WINES OF THE RIO GRANDE. 13 
conviction drawn from close observation, have convinced me 
that there is no more splendid field now open for emigrants °* 
than this long-deserted valley of the Rio Grande del Norte, 
for the stream itself is not shut up in a gorge or cafion for a 
‘single mile through 4° of its course in New Mexico, although 
only a few miles south of the Mexican boundary-line it 
becomes almost buried in the earth for 160 miles, so continu- 
ously is it enclosed in lofty cafions. 
I would especially recommend this fine valley to the con- 
sideration of German emigrants who are acquainted with the 
cultivation of the vine, for no production is so much in demand 
= commands so high a price throughout the States as drink- 
able wine of any sort. Champagne, made in Missouri and Ohio, 
costs from two to four dollars a bottle, and the few good still 
wines made at Cincinnati bring exorbitant sums. The same 
may be said of Californian wines; but most of these are of 
inferior quality, and require oo to make them keep. 
Not so the juice of the Rio Grande grape. Originally, 
most of the species grown here came from Spain; the fruit is, 
if anything, too sweet to the taste, and very full-flavoured; but 
as the amount of alcohol depends chiefly upon the amount of 
‘sugar, the wines made from it are very full-bodied, and, 
judging from the El Paso wine, which alone has received 
any attention whatever, are likely to develop very high-class 
qualities when matured by age. As each soil produces its 
distinet varieties of wine, almost regardless of the original 
species of grape, it is hard to give an idea of any particular 
wine by giving it a well-known name. Dr. Le Conte 
compares the wines now made in small quantities on the Rio 
Grande to middle grades of Sauterne; but they do not 
possess the mawkish sweet flavour Siidliar to Sauternes, and 
have a great deal more body. Were I to name Madeira, I 
