GEAPE CULTURE AND WINE MAKING. 601 



It sometimes occurs, owing to a short "or wet season, that the 

 grapes contain too Jarge a proportion of acids, the saccharine 

 matter not having been fully developed; this deficiency is 

 remedied by Gallizing. "When fully ripened and perfected on 

 the vine, the must contains, in five hundred pounds : sugar, one 

 hundred and twenty pounds; acids, three pounds; water, three 

 hundred and seventy -seven pounds; in all, five hundred pounds. 

 But in an inferior season five hundred pounds will contain: 

 sugar, seventy-five pounds; acids, four and a half pounds ; ^/ater, 

 four hundred and twenty and a half pounds ; in all five hundred 

 pounds. To bring this inferior must up to the proper standard, 

 there is to be added one hundred and five pounds of sugar and 

 one hundred and forty-five pounds of water. The amount of sugar 

 in the must is determined by the saccharometer, which is indis- 

 pensable to the vintner, and can be obtained in any of our large 

 cities. The amount of acids is determined by the acidmeter 

 but as this is not yet common in this country, we here transribe 

 the process of Mr. George Ilussman, of Herman, !Missouri^ one 

 of the largest vintners of the country : — 



" Last year was one of the most unfavorable season:) foi the 

 ripening of grapes we have ever had here, and especially the 

 Catawba lost almost nine-tenths of its crop by mildew and rot ; it 

 also lost its leaves, and the result was that the grapes did not ripen 

 well. When gathering my grapes, upon weighing the must I 

 found that it ranged from fifty-two to seventy degrees, whereas, 

 in good seasons, Catawba must weighs from eighty to ninety 

 five degrees, I now calculated thus : if normal must of Catawba 

 should weigh at least eighty degrees, and the must I have to 

 deal with this season will weigh on an average only sixty 

 degrees, I should add to this must about one half a pound of 

 sugar {1.0 the gallon) to bring it up to eight}^ degrees. But now 

 I had the surplus acid to neutralize yet. To do this I calcu' 



