The Meeting of the Illinois Grape Grower Association at Peoria, Ills. 81 



and quality it is also ranch more re- 

 fined and delicate. It is in color a 

 pale, yellowish green, with thin, white 

 bloom ; skin thin, but tenacious ; flesh 

 tender and melting, with but little 

 pulp; flavor very sweet and rich, 

 slightly vinous, with a little of the na- 

 tive aroma, which is, however, more 

 palpable to smell than to the taste ; 

 seeds few and small ; size of bunch 

 and berry medium, but improving 

 each year, as vines gi'ow older. The 

 present season gave banches four and 

 a half inches long, and berries full 

 three-fourths of an inch in diameter. 



It has, thus far, shown no indication 

 of either rot or mildew, and i venture 

 to predict for it even greater popu- 

 laritj" among white grapes than the 

 Concord has achieved among the black 

 ones ; for, all things considered, I 

 know no white native grape of equal 

 value, or for which I would exctiange 

 it. It has also been tested in Mis- 

 souri the past season as a wite-grape, 

 and found to produce a white wine of 

 very fine quality ; the must indicating 

 92" by Oechsle's scale. 



{To be continued,) 



THE MEETING OF THE ILLINOIS GKAPE GEOWEE 

 ASSOCIATION AT PEOEIA, ILLS. 



The meeting assembled at Parmely's 

 Hall on Thursday morning, Feb 18, 

 and was called to order a little after 

 11 o'clock. On motion of Mr. Jacob 

 Littleton, Judge H. M. Wood was 

 choosenChairman, and William Eouns- 

 ville Secretary. The meeting was 

 well attended, and the members 

 showed a lively interest in the pro- 

 ceedings. 



The President of the association 

 Mr. George C. Eisenmayer, was not 

 present, but sent a communication, 

 which our readers will find in another 

 number. Cnmmuuications were also 

 I'ead of Hon. Fred. Muench, of War- 

 ren Co., Mo., Mr. G. Morlot of Han- 

 cock Co., Ill, 



An animated discussion took place 

 about the advantages and disadvan- 

 tages to be derived from the practice 

 of gallizing wines, the purists con- 



licnding that nothing was wine escept 

 the unmixed fermented juice of the 

 grape ; the followers of Dr. Gall hol- 

 ding the opinion, that grape-juice, 

 which was deficient in sugar, and had 

 an excess of acid and tannin, could be 

 improved by the addition of sugar 

 and water, and made ]nsl as, pure a 

 wine, as the natural grape-juice. The 

 discussion about this point ended, as 

 it generally does; with every one re- 

 taining the same opinion We believe 

 that only practical experience will 

 satisfy the unbelieving of the corect- 

 ness of Dr. Gall's system, and that the 

 results will convince the most scepti- 

 cal. The vintLcr makes his wine to 

 sell; if he finds that the pure grape- 

 juice is of such indifferent quality 

 that it will not sell, and that properly 

 gallized wines will sell, he will come 

 to gallizing as a natural consequence. 



