in despite of the propensity to rot, the fruit ma- 

 tures at all in any quantity. The Catawba, also, 

 is somevrhat prone here to have its berries 

 ripeu successively on the same cluster. The 

 Vine Arbor, like my Halifax, all ripen at the 

 same time. So do most others that 1 have cul- 

 tivated to any extent ; as the York Madeira, 

 Lenoir, Somerville, and Norton's Virginia Seed- 

 ling. 



Here it may be proper to observe that the 

 quautity of juice, in proportion to the quantity 

 of grapes, varies pretty much in proportion to 

 thcMzeof the hemes, though there are some 

 exceptions thereto. The Scuppernong is one 

 of the largest of grape fruit. I have frequently 

 singled out the largest berries of a quantity 

 gatliered, that individually measured three and 

 a half inches in circumference. Years since, 

 one was found in my vineyards that measured 

 four inches round ; but this was quite extraor- 

 dinary, and appeared more like an apple than 

 a grape ; and, bj^ certificate, stating its dimen- 

 sions, m the " American Farmer," I challenged 

 its equal. But none as yet, I believe, has been 

 found. 



The Scuppenioug fruit being large, free from 

 stems, and very juicy, it is common to press four 

 gallons of juice out of a bushel of grapes; from 

 the Norton, Vine Arbor, my Halifax, and some 

 other large-fruited, about three and a half gal- 

 lons. ^Vhile those of very small berry, like the 

 Elsingburgh, and those of wild growth, or 

 woods grapes, as called here, (of which there is 

 a great variety in North-Carolina,) do not aver- 

 age but about two gallons of juice per bushel. — 

 And besides being generally surer and better 

 bearers, and more easily gathered in quantities, 

 tlie large-fruited grapes are free from attacks ef 

 birds — for, it would appear, their bills are too 

 small to g^asp them. However, a little use of 

 powder and small shot soon frees a vineyard 

 from the visitation of birds. 



But to return from this digression to the wine 

 prefis. The grapes being mashed, there are 

 several ways of treating the ma.ss, or must, ac- 

 cording to tlie kinds of wine designed. But, 

 not to exceed limits too much in this, I must de- 

 fer treating of these for another letter. 



You desire, you say, that in particular I should 

 give our method of making wine in North-Caro- 

 lina. I have to first remark that the methods in 

 this State are various, according to the tastes and 

 circumstances of the makers. But before stat- 

 ing some of that diversity, as pursued by myself 

 and other.s, I will give the process that has uni 

 foiTuly succeeded with me in producing a good 

 wine, that never spoils, and improves by age, 

 though excellent in a few months. The secret 

 of this process (a little diversified, as I shall pres- 

 I ently show) is that of giving the wine a good 

 [AVG] 



body at once, by adding enough of sugar or 

 brandy to make up for the general deficiency of 

 American grapes in saccharine or other matter, 

 and, therefore, to prevent the acetous feraienta- 

 tion, especially in our hot climate. Indeed, in 

 the warmest sea.sou of the year South, (where 

 deep, cool cellars are also scarce,) there is no 

 certainty, it would appear from my experience 

 and information, of a snfe issue of fermentation, 

 even with a sufficient ingredient added, for a 

 good body or strength to the wine, unless, also, 

 recourse be had, otherwise and previously, to 

 separating some, at least, of the extraneous mat- 

 ter. 



For this end, after liaving tried various meth- 

 ods, as that of passing the juice, after pressing, 

 through clean ^v^shed sand, (a troublesome af- 

 fair,) I have found that folds of a woolen or flan- 

 nel blanket answer eveiy desired purpose^ and 

 are attended ■with the least trouble. 



The following is the plain, simple and contin- 

 ued process of making our Scuppernong wine: 

 After our grapes are mashed by our roller ma- 

 chine, before described, and the mass folded in 

 a sheet, inside of a crib of upright laths, under 

 a press, and the juice expressed in the manner of 

 cider making, several folds of a woolen blanket 

 laid on a frame, over a vessel or tub, strain out, 

 as the juice pas.ses through from the press, most 

 of the extraneous matter ; and, thus purified in 

 part, to it is added two pounds, or more, of sugar 

 to the gallon, or a portion — say a fourth — of good 

 brandj' or spii'its. After being put into a clean 

 cask, fumigated with a sulphur match, and shak- 

 en well, the cask is bunged up, and put away 

 in a cool place or cellar. No farther process is 

 required. A gentle fermentation will ent-ue ; 

 and in the succeeding fall or winter, if choosing 

 to rack the wine, it will be found to be clear, 

 without artificial fining, and can be drawn off 

 so from the lees, by a spigot at a sufficient dis- 

 tance from the lower part of the cask. At the 

 bottom of the cask will be found a gallon or so 

 of dregs or lees. I say if choosing to rack ; for 

 the wine may be kept safely any length of time 

 on what lees there are. And occasionally it 

 may be drawn off as wanted by a spigot above 

 the lees. If wishing a superior article of what 

 may be called the Scuppernong Champagne, 

 doubly refined sugar of the best quality is to be 

 used. 



■\Vines of colored or other grapes may be suc- 

 cessfully made in the same manner as above 

 stated for the Scuppernong. And if colored 

 grapes are mashed, the juice will have a slight 

 color, and be a sweeter wine than that which is 

 regularly femiented with the skins, &c. But if 

 a wine not so sweet and highly colored be de- 

 sired, I put the mashed ingredients into an open- 

 headed cask, covered with a blanket, allow it to 

 feiinent till the skins of tlie grapes and other ex- 



