434 REPOKT OF THE SECRETARY OF THE 



desire to make themselves masters of the whole art, and with- 

 out which they cannot make the higher kinds of wine required 

 by commerce. We have ondeavored to show that growing 

 grapes for wine-making is different from growing for fruit, and 

 requires an attention that all are not prepared to give it. And 

 then, when the grapes are grown, where is the storage and room 

 to keep the wine till it is ripe, and the capital to supply all its 

 necessities? Grape- growers may squeeze out the juice of the 

 the grape and ferment it, and call the stuff wine ; but it is not 

 the wine of commerce, nor the article that people esteem 

 as "winc. 



WINE-MAKING AT POINT DE PEAU. 



In a letter recently received from Mr. J. M. Sterling of 

 Monroe, he says: "We are almost through with our wine- 

 making for this season. When you were here on. the 23d of 

 October, we were then picking the Delawares. On the 8th of 

 November we finished picking the Catawbas. We had a slighi; 

 frost at the * Point ' on the first of November, but it did not 

 affect the grapes in any perceptible degree, or in any way that 

 we could appreciate it by our instruments. 



" The must of the several varieties of grapes named, was 

 tested, and we remarked that the sugar increased, and the acid 

 diminished in proportion as the season advanced, and the fol- 

 lowing table will exhibit the difference between the first press- 

 ing and the last. 



*' The sugar increased as follows : 



Delaware must, from - --- 85 to 91 



Ives' Seedling, from.. --- 79 to 82 



Norton's Virginia, from 103 



Concord, from 82 to 85 



Oatawbas --- 82 to 86 



The acidometer marked the percentage of acid in the must 

 as follows : 



Delaware, from 6|^to8 



Ives' Seedling, from 4:\ to 4* 



