This culture is only important in 

 ments : 



Nord 23,310 



Haute Saone 11,654 



Meurthe-et-Moselle 7,662 



Coted'Or 7,300 



Aisne 2,870 



Vusges 2,002 



Thus these six departments produced 54,798 cwt., or 95 per 

 cent, of the whole. There are only thirteen departments in 

 which it is grown. The loss of Alsace and Lorraine caused 

 a considerable reduction, as these departments produced in 

 1862, 20,500 cwt. 



The culture of hops was introduced into Alsace in 1803, by 

 the late M. Charles Ehrenpfort, of Hagueneau. M. Ehrenp- 

 fort had to 'overcome many difficulties, until the hops were 

 at last admitted by the brewers of the country, who, accus- 

 tomed to the use of German hops, would not use the native- 

 grown. This state of things discouraged the first planters. 

 It was only in 1819 that M. Ehrenpfort succeeded in having 

 his hops brewed in Alsace, by sacrificing several bales of his 

 merchandise, which he managed to get a brewer of Strasburg 

 to take, through the agency at first of a German merchant, 

 and afterwards direct. The first successes obtained, other 

 brewers were encouraged, and the culture of hops gradually 

 developed in Alsace. The best qualities are found at Wis- 

 seinburg, Molsheim, and Neuviller ; and the whole production 

 of Alsace at present amounts to about 40,000 metrical quin- 

 tals (cwts.) every year.* 



* 'Journal de 1' Academic Nationals,' 1874, p. 433. 



