168 AMERICAN GRAPE GROWrN'G 



in acid. They carry indeed, from 10 to 13 per cent of 

 alcohol, but then there are, happily, those years when 

 the grape, in its super-abundance of juice, develops less 

 saccharine matter ; and besides we have, luckily, varieties 

 which, even up to maturity, retain an agreeable acidity, 

 and are invaluable not only in themselves, as Zinfindel, 

 but also for cutting purposes, as Burger, to impart more 

 acidity to the Mission, or its superiors, the Gutedel, Mus- 

 catel, Riessling, and others. 



It is now over twenty years that the bulk of our vine- 

 yards have been laid out, and ever since we had to con- 

 tend with fearful odds to fairly establish this interesting 

 branch of industry. A high rate of interest, high wages 

 for white labor — -the Chinaman is one dollar a day — the 

 unpopularity of the article and its ruinously low prices, 

 all combined to make our progress a really thorny one. 

 Notwithstanding this w^e may look back with satisfaction 

 upon our struggle, for did we not come out victoriously 

 at last ? The market for our wines is finally made, they 

 have spread, they are appreciated, and in good demand 

 all over the Union ; and considering their intrinsic value, 

 and their scarcity, in comparison with the population of 

 this country, I think we are justified in expecting now 

 better times for our viticulture. Thereupon we act, the 

 old pioneer is undismayed, new vineyards continue to be 

 planted, and even before they have grown up, Americans 

 will have improved so much in the knowledge of wines, 

 that the quantity of all the precious wines California can 

 raise will be utterly insufficient for the future consump- 

 tion of our nation. Yes, this peculiar, temperance-fos- 

 tering industry will yet grow to be a blessing for the 

 people and — a splendid business after all. 



