^ 



144 VITIS, No- 99 & 100, 



vats and casks 



Wine 



From Argol are made tartaric acid and cream of tartar. 

 Acetic acid is made from vinegar. 



Verjuice is the juice of unripe Grapes and chiefly of 

 the Verjuice Grapes, which neVer ripen* It is acid and 

 harsh, containing malic acid, tartrate of potash, and ex- 

 tractive- It is used as a condiment like vinegar and 

 lime juice. It is cooling and laxative : a peculiar Wine 

 can be made with it by the addition of sugar, which re- 

 sembles fine Cider or Champaigne, according to the mode 

 of fermenting. 



Ripe Grapes contain 1* Tartaric acid, 2. Sugar. 3.Wa- 

 ter% and 4. Mucilase* in difterent proDortion, accordins: 



to the kinds 



W 



^ 



before fermentation. The adventitious elements are : 

 1. Malic acid. 2. Carbonic acid. 3. Potash. 4. Tannin. 

 5. Aroma. 6, Coloring priticiple, which are not always 

 present, except tannin, which is always found in the husk 

 or skin, as well as tlie peduncles and seeds of the 

 Grapes. Hlpe Grapes are cooling, antiseptic, and nutri- 

 tious : when eaten in large quantities, they become diu- 

 retic, laxative, and pectoral. They form an excellent 

 diet in all inflammatory diseases, incipient phthisis, 

 phlegmasis, convalescence from fevers, &c. The sweet- 

 est and well flavored kinds are the best, all the harsh 

 and bad tasted are only fit to make Wine. It is with 

 Grapes as with Apples, the best for the table do not al- 

 ways make the best Wine or Cider. Among American 

 Grapes, out of 40 species, we have only 17 suitable to 

 make good Wine, and among these only 8 very palata- 

 ble, such as the Bland, Alexander, Scupernong, Musca- 

 dine, Elsinburg, Owisburg, River and Maple Grapes, 

 with their varieties. 



Raisins are the dried Grapes* which is commonly done 

 by scahling the bunches m boiling water with ashes, 



and mmt hanging them on strings 

 to dry m the shade. A few are dried in the sun in very 

 w^arm countries. These operations dissipate the water 

 TO Grapes ; they diminish the acid and increase the 

 ^»f» which often crystallizes spontaneously in them. 

 «^$ins arp less cooling than Grapes : nav, eaten in 

 quantity, they are heating and flatulent. Boiled Raisins 



