Another quality, differently treated, but of the same vintage, is called “Szamarodni,” now known in the English market as “dry Tokay.”  This dry wine preserves the bouquet and strength of the ordinary Tokay, but it is absolutely without any appreciable “sweetness.”  In order to produce Szamarodni the dry grapes must not be separated from the others.  The proportion of alcohol is from twelve to fifteen per cent.

When first I saw the vintage in the Tokay district, I was greatly interested in the novelty of the whole scene.  It is well worth the stranger’s while to turn aside from the beaten track and join for once in this characteristic Hungarian festivity, for nowhere is the Magyar more at home than in the vine-growing Hegyalia.

[Footnote 24:  Ancient Volcanoes of Hungary.]

THE END.

MUIR AND PATERSON, PRINTERS, EDINBURGH.

[Illustration:  Map of the BANAT and TRANSYLVANIA with Mr. Crosse’s Route]