Owing to the ravages of the phylloxera, a very considerable decrease in the source of natural wines has taken place during the past few years. Between 1883 and 1884 no less than 22 thousand acres of vineyards were entirely destroyed in the Gironde district alone, and it is stated, upon good authority, that the total production of wines in France in 1884 was 220 millions of gallons less than the average of the previous ten years.[98] There is no doubt but that this decrease has greatly stimulated the manufacture of imitation wines. These occasionally contain a certain proportion of genuine wine as the basis, but more frequently they consist entirely of factitious constituents. The following recipe furnishes a fair example of those of the first class:-- Rousillon wine 50 litres. Water 85 „ Common brandy 20 „ Vinegar 1 „ Tartaric acid 300 grammes. Powdered orris 20 „ Wood charcoal 500 „ Agitate thoroughly, add the white of two eggs, with constant stirring; allow to settle, and draw off. Of late years, the production of wine from dried fruit has assumed very extensive proportions in France. The product, which is generally known as “_vin de raisins secs_,” is claimed by its manufacturers to be wholesome.[99] A wine said to possess the qualities of a fair claret, is made by submitting to fermentation the following mixture:-- White sugar 5 kilos. Raisins 5 „ Sodium chloride 125 grammes. Tartaric acid 200 „ Brandy 12 litres. Water 95 „ Gall nuts 20 grammes. Brewer’s yeast 200 „ Another recipe for Bordeaux wine is:-- Orris root 1 lb. Water 5 galls. Raspberry juice 1 „ Pure spirit 10 „ Essence of claret ½ lb. Sugar syrup 1 gall. Colour with cochineal. It is authentically stated that in the year 1881, 52 millions of gallons of factitious claret wine were made in France, and the industry has certainly not diminished in extent since this date. It is a significant fact that the importation of Spanish raisins into France has undergone a remarkable increase during the past few years. Nor is this species of sophistication confined to foreign wines. Establishments are in active operation in New York City and elsewhere in this country, where imitations of Californian hock and claret are made from fermented infusions of dried fruit (often charged with salicylic acid), and offered for sale at less than thirty cents per gallon, with more than the usual trade discount.[100] According to a reliable estimation, less than one-tenth of the wine sold as champagne is actually the product of that district, the remainder being fabricated from other wines or from cider.