Sp. gr. 105°; acid 4. - Wines of the Southern Atlantic States. There are two species of the vine exclusively confined to the southern states, which will not succeed north of the Potomac, and on the value of which for wine authorities still differ. 1. Vitis vulpinia or rotundifolia (the muscadine or Bullace). To this species may be referred the Scupper-nong, and its seedlings, the Thomas, Flowers, and Mish. The vine is entirely different from any other species, the bark being smooth, the leaves round and glossy, and the fruit produced in clusters of from three to twelve berries, which drop from the stem when fully ripe. As wine has generally been made at the south so far by an addition of sugar and even alcohol, it is very difficult to judge of its true merits. One of the best wines is made by Germans at Aiken, S. C, where there are very extensive vineyards. The white Scuppernong seems to be deficient in sugar, as its must seldom ranges above 60°, and to contain so much gluten that it is very sluggish in fermentation.

But although most of the must, even now, has sugar or alcohol added to it in fermentation, it seems that a good still and also sparkling wine may be made of it; and as the grape produces abundantly, and is very healthy, it may become a great source of profit to the south. Its wine is generally pale yellow, of strong flavor and heavy body, and the vines are said to produce alter the 10th year from 750 to 1,500 gallons to the acre. Sp. gr. (50°; acid, 4. 2. Vitis mustan-gensis, or mustang grape. This is found in great abundance in the woods of Texas, where it climbs to the tops of the highest trees. So far as known, no attempts have been made to cultivate it. The berry is large, black or purple, and contains a very acrid juice. It is said to produce a wine resembling claret, and considerable quantities are made from the wild vines every autumn.

II. Wines of the Pacific Coast. " The history of grape culture in California," says Charles Reukl in his work "California," "takes its rise in the southern districts of the state. The vine was introduced in the middle of the last century by the Catho-lic missions. The pious monks had brought their native thirst from the sunny fields of Spain, and longed to quench it in California. They began by sending for large numbers of Spanish and French cuttings, which, however, were found not to thrive when planted. They grew, but bore little fruit, and only at intervals. A ship which brought the monks their regular supplies once had some fine raisins on board. One of the missionaries planted the seeds, and the experiment succeeded; the vines flourished to admiration, and bore superb grapes. Large plantations were then made, with the aid of the Indians, at the mission of San Gabriel, in Los Angeles county." The grape originally planted by the missionaries is called Los Angeles, and was the only one cultivated in California to the year 1820. At that date a new variety was introduced in the Sonoma valley, believed to have been brought from Madeira. This new variety, and the old one of the missionaries of Los Angeles, are known as mission grapes, or California grapes, and still constitute two thirds of all the vines grown in the state.

New varieties, however, have been introduced, partly from Europe, especially Germany, and partly from the Atlantic states. At the present day some 200 kinds of grapes are raised and tried in California, all of which seem to succeed. Those most frequently met with are: of European or Asiatic origin, the Riessling, Tokay, muscatel, black Hamburg, Chasselas; of American origin, Catawba, Isabella, Concord, Ives, Herbemont, Delaware, Diana, Salem, and many others. The intelligent and workmanlike culture of the vine, and the management and sale of its products, are of recent date. The long experience of other countries is still wanting there, so that many and grave difficulties are encountered. For some time the vine was usually planted in level river bottoms, and even on wide plains, and the vines were supposed to require artificial irrigation. It is now ascertained that the vines planted on the slopes of hills, as is usual in Germany and France, succeed far better than the vineyards on open plains, and produce wine generally heavier and of finer flavor.

The largest vineyard in California is that of the Buena Vista company in the Sonoma valley, which contains 450 acres and 306,000 vines. The same valley, which is very beautiful, sheltered against the wmds, and free from fog, also contains the Rhine farm, laid out by Mr. Jacob Gundlach, in company with Mr. Emil Dresel. Gen. B. I). Wilson of San Gabriel has also '260 acres in vines. The total number of vines growing in California at the opening of 1870 was 22,548,315. The counties most actively engaged in grape-growing are Los Angeles, 4,000,000 vines in 1870; Sonoma, 3,250,000; Sacramento, 1,718,914; Amador, 1,083,000; El Dorado, 1,357,895; Solano, 1,128,000; Santa Clara, 1,000,000. In 1868, 2,676,550 gallons of wine and 161,015 of brandy were produced. According to local authorities, the wine yield of the state for 1870 was from 4,000,000 to 5,000,000 gallons, although the federal census of that year gives only 1,814,656. The "Wine Dealers' Gazette'1 estimates the produce of 1871 at 5,000,000; others place it as high as 7,000,000 or 8,000,000. The aggregate value of the vintage of California, including $400,000 as the cash value of grapes marketed for other purposes than wine making, may be put down at $2,500,000. The kinds of wines produced in California are as follows: 1. White Wines. The California Hock is of a bright straw color, somewhat variable in bouquet and quality, according to the place of growth, varieties of grapes used, and the skill of the producer; but it is generally far stronger, more fiery and apt to intoxicate the unwary than the Rhine wine.

It is smoother, but has little of the exquisite bouquet of the Rhine wines, and their enlivening and exhilarating qualities. Of all the wines of California, this is most consumed in the Atlantic states, and is sometimes sold as Rhine wine. The Port, principally raised in Los Angeles, is dark red, strong and sweet, very probably made so by the addition of sugar and alcohol, like its European namesake. Angelica is a sweet wine, a favorite among ladies. It is not a pure wine, as alcohol, distilled from grapes, is added to it, and it is therefore a much stronger wine than many suppose. Madeira, sherry, muscatel, and claret are all made, but only in smaller quantities, and not highly esteemed. 2. Sparkling Wines. The brothers Sansevain first undertook to make sparkling wines in 1837, but without success. They and some others who turned their attention to the subject suffered great loss in numerous experiments, which resulted at last, however, in making a good sparkling wine from the grapes of California. The Buena Vista company have pursued this enterprise with great success since 1863, and Isidor Landsberger and company prepare monthly between 800 and 1,000 bottles.