362 
40,000,000 shad by July 12, when the water became so warm that it cooked the spawn in the 
boxes. Shad cannot be hatched successfully in water warmer than 78 degrees. Shad spawn 
cannot be carried more than two days’ journey. All the water of this country can be filled 
with fish adapted to them, Every acre of water is worth two acres of land if properly 
farmed. Most persons suppose that it can be done at trifling expense. It can be done cheap, 
but it cannot be done for nothing. Spend one-thousandth part of the sum spent in tilling 
the land, in tilling the water, and fish may be sold in our markets at two cents per pound. 
I hatched about 500,000 trout last season and sold about 500,000 impregnated trout spawn. 
Those who followed my directions hatched a fair proportion. I send the spawn to any part 
of the United States by express, and have sent them to the Rocky mountains by mail 
and express. The young fish can be sent almost any distance if sent in January or Febru- 
ary. In hot weather they do not carry well. I have trout growing in almost every State in 
the Union. All the spring streams in the country can be stocked with trout. I spent two 
weeks on the Hudson river and hatched a few shad, but I cannot do anything without 
legislation. 
SCUPPERNONG WINE. 
The following is the analysis of a sample of Scuppernong wine forwarded to 
this department by Mr. J. W. Page, of Bath, Maine: 
Suspended matter.....-...-- chime ee te ok eee neE Pee 0.13 per cent. 
BOO KibiyaeiOn tetera as ticle as serecewledinn Bi cence ee 10.23 do. 
HG Ne iio yarns) ire ey See RE eet Ra og ae 12.50" “de: 
eee PI RCURE or cnc csc maccce sein othe Rot ee ae ee ere 2.50 do. 
ANG, SUPA Sc. mic,5 nei ERE Re ae A Reine onic ace sha ate 2.90 do: 
IEGNAGES cl Si. neo Seats Sane eis t Bvhvcic? Sic erat cited 8.02 do. 
In reply to sundry questions in reference to the manufacture and treatment 
of the wine, Mr. Page writes as follows: 
et answer your inquries about the Scuppernong wine in the order in which they are 
made. 
ist. The wine was pressed the last week in September, 1863; the cask kept full and flow- 
ing at the bung until October 11th, when it was plugged up, a gimlet-hole vent being occa- 
sionally opened the following three or four days, when it also was stopped. On the first of 
November it was taken from the first floor to the second floor of the house, where it remained 
subject to ail the variations of the seasons of the low country of Carolina, until it was 
shipped north in December, 1865. Since that time it has remained undisturbed, on the bilge, 
in a cool inner cellar where the temperature is rarely, if ever, above 65° in the summer, and 
never low enough in the winter to freeze fruit or vegetables. This afternoon a thermometer 
left in the cellar indicated 64°, while out of doors in a north and shady exposure, from 12 m. 
to 4 p. m., it stood at 84°; the previous ten days the outside temperature ranging at sun- 
rise from 56° to 68°, and at noon from 70° to 93°. 
2d. Whether there was. “any deposit of tartaric acid left in the cask after bottling ?” The 
Wine was drawn off with a syphon, leaving a gallon or more of dregs, which was poured out 
and the cask filled with water, with no examination for any deposit of acid. 
3d. ‘‘Was any means employed to check fermentation when first put in cask?’ The 
Juice was put into a new 20-gallon cask, which was first rinsed with a single bottle of French 
brandy. The wine was not further manipulated. It was tapped for sample in December, 
1863, December, 1865, and in the spring of 1867. 
4th. There was no fermentation on the skins. 
5th. “Did you press the grapes slightly, so as not to break the pulp?” The grapes were 
submitted to severe pressure, so as, probably, to break much of the pulp; but the pressure 
was not exhaustive, as three gallons of water were afterwards added to the mash, and 
twelve gallons of additional juice obtained, from which, with ten pounds of sugar added, a 
sweet and more cordial wine was made. 
The grapes were carefully selected with special reference to a trial of their richness in the 
wine-producing qualities, and no foreign aid given except the preparation of the cask men- 
tioned. I judge a richer product might be obtained if the pressure was so regulated as to 
bring out only the luscious juice between the skin and the pulp without adding the qualities 
of the last two; and quite a variety might be made in the qualities of Scuppernong wines 
by different combinations of the three parts of the berry. The grapes from which the wine 
was made grew in the vicinity of Newberne, North Carolina. 
