The following is a list of Vineyards in the city and county of Los Angeles, California, from the official lists of city and county assessors, 1860:

The above is the only complete list published, and will give your readers some idea of the number of vines now under cultivation and in bearing in the city and county of Los Angeles. Of course, large additions are being yearly made.

I have in a previous letter stated, somewhat briefly, facts connected with the culture of the grape and wine making, in Los Angeles County, and shall in later letters go more fully into the subject, when I have more time. I believe in my last I promised to give you some description of other wine establishments in the city. Pausing now for a moment to speak of the Aliso ViNEYARD, owned by San-sevaine Brothers, situated only a short distance from the main street. The name is derived from a large tree which is growing in the yard near the house, its huge branches covering almost the entire portion of the establishment devoted to the wine presses, distillery, etc.

The number of acres inclosed to the vineyard and garden is eighty-one, comprising some sixty thousand vines, fifty thousand of which are in bearing, producing a crop of about seventy thousand gallons of wine. The varieties made here are the Red, White, and Sweet Wine, or Angelica, and the celebrated Sparkling Champagne. They also make about four thousand gallons of Brandy.

During the vintage season, they employ some thirty hands, principally Indians. Connected with the establishment there are five large cellars, each one hundred feet deep by eighteen feet wide. Another, eighty feet long by eighty feet wide, contains about fourteen hundred pipes Of wine. These cellars, I noticed, were filled with wine, and contained in all from one hundred and fifty to two hundred thousand gallons, of all kinds and vintages, from 1858 to the present time. All these cellars were on the ground.

The vineyard was looking very flourishing, and the fruit of large size, and very plentiful. Dividing the vineyard is a long arbor of trellis work, six hundred feet long, covered with vines and fruit: a truly beautiful sight. But the orange grove and garden particularly attracted my attention. This garden is surrounded by a high fence, and on entering, the sight is charming indeed; like a very paradise; the perfume of the oranges, fruits, and flowers, filling the air. There are in bearing about thirty trees, many of them of large size and loaded with fruit, which has the past season brought over one thousand dollars. The citron trees, some fifty in number, were also loaded with fruit, of monstrous size; these trees are in bearing generally after the sixth year. In the orchard are three hundred and fifty orange trees, nearly in bearing condition. The orchard contains also about three hundred peach trees, which have borne profusely, the fruit of which is partly sold, and the balance made into excellent peach brandy.

The pears, apples, figs, and other fruit trees, were looking well, and sufficient crops are raised for family use.

The conveniences and arrangements for making wine are very extensive. The process for making brandy is the most complete in the county. The still is a large one, imported from France expressly for their use, made by Francois Vivarre; its capacity is about three hundred gallons per day. The process is the same as that by which cogniac is made in France. The whole is under the charge of Fernando Vittal, long experienced in the business in France, and who has been at the Aliso vineyard for six years. There are thirteen large tanks for fermentation, holding about fifteen hundred gallons each.

It is at this place that the celebrated Sparkling California Wine is made, which is now having an immense sale, not only here, but at the East, from which latter they are now receiving orders of from three to four hundred dozen cases per month. This wine commands twelve dollars per dozen, at wholesale. At the establishment in San Francisco, there are in the cellars sixty thousand bottles of Sparkling California Champagne. We tasted a delicious article of their manufacture, called the Nectar of Walnuts, which has not yet been made in quantities sufficient to send to market, but they expect, the coming season, to manufacture a large quantity.

Near by are the Aliso Mills, conducted by Mr. Ponlain, worked by water power from the Los Angeles river, by a flume one mile long and ten feet high. From this is formed a beautiful cascade, or sheet of water, falling the distance of ten feet, producing a beautiful effect This water, passing off by the main yanka, is distributed to other tributary streams, irrigating the vineyards. The main avenue leading to the mansion is about a quarter of a mile long, lined with trees and shrubbery; and the whole appearance of the place is attractive and imposing.

Mr. P. Sansevaine has already gone to New York to open a branch house for the sale of their wines in that city. About three hundred pipes have already been sent, to be followed by regular shipments. I have no doubt the enterprise will be fully successful. Your readers and the public will have a good opportunity to test fully our California wines, and the famous Sparkling Champagne.

During my visit to Los Angeles, I visited all the prominent vineyards in the city and county, some of which have been described in my notes to the Stock Journal. There are many vineyards here of good repute. Kohler & Frohling, Wolfskill, Julius Weyse, John Rains, Don Benita Wilson, Dr. White, and others. But as I stated in a previous letter, the most celebrated wine comes from Coco Mongo, in San Fernandino County; this vineyard is owned by John Rains, and contains some hundred and fifty thousand vines. This is owing to the peculiar nature of the soil, and care in manufacturing, although the location, near the mountains, favors the grape amazingly. This wine is some twenty per cent. above Los Angeles wine in saccharine matter. The soil is a gravelly loam, containing chemical properties especially adapted to the cultivation of the vine.