Towards the latter part of the 18th century the Mission Fathers had succeeded in planting vineyards in California. It is known that in 1771 the vine was cultivated there, and the San Gabriel Mission in the county of Los Angeles, some 300 miles S.E. of San Francisco, is said to have possessed the first vineyard. A prevalent belief is, that the vines were from roots or cuttings obtained from either Spain or Mexico, but it is also conjectured that they were some of the wild varieties known to be scattered over the country, while a third theory suggests that as attempts to make wine from the wild grapes would most likely have proved a failure, the Fathers planted the seeds of raisins which had come from Spain. The culture must have progressed rapidly, if, as stated, there were planted at San Gabriel in a single spring no fewer than 40,000 vines. These mission vines were mainly of two sorts, the one yielding a white grape with a musky flavour, and the other a dark blue fruit. The latter was the favourite, doubtless from its produce bearing some resemblance to the red wines of Old Castile. From San Gabriel the planting of the vine extended from mission to mission until each owned its patch of vineland. At the time of the arrival of the Americans in 1846 the smallest of these was five acres in extent, and others as many as thirty acres, and it is calculated the average yield was from 700 to 1,000 gallons of wine per acre. This was owing first to the exceeding richness of the soil, and secondly to its being well irrigated. If the celebrated mission vine grown on one of the sunny slopes overlooking the lovely Montecito valley near Santa Barbara on the blue Pacific had many fellows in the Fathers’ vineyards, the above estimate can hardly be an exaggerated one. The stem of this vine, which is four feet four inches in circumference at the ground, rises eight feet before branching out. The branches, under which the country people are fond of dancing, and which are supported by fifty-two trellises, extend over more than 5,000 square feet. This monster vine produces annually from five to six tons of grapes, and one year it yielded no fewer than 7,000 bunches, each from one to four pounds in weight. It is irrigated by water from the hot springs, situated a few miles distant, and is believed to be from half to three-quarters of a century old.