MICHIGAN STATE POMOLOGICAL SOCIETY. 433 



mentation, the casks being kept filled, and the air kept out by 

 tin syphons, which discharge the gases through liquid, and 

 prevent the wine in the cask from coming in contact with the 

 air. When the fermentation has subsided, then the wine is 

 racked off into large liogsheads, which hold 500 gallons each, 

 and there it is allowed to remain. It is calculated that it 

 should remain in the wood to cure for at least three years 

 The wine being made in the upper story, it is drawn off by 

 syphons and flexible tubes, and is thus handled in the neatest 

 and most economical manner. 



In the lower cellar there were eight hogsheads that would 

 contain, each, 500 gallons. These are kept full, and are ex- 

 amined from time to time as to the condition of their contents, 

 and contain several kinds of wine, each of which has it char- 

 acter. The White Concord, Red Concord, Golden Catawba, 

 and Delaware, are the principal kinds. All are made now 

 from the J nice of the grape alone. 



The company are getting ready to erect a store-house or cel- 

 lar, where the vintages of the several years which it may be 

 desirable to retain, can be stored. To make still wines of the 

 high quality that is aimed at here, time is one of the elements 

 necessary ; and there is hardly any of these wines that can be 

 sold, with justice to the maker, before it has stood at least two 

 years in wood. Three years would be preferable. It will be 

 seen, therefore, that room for storage, where it can be kept at 

 the proper temperature, is indispensable. 



The crop of 1870 was found to yield wine at the rate of a 

 gallon to every 1?^ pounds of grapes, and an acre averaged 

 about GjOOO pounds, or three hundred and fifty gallons of wine 

 Ten acres, therefore, would require, for storage, seven of the 

 large 500-gallon casks for the keeping of a single year's crop ; 

 room for storage that would secure a temperature of not less 

 than 60°. 



There are many other considerations that enter into this 

 business of wine-making, that deserve attention by those who 

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