290 TRANSACTIONS OF THE ILLINOIS 



has ceased, the casks should he filled full and kept so until the wine is ready for being 

 bottled. We are advised that the process of racking off wine should never be done in 

 cloudy weather ; the wine is liable to be disturbed, and again set to fermentation. A 

 fair, dry, cool day should be chosen for that purpose. The temperature of the wine 

 cellar should always be above freezing in the winter, and never allowed to be above 50 

 or 55 degrees in the summer. Nothing calculated to impart an improper odor to the 

 wine should be allowed in the cellar, or near the fermenting vat ; accordingly no decay- 

 ing vegetables should be allowed in a cellar where wine is kept. 



Having been an earnest advocate for the cause of temperance through life, I feel that 

 the substitute of a wholesome beverage which neither inflames the blood nor maddens 

 the brain, for the poisonous, ardent spirits which do both, will be the means of advanc- 

 ing civilization in our country. In fact, it is well known that the use of coarse food and 

 intoxicating drinks make a low state of civilization ; while the use of nutritious food 

 and drink which invigorates without debasing the powers of both bod}" and soul, works 

 the highest state of civilized society. 



The same being the regular subject for discussion, the Dr. said that he did not claim 

 that his essay contained much that was new ; but he desired criticism on the suggestions 

 and principles it presented, and hoped that members would criticise freely. 



Dr. Lyon regarded the essay as not sufficiently explicit in some things, for instance, as 

 regards the various processes of wine making. He propounded several queries — " Is it 

 best to crush the grapes and press immediately, or to let them remain for a given time 

 after pressing ? What effect has the atmosphere on the wine ? Is it best to press the 

 grapes at all, or to drain off the juice after fermentation?" 



G. B. Worthen said — As regards fermentation on the skin, if light color is desired, 

 press out immediately ; if more color is wanted, let them lie awhile unpressed — say 24 

 hours, or more — according to circumstances. Concord and Ives, the juice should be 

 run out at once ; Delaware might remain longer. The best plan, in my opinion, is to 

 mix all the wine together, and make only one quality of wine from the same grape. 



Dr. Hay — No doubt treatment has much to do with the quality of wine. We must 

 treat with reference to the kind of wine wanted. I had a quantity of very clear and 

 almost transparent wine, which was hastened in its manufacture through every stage. 

 I suppose that want of color may be ascribed to this fact. It is generally considered that 

 the tonic quality of wines, as well as high color, is acquired by fermenting in the vat. 



Dr. Lyon inquired if wine fermenting slowly had better be drawn off before fermenta- 

 tion ceases. Has a cask which has not yet ceased fermenting, and is at a loss how to 

 manage it. 



Dr. Hay — It is said to be best to draw off into another cask. 



Chittenden mentioned the fact that in his vineyard, he had noticed that grapes grow- 

 ing highest on the trellis usually ripened first ; and inquired as to the policy of high or 

 low training. 



G. B. Worthen advocated training as much vine as possible on the upper wires of the 

 trellis. Thinks that grapes trained high do best. He cited the case of a vine at his 

 father's residence in town, which had been allowed to run partly on a low trellis and 

 partly on a dead pear tree, perhaps fifteen feet high, without pruning. That portion on 

 the tree bore sound and well ripened fruit, while that on trellis rotted badly. 



A. H. Fullar — Has trained low. Grapes rotted some, but does not know whether it 

 is to be attributed to low training or not. Uses four foot trellis : first wire 18 inches 



