The earliest analyses of American wines on record were made by Merrick,1 in 1875, comprising six varieties of California wines.

In October of the same year Mallet and Cooper2 published analyses of twelve samples of Virginia wines. The mean of these analyses is given in the table from Konig.

The work of Professor Hilgard on California wines began in 1880 and has continued down to the present day, the results being published in the Bulletins of the Station. These publications include extensive series of analyses, which afford a most valuable index of the composition of California wines, especially as many of the analyses were made on wines manufactured in the laboratory and hence known to be absolutely pure. A standard of composition could very properly be established from them, and a limit for the amount of each constituent present in pure wines, by which the addition of alcohol, water, sugar, etc., in sophisticated wines could be detected. The number of different determinations made on each sample is not very large, unfortunately, including only the more important constituents. I give below tables of the entire work done on wines known to be pure :

Composition of wines made at the Viticultural Laboratory, 1884.

Variety.

Body.

Alcohol.

Tannin.

Acid as

tartaric.

Ash.

By

weight.

By

volume.

Bordeaux type.

Malbeck

2.68

P. ct. 8.34

P. ct. 10.42

P. ct.

.100

P.ct. . 450

P.ct.

.393

Cabernet Franc

2.84

9.63

12. 00

.035

.480

. 488

Do...................................................

2.13

8.48

10.58

.070

.607

. 293

Cabernet Sauvignon

3.19

9.92

12.36

.079

. 540

.447

Merlot

2.44

9.20

11.42

.065

.467

.394

Verdot

2.77

9.78

11.82

.071

.438

.409

Tannat

2.69

7.46

8.92

.171

. 633

. 353

Beclan

2.64

8.84

11.00

.053

.381

.260

Carignane

2.18

7.92

9.90

. 063

. 527

.285

Grossblaue

2.10

9.20

11.42

.065

.572

.252

Burgundy type.

Black Burgundy

2.77

9.34

11.64

. 765

.277

Black Pinot

2.11

6.42

8.00

.188

. 750

.310

Meunier

2.55

10.07

12. 55

.025

.525

.419

Do

2.44

6.95

8.64

.055

. 622

.285

Zinfandel

Do

2.36

7.85

9. 75

.036

. 450

. 425

Do

1.93

7.43

9.25

.080

. 633

.200

Do

Do

Southern French and Italian types.

Trousscau

2.66

11.23

18.78

.075

.485

. 379

Do

2. 28

9.92

11.64

. 060

.474

. 349

Petite Sirah

2.65

10.07

12. 54

. 092

.401

.406

Do

2. 79

10.81

13.27

. 108

. 888

. 339

Serine

2. 49

8.48

10.58

.510

.400

1Amer. Chemist 6, 85. 2Chem. News 32, 160.

Composition of wines made at the Viticultural Laboratory, 1884.

Variety.

Alcohol.

Tannin.

Acid as tartaric.

Ash.

Body.

By

weight.

By volume

Southern French and Italian types- Continued.

P. ct.

P. ct.

P.ct.

P.ct.

P.ct.

Mondeuse..................................................

2.64

9.56

11.89

.173

.498

.242

Do...................................................

2.84

9.92

12.27

.141

.405

.362

Cinsant.....................................................

2.60

10.44

12. 90

.070

. 490

.375

Aramon.............................................................

2.32

9.05

10.73

.065

.496

.356

Mourastel.......................................................

2.60

7.92

9.88

.054

.553

.291

Grenache............................................................

1.67

8.48

10. 58

.105

.480

.281

Do...........................................................

1.93

7.43

9.27

.065

.532

.277

Petit Bouschet.....................................................

2.44

8.84

11.00

.089

.583

.234

Do...................................................

2.87

9.27

11.55

.117

.493.

.369

Clairette Rouge........................................................

2.72

9.92

12.36

.063

.510

.293

Barbera................................................................

Lenoir.......................................................................

3.00

8.13

10.16

.060

.630

.376

Do.................................................................

3.71

8.98

11.17

.075

.582

.511

Blau-Elbling...............................................

1.93

8.27

10.25

.040

.585

.340

Mission..........................................................

.....

.....

.....

.....

.....

.....

Black Prince...........................................................

.....

.....

.....

.....

.....

.....

Dry white wine varieties.

Semillon................................................................

.....

.....

.....

.....

.....

.....

Do...................................................

1.93

9.92

12.36

.....

.450

.175

Sauvignon Blanc.....................................................

.....

.....

.....

.....

.....

.....

Do...................................................

2.10

9.92

12.36

.....

.453

. 157

Do...................................................

2.18

10.26

12.75

.....

.553

.192

Muscadelle du Bordelais (loose bunches).....................

2.13

11.46

14.00

.....

.432

.208

Muscadelle du Bordelais (compact bunches).............

2.44

10.81

13.27

.....

.498

.342

Folle Blanche ("Tannat")............................................

1.66

9.92

12.36

.....

.593

.214

Folle Blanche..........................................................

1.80

7.43

8.75

.....

.570

.235

Burger.......................................................................

2.05

8.41

10.50

.....

.600

.260

Do...................................................

1.65

8.55

10.63

.....

.528

.181

Roussanne...............................................................

1.36

10.54

13.00

.....

.468

.260

Marsanne....................................................................

1.88

9.20

11.46

.....

.503

.170

Clairette Blanche

1.85

10.54

13.00

.....

.428

.212

"Pecoui Touar" (?)......................................................

1.66

9.27

11.58

.....

.573

.234

Sherry and Madeira varieties.

Pedro Jimenes.............................................................

1.18

9.63

12.00

.....

.555

.390

Palomino................................................................

1.85

11.08

13.50

.....

.528

.250

Peruno..........................................................................

1.95

9.92

12.50

.....

.519

.306

Mantuo de Pilas......................................................

1.32

7.85

9.82

.....

.525

.265

Monrisco Branco.......................................................

.....

Beba.......................................................

2.10

11.69

14.27

.....

.503

.372

Verdelho....................................................................

2.82

12.39

15.20

.....

.417

.330

Boal Madeira............................................................

2.00

9.27

11.58

.....

.660

.264

Ugni Blanc................................................................

2.00

8.91

11.10

.....

.510

.299

Malmsey...............................................................

1.60

7.92

9.91

.....

.543

.160

Malaga....................................................................

1.69

8.13

9.82

.....

.217

.240

Port wine varieties.

Tinta Cao.................................................................

Tinta Madeira........................................................

.....

Mourisco Preto....................................................

.....

Tinta Amarella (not fully ripe)............................

2.36

9.05

11.27

.058

.501

.440

Tinta Amarella (fully ripe)..............................................

2.39

9.50

11.91

Slight

.525

.470

Moretto.........................................................................

.....

Bastardo..........................................................................

3.12

10.35

12.83

.002

.507

.564

1 Not enough for wine-making.

Analyses of wines made at the Viticultural Laboratory, 1885.

Variety.

Body.

Alcohol.

Tannin.

Acid.

Ash.

By

weight.

By volume.

Tartaric.

Volatile.

Bordeaux type.

Per cent.

Per cent.

Per cent

Per cent.

Per cent.

P.ct.

Malbeck..............................

.....

Pfeffer's Cabernet........................

2.99

8.84

11.00

.123

.846

.....

.273

Do...........................

2.69

10.54

13.00

.101

.516

.....

. 200

Do...........................

2.69

8.13

10.17

{(1). 179}

{(2) .153}

.486

.....

.366

Merlot.................................

2. 69

9.20

11.45

'21

.420

.....

.310

Burgundy type.

Burgundy ..........................

3.07

9.63

12.00

.071

.555

.....

.226

Bl. Pinot or Tree Burgundy.......

2.84

8.91

11.09

.110

.600

.....

.315

Black Pinot.............................

2.20

7.37

9.18

.040

.525

.....

.214

Franc Pinot1..................................

.....

.....

.....

.....

.....

.....

.....

Meunier1..................................

.....

.....

.....

.....

.....

.....

Zinfandel1.........................

.....

.....

.....

.....

.....

.....

.....

Do...........................

2.69

8.84

11.00

.086

.576

.....

.290

Do...........................

2.69

11.46

14.00

.133

.417

.....

.280

Charbono1...................................

.....

.....

.....

.....

.....

.....

.....

Do...........................

2.69

7.09

8.85

.112

.495

.....

.270

Do...........................

2.26

7.78

9.73

.160

.420

.....

.290

Do...........................

2.18

7.23

9.00

.209

.547

.....

.270

Do...........................

1.80

6.42

8.08

.130

.502

.....

.330

Southern French and Italian type.

Trousseau1.......................................

.....

.....

.....

.....

.....

.....

.....

Mataro

1. 98

7.23

9.00

.080

.48.

.....

.290

Teinturier..........................

3.07

8.06

10 08

.184

.555

.....

.340

Kadarka...........................

1.80

6.82

8.54

.070

.450

.....

.236

Blond: 90 per cent. Zinfandel, 10 per cent. Charbono...............

2.84

8.84

11.00

.108

.576

.....

.213

Dry white varieties.

Gauche Gris.................................

1.80

10.54

13.00

.....

.351

.....

.250

Verdal............................

1.80

6.42

8.07

.....

.517

.....

.188

One-third Golden Chasselas, two-

thirds burger.................................

1.80

9.63

12.00

.....

.615

.....

.217

Burger........................................

2.69

9.63

12.00

.....

.675

..........

.450

Do............................

1.93

8.13

10.16

.....

.645

_____.....__

. 192

Do............................

1.68

8.84

11.00

.....

.540

..........

.183

Do............................

1.52

4.76

6.00

.....

.480

..........

. 225

Franken Riesling2........................

3.82

8.48

10.58

.....

.600

.366

. 270

Riesling........................................

1.80

9.05

11.27

.....

.352

.....

.160

Colombar.................................

2.26

8.84

11.00

.....

.591

.....

,280

Zinfandel, first crop...............

2.30

11.23

13. 73

.....

.481

.....

.244

Zinfandel, second crop..................

2.15

10.54

13.00

.....

. 525

..........

.140

Zinfandel, second crop, "filtered".

2.60

10.54

13.00

.....

. 576

.....

. 187

Zinfandel, 97 1/2 percent.; Verdal, 2 1/2

per cent.........................................

2.15

10.54

13.00

.....

.503

.....

.191

Burger, 50 per cent.; Zinfandel 50

per cent...................................

2.10

11.08

13. 54

.....

.713

.....

.184

2 Sugar = 65 per cent.

Composition of wines made at Viticultural Laboratory, 1886.

Variety.

Alcohol.

Tannin.

Acid as tartaric, at pressing.

By weight.

By volume.

Bordeaux type.

Per cent.

Per cent.

P. et.

P.et.

Malbeck.......................................................

8.27

10.36

.132

.62

Cabernet Franc..................................................

9.78

12.18

.264

.45

Cabernet Sauvignon...........................................

8.48

10.58

.226

.52

Pfeffer's Cabernet.............................................

9.05

11.27

.190

.42

Do........................................................

8.34

10.42

.208

.73

Gros Verdot.....................................................................

7.92

9.90

.166

.79

Tannat.................................................................................

9.70

12.09

.316

.77

Beclan..........................................................................

8.34

10.42

.090

.60

Charbono......................................................................

7.23

9.00

.251

.53

Do........................................................

7.04

9.54

.180

.60

Carignane..........................................................................

9.27

11.55

.172

.69

Do........................................................

.....

.....

.....

.....

Grossblane..................................................................

6. 95

8.70

.169

.81

Do........................................................

7.09

8.85

.195

.72

Black Hamburg.......................................................................

7.23

9.00

.108

.52

West's St. Peter's (?)...........................................

8.84

11.00

.270

.57

Burgundy type.

Burgundy............................................................................

9.99

12.46

.226

.43

Crabb's Black Burgundy..........................................................

7.64

9.54

.220

.47

Do........................................................

.....

.....

.....

.....

"Burgundy" (Chauche Noir?).....................................................

9.92

12.36

.074

.41

Chauche Noir...................................................

8.48

10.58

.100

.38

Petit Pinot (?)..................................................

9.92

12.36

.076

.53

Pinot (?).......................................................

10.81

13.27

.153

.35

Pinot St. George................................................

9.92

12.36

.112

.53

Meunier....................................................................................

9.49

11.82

.133

.55

Do........................................................

9.92

12.36

.193

.40

Zinfandel.................................................................................

9.92

12.36

.104

.54

Do.......................................................

11 62

14.20

.140

.54

Do........................................................

9.20

11.45

.091

.59

Do..............................................

8.48

10.58

.169

.94

Do........................................................

7.23

9.00

.148

.55

Zinfandel, second crop..........................................

7.78

9.73

.103

.71

Zinfandel (?) (Row 31)......................................

7.09

8.85

.151

.64

Southern French and Italian types.

Trousseau............................................................................

10.63

13.09

.090

.45

Ploussard.....................................................................

9.56

11.91

.051

.51

Sirah...............................................

8.84

11.00

.107

.65

Mondense...............................................................................

7.64

9.54

.127

.78

Do...........................................

7.99

10.10

.317

.64

Do...........................................

.....

.....

.....

.....

Cinsaut............................................................................

7.78

9.73

.153

.90

Do......................................................

7.99

10.00

.110

.52

Barbera...............................................................................

9.20

11.45

.153

.85

Teinturier..........................................................................

9.85

12.27

.278

.73

Do......................................................

8.34

10.42

. 114

.64

Gamay Teinturier....................................................................

8.48

10.58

.109

.90

Nebbiolo Bourgu.......'............................

8.13

10.17

.172

.82

Nebbiolo fino....................................................................

8.91

11.09

.215

.86

Fresa................................................................................

6.49

8.15

.160

1.12

Blend: Barbera; Herbemont, one-third; Fresa.................

7.37

9.18

.256

.63

American type.

Herbemont............................................................................

6.89

8.61

.095

.74

Do...........................................

7.43

9.27

.146

.50

Californica............................

7.09

8.85

.179

.61

Isabella regia.................

Dry white wine varieties.

Semillon.................................................................................

7.23

9.00

.....

.55

Sauvignon Vert....................................

7.23

9.00

.....

.53

Folio Blanche...................................

7.78

9.73

.....

.59

Burger............

8.48

10.50

.....

.47

Composition of wines made at Viticultural Laboratory, 1886-Continued.

Variety.

Alcohol.

Acid as tartaric, at pressing.

By weight.

By volume.

Tannin.

Dry white wine varieties - Continued.

Per cent.

Per cent.

P. ct.

P.ct.

Burger

4.14

5.23

.81

Do........................................................

7.99

10.00

.33

Kleinberger

6.95

8.70

.43

Marsanne

8.48

10.58

.56

Do

7.09

8.85

.47

Do.......................................................

Do........................................................

7.57

9.45

.35

Do........................................................

8.48

10.58

.47

"Pecoui Touar"

7.09

8.85

.45

Franken Riesling

Do

7.23

9.00

.50

Riesling

7.37

9.18

.36

Riesling (?)......................................................

9.20

11.45

. 55

Johannisbeger Riesling

8.13

10.17

.60

Chasselas de Fontainebleau

6.89

8.61

.41

Gauche Gris

8.27

10.36

.45

"Gray d'Ischia," Gauche Gris

8.98

11.18

.38

Seedless Sultana

8.27

10.36

.51

White Muscateller

8.70

10.83

.44

Blau-Elbling

8.13

10.17

.54

White Zinfandel................................................

9.05

11.27

... __.

.41

Cinsaut

9.27

11. 55

.48

Verdal

8.48

10.58

.25

Do

Sherry and Madeira varieties.

Pedro Jimenes

7.92

9.90

.42

Palomino

Palomino ("Golden Chasselas")

6.35

8.00

.54

Montuo de Pilas

7.78

9.73

.45

Do........................................... ...........

8.48

10.58

. :(.->

Mourisco Branco

10.07

12.54

.33

Verdelho

Muscat of Alexandria

11.62

14.20

. 42

Do.......................................................

9.56

11.91

.36

Do........................................................

West's White prolific, with some smaller grapes

7.78

9.73

.72

West's White Prolific...........................................

7.78

9.73

.71

" White St. Peter's "...........................................

8.48

10.58

.45

As this work seems to be very important as establishing the average composition of pure wines made in California. I have prepared from Professor Hilgard's reports a table showing the maximum, minimum, and mean composition of the pure wines analysed, as well as of the wines which were made outside and sent in to the laboratory for analysis:

Maximum, minimum, and mean composition of California wines, as shown by the analyses made at the California State Viticultural Laboratory.

No. of samples analyzed.

Alcohol by weight.

Body or extract.

Total acids as tartaric.

Ash.

Maximum.

Minimum.

Mean.

Maximum.

Minimum.

Mean.

Maximum.

Minimum.

Mean.

Maximum.

Minimum.

Mean.

Pure wines made at laboratory in 1884.

P.ct.

P.ct.

P.ct.

P. ct.

P.ct.

P.ct.

P. ct.

P.ct.

P.ct.

P.ct.

P.ct.

P.ct.

Bordeaux type......

10

9. 02

7.40

8.81

3.19

2.10

2.57

. 633

.381

.510

.447

. 252

. 352

Burgundy type ___

6

10.07

0.42

9.01

2.77

1.93

2.30

.765

.450

.624

.425

.200

.319

Southern French and Italian type.......

18

11.23

7.43

9.26

3.71

1.67

2.56

.583

.393

.506

.511

.234

.343

Dry white wine va-

rieties................

13

11.46

7.43

9.71

2.44

1.36

1.90

.600

.428

.516

.342

.157

.219

Sherry and Madeira varieties..........

10

12.30

7. 85

9.68

2.82

1.18

1.85

.660

.217

.498

.390

.160

.288

Port wine varieties..

9

10.35

9.05

9.65

3.12

2.36

2.02

.525

.501

.511

.564

.440

.493

Pure wines made at laboratory in 1885.

Bordeaux type......

4

10.54

8.13

9.18

2.99

2.69

2.76

.840

.420

.567

.366

.273

.310

Burgundy type.....

9

11.46

6.42

8.30

3.07

1.80

2.49

.600

.417

.515

.330

.214

. 270

Southern French and Italian type.......

4

8.81

6.82

7.74

3.07

1.80

2.42

.576

.450

.517

.340

.213

.270

Dry white wine va-

rieties.................

15

11.23

4.76

9.22

3.82

1.52

2.16

.713

.351

.544

.450

.140

.224

Pure wines made at laboratory in 1886.

Bordeaux type.....

15

9.78

6.95

8.28

.....

.....

.....

.810

.420

.620

.....

.....

.....

Burgundy type___

16

11.62

7.09

9.21

.....

.....

.....

.940

.350

.540

.....

.....

.....

Southern French and Italian type.......

15

10. 63

6.49

8.48

.....

.....

.....

1.120

.450

.730

.....

.....

.....

Dry white wine varieties............

25

9.27

4.14

7.86

.....

.....

.....

.810

.250

.480

.....

.....

.....

Sherry and Madeira varieties..........

10

11. 02

6. 35

8.58

....

.....

.....

.720

.330

.480

.....

.....

.....

American type......

3

7.43

0.89

7.14

.....

.....

.....

.740

.500

.620

.....

.....

.....

Wines sent to laboratory for analysis,

1884-'85.

Reds.....................

20

10.09

7.64

9. 63

3.62

2.05

2.87

.750

.395

.563

. 534

.219

.340

Whites..............

5

10.81

8.98

9.80

3.87

2.05

2.07

.527

.397

.473

. 307

. 255

.303

Wines sent to laboratory for analysis,

1885-'80.

Reds...............

55

16.42

7.99

10.48

13.77

2.10

4.30

.879

.225

.554

.470

.230

.324

Whites..............

16

12.39

8.84

10.82

4.20

1.80

2.66

.750

.210

.473

.300

.170

.261

Zinfandel wines analyzed, 1879-85.....

45

12.39

7.43

10.55

8. 64

1.46

2.89

.873

.337

.573

.546

.154

. 301

In the year 1880 a large number of samples of wine were purchased in the market of Washington and analyzed by the Department of Agriculture. The work was under the charge of the late Henry B. Parsons, one of the most competent analysts ever in the service of the Department. The results are published in the Annual Report for 1880, forming part of the Chemists' report for that year. I have thought it proper to reproduce them here, as the results include a large number of determinations on each sample, and give very important information in regard to the composition of American wines as they are supplied to the consumer.

Analyses of American wines by United Slates Department Agriculture in 1880.

I. - DRY RED WINES.

Name.

Specific gravity.

Alcohol, by weight

Alcohol, by volume.

Total reaidue.

Total ash.

Glucose.

Total acid, as tartaric.

Fixed acid, as tartaric.

Volatile acid, as acetic.

Mlaker.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

3

Virginia Claret....................................

.9041

9.01

12. 90

2. 03

0. 193

0.13

0.725

0. 393

0.266

Monticello Wine Company.

16

Virginia Claret, Concord, 1879...........

. 9953

8.83

11.08

2.10

. 174

Trace...

.709

.452

.206

Do.

17

Virginia Clinton, 1879.....................

. 9950

9. 82

12.31

2.36

. 238

None ..

.781

.513

.217

Do.

18

Cynthiana, 1880.................................

. 9969

10.24

12.87

2. 95

. 283

.09

.647

.376

.217

Do.

19

Alvey, 1880.............................

.9931

9.77

12. 22

2. 13

.171

Trace..

.080

.498

.140

Do.

2O

Norton's Virginia, 1879.....................

. 9937

10.21

12.77

2. 88

.298

...do ..

.772

•377

.316

Do.

23

Ives' Seedling, 1879.....................

. 9944

8.08

10.82

2.18

.247

...do ..

. 723

.512

.lf9

Do.

32

Norton's Virginia, 1875........................

. 9990

6.30

8.01

2. 02

.275

...do...

.825

.381

.355

White Elk Vineyards.

135

.....do......................................

. 9988

8.26

10.38

2.95

. 295

.. do...

.762

.481

.385

Do.

31

Concord, 1873........................................

1.0011

5.75

7.25

2.80

.273

do..

.704

. 895

.247

Do.

133

......do.................................

. 9970

7.65

9.02

2. 63

.359

None ...

.722

.316

.325

Do.

33

Clinton, 1872............................

.9982

5. 71

7.17

2.07

.192

Trace..

.902

.292

.488

Do.

137

......do.................................

.9961

7.93

9. 95

2. 19

. 190

None...

.798

. 391

.320

Do.

34

St. Julien............................................

. 9959

7.14

8.90

1.99

.210

... do...

.587

.247

.272

Do.

35

La Rose............................................

. 9987

7.91

9. 95

2.61

.268

... do...

.760

.400

. 293

Do.

36

Claret, 1874.............................

9.02

11.35

2.09

.236

...do..

. 820

.411

. 332

Do.

59

Concord, 1880.....................................

. 9933

8. 72

10.91

2.38

.185

.45

.619

.332

. 230

C. Xander.

60

Clinton, 1880.........................................

. 9920

10.90

13.62

2.49

.165

.30

.020

.302

. 254

Do.

61

Ives, 1880...........................................

. 992S

8.65

10. 82

2.17

. 152

.20

.080

.303

.254

Do.

62

Norton's Virginia, 1880........................

.9941

8.99

11.26

2.38

.222

.12

.002

.308

.283

Do.

63

Ives and Clinton, 1880........................

. 9920

9. 02

12.06

2.17

.183

Trace...

. 035

.372

.210

Do.

64

Ives and Clinton, 1879...........................

. 9986

9.28

11.61

2.49

.208

.. do ..

.709

.386

.258

Do.

65

Concord and Clinton, 1879..................

.9943

9.70

12.22

2. 38

. 202

...do ...

. 754

.398

.285

Do.

84

Franklin, 1868......................................

. 9955

8.77

11.00

2.32

. 100

____do ..

.859

.302

.398

Julius Hlincke.

87

Iolhink, 1868......................................

. 9935

8.72

10.91

1.00

.161

....do ...

.830

.323

. 400

Do.

74

Ruby Claret, 1875.............................

.9910

9.73

12.13

2. 22

.150

..do...

.720

. 475

.201

J. H. Bannihr.

75

Ruby Claret, 1876..............................

.9917

10.30

12.87

2.00

. 186

...do...

.696

.463

.186

Do.

76

Ruby Claret, 1877..............................

. 9927

9.56

11.90

1.94

.165

....do...

.095

. 438

.200

Do.

77

Ruby Claret, 1878........................

.9902

11.82

14.74

1.87

.140

...do...

.007

,373

.395

Do.

78

Ruby Claret, 1979..............................

.99 18

10.15

12. os

184

. 154

....do..

.650

.399

.201

Do.

79

Ruby Claret, 1880...............................

. 9922

10.75

13.43

1.82

.183

. do...

.544

. 372

. 136

Do.

80

Clevener, 1876..................................

.9984

0.99

8.80

2.15

. 250

...do..

. 51 1

.264

.198

Do.

81

Cynthiana, 1876..................................

. 9939

7.94

9. 93

2. 28

.208

...do...

.770

. 528

.193

Do.

82

Franklin, 1876......................

.9945

111.82

2.01

.180

....do...

.724

.347

. 802

Do.

83

Norton's Virginia, 1877.......................

.9914

10.38

12.96

1.87

.166

...do...

. 035

. 287

.278

Do.

155

Ives' Seedling, 1880......................

. 9925

9.43

11.79

1.98

. 238

...do...

. 568

. 287

,226

Poeschel, Scherer & Co.

157

Cynthiana, 1880..............................

.9952

9.26

11.61

2.66

.343

___do...

.561

.289

.218

Poeschel, Scherer & Co.

158

Clinton, 1880..................................

. 9994

12. 21

15.21

2.20

.285

___do...

.540

.309

.185

Do.

100

Virginia Seedling, 1880.....................

. 9950

9.89

12.40

3.00

.365

....do ...

.494

. 302

. 154

Do.

162

Concord, 1880...................................

.9913

10.38

12.96

1.76

.233

Trace...

.496

.302

. 155

Do.

130

Sonoma Red Mission, 1879..................

. 9968

7.99

10.03

2.42

.428

None...

.722

.30i

.337

Gretsch & Mayer.

147

Sonoma Red Zinfandell, 1879...............

.9962

7.80

9.78

2.43

.255

Trace...

. 693

. 391

.242

Do.

154

Virginia Concord, 1879...................

.9965

7.60

9. 54

2.11

.231

.....do...

.753

.421

.266

Do.

89

Concord...............................

.9944

8.43

10.56

1.85

. 130

____do...

.648

.301

Isaac Cook.

90

Virginia Seedling.............................

.9938

9.62

12.05

2.06

. 218

___do...

. 664

. 226

. 350

Do.

91

Fine Claret.................................

.9937

9.21

11. 52

1.97

. 189

...do...

. 664

.287

.302

Do.

92

Burgundy....................................

.9940

9.21

11.52

2.03

.210

____do ...

. 664

.242

.178

Do.

120

" I and N," 1880........................

.9949

8. 22

10.30

2.09

.318

None ...

.754

.362

.314

Wehrle, Werk & Co.

121

Norton, 1880.............................

.9888

12.14

15.12

2.32

.176

Trace...

. 516

.258

.206

Do.

122

Ives, 1880...............................

.9961

6. 59

8.27

1.72

.198

None ...

.602

.346

.205

Do.

124

Concord, 1880......................................

.9947

8.14

10.21

2.17

. 209

....do ...

.618

.347

. 217

Do.

15

Black Rose....................................

.9920

9.86

12.31

1.94

. 170

Trace...

. 756

.287

.375

Charles Saalmann.

56

"Old Dominion"............................

.9970

6.16

7.74

1.65

. 169

.14

.707

.277

.344

C. A. Heineken.

126

...do.............................................

. 9967

7.01

8.80

2.39

.152

Trace...

.782

.391

.313

Do.

127

"RPrince William"..............................

. 9945

10.20

12.77

3.16

.297

___do ...

.699

.317

.306

Do

114

Mission Claret..............................

.9975

7.39

9.29

2.40

.532

___do ...

.917

.271

.517

B. Dreyfus & Co.

115

Red Zanfandell...................................

.9960

9.04

11.35

2.67

.280

___do ...

.768

.277

.393

Do.

171

Norton's Seedling, 1878........................

.9945

9.34

11.70

2.36

.261

____do ...

.685

.356

.271

H. T. Dewey & Son.

172

Concord and Norton, 1879................

.9986

7.58

9.54

2.39

.223

None...

.997

.646

.281

Do.

66

Zinfandell 1878..........................

.9957

8.21

10.30

2.45

.213

Trace...

.825

.437

.310

Dresel & Co.

67

Zinfandell, 1879.................................

.9963

8.83

11.08

2.68

.188

___do ...

.798

.376

.338

Do.

37

Zinfandell...........................................

.9947

9.83

12.31

2.56

.376

___do...

.814

.323

.393

George Hamlin & Co.

38

California Claret..............................

.9964

8.41

10.56

2.43

.326

___do ..

.903

.331

.458

4

California Zinfandell............................

.9930

10.58

13.24

2.21

.237

.18

.726

.266

.368

11

Concord Bouquet.................................

.9928

9.84

12.31

2.18

.141

.71

.741

.375

V ineland Wine Company, New Jersey.

12

Red Wine..................................

1. 0069

9.07

11.44

3.90

.185

.80

.790

.402

.310

Do.

97

Dry Concord, 1880..............................

.9913

9.44

11.79

1.66

.098

Trace..

.681

.272

.327

W. J. Green, Tokay Vineyards.

136

Ives, 1874...............................

1.0006

5.69

7.17

2.68

.193

___do..

.764

.420

.275

White Elk Vineyards.

180

Red Concord.......................................

.9953

7.34

9.21

1.87

.197

None ..

.838

.377

.289

Fritz Baier.

181

Clinton............................................

.9944

9.27

11.61

2.50

.217

___do..

.778

.483

.236

Do.

182

Norton's..............................................

.9933

10.66

13.34

2.70

.358

___do ..

.634

.323

.249

Do.

II. - DRY WHITE WINES.

1

California White Hock......................

. 9892

13.94

17.37

2.62

0.243

0.09

0. 855

0.231

0.311

5

Missouri...............................

.9908

10.08

13.34

1.45

.204

.05

.547

.227

.256

6

Riesling.......................................

.9902

10.55

13.05

1.62

.181

.04

.620

.227

.314

8

California Hock.............................

.9913

10.29

. 12.87

1.44

.147

.09

.767

.378

.311

9

California Muscatel..............................

.9913

10.67

13.34

1.41

.190

.12

.767

.272

.396

7

Catawba, Ohio..................................

.9930

9.91

12.40

2.22

.154

.19

.632

.302

.264

Lenk Wine Company.

13

California Sonoma Hock....................

.9845

9.66

12.05

1.18

.190

.13

.422

.213

.167

Perkins, Stern & Co.

21

virginia Hock, 1879..........................

.9905

9.58

11.90

1.39

.166

Trace...

.636

.378

. 206

Monticello Wine Company.

29

White Concord, 1875....................

. 9954

8.42

10. 56

2.64

.160

None ...

.789

.332

.366

White Elk Vineyards.

45

Catawba.............................................

.9903

10.99

13.71

2.10

.135

Trace...

.833

.480

.282

Pleasant Valley Wine Company.

Analyses of American wines by United States Department of Agriculture in 1880 - Continued.

II. - DRY WHITE WINES. - Continued.

No.

Name.

Specific grav.

ity.

Alcohol by Weight.

Alcohol, by volume.

Total residue.

'Total ash.

Glucose.

Total acid, as tartaric.

Fixed acid, as tartaric.

Volatile acid, as acetic.

Maker.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

130

catawba.......................................

.9928

10 52

13.15

2.19

.140

. 542

.470

.068

Pleasant Valley Wine Company.

48

Brocton Catawba............................

. 9890

12. 28

15.30

2.09

.121

.26

.789

.385

.323

G. E. Ryckman.

50

California Riesling Hock....................

.9932

9.00

11.26

1.67

.223

Trace...

.846

.211

.508

Dressel & Co.

68

California Hock...............................

.9935

9.07

11.35

1.92

.208

....do...

.785

. . 242

.354

Do.

72

Catawba............................................

.9938

7.75.

9.70

1.34

.117

.10

.528

.272

.205

Kelly Island Wine Co.

85

Jersica, 1868....................................

.9919

9.04

12.05

1.91

.138

Trace...

.726

.287

.351

Julius Hincke.

86

Catawba, 1868....................................

.9944

7.16

8.96

1.44

.167

....do...

.800

.350

.280

Do.

93

Catawba, Missouri............................

.9911

8.88

11.08

1.67

.129

...do...

.772

.387

.308

Isaac Cook.

106

Dry Muscat...................................

.9928

9.14

11.44

1.82

.150

....do...

.619

.248

.289

Drevfus & Co.

107

White Zinfandell.......................

.9911

9.02

11.26

1.47

139

... do...

.590

.227

.290

Do.

108

Riesling...............................

.9918

9.64

12.05

1.72

.221

...do...

.696

.210

.389

Do.

109

Gudedel.............................................

.9920

9.36

11.70

1.58

.196

___do ...

.726

.212

.411

Do.

110

Hock...................................

. 9959

7.73

9.70

1.73

.209

do ...

.723

.211

.410

Do.

118

"A.A" Catawba, second quality........

.9929

7.69

9.62

1.29

.192

None ...

.710

. 257

.362

Wehrle, Werk & Co.

119

"A. A. A" Catawba, first quality........

.9912

9.09

11.35

1.28

.164

Trace...

.772

.309

.371

Do.

123

Delaware..........................................

.9940

7.03

8.80

1.51

.255

None ...

.664

. 226

.350

Do.

125

"Mount Vernon"..............................

.9962

7.73

9.70

2.07

. 202

.30

.669

.286

.306

C. A. Heineken.

128

Native wine, N. Mex. 1877....................

.9894

10.55

13.15

1.80

.275

Trace...

.485

.121

.291

L. & H. Huning.

138

Sonoma Mission, 1878.......................

. 9932

8.44

10.56

1. 63

.184

....do...

.619

.311

.246

Gretsch & Mayer.

140

Sonoma Riesling, 1877 (?)....................

. 9926

10.53

13.15

2.28

.223

...do...

.695

. 332

.290

Do.

141

Sonoma Riesling, 1879.......................

. 9906

10.54

13.15

1.70

.194

...do ...

.575

. 257

.254

Do.

142

Sonoma Mission, 1879........................

. 9935

8.30

10.38

1.67

.193

...do...

.619

.317

242

Do.

143

Sonoma Gntedel, 1879...................

.9921

9.50

11.87

1.71

.197

....do...

.589

.287

.242

Do.

144

Dry Muscat, 1874 (?) ..................

.9921

9.92

12.40

1.66

.256

....do...

.816

.302

.411

Do.

145

White Zinfandell, 1878..................

. 9928

9.56

11.96

1. 96

.211

... do...

.761

.393

.324

Do.

140

White Zinfandell, 1879..................

. 9927

8.80

11.00

1.87

.182

-do ...

.740

.332

.326

Do.

148

Ohio Catawba, 1879.....................

. 9892

10.25

12.77

1.63

.113

.. do ...

.728

.424

.243

Do.

149

Ohio Catawba, 1880.....................

. 9985

9.28

11.61

1.80

.111

..do...

.628

.468

.128

Do.

150

Helena (?). 1879.........................

.9954

7.80

9.78

2.06

. 229

....do...

.693

.271

. 250

Do.

156

Riesling, 1880.................

. 9966

8.08

10.88

2.00

.335

None ...

.603

.349

.203

Poeschel, Scherer & Co.

159

Rulander, 1880.....................

.9914

10.46

13.05

1.90

.199

Trace...

.545

.302

.194

Do.

161

Delaware, 1880...............

. 9932

9.35

11.70

1.88

.255

... do...

.562

.332

.184

Do.

165

Taylor, 1880....................

. 9921

10.37

12. 96

1.99

.185

- do ...

. 732

.317

.332

Do.

168

Goethe, 1880...................

. 9962

8. 55

10.73

1.85

.223

....do...

.693

.301

.314

Do.

178

Catawba, 1879..................

. 9941

7.55

9. 45

1.57

.114

None...

.830

.468

.290

H. T. Dewey & Son.

175

Iona and Catawba, 1871..................

.9906

9.73

12. 13

1.91

.103

Trace...

.742

.469

.218

Do.

176

1ona. 1870.........................

.9892

12.05

15.02

1.62

.090

___do ...

.810

.561

.199

Do.

178

Catawba, 1880.....................................

.9937

7.62

9.54

1.39

.148

....do...

. 755

.317

.350

Fritz Baier.

179

White Concord, 1880............................

1.0105

8.02

10.21

1.34

. 183

___do ...

.481

.252

.183

Do.

163

Herbemont, 1880..................................

.9928

7.78

9.80

1.60

.146

None ...

.562

.302

.208

Poeschel, Scherer & Co.

164

Catawba, 1880....................................

.9934

8.64

10.82

1.63

.178

Trace...

.574

.362

.170

Do.

134

White Concord, 1875.............................

1. 0022

7.03

8.88

3.66

.158

1.20

.784

.404

.304

White Elk Vineyards.

III. - SWEET WINES.

Port wines.

28

Port, Iowa.........................................

1.0116

10.25

13.05

6.89

0.178

4.15

0.697

0.430

0.214

White Elk Vineyards.

40

Port, New York.............................

1. 0207

13.77

17.70

9.83

.142

7.77

.808

.548

.208

Pleasant Valley Wine Company.

41

California Port..................................

1. 0258

16.93

21.89

11.43

.467

8.60

.790

.307

.386

46

Brocton Port, New York.....................

1. 0508

10.00

13.24

17.04

.139

11.80

.828

.600

.182

G. E. Ryckman.

52

California Port......................................

1. 0297

16.10

20.89

12.37

.285

5.78

.510

.320

.152

Kohler & Frohling.

57

Speer's Port, New Jersey....................

1. 0213

13.67

17.59

10.69

.309

7.44

.705

.347

.286

Alfred Speer.

70

California Port..................................

1. 0139

14.78

18.88

8.56

.355

4.49

.755

.320

.348

Dreyfus & Co.

111

......do.................................

1.0122

15.58

19.87

8.36

.347

5.88

.370

.196

.139

Do.

103

......do.................................

1.0228

12.03

15.49

10.33

.300

8.60

.486

.238

.198

Perkins, Stern & Co.

10

"Sanny Slope," California..................

1. 0405

11.53

15.12

12.96

.336

11.57

.433

.259

.138

Do.

129

Port, New York...................................

1. 0296

11.44

14.84

11.45

.190

9.18

.693

.....

.....

Pleasant Valley Wine Company.

153

Los Angeles, California.......................

1.0339

12. 68

16.52

14.18

.345

11.39

.508

.348

.128

Gretsch & Mayer.

Sherry wines.

39

California Sherry....................................

.9873

14.42

17.92

1.95

.197

.61

.532

.231

.241

2

Sherry, New York...............................

1.0074

13.87

17.59

6.83

.166

4.81

.689

.209

.323

Urbana Wine Company.

53

Sherry............................................

.9944

20.09

25.17

5.17

.479

2.97

.694

.332

.290

Perkins, Stern & Co.

105

Marsala...................................

1. 0052

16.06

20.33

6.42

.428

3.53

.626

.418

.166

Do.

69

California Sherry...................................

.9987

12.84

16.15

4.70

.202

2.45

.721

.246

.380

Dreyfus & Co.

113

......do.................................

.9942

13.42

16.80

3.91

.198

2.20

.573

.232

. 273

Do.

58

Speer's Sherry.......................................

.9949

17.62

22. 09

4.89

.219

3.33

.476

.271

.164

Alfred Speer.

Champagnes.

14

"Dry Sillery".................................

1. 0293

9.22

11.96

10.70

.104

7.34

.685

.438

.198

Henriot & Co. (?)

.24

""Great Western," extra dry................

1.0268

9.05

11.10

10.41

.131

9.08

.818

.365

.362

Pleasant Valley Wine Company.

132

......do........'........................

1. 0285

8.35

10.82

11.07

.130

8.79

.501

.391

.186

Do.

25

"Grand Prize," medium dry................

1. 0228

9.75

12.49

9.15

.134

8.21

.821

.323

.398

Arpad Haraszthy.

26

"Eclipse," extra dry..............................

1. 0174

9.26

11.87

7.78

.149

6.51

.885

.295

.472

Do.

27

"Gold Seal"...........................

1. 0402

8.26

10.82

13.31

.110

12.02

.880

.447

.346

Urbana Wine Company.

55

"Sans Pareil"..........................

1. 0272

5.78

7.48

9.00

.147

8.74

. 862

.438

. 339

William H. Mills.

167

... do.................................

1. 0308

8.07

10.47

10.30

.153

8.78

.825

.626

.159

Do.

168

La Diamant........................................

1. 0217

8.40

10.82

8.73

. 138

7.54

.564

.411

.122

Do.

169

Norton's Virginia (red), 1872................

1. 0188

6.24

8.01

8.58

.164

7.21

.692

.515

.142

Do.

88

Cook's Imperial...................................

1.0207

8.41

10.82

8.17

.130

7.23

.779

.470

.247

Isaac Cook.

101

......do.................................

1.0222

7.03

9.04

7.80

.114

7.02

.851

.411

.352

Do.

102

"Red Cross," (red).............................

1. 0264

10.02

12.96

11.23

10.11

.570

.322

.198

M. Werk & Son.

183

......do................................

1. 0265

8.58

11.08

11.01

.102

9.01

.567

.386

. 145

Do.

174

Catawba, 1878....................................

1. 0233

7.64

9.86

8.57

.114

6.00

.572

.423

.119

H. T. Dewey & Son.

Analyses of American wines, etc. - Continued. III. - SWEET WINES - Continued.

No

Name.

Specific gravity.

Alcohol, by weight.

Alcohol, by volume.

Total residue.

Total ash.

Glucose.

Total acid, as tartaric.

Fixed acid, as tartaric.

Volatile acid, as acetic.

Maker.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Sweet Catawbas.

73

Bass Island........................................

1. 0338

11.68

15.21

14.49

.152

11.00

.595

.296

.239

30

Iowa, 1871......................................

1.0101

9.89

12.58

7.23

.211

4.01

.668

.318

.280

White Elk Vineyards.

44

New York......................................

1.0219

12.98

10.70

11.13

.120

8.98

.519

.382

.110

Pleasant Valley Wine Company.

131

.......do...........................................

1.0281

13.40

17.26

10.78

.140

8.87

.367

.289

. 003

Do.

184

......do................................

1.0199

15.40

19.78

11.42

.126

9.49

.560

.406

. 123

Do.

47

Brocton, New York..............................

1.0512

10.71

14.18

16.71

.113

15.22

.714

.471

.194

G. E. Ryckman.

Miscellaneous.

54

Sweet Muscatel.....................................

1.1022

13.51

18.58

31.34

.371

25.37

.753

.421

.266

Perkins, Stern & Co.

71

..........do.............................................

1. 0245

17.33

22.36

11.70

.218

11.59

. 300

.234

.106

Dreyfus & Co.

117

.....do.................................

1.0437

17.08

22.46

17.09

.126

16.94

.331

.273

.040

Do.

151

Los Angles Muscatel..........................

1.0418

12.81

17.08

15.61

.173

13.44

.533

.360

.138

Gretsch & Mayer.

42

California Angelica...............................

1.0440

8.96

11.79

14.41

.196

12. 48

.489

.310

.143

104

......do.................................

1.0381

10.63

13.90

13.03

.249

13.25

.347

. 254

.074

Perkins, Stern & Co.

116

......do.................................

1. 0465

13.77

18.14

15.94

.230

14.81

.430

.315

. 002

Dreyfus &. Co.

1.52

Los Angeles Angelica..........................

1.0498

14.77

18.78

18.04

.177

10. 20

.466

.314

. 122

Gretsch & Mayer.

49

Brocton Sweet Regina............................

1.0515

9.71

12.87

10.52

.101

15.31

. 628

.465

.130

G. E. Kyekman.

51

Gerke's White Wine............................

1.0023

11.67

14.74

5.42

.341

2.21

.673

.245

.342

Henry Gierke.

95

Sweet Delaware, 1879.......................

1.0320

8.73

11.35

12.07

.118

10.27

.799

.355

. 3.")

W. J. Green.

96

Sweet Concord, 1880....................

1.0224

8.48

10.91

8.41

.132

7.12

.601

.358

.194

Do.

98

Scuppernong, 1880............................

1.0100

8.50

10.82

5.71

.111

1.78

.653

.252

.321

Do.

99

Scuppernong, sweet, 1878...................

1. 0404

9.06

11.87

14.13

.132

11.56

.758

.323

.348

Do.

100

Scuppernong, dry, 1879.........................

.9948

10.72

13. 43

3.39

.108

1.31

.925

.346

.463

Do.

94

Norton's Virginia "Claret," 1880.......

.9902

12.27

15.40

3.61

.126

1.31

.828

.295

.426

Do.

43

California Malaga.................................

1. 0239

13.72

17.70

11.00

.423

8.59

.659

.264

.316

Henry Gerke.

I77

Delaware, 1875......................................

1.0111

7.74

9.86

6.45

.260

3.36

.593

.430

.130

11. T. Dewey &. Son.

Brandies.

23

Pure Grape.........................................

.9272

46.00

53.70

. 125

.....

.....

.....

.....

.111

Monticello Wine Company.

112

.....do...........................................

.9841

43.66

51.38

.....

.....

.....

.....

.....

.....

B. Dreyfus & Co.

170

Brandh, 1876........................................

.9399

43.81

5158

.....

.....

.....

.....

.....

.075

H. T. Dewey & Son.

Averages and extremes of American dry wines.

Constituents, etc.

Dry red wines.

Dry white wines.

Average (64 analyses).

Highest.

Lowest.

Average (51 analyses).

Highest.

Lowest.

Specific gravity

.9933

1.0011

.9894

.9926

1.0105

.9845

Alcohol, by weight per cent.

8.92

12.21

5.71

9.35

13. 94

7. 0 i

Alcohol, by volume do

11.04

15.21

7.17

11.70

17. 37

8. 80

Total residue do

2.28

3.16

1.65

1.75

2.64

1.18

Total ash do

0.231

0. 532

0.130

0.181

0.335

0. 090

Glucose do

Traces.

0. 450

None.

Traces.

0. 300

None.

Total acid, as tartaric .......................do___

0. 723

0. 997

0.511

0. 680

0. 855

0. 4 22

Fixed acid, as tartaric.......................do___

0.360

0 646

0. 226

0.313

0.561

0. 121

Volatile acid, as acetic.......................do___

0.290

0.517

0.138

0.294

0.508

0.068

A very excellent monograph on California wines has been very re. cently published by Dr. George Baumert,1 of the University at Halle. Although the analyses were made on only eight samples, the examination was very complete, including a search for adulterations; then follows a very exhaustive discussion of the composition, together with a comparison of the samples analyzed, and similar wines made in Germany, so that the paper is a very interesting and instructive contribution to the literature of American wines. I shall have occasion to allude to it again in discussing the subject of adulterations. Other analyses of American wines published in German periodicals and alluded to by Baumert are: "Investigation of a California Wine" by A. Kayser;2 "Two Analyses of California Wines, Riesling and Zinfan-del," by A. Stutzer;3 "Analysis of Two California Wines, Zinfandel and Gutedel Cabinet," by J. L. de Fremery.4