Hungarian wines.—A great variety as well as a large quantity of wine is produced in Hungary. It yields annually about 400 million gallons. It may conveniently be divided into five wine-growing districts. The northern district, on the left bank of the Danube, and includes the valley of the Waag, in which vines are cultivated from Trent• schin to Szered; and also the valley of the Gran. It is mainly characterized by the IIegyalja mountain, containing the celebrated vineyards of Tokay and Brian, and the less distinguished but fertile vineyards of the Bodrog, which flows from the Carpathian mountains, and the Samos, which issues from Transylvania. The eastern district, between the Theiss on the west and the river Samos and Transylvania on the east, pro duces the wines of Erdoci, Bakator, and Mecca. The central district is between the Danube and the Theiss; its northern limit is at Pesth, and in the south it ends at the Woiwodina. The western district is divided into two parts—one west of the river Raab is represented by the vineyards of Rust; the other cast of the Raab is characterized by the wines of Ofen, Somlau, and Weissenburg. The southern district includes the Banat
and Woiwodiva, the former contains the Werschitz mountain, and includes the Weiss kirchen Banat.
The two dominant vines peculiar to Hungary are the Furmint or Tokay with white grapes, and the Kadarka with black grapes. In the county of Baranye there are some extensive plantations of Burgundy pineal', and around Villary there is much of the Rhenish Riessling, the early Portugese, and the Oporto vine. All varieties of wine culled Ausbruch and Maszlacz, including the Tokays, Rust, .penes, and many others, are made by fortifying a quantity of must from plump grapes by means of dry ber ries." There are five classes of Tokay. The first is Essence, which is very sweet, with a slight amount of alcohol. When fifty years old it is sold from $5 to $15 a bottle; the others are Ausbruch, Maszlacz, Szarniorodmy, and Ordinari. Karlowitz, in Syrmia, produces, the Vermouth liqueur, and the Slibovitz or plum brandy, besides red and white Ausbruch wine. See WINE, ante.