Vineyards are perhaps the most important form of fruit culture, and have the advantage of bearing sooner after planting than any other fruit. The red granite soil of California, and the hot cloudless weather of the interior, are specially fitted to develop the rich saccharine properties of the grape and the fine aroma of the raisin. On the coast where the fogs are frequent, or on rich bottom soils, where the water is within six feet of the surface, the grape although it may be large, is apt to be sour and watery, and to lack the fine appearance which only perpetual sunshine can give. On the other side where there is not sufficient moisture to produce a luxuriant growth of rind the grapes and consequently the raisins are apt to be what might be calle*d lean.

In California where there is almost perpetual sunshine, a level piece of land is best for a vine-yard, and a hill-side of northern exposure preferable to one facing south. Level ground will absorb nearly all the water that falls as rain, while a slope will shed it. If a hill-side be used, it should be terraced. The best soil for the grape is a finely divided sandy loam, easily worked, and absorbing and retaining water readily. A sandy soil, by its porosity, has more capacity than a clay soil, to take up air in the day-time, and draw out its moisture during the night. In preparing a vineyard, the ground is plowed as deep as possible four weeks before planting. Just before planting it is harrowed as smooth as possible. For wine the vines should be planted six by six feet, and for raisins eight by ten feet.

Irrigation should be provided, but used very sparingly, for the vines require very little water and will do perfectly well during many seasons, without any more than nature supplies. By excessive irrigation the grapes are made watery and insipid, and inferior for wine or raisins. The phy-loxera is the most deadly enemy of the vine, and has destroyed all the vineyards in many places. It has not yet appeared in Southern California, and possibly never may, for energetic measures are adopted to prevent its introduction, and irrigation prevents its growth and spread. Yet the safest way is to plant only varieties grafted on the native stock, which is very hardy and does not succumb to its attacks.

The most profitable use of the grape is for raisins, next for wine and lastly for table use. Very nearly all the raisins in California are made from grapes dried in the open air between the rows of the vineyard. Still it is better to have a drier on hand in case of necessity. The California wine is of very fine quality and improving each year. Much of it is marked and sold as celebrated European wines of different brands, for if marked from California it does not bring so good a price. The variety most used for raisins is Muscat of Alexandria, but the Sultana is supplanting it in many places, making an excellent quality of both wine and raisins. The best varieties for wine, varying according to locality, are Blanc Ellu, Zin-fandel, Bergen, Burgundy, and Black Malvoisii.

For Raisins

The cost and profits of a vineyard for raisins is shown as follows:

For Wine

The profits of a vineyard for wine are as follows:

The market for raisins and wine is always good, for the reason that they are not perishable, but will keep for any length of time.