VARIETIES. 255 



ridged obliquely, to one of which is attached a set of screws, by 

 which their distance from each other maybe graduated to the proper 

 degree ; it being desirable that every grape should be crushed, but 

 that the seed should not be broken. [Simple wooden rollers are 

 equally good. Ed.~\ 



The rollers are turned by hand ; the foregoing cut exhibits in R R 

 a section of these rollers, and that which follows shows two men, one 

 stemming, the other mashing the grapes. From the rollers, the 

 grape (being entirely separa- 

 ted from the stem, and thor- 

 oughly mashed) passes into 

 the press, when the first opera- 

 tion of separating the juice is 

 performed. The wine passes 

 from the bed of the press by 

 means of a conductor, into the 

 basement, from whence it is 

 conveyed into casks containing 

 260 gallons each ; these, though 

 by no means so large a size as 

 used by some wine manufac- 

 turers, are of very convenient 

 capacity for ordinary crops. 

 The first fermentation takes 



place immediately, and at the end of six or eight weeks the wine be- 

 comes perfectly clear, or what is technically termed " fine ;" a second 

 fermentation takes place in the Spring, about the period of the bloom- 

 ing of the grape. The wine should not be bottled until it is at least 

 one year old, though it is frequently bottled for immediate use just 

 previous to the second fermentation ; this may be done with safety, 

 if the bottles can be kept in a very cool place. 



VARIETIES. 



Over one hundred varieties of our native grapes have been noticed 

 by Prince, in his " Treatise on Grapes ;" but as few are worthy of 

 cultivation, therefore of no practical benefit, we have confined our 

 descriptions to those most known and meritorious. 



CLASS I. Varieties most generally esteemed. 

 CATAWBA. 



Red Muncy, I Catawba Tokay, I Arkansas. 



Lebanon Seedling, | Singleton, 



Through Dr. S. Mosher, of Cincinnati, Dr. Solomon Beach is said to 

 have found this variety in the Summer of 1821, growing-wild in Buncombe 



