This division is due to the fact that there are two entirely different stocks, or kinds, of grapes grown in the United States.
East of the Rocky Mountains, only Ameri can or native varieties of grapes are grown.
In California and on the Pacific Coast, prac ticall• only European or foreign varieties of grants are grown.
Th--refore, fit. Eastern wines are of a clif f, rt t t '''gie• from California wines, which for the most part resemble and have the well-known clia- ‘-teristicc of their European prototypes.
The leading grape and wine-growing States toot of the Rocky Mountains are: North Caro ling, Virginia, New Jersey, New York. Ohio. Michigan and Missouri.
Considerable progress in Eastern wine-mak ing has been made in producing a fine quality of champagne by the French process of fer mentation in the bottle. A number of brand, tai American champagne, in color, taste, sparkle rnd purity, compare very favorably with the best imported kinds. The headquarters of the champagne industry in the United States is in the Lake Keuka region of western New York, which produces about 75 per cent of the out put. Considerable champagne is also produced eat northern Ohio and a fair amount in Cali fornia. The total production of American champagne is now estimated at more than 150. 000 cases, or 1,800.000 quart bottles per year In conclusion, the manufacture of wine and champagne is an infant industry in the United State. But we have in the Eastern States and in California all the opportunities and all the conditions for success. 1Ve have here the rigirt climates, the proper soils, the best varieties of grapes, sufficient capital and the most intelli gent labor and supervision in the world. There fore, with all these things and with the grow ing demand for American wines, the wine in dustry in this country, if it is not discouraged or forbidden by unfavorable legislation. should
have a prosperous future.
Bibliography.— The best books on wines and on the technical details of winr-ntaleing are in French. The following standard French works may be noted: Coste-Floret, 'Procedis niodernes de Vinification,' in 3 pans, (1) Vins rouges, (2) vins blancs, (3) le rt sidus (1895 1902); Jacquemin, 'Production rationelle ct conservation des sans" (1909); Cazilis. 'Trani pratique de l'art de faire le sin' . con sult also a valuable little book by Chancrin. 'Le vin' (1910). For making wines in hot climates consult Roos, 'Lindustrie vierieole meridionale' (1898). For making sweet wines, Sebastian, 'Les vies de luxe' (1897). For making champagne and sparkling wines. Robert's 'Manuel pratique sins mousseux' (1104) ; Sal leron et Mathieu. 'Etudes wear le sin mousseux' (1895), and Mancean's 'Oenologie Cham penoise' (1917).
There are but few really useful hooks is English of recent date on the practical side of wine-making. We note the following: Thu& cum and Dupre, 'Origin, Nature and Varieties of Winc'(1872); Rixford, 'The Wine Press and the Cellar' (1&.1.3): Husniann, 'Grape Growing and \Vine Making' (1897): Mathews, 'Manual of Alcoholic Fermentation' (1909i. Jordan, 'Quality in Dry \Vines' (San Cal_ 1011): Bioletti, F. T., 'The Manufacture of Dry Wines in Hot Cotmtries' (in Bulk:— No 167, University of California, College of Azricultnre 1Q05). and Bulletin No 177 tr. ' New Methods of Making Dry Red W:ros. (1906). Consult also bulletins issued 1. y l'nited States Department of Agriculture. tlo California State Board of Vitimtlture WT4 rre cial articles in the trade journals.