350 Missouri State Horticultural Society. 



duction. The best course is to encourage the introduction of the 

 American species of vine to France, and the grafting of the Euro- 

 pean grape thereon. This has been going on to a great extent among 

 commercial men who have come to understand the case ; and we 

 suggest that instead of a hirge force of officials at French seaports 

 to examine introductions for signs of the Phylloxera, the money 

 spent on a free distribution of seeds of American native grapes, 

 would be far more advantageous to French viticultural interests. — 

 Ed. G. M. 



UNFEKMENTED WINE. 



An industry which has steadily gained ground for some years, 

 is that of making unfermented wine. True, it is a sort of mis- 

 nomer to speak of " wine " as unfermented, but in the absence of 

 a better term it must pass at present. It is the pure expressed 

 juice and '''blood "of the grape, prepared in such a way that it 

 can be used as a safe beverage in any season, with no danger of 

 intoxication, nor any awakening of an old ai:)petite for it. It first 

 came into demand to supplant the use of intoxicating wine at the 

 communion service, but it has found a demand outside of that field 

 because it is agreeable and healthy. The steps regarding its man- 

 ufacture are much the same as for ordinary wine, up to the point 

 where fermentation begins ; then various processes are used for 

 "clarifying" it, so that it shall be clear and free from sediment. 

 Any broken clusters of sound grapes will answer, and for that 

 reason the manufacture furnishes a market for many grapes tliat 

 cannot wisely be shipped to the great cities, though of course a 

 rather low price is paid — two and three cents a pound. 



The process used in finally closing the bottles or vessels in 

 which it is to be kept, is like that of canning fruit, corked when 

 at ''a boil," and then sealed. It must be treated much the same 

 as canned fruit, and when opened for use in warm weather it must 

 be speedily consumed or kejjt on ice to prevent fermentation. Old 

 wine bibbers do not always take to it readily, but most other peo- 

 ple like it amazingly, women particularly after or during a 

 fatiguing day's work, as it warms and refreshes, and leaves no 

 *'bad feeling" as a penance. One of our manufacturers has shijiped 

 a good deal to England, and others also have orders from long dis- 

 tances. Wine already fermented can be made into an unfermented 

 brand of virtually the same quality by placing it in open bottles in 

 boilers filled with cold water, gradually heating it to the boiling 

 point and then sealing ; but it is troublesome and expensive, and 

 attended with a good deal of breakage. This has been called 



