The Beaujolais, formerly part of the province of Lyonnais, but now mainly forming an arrondissement of which Villefranche is the chief place, lies between Macon and Lyons on the right bank of the Saone. The district being hilly in parts, the vineyards are designated as high or low Beaujolais, according to their situation and elevation. The low Beaujolais produces a greater quantity of wine, but of a coarser quality, than the high. The best growths are those of Chenas, Fleu-ry, Lancie, and St. Etienne-la-Varenne, light-colored wines, and the Jullienas, which represents a class of fine, strong, and deep-colored wines. The products of the Beaujolais are as a rule more acid and dedicate than those of the valley of the Rhone, and are largely consumed in France. The Maconnais is the district lying around Macon, and immediately N. of the Beau-jolais. It formed part of ancient Burgundy, and its wines are regarded as a species of second class Burgundies. They are both red and white, the former class greatly predominating in quantity but not in quality. The best red growths are those of Thorins, Romaneche, St. Amour, and Davaye, the finer grades of which are not unfrequently taken into Burgundy and sold as wine of that country.

Much of the red Macon is alcoholic and exceedingly acid; but the latter quality, the result of unscientific methods of making the wine, is not considered an objection by the natives, who almost invariably drink their wine mixed with water. White Macon is produced in the vineyards of Pouilly and Fuisse, in the extreme northern part of the district. The Pouilly wine is the finest product of the Maconnais, and in good years is scarcely surpassed by any wine made in France. It is dry, of a deep golden hue and a superb bouquet, but, like all the wines of the district, is a little too heady. The Fuisse is inferior in quality, and mostly used to mix with the Pouilly. The remaining wines of the Saone valley are those of the Cote de Chalon, under which name are comprised the vineyards of the arrondissement of Chalon-sur-Saone. The best growths have an admirable exposure and are nearly related to the Burgundies properly so called, but, owing to a vicious system of culture, are of vastly inferior quality. The best of them are employed to mix with Burgundies.-The Burgundy wine district is often popularly described as comprehending the departments of Yonne, Cote-d'Or, and Saone-et-Loire, which were all included in the ancient province of Burgundy. But the greater part of the last named department is monopolized by the Macon and Cote de Chalon wines, which are not true Burgundies; and the products of Yonne bear no closer relation to the latter than do those of Saone-et-Loire. This restricts the production of genuine Burgundy wines to the department of Cote d'Or, literally the "golden side," so called from a series of low hills, about 36 miles in length, which stretch from the neighborhood of Chalon-sur-Saone, through the heart of the department, to Dijon. Along the slopes of this ridge, which has a general S. S. E. exposure, lie the vineyards and estates, frequently extending a mile or two on the plain beneath, which produce the famous growths of Burgundy. These may be divided into two classes, of which the finer includes Chambertin, the favorite wine of Napoleon I., Richebourg, Corton, Tache, Romance de St. Vivant, Romanee Conti, and Clos de Vougeot, all of superlative excellence and enormous price, and some of them of very limited supply.

The Clos de Vougeot vineyard, one of the largest, contains not above 120 acres, some of which is poor land, while the Chambertin contains less than 12, and the Romanee Conti only 6 1/2acres. With so limited an area of production, the choice growths of Burgundy are necessarily rarely met with. Next to these come the wines of Nuits, Vol-nay, Pommard, Beaune, Vosne, Chambolle, and a number of other vineyards, which are little inferior to those of the first class. These wines are all red and are distinguished by suavity of taste and spirituous bouquet. They possess more body than the wines of the Bor-delais, and are more heating; but the popular objections to them, that they cause gout and will not bear transportation, are not entirely sustained. Good Burgundy is exported to many parts of the world, and everywhere is held in equal esteem with the best Bordeaux wines, although in the opinion of experts it can only, be drunk in absolute perfection in or near the district in which it is produced. This may account for the fact that it is much less frequently found in America than the wines of Bordeaux. As to its effects upon the physical system, it may suffice to say that the proportion of gouty persons is no greater in Burgundy, where the wine is universally drunk, than in parts of Europe where it is comparatively unknown.

A marked peculiarity of the Cote d'Or is that it produces not only some of the best wines in the world, but some of the worst. Owing to rude and primitive and often filthy processes of promoting the fermentation of the grape juice, which are in a measure common to all the vineyards of the department, a large proportion of the wine has a harsh, disagreeable taste, and will not keep; and it is said that there is not an inn or hotel along the Cote in which a bottle of Burgundy fit for travellers to drink can be obtained. An improvement in the making of the wine may not materially increase the production of the first growths, but it would greatly aid the reputation of the lower grades. The white wines of Burgundy are less numerous than the red, and less known outside of France. The purest is the Montrachet, produced in the Cote d'Or, which is noted for its combination of body and strength with an exquisite bouquet; after which rank the products of the vineyards of La Perriere, La Combotte, and La Goutte d'Or at Meursault. In the department of Yonne is produced an extensive class of white wines, bearing the general name of Chablis, of various degrees of excellence and generally of agreeable flavor.