but earlier or 
later in the month for different varieties and different locations. In the 
Hegyalja district, north of Tokay, late gathering is the rule, from the 
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