The Germans, says Cyrus Redding, like vain men of other nations, have wasted a good deal of idle conjecture on the antiquity of the culture of the vine in their country; and then, as though to show by example that this waste of idle conjecture is not confined to the Germans, Mr. Redding continues the investigation of this important matter himself. In the opinion of an experienced merchant these wines have a “distinct character and classification of their own.” Their alcoholic strength is low, averaging about 18 per cent. [Illustration: This illustration dates 1608 as “A Sciographie or Modell of that stupendous vessel which is at this day shewed in the Pallace of the Count Palatine of Rhene in the citie of Heidelberg.” A model of this Tun was shown at the German Exhibition held in London, 1891. Its capacity was eclipsed by a famous _tonneau_, elaborately ornamented with allegorical figures, etc., which was shown in the French Exhibition of 1889. It would hold 200,000 bottles of Champagne, and came from Epernay. It had to be drawn by a large team, by road, and the French press was full of its imaginary adventures on its journey to Paris.] To the north of Coblentz the wines are of little comparative value, though a Rhenish wine has been produced at Bodendorf, near Bonn. On the Rhine or its tributary rivers between Coblentz and Mayence, all the most celebrated wines of Germany are grown. The grapes preferred for general cultivation are the Riessling, a small, white, harsh species. The true _Hochheimer_, daily consumed in Germany, is grown to the eastward of Mentz, between there and Frankfort. The wines mellow best in large vessels, an experience which has produced the celebrated Heidelberg Tun, holding some six hundred hogsheads. The distinguishing characteristics of German wine have been said to be generosity, dryness, fine flavour, and endurance of age. The dyspeptic will learn with delight that the strong wines of the Rhine are extremely salutary, and contain less acid than any other. It is also averred that they are never saturated with brandy. _Liebfrauenmilch_[27] is grown at Worms. It is full bodied, as is that of _Scharlachberg_. Wines of _Nierstein_,[28] _Laubenheim_, and _Oppenheim_ are good, but _Deidesheimer_ is considered superior to them. _Hock_[29] is derived from Hochheim; but nearly every town on the banks of the Rhine gives its name to some lauded vintage. The flavour of Hock is supposed to be improved by thin green glasses. Perhaps, says the judicious Redding, this is mere fancy. The Palatinate wines are cheaper Hocks. Moselles have a more delicate perfume. The whole eastern bank of the Rhine to Lorich, called the Rheingau, about fourteen miles in extent, has been famous for its wines for ages. Naturally, therefore, it was once the property of the Church. Here is _Schloss-Johannisberger_, once nearly destroyed by General Hoche, where a leading Rhine wine is made. _Steinberger_ takes the next rank to _Johannisberger_.