ORANGE CULTURE IN CALIFORNIA. 227 



they have acquired the general name of Burgundy, probably 

 from the fact that they came from that district, and are used to 

 make that celebrated wine. The two varieties of grapes are so 

 much alike in wood, foliage and fruit, that I for a long time be- 

 lieved them to be one variety, until some years ago the bees 

 taught me the difference between them, for they would make 

 their attack on one vine and another vine by its side they would 

 not touch. I then found, by tasting, one much sweeter than 

 the other. The grapes of either are small, very black, small 

 bunches ; the leaf but little lobed or serrated, and round, much 

 like some of our wild grapes grown in this neighborhood. It 

 has a great many bunches and is a heavy bearer. Gen. Naglee 

 assured me that the year I was there they had averaged thirty- 

 three pounds to the vine, and it is from this grape that he makes 

 his best brandy. He also told me it made a very superior black 

 (he named it) wine. I have not tried it sufficiently here to speak 

 with certainty about the quality of the wine, but I know it is a 

 heavy bearer and believe it will make the best heavy red wine 

 (Burgundy) in the State. As yet it is not generally introduced 

 in this State, it being confined to San Jose and Santa Clara 

 county, but such wine as has reached the San Francisco market 

 has been pronounced the best red wine in the State. I have 

 not had it long enough, or in sufficient quantity to make wine 

 from it, except in an experimental way. I believe in it. It is a 

 fair eating grape. 



I could add Muscat of Alexandria, which, I am inclined to 

 think, will make a very popular brandy, and West St. Peter's, 

 which is said to be the best sherry grape as yet tried in Cali- 

 fornia. 



