State Agricultural Society. 297 



Some members of your committee having served on the Wine Com- 

 mittee will be able to explain more fully the cause and effect of this 

 mistake. Suffice it to say it was no fault of mine, and I would not have 

 had it occurred for one thousand dollars. In all my exhibitions at the 

 Mechanics' Institute my wines have been equally well and highly 

 appreciated, having been awarded a number of premiums over all other 

 competitors, and this year the gold medal in the class in which they 

 were exhibited. They also received high commendation from the jury 

 of the Universal Exhibition of Paris. In addition to having secured a 

 large trade in our own State, I have agencies for the sale of my wines, 

 champagnes, and brandies in Chicago, Buffalo, Albany (New York), 

 New York City, Philadelphia, Washington (District Columbia), Hart- 

 ford (Connecticut), Worcester, Springfield, and Boston (Massachusetts), 

 Manchester (New Hampshire), Little Pock (Arkansas), St. Louis (Mis- 

 souri), Council Bluffs; and previous to the disastrous fire at Folsom the 

 past season, which destroyed a large portion of my stock, I was sending 

 forward to all of these agencies large quantities to supply a rapidly 

 increasing demand. As will be seen by reference to my exhibition this 

 year I also manufacture wine brandy, in order more fully to economize 

 the product of my vineyard. 



BRANDY. 



I commenced the manufacture of brandy in eighteen hundred and 

 sixty-three, and have since that time averaged about four thousand gal- 

 lons per annum. My product for eighteen hundred and seventy- 

 one was eight thousand gallons. In eighteen hundred and sixty-eight 

 my attention was called to an improved still for the manufacture of 



brandy, patented by Johnston. Having satisfied myself that it 



was a good improvement, I built and set to work the first working still 

 ever made under the patent. The venture proved a good to myself, and 

 the introduction and general use of this still cannot fail to be of immense 

 benefit to the vine interest and to the State. Whatever that benefit may 

 be, it gives me no small degree of satisfaction that through my patronage 

 as a vine grow T er it was first introduced and proved of value. By the use 

 of this still the operator can by one operation clear the brandy of the 

 fusil oil and acetic ether and retain all the natural aroma. The same 

 quantity of grapes or other fruits will make twenty per cent more spirits 

 than by the old process, with twenty-five per cent less expense. 



CHAMPAGNE. 



I commenced the manufacture of champagne in eighteen hundred and 

 sixty-eight. By my first year's experiments in this business my losses 

 were not less than twelve thousand dollars. My next year's operations 

 were more successful, and though the exj)erience was dearly bought I 

 am now able to produce a good article of champagne with the same cer- 

 tainty that I can produce from a good article of a good variety of grapes 

 a good article of still wine. My average product of champagne since 

 eighteen hundred and sixty-eight has been about four thousand eight 

 hundred cases or dozens per annum. This class of wine being so much 

 more expensive than still wines, it will be seen that their manufacture 

 and sale at home or shipment abroad brings a proportional greater ben- 

 efit to the State and its industries than the manufacture of still wines. 



38 



