COMMERCIAL IMPORTANCE. While is one of the most important agricultural products of the world, being made in every continent, and in al most every country except those of the extreme North. The world's supply, in 1)101, was esti mated at 4,14(1,753,600 gallons, which is equiva lent to about 2.9 gallons per capita. During the fiscal year ending June 30, 1900, the United States exported 1,438,421 gallons of domestic wine and imported 4.222,-183 gallons of foreign wine. According to the Monitcur linicole the amount manufactured in the various countries for the year is as follows: varieties of \ninifera. The wines of California have been carefully studied by Ililgard and his associates at the State Agricultural Experiment Station, and have been described in the station's publications. In general, California wines are higher in alcohol, solids. tannin, and coloring matter than European wines made from the same grapes. Thus California Bordeaux may be made more like the product of the Gironde by diluthal. The successful wines of the Pacific district may be distributed among the following types: Bor deaux, Champagne, Jura, Sauterne, Southern French, Rhino, Port, Sherry, and the cultivated varieties of the North Italian. Bin-gimly, which resembles French Bordeaux more closely than it does French Burgundy, has been largely made, but is being discontinued. The Hungarian type, with the exception of the Zinfandel, is also rapid ly losing favor.
East of the Rocky Mountains American varie ties of grapes are used almost exclusively and the relative amount of grapes used for wine making and for the table depends largely upon the price of the latter; vines are most cultivated to supply table demands. But the munber of vineyards for wine production is increasing, and there are some localities, especially in New York, 'Virginia, and Ohio, where wine-making is an important industry. Large amounts of sparkling wine of fair quality are produced in this dis trict, chiefly from Concord, Catawba, and Dela ware varieties. In Virginia and Ohio a red wine of good color and body is made from Norton's Virginia and Ives's seedling grapes; the Cyn thiana, Ebrira, and Goethe grapes are employed for wine in Missouri; the Southern States from North Carolina to Texas employ the Berbemont, Lenoir, Goethe, and Elvira; in the Atlantic Coast States from North Carolina to Florida, the Scuppernong is largely raised, and is highly prized both as a table and wine grape. The American varieties are said to have a 'foxy' flavor, which is believed to be due to the short time that the American species have been cul tivated. The wines of the Northern States are usually drier, milder, less alcoholic, and more acid than more southerly kinds.