of Guayaquil bamboo and willow, over which the vines spread in rich profusion. Within ten or twelve years the whole space is covered, forming a dense bower. The average harvest of grapes in this country gives nine hundred gallons of wine to the acre, but in prosperous years the yield is much heavier. [Illustration: SCENE ON A POULTRY FARM IN SOUTHERN AREQUIPA.] It was not until about thirty years ago that the manufacture of wine was undertaken in Peru according to European methods. Up to that time every wine-grower had his own little establishment, with a primitive wine press, etc., and kept his jugs of wine in small cellars built for the purpose. A few of these bodegas remain at the present time, but their number grows less and less as the larger establishments buy up the product of the small vineyards at a better price than the owner can get by making the wine himself. The largest wine bodega in Peru is located in Chincha; it produces about four hundred thousand gallons annually. The total output of the province far exceeds that of any other wine district in the republic, Pisco coming second and Moquegua third. The entire yield of Peruvian vineyards is estimated at seven million gallons of wine and three hundred thousand gallons of spirits. Pisco, the chief seaport of the Department of Ica and one of the most important of the southern coast, exports not only the wine and other products of its own department, but is the outlet for the neighboring states of Huancavelica and Ayacucho. It is one of the oldest ports of Peru, having been founded in the seventeenth century. The annual exports from Pisco amount in value to a million dollars gold, and its imports to half that amount, though the wines of Ica do not represent the largest share of the revenue of the port, appearing as the minor articles of commerce.