WINE-MAKING IN CALIFORNIA. 225 



but so far only the young plantations have been watered the 

 first year, to give the cuttings a start, and there is no neces- 

 sity for further irrigation. The leading varieties are Zinfan- 

 del, Trousseau, Blaue Elbe, Burger, Sultana, Mission, Mal- 

 vasia, Orleans Riesling ; although Sauvignon, Franken and 

 Johannisberg Riesling, Chas. Fontainebleau, Black Burgundy, 

 Mataro and others are planted on a smaller scale. The vines 

 are of course, not in full bearing yet, but they produced last 

 year about 2, 500 tons, while the crop this year was estimated 

 at 5,000 tons, though it may have fallen somewhat short, as 

 in most of the vineyards in the State. On one corner of these 

 immense vineyards the wineries, distillery, etc., are located, 

 covering about 4 acres of ground. They are: i. The old 

 cellar, two stories high, 105x157 feet, capacity 500,000 gal- 

 lons. 2. The new fermenting house 101x169 feet, two 

 stories high, capacity 500,000 gallons. 3. The new cellar, 

 ^66x297 feet, capacity 1,700,000 gallons. 4. Distillery, 

 32x95 feet. 5. Brandy warehouse, 34x100 feet. There is 

 the old Gerke cellar additional, capacity 500,000 gallons, 

 and a new bonded warehouse, 34x100 feet. 



The machinery is all run by steam, of Heald's newest im- 

 proved pattern of crushers, stemmers and hydraulic presses, 

 4 crushers, 4 presses, and can work up 400 tons of grapes per 

 day. The casks are all oak, of a capacity of 2000 gallons each, 

 the fermenting tanks of redwood 10 feet wide, with a capacity 

 of 2,400 gallons each. Capt. H. W. Mclntyre, the superin- 

 tendent of the cellars, is one of the best architects in the State, 

 and has spared no pains to make the buildings and machinery 

 as complete and practical as possible. Mr. Smith is Farm 

 Superintendent, Mr. Shackleford Civil Engineer. Most of 

 the new buildings were put up in the course of this summer, 

 .and are of brick. During the vintage and erecting the build- 

 ings a force of about 1,200 men were employed on the place. 

 All the cellars are lighted by electricity, so that a force can be 



