210 GRAPE CULTURE AND 



The juice acquires an agreeable sweetness and flavor, and be- 

 comes thick and glutinous. The seeds separate easily from 

 the flesh. 



These will serve as general indications, but the surest test 

 is the sacharometer or must scale, of which there are many 

 kinds ; but as Balling's is the one commonly used in this 

 State, and is about the simplest and best, we will take it as 

 our guide. They are all constructed on the same principle,, 

 that of the density of a fluid, for instance water, being increased^ 

 by adding sugar; and therefore the sweeter the must, the less 

 will the instrument sink in it, or rather, the more will the 

 sugar uphold it. If an average sample of grapes is taken 

 from the vineyard", the juice expressed and strained, and 

 at the right temperature, which should be from 62 to 65 

 Farenheit, the instrument will test it with certainty, and is 

 surer than all other indications. Figures 23 and 24 will show 

 Balling's Sacharometer and the testing 

 jar, which can be of glass or tin, with 

 a wider foot or rim to stand upright. 

 If none of these are at hand, any jar 

 or glass that has the necessary depth 

 for the sacharometer to sink, will an- 

 swer. Fill the jar full enough so that 

 when the instrument sinks in it, the 

 fluid will be close to the rim, then 

 wipe your instrument carefully, hold- 

 ing it by the stem, and let it sink 

 gradually until it floats. Then press 



lightly with the finger, so that it will 

 FIG. 23. FIG. 24. 



come to an equilibrium, but be careful that there is no fluid 

 on the top above, as that would influence its accuracy. 

 The surface of the liquid, when the instrument has become 

 stationary, will indicate the sugar contained in the must, 



