GRAPE CULTURE AND WIXE MAKIXG. 603 



doubled the amount of wine of the iSTorton's Virginia, and 

 Concord. I have thus made twenty-five hundred gallons of 

 Concord, where I had but one thousand and thirty gallons of 

 original must; and twenty -six hundred gallons of Norton's 

 Virginia, where I had but thirteen hundred gallons of must; 

 and the result is that many of them are better, and none inferior 

 to the original must. My method in making such wines was 

 very simple. I generally took the same quantity of water, 

 eighty gallons of water to husks that had produced one hundred 

 gallons of juice, and added two pounds of sugar to the gallon. 

 The husks after the first pressing were put at once into the vat 

 and pulled apart and broken, and the water added. Fermenta- 

 tion commenced at once, and was allowed to go on for twenty- 

 four hours, when they were pressed again as dry as possible. 

 The must was then treated the same as the original. But let 

 us glance a moment at the probable influence this discovery 

 will have on American grape culture. It caiMiot be otherwise 

 than in the highest degree beneficial, for when wo simply look at 

 grape culture as it was ten years ago, with the simple product 

 of the Catawba as its basis, yielding an average of two hundred 

 gallons to the acre, of inferior wine, and look at it to-day, with 

 such varieties as the Concord, yielding an average of one thou- 

 sand to fifteen hundred gallons to the acre, and, by gallizing, 

 two thousand five hundred gallons of uniformly good wine, 

 can we be surprised if every body thinks and talks of raising 

 grapes." Mr. Hussman's experiments have proved very success- 

 ful, and we hope the day is not far distant when good wines 

 will take the place of bad brandy and whiskey, and the evils of 

 intemperance be mitigated. 



Gallized wines are treated in the same manner as other wines 

 After the second fermentation is fully over, it can be bottled, 

 for which purpose is needed a small funnel, a small faucet, a 



