The wine of Chateau Suduiraut, of the Preignac growth, also very celebrated, is worth not above 4.000 to 5,000 francs the tonneau. The remaining districts of Gironde produce wines of a quality considerably inferior to those above described. The best are grown in the vineyards of St. Emilion, in the valley of the Dordogne, and differ considerably from the Medoc wines, recalling many of the qualities of fine port wine. Adjoining St. Emilion is the district called Libournais, and N.W. of that, on the right bank of the Gironde, are Fronsadais and Blayais, yielding considerable quantities of red and white wines of good quality, much of which is exported under various names to America.-Roussillon, formerly a province in the extreme southern part of France, but now merged in the department of Pyrenees-Orientales, contains about 130,000 acres of vineyards, which produce liqueur wines, dry wines, and a number of sound, full-bodied varieties, employed, with the addition of spirits, in the manufacture of imitation port and similar wines. The most esteemed growths of the first class are the muscat, the Malvoisie, and the Maccabeo, which are for the most part sweet, rich in aroma, and fiery.

There is but a limited demand for them in France, and the greater part go to Russia and America. North of Roussillon lie the departments of Aude, He-rault, and Gard, forming part of the old province of Languedoc, in which more than 650,-000 acres are devoted to vineyards. The wines are rich in color, spirituous, and full of body, but coarser and less finely flavored than those of Gironde, and are exported to all parts of France to be mixed with the Burgundies, Bordeaux, and other famous growths. They are generally called vins du midi, wines of the south, and are classified as wines for distillery and wines of commerce, the latter being again subdivided into fine and ordinary red, and white dry and white liqueur and muscat wines. The choicest growths are found in the departments of Herault and Gard, the former of which is said to yield more wine than the whole kingdom of Portugal. The St. Gilles wines, made in Gard, are of a brilliant purple color and possess unusual strength and body, which qualities they impart to weaker wines, whence they are called tins fermes and Tins de remede.

Not a little of the so-called sherry and port wine of commerce is manufactured from the St. Gilles. The luscious and fragrant Frontignans and Lunels, which are made from muscat grapes, belong to Herault, and were once in great favor as liqueur wines. Large quantities of alcohol are also distilled in this department, most of which is sold in France. The department of Basses-Pyrenees produces about 10,000,000 gallons of wine, of which the growths of Jurancon and Gan, red and white, are most esteemed. In addition to the districts above mentioned, every department of southern France produces wines of a similar character, but generally of an inferior quality, which serve their purpose as vins de remede,-To the valley of the Rhone belongs another division of wines, the greater and more reputed part of which are produced on the right hank of the river. The Cote du Rhone, as that part of the department of Gard is called which borders on the Rhone, produces red and white wines not unlike those of St. Gilles, but of finer quality.

On the left bank of the river, in the neighboring department of Vaucluse, are the vineyards of Chateauneuf-du-Pape, the wines of which, being spirituous and dark-colored, are exported in large quantities to Bordeaux and Burgundy to be mixed with the poorer growths of those districts. Further up the Rhone, on its right bank, in the department of Ardeche, are produced the white wines of St. Peray, both dry and effervescent. The former are spirituous, delicate, and of an agreeable bouquet; the latter heady and sweet, but the sweetness arises from the natural juice of the grape, and not from the addition of sugar, whence it is considered more wholesome than champagne. Crossing to the left bank of the Rhone again, we find at Tain, in the department of Drome, which is a part of the old province of Dauphiny, the famous vineyards of the Hermitage, so called from the retreat which one Gaspard de Sterimberg, a courtier of Queen Blanche of Castile, is said to have built early in the 13th century on a lofty, round-topped hill rising abruptly from the river. Its S. and S. W. sides descend in a series of terraces to the river level, and are covered with vines on which the sun plays the whole day, maturing the juices of the grapes to absolute perfection.

The vineyards are of three kinds, according to the soil of which the terraces are composed, and the high quality of the wine depends upon the combination of the growths of these vineyards, which are always sold mixed; so that a proprietor, in order to have his produce classified as of first quality, must hold property in the three vineyards. Nine tenths of the wines are red. The first growths are sent to Bordeaux to be mixed with the clarets which are made up for the English market, and only the second growths are sold in the trade as Hermitage. But these, when genuine, are esteemed the best wines of southern France, being distinguished by body and richness, a lively purple color, and a peculiar bouquet. The white Hermitage is of great rarity and delicacy, and will keep for 50 years. The vineyards of Condrieu, in the department of Rhone, south of Lyons, produce a white effervescent wine of luscious taste and agreeable aroma, which is described as an imperfect champagne. In the commune of Ampuls, a few miles distant, is the vineyard of the C6te-R6tie, literally the burnt side," which has an exposure scarcely less favorable than that of the Hermitage. It produces red wines, of remarkable clearness, strength, and bouquet, the first quality of which ranks among the host in France. North of Lyons and along the Saone and other tributaries of the Rhone lie the districts of Beaujolais, Maconnais, and Cote de Chalon, the wines of which, while differing in many respects from those of Burgundy and the valley of the Rhone, may he said to form a connecting link between them.