430 REPOKT OF THE SECEETARY OF THE 



reduces the proportion of sugar at the same time, and this 

 substance has to be added till the scale shows 76° or over- 

 And this addition of sugar and water does not diminish in any 

 degree the strength of the wine, but it lessens the aroma or 

 flavor, or bouquet, as it is called, and hence the wine is deemed 

 inferior. 



There are instruments for testing the condition of the juice, 

 and by which the state of the grapes for wine-making may be 

 found at any time by those Avho know^ how to manipulate 

 them. The first is the must scale, which measures the pro- 

 portion of sugar there is in the grape juice. Another is the 

 acidometer, -which, by a peculiar, simple test, ingeniously con- 

 trived, with certain proportions of bicarbonate of soda, gives 

 the proportion of acid. When the proportion of these two 

 elements are known, then the condition of the grape juice is 

 understood exactly. The other elements of the wine — its 

 aroma, flavor, and delicacy — depend on the flavor and quality 

 of the fruit, and in the care, cleanliness, and skill of the wine- 

 maker in the handling during the process of fermentation 

 and curing. When we got down to Point de Peau, Mr. Ster- 

 ling exj)lained to us that the season had so far advanced that 

 he feared his grapes were getting too ripe. This would secure 

 a strong wine, but less in quantity. The aim of this wine- 

 making establishment is to make a pure wine, that shall con- 

 tain nothing but what the juice of the grape furnishes. The 

 soil is here ; the climatic conditions are of the most favorable 

 kind, and all that is needed is the application of skill, experi- 

 ence, time, and the use of capital. There has not yet been 

 erected all the necessary fixtures, but they are getting ready 

 for them as soon as they are likely to be required. 



TEST OF THE GRAPES. 



When we got down there, we were first shown the vineyard 

 which we have described above, and were then taken througli 

 the building used for making the wine, and for storing the 

 vintage. There we had an opportunity of tasting and com- 



