JOHANN CARL LEUCHS ON WINES. 163 



inferior to tlic Tokay, but red in color, while the Tokay is yellow. 

 There the blue grapes are handled in the same way as the white 

 ones are for the Tokay. 



3. The wines of Sirmia. The sweet wines of this province, as 

 well as the others, are also of eminent quality, though they are 

 sold mostly under the name of Karlovizian wines ; those of other 

 places in this district are entitled to no less credit for their excel- 

 lent virtues, as, for instance, those of Illok, Suscg, Cheslevitz, Be- 

 oscin, Rakovatz, Kamenitz, and Peterwardein. The red Sirmian 

 wine is sweet, very aromatic, dark red, and mild. The white wine 

 is too spirituous to be drank by itself, and is used to improve poor- 

 er wines. Besides those wines they prepare the so-called "I)rop- 

 wermuth," named from the process for collecting it from linen 

 filters, which, being suspended in a very heated room, the must 

 falls from the filters in drops into the vessels beneath. This half- 

 fermented must remains in small casks for several months sweet, 

 and has some similarity to the Champagne. Another kind of wine 

 there manufactured is the so-called "Rascian Wermuth." The 

 barrels are nearly filled with half-dry blue grapes, without stems, 

 and then a good old red wine is poured over them, with some 

 wormwood and spices. 



4. The wines of Buda (Ofen) are also celebrated for their fine 

 qualities^r-especially the red ones of Buda and its environs, and 

 the white ones of Pesth, in the same county — and called " Stein- 

 brucher." 



5. The wines of St. Endree are also very fine, agreeable to 

 drink, spirituous, and aromatic. Here are also sweet wines made 

 from dry grapes. 



6. Sekzardy wines may successfully compete with the best Bur- 

 gundy. 



7. Petshy (Fiinf kirchen) produces good table wines, all of white 

 grapes. 



8. Villanyer wines remain sweet even when many years old. 



9. Neszmely furnishes one of the best table wines known, the 

 peculiar aromatic taste of which can not be found in any other 

 wine. It attains its maturity in from three to four years. It is 

 a pity that the spots where these magnificent grapes grow are so 

 limited in circuit. The average product of this wine amounts 

 yearly only to ten thousand barrels, a gallon of which sells com- 

 monly for from fifty-five to sixty cents, while other common ta- 

 ble wines can be bought in Hungary for four to five cents. 



10. A rival to the Neszmely is another white wine, namely, that 

 of Shomlo. Some even prefer its aromatic taste to that of the 

 Neszmely, though quite of another bouquet, and many consider it 

 the best wine for the table. Its grapes grow upon a basaltic hill 

 of limited size ; the average yearly product is about 25,000 barrels. 



11. Rust and (Edenburg have also excellent sweet dessert 

 wines, well-flavored and spirituous. 



