The Trinity journal., 1856-11-29
The vineyards Of Los Angeles.


Angeles
The California variety of grapevine was
originally introduced by Roman Catholic
mSsonaries-oyer sixty years since, and
since then this same stock has been culti-
vateG. In some places old vines are seen
which are said to have been planted during
the last century Whether true or not one
! planting answers for one generation-the
only kind of fruit that retains its productive
vitality so long.
At the present time, for planting, cut
tings and roots are both used-the former
bearing in three years, the latter the first
year from the planting. Cuttings of four
feet long-in the ground, two feet horizon
tai and two feet perpendicular-are much
preferable to the short twelve inch twigS
so extensively planted at the north, and
with so little success. Each vine should be,
at least, seven feet apart, to allow nutri-
mcnt to the roots, and room to gather the
fruit when ripe, and also ripen the fruit be-
fore the windy season. In January and
February is pruning season, and the lengthy
cuttings, from six to ten feet are removed,
/ leaving only eight of the best cuttings The
(
thrifty the growth, and the larger the fruit
The culture, till fruit time, is the same as
with corn Irrigation increases the size of
the grape nearly as large again, provided
the vines are kept short During the first
three years. the vines should be supported
by stakes, to produce a regular and beauti-
full vineyard. In this country, vines are
| only four feet in height and are not trailed
as in the Fast Proper attention to cult
waiting the vine hastens the maturity Of the
/ fruit oftentmes two weeks earlier than in
adjoining soils on the same place Like
other fruits, the maturity of the fruit de-
pends on the SOIL whether sandy or other
wise. The more sand the earlier the rpen-
ing.
Owing to the slow sale of native wines,
owners of vineyards have shipped to San
Francisco nearly all the grapes for the past
/ four years, thereby preventing the Los An
geleS wines from being brought into notori-
ETY., Ike Eastern wines. The largest bunch
es of grapes are packed for San Francisco
and the mines while the smallest punches
are left for making wine and brandy. The
quantity Of each is the same.
To make superior wine, choice grapes,
after being well ripened, are carefully
cleansed Of all damaged grapes, and are
dried two days in the sun, before being put
in the wine press Formerly, it was the
universal custom to tread out grapes with
the feet without doubt the best mode, but
not very pleasant to think of when about to
drink. Lately, however, winepresses have
been substituted, answering the same pur-
pose. The pomace-ncuding the skin and
pulp-are fermented in casks for eight or
nine days. During the fermentation, all
impurities are taken to the top and cast out.
Red wine is owing to the coloring matter
Of the skin, while white, or clear wine, con
tains the juice Of the grape fermented to it.
self Wines are light or heavy, according
to the alcohol they contain, and hence the
necessity Of cheap wines selling at low prices
to prevent S0uring, and also the necessity of
costly wines possessing more Of the intoXi
eating ingredient. Besides the red and
white wines made in this region, the natives
manufacture Il drink called angelica, (an-
gels drink consisting two-thrds of the juice
Of the grape and one third Ggadrdieate INA
tive brandy mixed. II is the sweetest of
wines, like cordial, but much more intoXica-
ting. A species of champagne has been at
tempted and reported by judges of good
vines to be equal to the European brands.
The cost of vineyard and its cultivation
is as follows An old bearing vineyard of
about 5000 vines and over can be bought
for dollar per ylne. Every year each vine
will average from eight to ten pounds of
grapes. The cultivation of these during the
whole year costs about one cent per pound,
and under the best management, much less.
From twelve to FIFTEEN pounds of grapes pro-
duce one gallon of wine. The labor of gath
ering the grapes-iS but a fraction for large
amount. The cost of casks and barrels is
the heaviest expense, including the necessa-
! ry cooperage, ten cents per gallon making
to the producer Of wine total cost of about
fifty cents per gallon TO the purchaser of
grapes, the cost is generally double. The
whole cost Of new wines is not great sum,
but the keeping of wine, for age to improve
it necessarily adds to the cost, according to
the value Of money and time kept on hand.
Vineyards, like other property pay accord
/ ing to their management. One vineyard OF
/ 5000 vines, in this town, paid, last year,
/ nearly four hundred dollars per acre of one
, thousand vines, while others have not paid
z cost of cultivation.
1 The amount of land devoted to the cul-
: ture of the grape in this place, is about eight
; hundred acres, and about 1870 additional
acres in this county ; containing about ESQ.,
r coo vines in the township and county. All
the refuse grapes, with the pomace, are dis
, titled, and, after the second distlation, &
clear liquid, like alcohol in appearance and
in strength, is obtained.
A GOLDEN WEDDING.-One of those rare
events, the celebration of the Gftieth ami
yersary of wedding day, both parties sur
yivng, occurred in Salem, Massachusetts,