21() (iRAPK CULTURE AND 



early varieties, such as the Sweetwater and Chasselas Musqui, but as 

 even our earliest kinds are more backward than those of Vacaville, they 

 are not so profitable as later and finer kinds. 



" I have fruited the Loja, or grape of Almeria, the variety sold in 

 the East from Spain. I find, however, that it requires a more moist 

 and sandy soil than mine; it does better upon a river-bank vineyard 

 about ten miles from Stockton. Mine have good keeping qualities, but 

 are not very large or prolific. I think this variety should be grown in 

 a warm locality, where the roots could have an unlimited supply of wa- 

 ter, as it has at Almeria, Spain. There are several Spanish varieties 

 which do well, but they are white, and not much sought after here or 

 in the interior. 



"I did not mention the Muscat of Alexandria, as it is not grown suc- 

 cessfully in our strong soil. Some day the Spanish kinds will be grown 

 for shipment to the East ; but we must find a very warm locality. 

 Stockton, notwithstanding the generally prevailing impression, is not 

 warm ; our springs are cool." 



The Natoma vineyards at Folsom have been very success- 

 ful in shipping grapes from their locality, and always realized 

 the highest prices. Valuable information will be found in the 

 .chapter "Individual enterprise " under the head of Natoma 

 vineyards. Sonoma county has always been successful in 

 producing fine Tokay grapes, and as the prices for good ship- 

 ping grapes vary from $40 to $65 per ton, delivered to the 

 packer, this has been more profitable than wine grapes. But 

 in this, California has entered an entirely new and untrodden 

 field, has had to learn solely by its own experience, and is 

 only now beginning to see its way to a very successful trade. 

 It will be some time before we are fully posted as to best 

 varieties and localities adapted to them, methods of lengthen- 

 ing out the season, etc. One very important step is the es- 

 tablishment of four cold storage rooms, of a capacity each of 

 30x35 feet, in one of the wings of the old sugar refinery at San 

 Francisco, now occupied by the Wine^Storage and Security 

 Co., San Francisco. It is the intention of the Company to 

 keep grapes and other perishable fruits here ah 1 winter, and I 

 hope they will meet with all the success their enterprise de- 



