The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1869-07-21
CALIFORNIA BRANDY.
Cost of It's Manufacture,

From the san Francisco alta, Jt,ne 30.
All countries in which the grape is grown
extensively produce brandy as a matter of
course. The brandy of France goes to all
parts of the world and supplies a considerable
portion of its revenue. There are O,OOO. 900
vines in California and according to the re-
port of the State Surveyor General, the
quantity of brandy made in 1SG7-the last year
for which the returns have been published
was 100000, including 10000 gallons in Los
Angeles, l., 600 in Soamo, 1000 in Napa
5000 in Santa Clara, 1000 in Eldorado, 1000
each in Sonora, Sutter, and Placer, and
smaller amounts in other counties.
Last year there was a considerable increase
in some of the counties, for Napa alone made
10000 gallons in two establishments, both
of which have been erected since 1867. 1t
may be observed, incidentally, that the calen-
dar year is not a convenient period for report
ing brandy production, because it begins in
the midst of the busy season. The distilla-
ton commences in October and seldom CON
tinues till April. If the Surveyor General will
instruct the county assessors to collect the
brandy statistics for the fiscal year preceding
the date of their reports, the figures will be
later and more valuable than if gathered for
the calendar year.
Brandy making is especially convenient in
California, where the wines lack uniformity
dear, interest high, and most of the grapes
have an unusually large proportion of sugar
and Il small share of acid. Our wines gene
rally are too strong for table use; but they
contain so much the more spirit. The Mis-
sion grapes lack the tartness Of the Rhine
and Bordeaux vineyards, and the wine pals
on the palate. Many of our vineyards are
planted in situations which produce large
crops, but not the most delicate ilavors. For
all these evils the still furnishes a remedy
Brandy Of proof strength contains 80 per
centum of alcohol; our wine contains from
10 to Is per centum Of alcohol; from three
and half to five gallons of wine are con-
sumed in making gallon Of brandy; from -
to 16 pounds of grapes yield gallon of wine,
and therefore from II to so pounds of grapes
80 to gallon of brandy. Mission grapes in
the principal districts vary from one to two
cents per pound. The brandy makers have,
we believe, not paid more that u cent per
pound; and they expect to make gallon from
go pounds, so that the raw material does not
cost more than 80 cents.
There is tax of 80 cents on every gallon
when made; of 800 per day on the still when
running; 10 cents on every gallon of proof
strength when sold, with a proportionate in
crease for strength above proof; a license of
$50 year on a small still that makes 100
barrels year (and if it makes more, then the
tax is proportionately higher; inspectors
fees, that vary from to cents per gallon; a
stamp of , cents per gallon; tax of % cents
for every new package into which liquor is
put and license of 5000 a year for rectify
| ing We believe that this is the entire list il
all its main points, though many of its dis
| graceful and yeXatious details are omitted.