THE STATE FAIR— 1873. 185 



Catawha of 1871 — 7 of acid; a wine of f^ood body, light bouquet, and some- 

 what sweeter to the taste than the Delaware. 



Isahella of 1871 — 6f of acid ; a thin wine, light, not very vinous to the 

 taste, and but little bouquet. 



Xo. 2 Delaware of 1870 — 7 of acid ; a good body and a rich vinous flavor, 

 with a full bouquet and considerable strength. 



The awards for these wines are as follows : 



For the best Concord wine 12 00 



Xorton's Virginia 2 00 



Ives' Seedling 2 00 



Delaware 2 00 



Isabella 2 00 



For the best lona wine, the Urbana Wine Company 2 00 



Mr. Bradford, of Grand Eapids, as agent for the California wines from Santa 

 Cruz, exhibited a sherry Avhich measured six of acid; a wine rough and 

 astringent, with a strong flavor of the Muscadine; a good, passable sherry. 

 Also a port wine, seven of acid, a sweetish flavor with a somewhat sharp 

 astringent taste, and a medium bouquet. Also a California brandy, an agree- 

 able and smooth-tasted sf)irit that seemed pure and perfect. 



To this collection of wines the committee recommended a diploma. 



J. G. Eamsdell, of Traverse City, exhibited a wine made from the juice of the 

 loua grape. It was a light, sweet, half-fermented wine, that had a pleasant 

 sharp sugary flavor, in the condition of sweet cider when in the vinous stage 

 of fermentation. To the taste this beverage was much sweeter than any wine 

 tested, yet under the acidometer it marked twelve degrees of acid, showing 

 that it was fully four degrees above the condition required in the must to make 

 a wine. 



B. Joppe, of Grand Eapids, exhibited two cordials and a specimen of tonic 

 bitters. 



1. A maraschino, a fine cordial, beautiful in its coloring, rich and aromatic in 

 its flavor, with a honey-like consistence in its body that made it the equal of 

 the famous Sicilian liquor. Silver medal. 



2. Creme de la Eose, a highly perfumed cordial of an exquisite purplish 

 shade, sweet, and as a ladies' liquor of very high merit. A diploma. 



3. Elixir, a tonic bitters of a most agreeable aromatic quality, and as a flavor 

 for the dilution and qualifying of the American drinks and beverages, the com- 

 mittee consider it a superior article of its class. A diploma. 



To Mrs. W. W. Barlow, Grand Eapids, for the best Currant Wine, $2. 



To J. W. Barnard, Eobinson, Ottawa county, third premium, SI. 



To J. "W. Barnard, Eobinson, Ottawa county, for best Blackberry Wine, 12. 



To Point Aux Peaux Company, for best Elderberry Wine, $2. 



To Mrs. D. Schermerhorn, Grand Eapids, for best Gallon of Cider, $2 ; for 

 best Bottled Cider, 82 ; for best Boiled Cider. 82. 



To D. L. Arnold, for best Cider Vinegar, 82. 



The committee find in their book a request that they answer the following 

 questions: 



Does sugar make wine ? No; sugar makes alcohol enough, with the super- 

 abundance of acid, to preserve the liquor from becoming a vinegar in a short 

 time. 



Is wine culture to be encouraged in Michigan ? The committee consider 

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