431 
to 390,000 ; Borsod and Abatij, from 230,000 to 260,000; Baes, 200,000 
to 225,000; Bereg, 78,000, &e. 
M. Keléti uses the foregoing figures of product as the closest approxi- 
mation attainable, but he expresses in more than one place his lack of 
entire confidence in them, especially in regard to the common wines. 
The wines of Hungary are classed also aS sweet wines, strong or 
generous wines, aromatic wines, (vins a bouquet,) and acidulated 
wines. In the first class the half-dried condition of the grapes aug- 
ments the quantity of sugar, while the low temperature of the cellars 
retards the process of alcoholization to such an extent that the wines 
might be aptly designated as grape sirups. This class of wines is 
more suited to delicate tasting than to drinking. Hence, they are 
the favorites of the ladies, for which reason they are sometimes called 
‘‘bonnet wines.” Hungary proper produces by far the best of these, espe- 
cially the queenly Tokay. The wines of Rust and St. George have also 
excellent reputation, but the conditions of growth, kinds of fruit, and 
methods of preparation of the Tokay giveit the pre-eminence. The strong 
or alcoholic wines are largely exported to countries of cold or humid 
climates; the larger proportion of the white wines of Hungary proper 
belong to this class. The dry grapes are used only to a small extent in 
these wines. About half the sugar in the must is converted into alcohol. 
The aromatic wines take their character from their peculiar bouquet, 
alcohol and sugar being secondary elements. The grapes from which 
they are extracted do not require high temperature, for excessive sun- 
shine dissipates their aromatic qualities. Hence, positions less exposed 
to the sun are chosen for these grapes. Of these wines the Riesling, 
Green Sweet, Bakator, Szerémi Zold, Green Grape of Syrmie, Hermitage, 
White Muscat, Vorés Dinka, &c., are the leading varieties. The acid- 
ulated wines are those produced from grapes not well ripened, and are 
used either for consumption by the poorer classes, or to adulterate the 
other classes of wines. Some of these have very desirable qualities, 
but these mostly bear names without synonyms in other languages than 
the Hungarian. 
The average price of wines paid to producers during the twelve years 
ending with 1872, for the whole monarchy, was 20.68 cents per gallon, 
being 19.51 cents in Hungary, 22.16 in Croatia and Slavonia, 18.39 cents 
in Transylvania, and 22.9 in the military frontier provinces. 
During the twelve years aforesaid the average expense of wine pro- 
duction was $14.94 per acre, or $12.54 for cultivation and $2.40 for 
vintage. But there is a wide range of difference between the different — 
provinces. The comitats of the left bank of the Theiss average but 
$10.88 per acre; Croatia and Slavonia reach $19 per acre. The aver- 
age total value of the product is officially stated at $21,361,000, of which 
$15,828,000 represent the product of Hungary proper, $1,095,000 that 
of Transylvania, $3,625,000 that of Croatia and Slavonia, $776,000 that 
of the military frontier, and $17,000 that of Fiume. M. Keléti con- 
siders these figures as entirely too low. Taking the number of acres 
and the average prices indicated by the most reliable statistics, he 
raises the annual average to $56,951,800, the maximum being $98,623,650 
and the minimum $22,822,800. 
M. Keléti estimates the number of wine consumers in the monarchy 
at 2,815,000, or about 18 per cent. of the population, who are supposed to 
absorb 189,388,208 gallons per annum, or 674 gallons per capita. But 
this exceeds the maximum annual yield of 140,325,682 gallons in 1868; 
still more the average product, 108,580,785 gallons. Hungary, then, _ 
