extensively exported. Foremost among the Hungarian wines is the famous sweet Tokay. The grapes are gathered separately after they have become almost as dry and sweet as raisins, and are put into casks sup plied with holes to let the juice escape without pressure, which juice is utilized for the highest grade wine. The balance of the grapes are then placed under pressure for the ordinary wine. There are three classes of this wine, designated respectively as essentia, ausbruch and maslas. Although 2,000,000 gallons of the 250,000,000 gallons of Hungarian wine annually produced represent the Tokay kinds, they are not found in any great abundance in the markets. Almost twenty per cent, of it is of very superior quality, and twenty per cent, of that is so superlatively fine that it is taken entirely by contract for private use and never appears in the market. Tokay boasts a very high antiquity, is very renowned, and the first quality is extremely scarce and commands fabulous prices. Other wines of the Empire are Carlowitz, Meneser-Ansbruch, Huster, Somlauer, Moscato Roso, Vino Tailaro, Presecco Vu- gova. Maraschino, Malvasia, etc. Germany is extensively noted for her fine white wines, but she produces very few of the red varieties. The exported articles best known are. the "Hocks,"