WINE-MAKING IN CALIFORNIA. 23 



France to about one-third of what it was formerly, until the 

 greatest grape growing nation on the face of globe cannot 

 raise sufficient for her own consumption, and has to buy from 

 all her neighbors to meet the demands of her customers. The 

 devastations already made in our own vineyards would have 

 convinced the most skeptical, that they ought to avail them- 

 selves of the only efficacious remedy, the planting of resistant 

 vines, the cheapest, simplest and best preventative. If, instead, 

 they persist in planting vinifera, they may find themselves in the 

 near future with wine cellars and casks, but no grapes to fill 

 them. But perhaps this may also be a blessing in disguise, as it 

 may prevent over production, and take off a great many of the old 

 vineyards of inferior varieties, making room for better kinds. 

 Another great error and a crying evil at the same time, is 

 the high price at which wine is mostly retailed in this State. 

 Is it fair or prudent even, that wine which can be bought by 

 the barrel at from 25 to 30 cents per gallon, should be sold 

 by the glass, in the majority of our saloons, at 10 cents per 

 glass, and that glass be so small that it will take from 60 to 

 80 to make a gallon ? How can we ever expect to see wine 

 what it ought to be, the daily beverage of our people, en- 

 livening and strengthening them, and making them truly tem- 

 perate, when" it is retailed at such enormous profit, the re- 

 tailer charging 6 to 8 dollars per gallon, for what costs him 

 30 cents? The same may be said of our hotels and restau- 

 rants; the majority not even keeping California wine under 

 its own honest name, but selling it under French or German 

 labels at 75c. to $r per bottle. But I am glad to say that 

 there are honorable exceptions to the rule, and that some of 

 our hotels and restaurants already serve it on their tables in- 

 stead of tea or coffee, if the guests prefer it. I know of one 

 hotel even, and that what is called a " second-class" house, 

 where guests are served with a good and plentiful meal at 25 

 cents, and a bottle of wine is served with each two plates at 



