MICHIGAN STATE POMOLOGICAL SOCIETY. 191 



sible after beginning, until put in an open cask or tub to 

 ferment. The cask to be used should be particularly attended 

 to. A new cask is not fit for that use ; the best thing is one 

 newly emptied of alcohol or of any pure liquor. But do not 

 take a gin cask, as so slight a thing as the taste or smell of the 

 juniper, in a cask that has had gin in, although emptied and 

 dry, will spoil a cask of wine. 



If necessary to use casks the second time, they should be 

 scalded, or a brimstone match burned in them; and always 

 iron-bound as the most durable, for it takes time for wine to 

 make or mature, and a caBk of wine, in the process of matur- 

 ing, should never be handled for the setting of hoops or the 

 like. 



The ground or mashed grapes take the name of must in 

 the place of pumice in cider-making. Four days is the usual 

 time to ferment before pressing them. Add from one and a 

 half to three pounds best white sugar to the gallon ; hare the 

 casks all ready, with the faucet set in, in position in the cellar, 

 not to be moved until the wine is drawn. The cask should 

 remain with a syphon in the bung, and always full ; the syphon 

 should remain in the following winter. Then after two, three 

 or five years, draw off and bottle. Then bury with sand ia 

 the cellar till wanted for use. The cellar should be of good 

 quality, equal or even temperature. It should be retired from 

 the street, so as not to be subjected to jars ; if near the pave- 

 ment, where loaded teams are passing, it will keep agitated so 

 as not to settle good. 



The President — Can you give us an idea of the profits of 

 wine-making ? 



Mr. Haldane — I have made forty gallons a year. If I sold 

 any I sold it for $4 a gallon, at four to six years of age. Wine 

 will increase ten per cent a year. 



Mr. Suttle — What grapes do you use ? 



Mr. Haldane — I use the Isabella. I should not like to treat 

 my temperance friends to wine made without sugar. When 



