WINES FOR ALL THE WORLD— ANDREA SBARBORO 



Probably one of the greatest boons to the manufacturer of wine is the 

 abundance of water in most localities of this State. This is not only ex- 

 tremely useful for cleaning purposes, for boilers, stills, sprinkling, but with 

 the introduction of modern methods of cooling in fermentation, it will 

 prove invaluable. In Algeria, cooling has been resorted to for many years, 

 and the writer remembers seeing some of the first attmpts that were made 

 there in 1891-92, but the great drawback was the lack of water. Often 

 cistern water has to be used, and in some places the roofs of the buildings 

 not being able to collect enough water during the rainy season to supply 

 the cellar through the year, they had to prepare a cement suface on the 

 ground to collect more water into the cistern. In California all through 

 the interior valleys where cooling is mostly needed we find irrigation canals 

 ready to furnish water to the coolers, and wells can be dug and water 

 pumped at a nominal figure. 



With all those points in its favor there can be no doubt as to the great 

 future of the different viticultural industries of California; this future will 

 be still greater when the people will realize what a temperance agent and 

 what a healthful product is the pure wine that our soil produces. 



*Vinticultural Report I896, Agricultural Experiment Station, Berkeley. 



Vineyard lands vary in price, but the average cost is probably $200 per 

 acre for land with bearing vines at least four years old. The cultivating of 

 such grape land, including interest on the investment may run from $20 

 ito $35, or even $40 to $75 an acre. Returns from vineyards run an 

 extraordinary gamut, seldom falling below $100 and frequently reaching 

 $500 per acre. Many of these California vineyards are very great in ex- 

 tent, covering 500 acres each. The larger ones contain from 1 ,000 to 2,500 

 acres each. That of the late Senator Stanford was over seven miles long, 

 and included nearly 5,000 acres. 



California Wines For All 

 The World 



ANDREA SBARBORO. 



MANY are the productions in which California excels. Its oranges and 

 lemons find favor throughout the United States and other coun- 

 tries. Its fruit of diverse quantities is furnished fresh, dried or in 

 cans, to consumers all over the world. In fact, California seems to 

 grow some of the products of every land, and often times in great 

 abundance. Among all the States of the Union, the grape, both 

 for raisin and wine purposes, is produced only in California to the same per- 

 fection as in France, Italy and Spain. 



Already California is not only supplying the people of the United States 

 with its delicious wines, but the people of England, Germany, Switzerland, 

 Belgium, and the inhabitants of China, Japan and the Orient are purchasing 

 California wines, for which they pay higher prices and which they prefer to 

 the wines of Europe. 



Nothing cheaper can be used in making wine in California than the 

 pure juice of the grape. Though inferior goods are dear at any price, yet 

 the statement is literally true, for the grape in California yields a large ton- 

 nage per acre, and on account of California's favorable climate and the 

 modern appliances used, it can be turned into wine at a minimum cost. 

 Whilst the wines of Europe are generally made in small wineries and kept in 

 diminutive casks, California contains the largest wineries in the wide world 

 and the wines are here stored in cooperage of immense size. 



While in Europe the special varieties of grapes are only produced in 



