438 AMERICAN GRAPE CULTURE. 



used by the French, cwvage, so called from 

 the vessel in which it is done ; literally, tub 

 bing. Whether immediate pressing or cuving 

 is to be adopted will depend mainly upon the 

 character of the grapes and the color of the 

 wine ; for it is from the coloring matter in and 

 adjacent to the skins that the wine derives its 

 color. When a white wine is to be made from 

 colored grapes, the skins should not be ferment 

 ed. The rule may be stated in general terms 

 as follows : kinds that yield light musts do not 

 require or admit of cuvage, and even in large 

 casks must be treated with care, both as to the 

 free admission of air and the temperature of the 

 cellar. Those kinds only are benefited by cu 

 vage that have rich and pure-flavored skins, and 

 yield a must of great general richness ; and these 

 are benefited also by a pretty free admission of 

 air. Fermentation in casks is always safe, and 

 should always be resorted to in cases of doubt. 

 If any of our &quot; foxy&quot; kinds are fermented on the 

 skins, the odor appears in the wine stronger, if 

 possible, than in the fruit. The Concord is bad 

 enough in this respect, but Ives s Seedling can 

 only be borne by those whose sense of smell has 

 lost its best points of discrimination. Cuvage is 

 admissible with the Delaware, probably also 



