WINE-MAKING IN CALI 



penny-wise business, that aimed to do all the work, but 

 earned little. Mills now buy the flax, and sell the linen to 

 the dealers. All other industries were remodelled in the 

 same manner; producers, manufacturers and dealers are dis- 

 tinctly separated to make them pay ; and still we see wine 

 men adhere to the primitive policy in wine making. As long 

 as wines had to be stored several years to be ready for ship- 

 ping, the excuse was not unfounded that the investments of 

 distinct establishments were enormous. Air treatment, how- 

 ever, annihilates this objection, permits the cellar to be 

 cleared a few months after the vintage, to be ready for next 

 season. Central wine houses in grape-growing districts are 

 bound to be profitable, to take the place of the numerous 

 press houses, purchase grapes by contract for years ahead, 

 and a few months after vintage turn over their ripe, matured 

 product to the dealers. Large establishments work cheaper, 

 can have more intelligent and competent supervision, have a 

 choice of numerous varieties of grapes, to blend and produce 

 choicer wines than the small producer can, and make busi- 

 ness easier, more agreeable and more profitable on all sides, 

 by yielding quick returns to all parties interested. The 

 American wine industry can only prosper, by employing 

 quick ripening methods in manufacture, and division of 

 labor as indicated. 



SHIPPING GRAPES. 



Grapes more qualified for the table are produced in large 

 quantities and offer better remuneration to the growers to 

 ship to distant markets than to the press house. A great 

 deal, however, is now spoiled in transportation and storing. 

 It behooves us ro reduce the loss to the lowest figure. 

 Everybody has observed that confined air favors and quick- 

 ens decay; that currents of air preserve. This demonstrates 

 the benefits of air treatment without direct oxidizing action 

 in the gluten. Through the compartments of the railroad 



