THE VINE AND CIVILISATION. 55 
product of a district around the town of that name, in the 
vicinity of a range of the Carpathian mountains, latitude 48°. 
Throughout this district the grapes are large, and of a rich 
luscious taste. The grapes for the Tokay wine are the Hun- 
garian blue; they are collected late in the season, almost 
shriveled up to raisins, and then carefully picked one by one. 
The vines are grown pollard fashion, and the vintage seldom 
takes place before the end of October. The grapes are trod- 
den in a vat with the naked feet, the must allowed to stand 
twenty-four hours, then set to ferment. This is the famous 
Tokay wine, or Tokay Ausbruch (ausbruch, a flowing forth of 
the syrop); it is then strained into casks. Tokay has a power- 
- fularoma; the taste is soft and oily, and has a peculiar flavour 
of the aromatic kind, and is so luscious that the taste is not 
easily forgotten. This wine sells in Vienna for sixty dollars a 
dozen. The vineyard belongs to the emperor and a few of the 
nobles. Tokay cannot be drank under three years old: the 
soil producing it is slightly voleanic. [Some of the red wines 
of Hungary resemble those of Bourdeaux, but on trial have 
not kept as well at St. Louis.] The value of Tokay is an ex- 
ample of the caprice of taste, or fashion in wine, yet it has 
nothing more than the singularity of its flavour to recom- 
mend it. 
‘The production of wine in the whole Austrian empire, 
including Hungary, is estimated by Blumenbach at two and a 
half millions of pipes of 120 gallons each. By some the pro- 
duct is estimated at a higher figure. 
THE VINE IN GREECE. 
‘< Of the wines of the Ancient Greeks we know little. That 
they preferred old wine to new, that they mixed water with 
