442 AMERICAN GKAPE CULTURE. 



mentation, if every thing has gone on favora 

 bly, the wine becomes clear, and does not need 

 the operation called &quot; fining.&quot; 



Almost every maker of wine has some pecu 

 liarities of his own, but all dry wines are made 

 upon the same general principles. Let us next 

 present an example of making good wine in a 

 small or domestic way. We have some excellent 

 wine thus made from the Ion a. As we were inter 

 ested in the proceedings, we will detail them so 

 far as to enable the reader to repeat them. 

 The object was to test the wine-making capa 

 city of the lona under a variety of circum 

 stances, and specimens were, therefore, procured 

 from different localities, and gathered at differ 

 ent times, but all north of New-York. 



The grapes were crushed by hand and the 

 juice strained through a cloth, a part of it, 

 however, having been fermented on the skins. 

 It was then put in clean demijohns and bot 

 tles, and these placed on a shelf in the room, 

 each specimen having been first tried by the 

 saccharometer, ((Eschle s,) and its degree noted. 

 All were above eighty-five degrees, and some 

 above a hundred. Some were reduced to 

 sixty-eight by the addition of water. There 

 being no proper facilities for maintaining an 



