64 GRAPE CULTURE AND WINE-MAKING. 



four long, and burn it in the barrel ; then bung it up well, and 

 place it where it will be neither too dry nor too wet, as either 

 extreme will injure it. Three months after, open theT^arrel, burn 

 half as much as before, then bung it up, to begin again three 

 months after. This is done on all the empty barrels. This op- 

 eration serves to keep the barrel ffood and sweet. Should any 

 acid or mould creep into the barrels, take a handful of quick-lime, 

 put it in, pour hot water on it, and wash the barrel well. The 

 price of a new barrel of 250 gallons is 40 guldens or florins ($16). 



The cleanliness of all the wine-cellars in this country is admi- 

 rable and most difiicult to describe. The vine}' ards in good bear- 

 ing years in Hochheim will produce one stiick per mor^e/i (some- 

 what less than an acre). The wine per stiick sells at from 500 to 

 3000 florins ($200 to $1200). The wines are splendid, and really 

 delightful to drink. 



The authorities are so jealous of the reputation of their wine 

 that no man is permitted to gather his grapes before the time for 

 the vintage is decided by a council. To prevent imprudent men 

 from plucking in the morning, when the dew is still on the grapes, 

 it is forbidden to begin gathering before the large bell of the town 

 has sounded. The same bell also sounds the hour of quitting the 

 vineyard, when every one must cease to gather. Besides these 

 regulations there are many others, as, for instance, a man planting 

 a vineyard has to plaat his vines three and a half feet apart, this 

 being considered the best distance for the Eiesling grape. Other 

 varieties have different distances allowed to them ; the Oestreicher, 

 for instance, must be planted four feet apart, being a grape which 

 produces more wood. 



After having examined all the wines, and listened to much val- 

 uable information from our good host, we went to the manufac- 

 tory of sparkling wines to see Mr. Drcsel, with whom I had made 

 an appointment. This time I made arrangements to procure all 

 the varieties of vines grown in the neighborhood, and each kind 

 of implement used in the manufacturing of sparkling wine. We 

 once more went through all the cellars and warehouses, Mr. Dresel 

 having introduced me to Mr. H.J. Hummel, superintendent of the 

 wines and cellars. This young man has risen through all the 

 branches of the art until he reached the position which he now 

 occupies. He is a very intelligent man, and, as I am told, is a per- 

 fect master of his art. I spoke to him of coming to California to 

 put up for me a similar establishment, if not so great in extent, at 



