WARSAW UOKTICULTUEAL SOCIETY. 355 



altogctliL-i- used lor wiiics of distillatioii. Iiiiproveil aijparatn.s I'oi- tliis object— presses, crushers imU 

 steiniiiers— were properlj- ai)i)reciate(l at the late Paris exposition of ISiir. I have designs of tliem 

 in luy liauds. 



The object of tlie crusliiii"- is to tear tliC pulp of the berries, and to so mix up tlie parts couiposing 

 Iliein, as to sul)uiit theui all to a uniforux action of fermentation. Kepeated pressure augments the 

 richness of coloring of the wine. It has also the eflect of preserving in the best condition the scum 

 or net ■work to which adhere all tlie solid particles expelled by fermentation from the must. I have 

 tlierefore re-jn-esseil the must three times a day, as soon as sufficient fermentation has been jiroduced 

 to saturati' to solid scum, by covering it witli li(iuid. I have renewed tliis operation for four or five 

 days by means of a wooileu rod, armed at the extremity with transverse teeth. I have ceased the 

 |)ressure when the Imnultuous fermentation was over. The duration of the fermentation varies 

 according to temperature and circumstances. I have avoided pressing the wine twelve hours before 

 drawing it off. so as to preserve its clearness. The wine is next deposited in the cellai', in large 

 casks, where it cDnlinuts the second iVruientation. 'I'lie bung is ]>laced lightly over the opening so 

 as to let tlie gas esiai)e during the last fermentation— when this is finished the head of the casks are 

 hermetically sealed. I kept separate the wine dcrive<l by pressing, as of inferior ijuality. 



Jted wines should remain upon the lees U|) to Fcl)ruary or March. The firmness oi the wine, 

 certain elements and aromas which are oidy slowly derived from the lees, render this necessary. 

 ])o not neglect to fill often, during the winter following the vintage, the space left lu the casks by 

 latent fermentation and evaporation. Draw ott' In cold weather before the heat of summer. The 

 wine maybe used a fortnight after drawing otf. It would, however, be better to wait for several 

 years, and draw oft'once before drinking or liottling llie wine. 



For red wine, the graiie should be gathered neither too green nor too ripe. t)\ erripe grapes con- 

 tain too niucli sugar: couse(iuently iirodnce too mncli alcohol, and too much alcolnd destroys the 

 bouquet. Kxcess of alcohol endangers also the preservation of the wine 



The Concord wine was made without mixture of other sorts. My CJlinton I treated dilferently, 

 adding about a fifth of Norton, Delaware. Diana, and llerbemont grapes. These grapes fermented 

 Jit the same time an<l in the saUK Mat. Jly intention in mixing these varieties was to give to the 

 whole color, softness, aroma, and vigor. This is done in Burgundy, esj)ecially in Clos-bouqnet. 



WHITE vvim:. 



The white wine which I made in l«Gr was treated as follows: The same care was used in the selec- 

 tion of the grapes, but they were jjressed and placed in the cask th(^ very day of the gathering. The 

 vinous fermentation, instead of taking place in the vat, was produced in the cask. I drew the wine 

 olT when the active fermentation had been ([uieted, :ind repeated the operation twice during the 

 winter. The perfect transparency of while wine, its delicacy and vigor, required for the reiniion of 

 these essential i[ualities not only that it should not remain upon the lees, but ;dso that it should be 

 treed from that yellowish and muddy troth which escapes by the bung. To obtain this result, take 

 care to fill the cask gradually as the froth escapes— brought to the surface liy the action of gases and 

 fermentation. For white wine the grape should be sufl'ered to ripen full) . 



In closing, 1 must say one word in regard to the abuse of sugar, alcoliol and water. This deplor- 

 able abuse seems, unfortuiuitely, to be becoming general in the manufacture of wine in this country . 

 The addition of sugar and alcohol is only to be advocated as a palliative in bad years, when the 

 grapes have not ripened. It is not Inopportune to refer to the condemnation of those mixtures by 

 science and experience in a country where vluiculture, still in its infancy, as yet hardly permitted 

 more than gropings. These first eftbrts have not been barren; they have fully demonstrated that 

 the vine generally succeeds in the United States, and that it promises a success equal to that obtained 

 elsewhere in similar conditions. Confiding in these first fruits, let us plant vines— let us make wine '. 

 That it may be healthful and salutary, make it pure. Let us prefer quality to quantity. 



Only on this condition can our wines rise from their inferiority, and accept comparisons and com- 

 petition with foreign brands. It is, therefore, outside of our private interest, a question of national 

 interest, which we have to solve. It is worthy of our most earnest efforts. 



JULY MEETING. 



This meeting was held at the resideuce of Mr. Louis Strackc, in Warsaw. 



The chief object of attention was Mr. Stracke's grounds. His phtce consists of 10 

 acres — the well known former residence of Col. J. G. Fonda. The mansion is 

 admirably situated in a natural grove, chiefly of oak, of a very regular and handsome 



