246 



MONTHLY JOURNAL OF AGRICULTURE. 



NOTES ON THE PRECEDING, 



JIADE AT THE INSTANCE OF THE EDITOR BY COL. EDWARD CLARK, OF BROOKL\'N, N. Y. 



Hon. John S. Skinneb, 



Editor of the Farmers' Library. 

 Dear Sir — I have read, with much satisfac- 

 tion, Mr. Sidney Weller's various processes for 

 making wines of various qualities. Tliey maj- 

 answer a valuable purpose in North-Caroliua, 

 and in the Southern States, or wherever the 

 grapes, generally speaking, are gathered from 

 uncultivated or luipruned grape-vines. Under 

 such circumstances, the juices of the fruit are 

 not sufficiently coucsntrated ; or, in other words, 

 tlie sugar or sweet principle is not suiSciently 

 developed, and artificial means become neces- 

 sary to preserve the wines produced from 

 grapes so collected. 



Ordinarily, common bro-w-n sugar or uurecti- 

 fied alcohol are added to the juice of the grape 

 before, or sometimes after, fermentation, or the 

 development of alcohol, with a view to produce 

 a homogeneous beverage ; but in every instance 

 this practice must fail of its object, because the 

 flavoring properties of the vegetable from which 

 they have been produced will more or less pi-e- 

 vail, and vitiate that of the juice of the gi'ape, iu 

 proportion to the rate with which the adultera- 

 tion has been made. 



If the juices of the grape have not been suffi- 

 ciently concentrated, and additions of converti- 

 ble alcoholic materials become necessarj- for its 

 preservation, then refined sugar or rectified al- 

 cohol may be added to the grape juice pre-vd- 

 ously to its fermentation, in proportion to its 

 poverty and the strength or quality of the wine 

 desired ; if a dry wine, a less quantity — if a 

 sweet, a greater. But it .should always be un- 

 derstood that such additions, no matter how well 

 refined or rectified, or well fermented, deterio- 

 rate the flavor. 



In cases whei-e grape vines are closely 

 pniucd, the secreted juices become concen- 

 trated, and sugar, to excess, is fomied in the 

 ripe grapes. And, from such, raisins are formed 

 by drying ; or if juice be expressed from them, 

 with regard to the object, not only strong diy, 

 but sweet wines, are obtained, that will, with 

 proper treatment, keep in improving excellence 

 for a great length of time. 



Should not a .sufficiency of alcohol be devel- 

 oped by the fermentation of the grape juice, 

 tlien from five to seven per cent, of good peach 

 brandy may be added. It may here be re- 

 marked, an ample supply of leaven or native 

 yeast is contained in the grape juice, to cause 

 (498) 



fermentation ; in fact, there is a superabundance 

 of it, which should be suffered to escape from 

 the bmig-hole of the fermenting vessel, by keep- 

 ing it constantly full — that is, if a sweet vyine be 

 wanted. Otherwise, the cask should not be 

 full, and the feculent matter which rises to the 

 top of the liquor may be permitted to partially 

 subside ; when the cask should be filled and 

 closely stopped, but be daily watched to ascer- 

 tain whether the vinous is running into the 

 acetic fermentation. Should such be the fact, 

 the liquor must be immediately racked oft', or 

 refined, in casks that have been previously 

 sulphured ; which is performed by introducing 

 a small piece of cloth, fa.stened to a piece of 

 wood, dipped in fused sulphur and ignited, and 

 then thrust into the bung-hole. When it ceases 

 to burn, it is to be withdrawn, and the cask 

 tightly closed. So prepared, the wine is to be 

 put into the cask, and all connection with the 

 air cut off. The liquor has still to be watched, 

 and, if it has an acid tendency, it will be neces- 

 sary to repeat the sulphuring or racking process. 

 Should the wines so treated have become acid, 

 a small quantity of limestone or chalk may be 

 added, say sufficient to neutralize it. If tlie 

 wine be very acid, and it be attempted to cor- 

 rect it by the addition of limestone, and a large 

 quantity be added, it will impart a slightly bit- 

 ter, though not unhealthy taste, which is not 

 found except iu wines of inferior qualitj-. A 

 very important aiTaugement for the preserva- 

 tion of wines, and preventing the removal of the 

 fermentation, is their stowage iu deep cool cellars. 



If attention be paid to the foregoing remarks, 

 many of the difficulties which present them- 

 selves in the manufacture of wines, by the ordi- 

 nary proccs.ses practiced in our countiy, will be 

 avoided. But a considerably large book might 

 be written on this subject, and then much would 

 remain to be learned before the whole art of 

 making good wine could be reduced to prac- 

 tice, even by the scientific cultivators of grapes 

 and the treatment of the vintage. I hope the 

 few hints thus hastily presented may prove of 

 some service in directing those who are turning 

 their attention to this important branch of our 

 Agriculture. 



With ETcat respect, I am 



Your friend and ob't serv't, 



EDWARD CLARK. 



Brooklyn, Oct. 9, 184.5. 



We understand that in JMadeira the most alcohol 

 ever added ia ten per cent ! [Ed- Farm. Lib. 



