JOHANN CARL LEUCIIS ON WINES. 171 



good wine ; e. g., in the year 1818, fifty thousand pipes ; in 1819, 

 ninety thousand half pipes. 



We shall here enumerate the best wine districts, and describe 

 the various methods of making wine therein, founded upon Brou- 

 ner's system. 



Karlebach. Here the wine is made in the same manner as at 

 Hardt, with the difference only that the grapes are mashed with 

 pounders instead of in the tread-tank with the feet ; and in many 

 instances the wine-makers crush the fruit with rollers for the sake 

 of expedition, as one man, in the same time, will crush with the 

 roller as much fruit as three men can mash with the pounders. 



Worms produces the Liebfrauenmilch, and also those wines of 

 somewhat lighter quality — the Katcrloch and Luguisland. These 

 are the most celebrated wines. The wine-presses in use here are 

 of small size. 



The Liebfrauenmilch is an excellent wine, made from grapes 

 which grow on the site of the very battle-field where, in the year 

 1689, Louis XIV. completed his murderous design — in the sub- 

 urbs of Mayence. The best in quality of this wine is raised on 

 the plantings which lie in contiguity with the monastery of what 

 is supposed to be the Liebfrau Order. In 1822 this wine brought 

 fifteen hundred florins per pipe. Its superior qualities appear to 

 be owing to the protection afforded to this particular site by the 

 church building from the north and northwesterly winds, also by 

 the genial warmth produced by the shelter of its walls. The soil 

 is red clay with gravel intermixed. The wine is fermented in 

 the barrels, which are slightly covered. It is first drawn off the 

 lees at Christmas time, and again in the following autumn. 



Westhofen. Ilere they draw off the new wine twice, once in 

 April and again before the next vintage. 



Osthofen, Bechtheim, Dienheim, Oppenheim. At these places 

 they draw off the wine three times in the year. They also train 

 vines on treliis-work, but the wine they yield is bad, on account 

 of the height of the fruit from the ground. The wine made from 

 the fruit which is grown aloft in these arbors is worth only three 

 hundred florins per barrel, while that which is raised on low rails 

 will fetch five hundred florins. 



Nierstein has been already mentioned. Here the soil consists 

 of red decayed slate clay. The site is very good, particularly that 

 portion of it which faces the southern side of Krauzberg, called 

 Klek. This clay soil imjDarts a high color to the wines much re- 

 sembling those of the Scharlachsberger, Nakenheim, Bodenheim, 

 Laubenheim, Guntersheim, Petersberg, Ingelheim, Bingen, and 

 their vicinities. The renowned Scharlachsberger grows on red- 

 dish slate clay. 



Kreuznach. Here the grapes are crushed partly with pound- 

 ers, and partly in grinding-mills between two revolving rollers. 

 The work is also done in tread-tanks whose bottoms are perfo- 



