__ — . 1 T<-\ 



r ) THE GENESEE FARMER. 307 ( ^ 



intend to add of grapes, and heat it as long as the hand can well endure ; then put in 

 the grapes, which will become so softened by the warm water that they may be easily 

 mashed by the hand, and when mashed the liquor in this diluted state may be easily 

 separated from the skins and seeds by passing it through a cullender. To each gallon 

 of this liquor add three pounds of sugar ; stir it till it dissolves ; let it work as before, 

 and bottle when it is fit, which may be in six months or a year. 



The above rules will answer very well for grapes that are pulpy, having a thick coat 

 of flesh adhering to the inner surface of the rind. 



Third method. — Wash the fruit in any way you can do it most easily, and if the 

 quantity is small, strain or squeeze the juice through a cloth strainer. This will be 

 rather difficult if the fruit is pulpy, as the pulp will prevent the juice from percolating 

 through. By letting it stand a day or so, it will separate more easily. Add to the 

 juice, when extracted, from two to three pounds of sugar per gallon, according to the 

 quality of the grape, the length of time you wish to preserve it, and the temperature at 

 which it is intended to be kept. Three pounds of sugar is about as much as a gallon 

 of Catawba juice wilj readily dissolve. One bushel of grapes will make three gallons of 

 juice, and two and a half pounds of sugar per gallon will add to its volume about one 

 gallon to every ten. The best of wine is made by this method ; and in all cases where 

 a superior article is intended, loaf sugar should be used. I think Mr. Longworth dis- 

 approves of sugar for Catawba juice, but after a two hour's search for his paper I am 

 unable to lay hands on it. If designed for use within a year, it may need but little 

 extraneous to preserve it. The time for bottling, is when it arrives at the most desirable 

 state of which it i,^ atfainable. See January and April numbers of this paper. 



I present these crude remarks as the fruit however of some attention on my part, 

 beino- aware that you and your readers may not exactly relish my gleanings on account 

 of their extent, and expressing my regret that I have not been able to squeeze them into 

 a more compact form, and to treat both you and them with a richer, more refined, and 

 more thoroughly elaborated article ; but I hope that no one will get into such a. ferment 

 as to cause a violent racking either of brains or bowels on account of it. 



The Advantage of cutting Corn early. — It is generally admitted that the grain 

 of corn suffers little, if any, by cutting before fully ripe — that little nourishment is 

 derived through the roots, during the maturing process, but that the grain obtains its 

 food from the stalks and cobs ; so that the grain is as heavy and the yield as great if 

 cut up early and allowed to stand in the field till ripe, as if left growing till the stalks 

 are dried up. In many districts, cornstalks form the principal winter feed for sheep and 

 cattle ; and these are often greatly reduced in value, by allowing the corn to remain 

 uncut too late in the fall, when early frosts are frequent, and which greatly injure the 

 nutritive qualities of the stalks as well as render them much more unpalatable to stock. 

 After the corn is cut up, however, frost does not injure the stalks, as the circulation of 

 sap, &c., is then stopped. It is nevertheless advisable to gather in the stalks as expe- 

 ditiously a.s possible after husking, for fear of bad weather ; and now that fodder is likely 

 to be so scarce, it will be good economy to be at a little extra expense in hurrying the 

 husking and the gathering in of the stalks. Stalks do better in stacks, if well built and 

 covered, than they do in a close barn, where very little air can circulate through them. 

 We would recommend scattering a peck of coarse salt to each load, when stacking the 

 stalks ; it imparts a taste to the fodder, which makes the stock eat it with much greater 

 relish. From the effect salt has in retarding fermentation, stalks will bear to be har- 

 vested in a much greener or moister state, if salted as recommended, than when salt is 

 not used. Carefully husband everything that will be useful as food for cattle; for in 

 most places we shall greatly need it the coming winter. 



