Over-production, with the attendant losses caused by glutted markets, is a factor which, like frosts and freezes, is ever in the mind of the grape-grower. No season passes but that some of the grape regions of the country suffer from over-production. Not uncommonly the grape industry in a region is better off in a season when the crop is small and prices high, than when the crop is large and prices low. In every part of the country where grapes are grown, over-production has been a great deterrent to viticulture; this, in spite of the fact that grape-growers have availed themselves of the opportunity to manufacture products from this fruit. Thus, wine and raisins are made from the grape in California, and a large part of the harvest in the East goes into wine, champagne and grape-juice. But the growth of prohibition now threatens the wine and champagne industries of the country, in fact may be said to have driven them to the wall, making the need of new outlets in manufactured products a greater necessity. Under these conditions, grape-growers must seek in every way to enlarge the sale of the crop to manufacturers with the hope that thus, together with more perfect distribution of his commodities, the inroads made by prohibition on the industry may be offset and the over-production of table-grapes be better prevented. With this brief emphasis on the importance of manufactured products of the grape, we approach the discussion of the several possible outlets to over-production in this fruit. WINE The manufacture and use of wine in America, as has been intimated, is likely to cease through prohibition. Therefore, whatever may be said of this product of the grape is of less and less interest to grape-growers. However, a few years of grace probably remain for the making of wines in America, and since wine-making yet offers the greatest outlet for the grape crop, next to table-grapes, wine must be considered as a factor in the grape industry. Since the demand and price for grapes depend very largely on the kind of wine to be made, it is necessary to characterize the wines made in America. Wine, it should be said, is the product of alcoholic fermentation of the grape. Alcoholic fermentations made from other fruits are not, strictly speaking, wines. Natural wines are divided into three broad groups; dry, sweet and sparkling wines. Dry wines are those in which sugar has been eliminated by fermentation; sweet wines those in which sufficient sugar remains to give a sweet taste; and sparkling wines are those which contain sufficient carbonic acid gas to give a pressure of several atmospheres in the bottle. The carbonic acid gas is produced in sparkling wines by fermentation in the bottle of a dry wine.