i6 



Annals of Horticulture. 



The product of this enormous acreage is sold as table- 

 grapes, wine and raisins. In the production of table-grapes 

 New York leads with 60,687 tons in 1890, and is followed by 

 Ohio with 38,947 tons, California with 38,785 tons and Mis- 

 souri with 22,500 tons. In the production of wine, California 

 leads with 14,626,000 gallons, and is followed by New York 

 with 2,528,250 gallons, Ohio with 1,934,833 gallons, and Mis- 

 souri with 1,250,000 gallons. In raisins California produces 

 practically the whole quantity grown. The highest average 

 yields per acre are reported in Arizona, Missouri, and New 

 Mexico, which give three tons to the acre, while California 

 gives only 1.77 tons per acre, which is less than Illinois, Kan- 

 sas, Ohio, Tennessee and Virginia. The highest market value 

 of grapes per ton is $96 in Georgia, which is followed by 

 Tennessee at $89, New York at $70, Indiana at $67, North 

 Carolina and Virginia at $60, while California and Arizona 

 give the lowest returns, with $17. 66 and $16.50 respectively. 



An interesting feature of this census report is the estimate 

 of the grape interest in Arizona and New Mexico, and it 

 seems to show that those territories are destined to be great 

 wine and raisin centers: "Viticulture in Arizona and New 

 Mexico is comparatively new, but it is thought to have a pros- 

 perous future. Not only do the native varieties of grapes 

 grow in these territories, but the European, or vinifera, also 

 flourishes here. The Muscat varieties, grown so succesfully 

 in California for raisins, grow equally well in these territories ; 

 also varieties that produce a fine sherry wine. This is one of 



Grapes the most prominent features of viticulture in Arizona. Mr. J. 



south- De Barth Shorb, a prominent vine-grower and wine-maker 

 west. f southern California, after experimenting in Arizona, reports 

 that the sherries produced there have the true sherry flavor 

 and are made by the natural process ; that is, without it be- 

 ing necessary to 'bake' them. They not only have the flavor 

 of the Spanish sherries, but also the same excellent qualities. 

 So far, the fine sherries produced in this country have come 

 from that territory. The same authority states that Arizona 

 will be to the United States what Spain is now to Europe. 

 There were in 1889 in Arizona 1,000 acres of bearing vines 

 and 1,500 acres of new vineyards. The product was 2,850 

 tons or 5,700,000 pounds of table-grapes, of which 150 tons 

 or 300,000 pounds were sold to wineries. In New Mexico 



