24 



sweet Elder, (Samhucus Canedensis) produced in g'reat quanti- 

 ties, in most parts of the State, from wliicli not only a palatable 

 but highly medicinal wine is manufactured. Raspberries, 

 strawberries, and whortleberries are also used in the manufac- 

 ture of vinous drinks, by no means to be despised. Even the 

 Gooseberry and Black currant, are numbered in the catalogue 

 of our wine making fruits. And I must not forget the Wine 

 Plant, a variety of Rhubarb, now considerably cultivated for the 

 purpose of making Avine. Why need we use the foreign adul- 

 •terated articles when we can make so many kinds of excellent 

 native or domestic wines ? 



HOW TO MAKE THE BEST (JRAPE WIXE, EITHER FROM CULTIVATEI> 

 OR WILD GRAPES. 



Collect the grapes when fully ripe, and free them from all 

 foreign substances. Use nothing but sound grapes. They 

 should be allowed to stand a few days after gathering to soften 

 and sweat. They should now be crushed, in a clean cedar vat 

 or tub, or in a large earthen jar. For making small quantities 

 they can be crushed with the hands or with a wooden pestle or 

 roller. AVhere a large quantity is to be made they should be 

 crushed in a mill made for the purpose. After being reduced 

 to a pulp or to pomace there should be added one gallon of pure 

 f<oft water, to every gallon of pulp, for wild grapes, and for cul- 

 tivated grapes, which are sweeter, not more than one half or 

 two thirds of this quantity, according to their acidity. This 

 mixture should be allowed to stand for two or three days, that 

 the coloring matter of the skins and the aroma may become ex- 

 tracted and mingled with the must, or until fermentation be- 

 gins to take place. Now the pomace should be carefully pressed 

 or strained, and all the juice extracted and inunediately put in- 

 to clean casks or jugs. If into casks they should be previously 

 fumigated if ever used before, with burning sulphur vapor. To 

 every gallon of juice thus extracted, add three pounds of re- 

 fined sugar and mix thoroughly. See that the cask, jug or jar 

 is entirely full. Let the wine ferment in a temperature of about 



