23 



A FEW SU(;(;KSTIVE pacts OB RULES TO BE REGARDED IX THE 

 MANUFACTURE OF WIXES. 



I do not propose to give here the methods of manufacture of 

 foreign wines — it would occupy too much space. Those who 

 feel interested in such a historv, Avill do well to consult the ex- 

 cellent treatise of Gall. But I will state a few rules that it will 

 be well for all wine makers to heed. 1st. Make Avine from 

 01 dy thoroughly ripened grapes. 2nd. Obtain if possible tlie 

 !<weetest varieties : it will save the amount of sugar necessary 

 to be added, od. CTather the fruit in dry weather. 4th. Avoid 

 all imperfect fruit, such as that which is unripe, not well de- 

 veloped or worm eaten. 5th. Have all the utensils used in the 

 manuiticture of wine perfectly clean, also the casks, jars or jugs 

 in which it is jjut to lerment. Gth. In gathering grapes, do 

 not pull off the clusters, but cut them off Avith a knife or pair 

 of scissors. Pulling them off may break or injure the vines,- 

 Ttli. In the supply of sacharine matter, use only refined sugars. 

 8th. In fermenting wine, preserve an uniform temperature, say 

 from sixty-seven to seventy-five degress, Farenheit is the 

 proper grade, best adapted for tliat purpose. 



WHAT ARE OUR RESOURCES FOR WIXE-MAKIXCJ ? 



In addition to a great many varieties of cultivated grapes, 

 we have Avild grapes in abundance, growing in nearly every 

 part of the State, except in the extreme northern sections. In 

 many towns they can be gathered late in autumn, fully ripe, by 

 the bushel, just for the labor of plucking them. The material 

 for grape Avine then, is in the reach of nearly all. Next in im- 

 portance, perhaps, is the common garden red-currant. This 

 fruit, properly treated produces a rich and delicious AAane, hard- 

 ly inferior to Port or Sherry. The .common field ov high black- 

 berry, also, makes a cheap and pleasant Avine, highly valuable 

 as a medicinal agent, and also a delicious beverage. The juice 

 of the apple or common cider, can be manufactured into good 

 wine. Peaches are also used in the production of a very del- 

 icate and pleasant Avine. And then there are the berries of the 



