LOS ANGELES—GEAPES—WINE. 
77 
state, and by the heat of the sun had been gradually spread out over the surface ; at the same 
time, being constantly exposed to dust, it had become so thoroughly incorporated with it that 
the compound had all the consistency of an artificial mixture. Tufts of “salt grass” were 
growing in some of the hollows and crevices of the outer portions of the hardened bitumen. 
Vineyard and grd'pe culture at Los Angeles .—It is not possible for me to present a faithful and 
complete representation of the agricultural capabilities and resources of this region—a region 
which enjoys the advantages of a most genial climate and fertile soil. It is also almost impos¬ 
sible, in this place, even to enumerate the variety of fruits and vegetables that can be abund¬ 
antly produced here with great ease. The most important production of the soil, at this time, 
is the grape, which is raised in immense quantities in the suburbs of the town and at adjoining 
ranchos. It was very delightful, after having been so long in the mountains, far from civiliza¬ 
tion, and for a part of the time travelling over the arid wastes of the Great Basin, to arrive in 
this vine-clad valley, and to walk through gardens and vineyards where the purple fruit hung in 
luxuriant and tempting clusters. Many of these vineyards are very extensive, and are said to 
contain from 25,000 to 30,000, and even 40,000 vines. Formerly, however, the number of vines 
was much greater ; and I was informed that the vineyard of the mission of San Gabriel, nine 
miles distant, once contained over 100,000 vines. 
These vines are planted about five feet apart, and are not trained on supports or espaliers, 
but are kept closely trimmed, and are not allowed to spread or to rise over about four feet from 
the ground. This produces a stout, thick vine, which does not require support. Many of the 
vines were six and eight inches in diameter. These vines bear enormous bunches of fruit, 
weighing from one to three pounds and more. Several varieties are cultivated, but all of them 
are said to have been brought by the Padres from France and Spain. 
Since San Francisco became a populous city, the great bulk of the grape crop is sent there for 
sale. When we arrived at Los Angeles (November 1st) it was the grape season, and the 
fruit was in full perfection ; some of the earlier varieties—the white grape—had, however, 
disappeared. The vineyards were traversed in all directions by laborers, bearing baskets of the 
fruit to the packing-sheds, where it was spread out in large piles upon clean white cloths, laid 
down on the hard ground or upon floors. Boxes of redwood, capable of holding about sixty 
pounds, are used for their reception, and the clusters are carefully laid in with clean saw-dust. 
These grapes could be purchased at the vineyard for three and a half cents per pound, or, if 
packed in boxes, at $6 per box ; they are retailed in San Francisco at from eighteen to twenty- 
five cents a pound. 
Wine .—Before it became profitable to ship the greater portion of the grape crop to San 
Francisco, a large quantity of wine was annually manufactured. According to the census 
returns of 1850, 1 58,055 gallons of wine were produced in California that year—the greater part 
of which was from Los Angeles—being about 10,000 gallons more than was made in Ohio for 
the same year. An old resident of the city, Don Luis, has been prominent among the vine- 
producers of the State, and his wine cellars were filled with long rows of tierces. This gentle¬ 
man has one of the largest vineyards in the city, but since 1850 he has made but little wine. 
Samples of the different wines, both white and red, were obtained ; the best white wine beino- 
sold for one dollar a bottle, and the red for fifty cents. The second quality of white wine had a 
slight red color and an agreeable flavor, similar to that of Madeira, but the red wine was not 
equal to that we purchased at San Fernando. 
1 Compendium United tates Census, p. 174. 
