1262 



THE FRUIT INDUSTRY IN NEW YORK STATE 



" fortifying. 7 ' The best known types of sweet wines are, Port, 

 Sherry, Tokay, Madeira, Angelica, Sweet Catawba, and the like. 

 Wines are also classed as " still " and " sparkling. 77 Still wines 

 are those in which the carbonic gas formed during fermentation 

 has wholly escaped. Sparkling wines are those which are so 

 manipulated as to hold more or less carbonic acid gas. 



FIG. 417. BOTTLING AND CORKING THE XEW CHAMPAGNE TO BE FERMENTED 

 IN THE BOTTLE AND AGED IN Two VAULTS 



NEW YORK S CHAMPAGNE INDUSTRY 



Reference has been made to the extent and importance of tl 

 New York champagne industry. The headquarters of this ii 

 dustry are in the Lake Keuka district. Here there are about nin 

 or ten large concerns whose principal output is champa* 

 Several of the largest cellars cany in stock from 1,000,000 

 1,500,000 bottles of champagne. 



At Hammondsport, at the head of the lake, the following chai 

 pagne houses may be mentioned: Germania Wine Cellars, Hai 

 mondsport Wine Company and the Roualet Wine Company. 



