Grape culture and the manufacture of its products constitutes one of the principal industrial interests of Chile. In this, as in other industries, there are no statistics available on which to base satisfactory calculations concerning the acreage, production of wine, “aguardiente” and “chicha,” manufactured annually. It is estimated that there are now about 20,000 acres of producing vineyards, and the acreage is being annually augmented. The soil is especially adapted to grape culture. Vines thrive and produce well both on the dry hill lands and in the irrigated sections. The grape vine was introduced in Chile by the Spaniards during colonial times, but the cultivation of it has become a national and profitable industry only in recent years. There is already a large export trade in wine, which is annually increasing. On the large estates the French method is employed in the manufacture of wine, and most of the distilleries are in charge of expert wine-men from France. There are few more interesting sights than that of a large estate devoted to vineyards. The vines, planted in even rows, are carefully wired and trimmed and gracefully festooned. On the terraces of the hill farms the vari-tinted foliage presents an artistic appearance, particularly so when from the vines are suspended millions of amber and purple clusters ready for the vintage. The grapes are picked from the vines by women and children, and placed in baskets. Two-wheeled ox carts, equipped with large tanks made of animal skins, are used for conveying the grapes to the winery. The first process consists of passing the fruit through a machine that mangles the grapes but does not crush the seeds. From these machines the pulp and juice fall into fermenting vats. If red wine is to be made the liquid and stems are left to ferment together; if white wine or chicha, the liquid is drawn off through a strainer. The method of fermenting, bottling, seasoning, etc., is the same as that employed in large wineries in other countries. In the smaller vineyards, different methods are used; there, the primitive process of making wine by hand is still employed. The vats for holding the wine, instead of being made of cement or wood, are the skins of bullocks, removed from the animals with as little opening as possible. While green these hides are placed upon poles, hammock fashion, and filled with stones, which stretch them into the desired form, and in which position they are left to dry. When seasoned these skins form natural tubs or vats, to which the portion originally covering the tail forms a faucet, or outlet. In some instances these primitive wine producers employ the original method of crushing the grapes, by throwing them into vats, where naked men trample them, often walking neck deep in the pulpous mass. The wine is fermented in casks, and when ready for use is stored in large earthen jars, made by hand and baked in crude kilns. VEHICLES.