VARIETIJ^-S. 



243 



which is attached a set of screws, by which their distance from each 

 other nvd\ he graduated to the proper degree ; it being desirable 

 that every grape should be crushed, but that the seed should not be 

 broken. 



The rollers are turned by hand ; the foregoing cut exhibits in R. 

 R. a section of these rollers, and that which follows shows two men, 

 one stemming, the other mashing the grapes. From the rollers, the 

 grape (being entirely separa- 

 ted fro ill the stem, and thor- 

 oughly mashed) passes into 

 the press, when the first oper- 

 ation of separating the juice is 

 performed. The wine passes 

 from the bed of the press by 

 means of a conductor, into the 

 basement, from whence it is 

 conveyed into casks containing 

 260 gallons each; these, though 

 by no means so large a size as 

 used by some wine manufactur- 

 ers, are of very convenient ca- 

 pacity for ordinary crops. The 

 first fermentation takes place 

 immediately, and at the end of six or eight weeks the wine becomes 

 perfectly clear, or, w^hat is technic»lly termed, " fine ;" a second fer- 

 mentation takes place in the spring, about the period of the bloom- 

 ing of the grape. The wine should not be bottled until it is at least 

 one year old, though it is frequently bottled for immediate use, just 

 previous to the second fermentation ; this may be done with safety, 

 if the bottles can be kept in a very cool place. 



BURRIDGE Cloj- 



VARIETIES. 



Over one hundred varieties of our native Grapes have been noticed 

 by Prince, in his " Treatise on Grapes ;" but as few are worthy cul- 

 tivation, therefore of no practical benefit, we have confined our de- 

 scriptions to those most known and meritorious. 



iDA. 



For the following account and description of this new grape, we are in- 

 debted to the originator, Dr. Valk, of Flushing, L. I., who produced it 

 in 1845. from a cross of the Isabella and B. Hamburgh : " First fruit- 

 ed in 1850. The vine is oi strong and vlgomiis growth, frecpienlly mak- 

 ing sbaots of 1 2 and 18 feet in a season. The shoots become partially 

 brown as the w^ood ripens, and wh(jlly so when it is quite ripe. The 

 joints are about six inches from eye to eye, and the leaf large and 



