234 AMERICAN GEAPE GROWING 



of tannin and coloring matter, will admit, nay, require, 

 much more Gallizing than the more delicate and finer 

 flavored grapes of Europe. How far we can go with each 

 variety I do not presume to say, and only experience can 

 safely guide us here. It must be apparent to every one 

 who is ever so slightly acquainted with wine making, how 

 widely different the varieties are in their characteristics 

 and constituents. I have tried only to give an out- 

 line of the necessary operations, as well as the prin- 

 ciples underlying the science of wine making, have 

 quoted facts, only so far as I have become familiar with 

 them through long practice and observation. No one 

 can be better convinced than I am, how much we have 

 yet to learn, and how wide the field that lies before us. 

 I have been severely censured for the open advocacy of the 

 method of Dr. Gall, even by those who have practised it as 

 zealously and not always confined themselves as much to 

 its true limits as I have tried to do. Many of our best 

 wine-makers think that we should keep the knowledge we 

 have gained to ourselves, and profit by it in secret, in- 

 stead of openly facing a prejudice which we know to exist. 

 But it has always been a deep-seated conviction with me 

 that knowledge, like God's sun, should be the common 

 property of all ; that it is a duty every citizen owes to the 

 community in which he lives, to impart freely what he 

 may know, to every one. Only thus can we progress in 

 this fast age, where progress is the watchword. Truth 

 and justice need never fear the light, they can only gain 

 by close investigation. 



And here let us look at the probable effects these 

 methods of improvement are likely to have upon grape 

 culture, and ask ourselves : Is there anything repre- 

 hensible in them, any reason why they should not be- 

 come generally known ? I think the answer is easily 

 found, Gallized wines contain nothing, which fermented 

 grape juice, in its purest and most perfect condition, does 



