848 FRUIT CULTURE IN FOREIGN COUNTRIES. 



school of vine culture was established. In 1868 the above-mentioned 

 garden was transformed into the Nikita vintage and gardening school, 

 but Margaratsch school remained unaltered, in order that the students 

 of the Nikita institute might learn grape culture practically. 



In 1870, 3,037,500 gallons of grape juice was pressed in the Crimea. 

 The yield of this district has steadily increased since the beginning of 

 the present century, viz, in 1823, 466,154 gallons ; 1849, 2,119,000 gal- 

 lons ; 1853, 650,000 gallons ; 1870, 3,037,500 gallons. In the district of 

 Yalta the yield has increased as follows, from 1861 to 1871, viz : 



GallouB. 



1861-1863, annual average 298,854 



1864-1866, annual average 382,846 



1867-1869, annual average 506,557 



1870-1872, annual average 1,130,676 



The Crimean vintners pass the grapes through a kind of grater, in 

 order to separate them from the stems, the juice flowing into double- 

 bottomed vats, the upper one being perforated, and the berries are then 

 put in the press. Ordinarily the wine-presses are of wood and of the 

 simplest construction. The must is filled into casks, in which it re- 

 mains 24 hours, when it is poured into other casks, where it remains 

 fermenting from 10 to 12 days, being kept at a temperature of from 16 

 to 22 Celsius. When fermentation ceases the partially empty casks 

 are refilled. The first transfusion takes place in December, the 

 second and third in March and September. For clarifying, gelatine and 

 isinglass are used, and at times, for red wines, albumen also. The major- 

 ity of the vine-growers sell their wine to wine dealers in unfermented 

 and unripe condition, by whom it is perfected and put upon the market. 

 In the main the Crimean wines are known by the name of the estate in 

 whose cellars they have ripened, sometimes by the name of the grape 

 they are pressed from. They are consumed throughout Eussia and 

 also abroad. In 1872 and 1873 the Yalta district exported 364,443 gal- 

 lons and 212,904 pounds of wine. 



3. The Don wine district lies in the Government of the Cossacks, and 

 owes its existence to Peter the Great. Up to 1820 the annual yield 

 was not more than 65,000 gallons, while in 1870 it was not less than 

 4,875,000 gallons. The grape-growers seldom make any wine them- 

 selves, but sell their crops to wine-makers called " Vinniki." Fresh 

 and dried grapes are used for wine-making, and that made rom the 

 latter is the best and strongest. The wine is seldom ripened and clari- 

 fied by the "Vinniki," but transferred by them to wine dealers for this 

 purpose. Generally the Don wines are light, watery, and keep badly. 

 A certain quantity is employed in the manufacture of "Don cham- 

 pagne." Those vine-growers who make wine for their own consump- 

 tion pay the greatest attention to its manufacture, and produce an 

 article which will compare favorably with many a European wine. 

 These wines are not in the market, however, but only the very inferior 

 article produced by the " Vinniki." 



4. The Astrachan wine district embraces the lower reaches of the 



