270 MANUAL OF AMERICAN GRAPE-GROWING 



state that if all the wastes of the grape crop could be utilized 

 the value of the crop would be increased over 10 per cent. 



Po?nace. 



The pomace or marc, the residue left after grape pressing, 

 is the most valuable of the by-products of the wine and grape- 

 juice manufacturers. If the pomace is permitted to ferment, 

 and afterwards is distilled, a product called pomace-brandy is 

 made. Unscrupulous wine-makers often add water and sugar 

 to pomace, after which it is refermented and the resulting 

 product is sold as wine. Notwithstanding the fact that the 

 word 'Svine" as applied to this product is a misnomer, the 

 total amount of such wine made and consumed in America is 

 large. Piquette is another product in which the pomace is 

 put into fermenting vats, sprinkled with water and the liquid 

 after a time is drawn off, carrying with it the wine contained 

 in the pomace. This liquid is re-used in other pomace, until 

 it is high enough in alcoholic strength, when it is distilled into 

 *' piquette" or "wash." 



In Europe, the pomace from stemmed grapes is said to make a 

 sheep and cattle food of more or less value when salted slightly 

 and stored in silos. The pomace is also oftentimes used as a 

 manure, for which it has considerable to recommend it, being 

 rich in potash and nitrogen. Acetic acid is made from pomace 

 by drying it in vapor-tight rooms, during which process 50 to 

 60 per cent of the weight of the pomace becomes vapor, and this, 

 condensed, yields considerable quantities of acetic acid. 



Cream-of -tartar. 



The lees of wine, the sediment which settles in the casks in 

 which new wine or grape-juice is stored, form a grayish or 

 reddish crust on the inside of the receptacle. This is the argol 

 or wine-stone of the wine-maker, and from it is made cream-of- 

 tartar, an article considerablN' used in medicine, the arts and 



