92 
1865,) and the Muscatel (Perkins, Stern & Co.,) are worthy of mention rather 
as giving promise for the future, than as realizing the proper qualities of a sweet 
wine. Of all the sweet wines submitted to their inspection, they awarded the 
preference to the Angelica (Matt. Keller,) which seemed most advanced in quality. 
The port (Perkins, Stern & Co., and Koehler & Frohling) was a good young 
wine, destined yet to be a popular table wine. 
The only sparkling wine offered was the Sonoma; this was a really pleasant 
table wine, superior to much that is sold as imported champagne. 
The wine bitters (Keller) is commended as a superior substitute for the alco- 
holic compounds now sold to the public. 
It is due to the various producers to say that the committee have elsewhere 
found better wines, or wines in better condition, from the same vineyards, and of 
the same brands. o 
They believe that two defects exist affecting the merchantable character of 
California wines ; one is careless corkage, the corks themselves, in many cases, 
being of very poor quality. The other is defective handling. They respect- 
fully call the attention of producers to these two points. ‘They entertain no 
doubt of the ultimate success of this interesting branch of our industry. The 
soil and climate of California, having all the necessary varieties for successful 
viniculture, should insure a production that will supersede the great majority 
of imported wines. 
The introduction of native wines into general use will, it is believed, promote 
habits of temperance and good health, by discouraging the taste for inflaming 
alcoholic drinks, and substituting the use of simple non-intoxicating beverages 
’ that promote digestion, without inflaming the blood, or destroying the natural 
action of the vital organs. 
Respectfully submitted : 
G. V. LAWRENCE, Chairman. 
FACTS IN AGRICULTURAL CHEMISTRY. 
The following tabular statements of results of agricultural and chentica] in- 
vestigations are presented in the belief that they may prove useful to the 
American farmer as matters of reference and comparison. ‘They have been col- 
lected with great care by Mr. Emil Wolff, doctor of analytical and agricultural 
chemistry at the agricultural academy of Hohenheim, from the results of the sev- 
eral experimeuts carried outat the various ex perimental stations (model agricultural 
and experimental farms) in Germany, and recently published by him in Berlin : 
