448 



Class B are good, all-round grape vines, much in favour and 

 extensively cultivated. 



Class C represents vines of heavy yield, generally planted for 

 blending with wines from grapes in Classes A and B. These 

 grapes by themselves make the best wines for the manufacture of 

 brandy, and are for that purpose much grown in France, Algeria, 

 and California. 



Class A. 



Cabernet 100 to 200 gallons 



Pinot 100 to 200 



Riesling 150 to 250 



Class B. 



Class C. 



Mataro 300 to 400 gallons 



Aramon 350 to 600 



Trebbiano (Curror's) 350 to 600 



FoUe Blanche 350 to 600 



Doradillo 350 to 600 



In the coastal districts grapes named in Classes A and B give 

 a must containing 18'5 to 24 per cent, sugar, which, after fermen- 

 tation, produces a wine containing 12'5 to 17 per cent, alcohol by 

 vol. (10 to 14 per cent, by weight, or 22 to 30 per cent, proof 

 spirit) . 



Class C grapes give a must containing from 17 to 22 per cent, 

 sugar, producing a wine with from ll'o to 15'5 per cent, alcohol by 

 vol. (9*2 to 12'5 per cent, by weight, or 20 to 27 per cent, proof 

 spirit) . 



Theoretically speaking, of wine from Classes A and B, six to 

 eight gallons will make one gallon of absolutely pure grape spirit ; 

 but these are not used for that purpose. 



Of Class C, eight to 10 gallons will make one gallon of pure 

 grape spirit. 



During the process of skilful distillation, however, there are 

 impure alcohols, unfit for consumption, which are separated from 

 the bulk of the spirit, and discarded ; and when these waste products 

 ate accounted for, the average of grape brandy reduced to proof 

 strength the strength of the good brandy of commerce it is con- 

 sidered that it takes four gallons of the stronger wines, and five 

 gallons of the lighter, to produce one gallon of proof-strength 

 brandy. 



