152 GKATE CULTURE AND WINE-MAKING. 



SECOND TE^VE. 



Replanting vines which died out from the year's planting and 



sprouting 60 00 



Summer cultivation and fall pruning, as last year 745 00 



Second year's expenditure $805 00 



THIRD TEAR. 



Sprouting and additional expenses for pruning, as this goes 



slower this year 120 00 



Summer cultivation as above 745 00 



Total third year's expenditure $865 00 



Total expenses of 100 acres up to bearing $4019 64 



Here we may state that wine raised on my vineyard, of tlie 

 vintages of different years, was taken by me to Europe to be test- 

 ed by connoisseurs of wine, and for its quality and fitness to stand 

 the ocean trans^Dortation. It was found by the best judges to 

 stand the voyage well, and was pronounced eminently adapted 

 for the manufacture of Champagne. On our return we visited 

 Kohlcr & Co.'s California wine establishment in New York, and 

 found their wines very good. 



Many of our people are of the opinion that wine-producing 

 may be overdone in California and in the Atlantic States. This 

 fear is totally unfounded ; as a proof of which, I will refer the 

 reader to the valuable pamphlet of Mr. B. de Szemere, ex-minis- 

 ter of Hungary, and a resident of Paris since' 1859. He gives 

 the number of acres planted in France at 5,000,000, and the pro- 

 duce at 750,000,000 gallons of wine ; in Hungary, 3,000,000 of 

 acres planted, producing 860,000,000 gallons. 



M. de Szemere classifies France as the first of the wine-produc- 

 ing countries of the world, and still it imports largely from for- 

 eign countries ; and, furthermore, it is an undeniable fact that 

 millions of gallons of wine arc manufactured without the aid of a 

 single grape. 



The exact words of the author on this subject are as follows: 



"But there are other, and, indeed, culpable methods of adulter- 

 ation very injurious to health. The marvelous discoveries which 

 are daily made in chemical science arc continually and skillfully 

 applied, not only to improve, but to adulterate the wines. In 

 this manner do the Germans sweeten their wines; in this manner 

 they saturate them with sulphur, with a view to neutralize their 

 natural propensity to become acid, not only in casks, but even in 

 bottles ; in this manner they give them the artificial, but to con- 

 noisseurs disgusting flavor of Muscat. This trade of spurious 

 wines is carried on in France on a still larger scale. All is false 



