From Prof. Hilgard’s report of the work done in the viticultural laboratory of the College of Agriculture of the University of California, during the years 1881 and 1882, we extract Table V given in the appendix. The figures for the averages are our own. This report contains much valuable and interesting information regarding the work done in the laboratory, and gives many details of the analyses of these wines, which the limits of this volume will not permit us to give in full. And those who wish to see the results of the most complete analysis of California wines ever before made, are referred to the report itself.

It will be noticed that the average total acidity of the different wines mentioned in the table is much lower than that found by the chemist of the Department of Agriculture. The wines in this table were furnished by the producer in nearly every case, a few of them having been produced at the University, and were undoubtedly pure, and in a fair condition, as samples of badly kept wine would not likely be furnished by the maker for the purpose of analysis; and the condition of those analyzed by the chemist at Washington is, at least, doubtful.

From analyses by R. Fresenius and E. Borgman, tabulated in the Journal of the Chemical Society, London, for April, 1883, from Zeits. Anal. Chem., XXII, 46-58, we extract the following figures, the alcoholic strength being reduced to volume per cent. as nearly as could be done from the per cent. by weight in volume without the specific gravity:

Red
Main. 		White
Main.		 Hocks. White
French.		Red
French. 		Moselle.
AlcoholMax.11.7612.5412.7712.1711.5210.77
Min.11.7311.008.0011.189.918.77
Aver.11.7511.7610.8311.6710.5810.02
AcidMax..62.801.01.71.58.95
Min..54.54.48.54.48.64
Aver..58.69.66.62.54.79

And from the analyses given in the work of Thudichum and Dupré, we deduce the following:

THIRTY-FIVE GERMAN WINES.
Vol. per cent.
 Alcohol.		Maximum14.45 Acid as
 tartaric.		Maximum.823
Minimum 9.15Minimum.416
Average10.00Average.543

SIX FRENCH CLARETS.
Alcohol.Maximum12.38 AcidMaximum.645
Minimum10.42Minimum.548
Average10.95Average.593

FOUR BURGUNDIES.
Alcohol.Maximum14.97 AcidMaximum.668
Minimum11.54Minimum.495
Average12.78Average.562

ELEVEN SHERRIES.
Alcohol.Maximum22.75 AcidMaximum.626
Minimum17.03Minimum.372
Average20.93Average.476

SIX SO-CALLED NATURAL SHERRIES.
Alcohol.Maximum18.87 AcidMaximum.510
Minimum16.60Minimum.397
Average17.37Average.454

ELEVEN PORT WINES.
Alcohol.Maximum23.34 AcidMaximum.510
Minimum18.04Minimum.398
Average21.50Average.424

TEN HUNGARIAN WINES.
Alcohol.Maximum14.55 AcidMaximum.716
Minimum11.55Minimum.570
Average12.85Average.637

The analyses of many other wines are given, and many other details which would be of little use to the practical man, belonging rather to the domain of the chemistry of wines.

There is a vast field open to the wine maker of this State, for we have differences of soil and climate suitable for the production of a wonderful variety of wines. But every man must decide for himself what kind of wine his soil and situation are best adapted to produce, and his aim then should be to produce the best of that kind.

Thanks to the work of the State Viticultural Commission, we are beginning to learn what varieties of grapes are best suited to the different districts of the State. It is true that only a beginning has been made, and the actual work of experimenting in this direction can only be carried on by the practical viticulturists themselves. It is for the Commission to bring order out of chaos, and furnish for the information of the public the results of the labors of the experimenters in the field.

Through the endeavors of the Commission, and especially of its chief executive Viticultural officer, Mr. Charles A. Wetmore, who has an extended knowledge of the different varieties of grapes grown in the State, and where they are produced, the viticulturists are beginning to compare notes, and an exchange of knowledge is now going on, which without the Commission would be impossible.