86 



The Grape Culturist. 



In regard to the vaporous acids, th o 

 quantity of the same varies exceed- 

 ingly, and according to the degree 

 of ripeness of the grape. 



Observations made, regarding this, 

 have proved the fact, that, as the ri- 

 pening progresses, the "malic acid" 

 is diminished and the "tartaric acid" 

 is augmented correspondingly. Ob- 

 servations made in reference to this 

 matter have also proved, that in ac- 

 cordance with the progress of ripening 

 the quantity of "malic acid" is reduced 

 and that of "tai'iaric acid" augmen- 

 ted, but that in the same proportion 

 potash and "tartaric acid" is com 

 bined, so, that the eftect of the whole 

 process would be, that with the pro- 

 gress ofripiniug, the vaporous acids 

 would diminish. 



To he continued. 



The Inauguration of the Cellars of 

 of the Bluffton Wine Company, on the 

 l5th of February, was a very pleasant 

 affair. Some five-hundred invitations 

 had been sent out, and we were glad 

 to see such a number of the friends of 

 good wine, desirous of putting the 

 native wines to the test. Our friend, 

 Chai'les F, Schneider, had set a capi- 

 tal lunch, which everybody poemed to 

 enjoy. As to the quality of the wines, 

 their rapid disappearance, we think, 

 was the best proof that the guests 

 found them palatable. Among the 

 wines which seemed to be especially 

 appreciated, were the Catawba of 

 1867, which every one seemed to en- 

 joy, the Cynthiana, Herbemont and 

 Norton's. Missouri Port also found 

 its admirers among those Avhose taste 



leads in that way. From 11 o'clock 

 in the fore-noon until dark the Cel- 

 lars were constantly filled, and the 

 guests seemed to take a reluctant fare- 

 well when the did go. 



Numerous toasts were drank, and 

 neat little speeches made in response 

 to them. Among the speakers we 

 noticed Hon. Henry T. Blow, Hon. 

 Thomas Allen, Hon. Norman J. Col- 

 man, Dr. B. T. Edwards; Gen. McNeil, 

 Mr. E. S. Law, of Galena &c. 



Among the hundreds present, it 

 would be impossible to remember all. 

 Gen. McDougal, medical Purveyor for 

 the army, expressed hioi self very fa- 

 vorable on the Nortons Virginia and 

 Missouri Port, and assured us that he 

 was gratified to see them introduced 

 for medical purposes. Our indefa- 

 tigable friend. Dr. Philip Weigel, one 

 of the best judges of wine native or 

 foreign, declared himself fully satisfied 

 with the wines there distributed, as 

 also Dr. Morse, Editor of the Journal 

 of Agriculture, and one of the most 

 critical, and best of wine tasters. 



Even the chiefs of our importing 

 houses, whom we were glad to see 

 among our visitors, were well pleased 

 with what they saw and tasted. We 

 noticed among them Mr. M. Schuster, 

 of the well known firm of Schuster & 

 Schwcikhardt, Mr. F. Fuchs, and 

 many others. Messrs E. Preetorius, 

 Wm. D'Oench, Col. Flad, Gen. A. J. 

 Smith, Hon. Geo. Wolbrecht, Gen. 

 Nichols, Gen. J. B. Graj-, Dr. Spiegel- 

 halter, &c. 



The Cellars lighted up to their full 

 length, with the jovial faces of the 

 visitors who thronged them, presen- 

 ted a very animated scene, and the 

 larcre and smaller casks filled with the 



