226 OTHER PRODUCTS. 
“ Cotton has the least attraction for sorghum dyes, while 
wool receives the brightest colors. The same dye is devel- 
oped in the stalks.” 
The employment of trash for thatching has already been 
alluded to. (Ch. XIII.) 
The addition of the juice of unripe sorghum, when it is 
thoroughly defecated and made more dense by evaporation, 
to grape-must naturally deficient in sugar, so that wine of 
a good quality can be made of it according to the method 
of Dr. Gall, has been suggested, and is already practiced 
in some parts of France. 
The grape, in seasons unfavorable to its ripening, or 
when grown in a climate where its best qualities cannot be 
developed, produces a wine which contains too little of 
sugar, and consequently of alcohol, and which will not keep, 
but runs directly into the acetous fermentation. But when 
a sufficient amount of grape sugar, or sugar of the same 
kind as that found naturally in the ripe grape, is added to 
the must, it becomes converted into a wine of as good a 
quality, when properly made, as that which is produced in 
a more genial climate or favorable season. 
It is just this species of sugar which the juice of unripe 
cane contains,—and with this source at hand from which 
it can be derived, it places the wine-grower in some degree 
independent of the vicissitudes of the seasons, and makes 
it within his power to produce a wine in an uncongenial 
season of nearly as good a quality as in favorable years. 
He has merely to add to the juice of the grape a certain 
proportion of grape sugar in solution, in order that the 
fermentation may not be completed until a sufficient amount 
of alcohol has been produced to bring the wine up to the 
proper standard of strength and quality. To be used for 
this purpose, the juice must be thoroughly defecated, so as 
to free it from gum and all injurious ingredients. Wines 
