,;,,'^ HOW TO MAKK THE FARil PAY. 



.. : n . %.ii in a normal must of Catawba, or a must of 



• .1 jtcasons, l)iere is yet an excess of acid, I can safely 



•. on there being at least one-third too much acid in a must 



UuU weighs but sixty degrees. I therefore added to every one 



V ..,:? of must forty gallons of soft water, in which I 



: ved eighty pounds of crushed sugar, (half pound 



,; which brought the water, when weighed after 



. _• the sugar in it, up to eighty degrees. Now I had 



yet to add twenty pounds, or one half pound to each gallon of 



•:al mwtl, to bring this up to eighty degrees. I thus 



j r.«-'-i iii.stcad of one hundred gallons, one hundred and fifty 



gallons from the same quantity of grapes ; and the result was a 



wine which every one who has tasted it declares it to be ex- 



coUent Catawba. 



" Dr. Gall recommends grape sugar, but I have found crushed 

 ! "' :■ answers every purpose. I think this sugar has the 



:. -. _: over grape sugar that it dissolves more readily, 



and in cold water. It will take about two pounds to the 



gallon of water to bring this up to eighty degrees, which will 



make a wine of suflicient body. The average price of sugar 



:t twenty -two cents per pound, and the cost of thus 



' an additional gallon of wine, counting in labor, 



!i capital, etc. will be about sixty cents. When the 



wine can be sold at from two to three dollars per gallon, the 



•r will easily perceive of what immense advantage this 



< to the grape grower, if he can thereby not only im- 



. . ■ ...;; quality, but also increase the quantity of the yield. 



But tills is only the first step ; • after the most powerful pressure 



xiaks still retain all- the ingredients of wine, except sugar 



and water, which being added, a ^ood quality of wine is pro- 



> - Mr. Ilussman : "I have also practised this method 



- - ■*-•-•' *^i'e la.st season, and the result is that I have fully 



