The Manufacture of Wine Vinegar. 



141 



where they commenced to recognize 

 this as their chief cause of failures, 

 they now seek — in vain — for the grape 

 for the million, for the best grape for 

 general cultivation. 



Most people now believe to have 

 found that gi-ape in the Concord; and 

 Ave can safely assert that more Con- 

 cords have been planted this spring 

 than of all other varieties together, 

 even the Ives not excepted, which 

 seems to be considei'ed as the univer- 

 sal or the American grape at least, 

 by the people of Ohio. 



Now, while we admit that these two 

 varieties are probably the most hardy 

 and prolific, best adapted for general 

 cultivation, among the American 

 o-rapes so far known — we see in this 

 still a source of failures. 



The fruit, and especially the wine of 

 these two varieties is certainly infer- 

 ior to many others wo already possess, 

 and this, together with the abundance 



we shall soon have thereof, will not 

 only make gi'ape growing less profit- 

 able, but will retard our progress, by 

 which alone we may hope to compete 

 successfully in the end with foreign, 

 imported wines. 



Recentl}', at several exhibitions of 

 American wines, where premiums fur 

 the best red wine and the best white 

 wine — quality to rule — were offered, 

 connaisseurs decided in favor of Cyn- 

 thiana, Deveraux and Norton's for red 

 — in favor of Taj'lor, Ilerbemont and 

 Maxatawney for white wines. 



This fact alone should admonish us 

 that we will fail to keep pace with 

 other grape growers if we restrict 

 ourselves to Concord or Ives, or 

 adhere longer to the fickle Catawba, 

 instead of testing other and better 

 varieties, each on his own soil, and 

 then plant those which succeed best 

 in our locality. 



{To he continued.) 



THE MANUFACTURE 

 By Chas. 

 Wine vinegar is manufactured al- 

 most exclusively in wine growing 

 countries, and the most important 

 manufactories are in Orleans, France. 

 The casks in which the wine is ex- 

 posed to the air are called "mothers." 

 They generally hold from sixty to 

 one hundred and twenty gallons of 

 the liquid, and rest on wooden frames, 

 supported by either wooden or stone 

 pillars, about eighteen inches high. 

 Several casks are laid in a row, and, 

 according to the extent of the busi- 

 ness, there are eight, ten, fifteen or 

 twenty rows, which are, if the pro- 



OF AVINE VINEGAR. 



H. Fkixgs. 



' cess is carried on in the open air, 

 called the "Essigfald." Two holes 

 are bored into the upper part of the 

 front piece. The larger one is used 

 for filling the cask with wine and 

 drawing off of the vinegar ; the smaller 

 one is intended to supply the circula- 

 tion of air in filling and emptying the 

 cask. On account of the change in 

 the temperature, every vinegar man- 

 ufactory must^havc a separate, closed 

 room for the purpose of fermentation, 

 and this should be the subject of the 

 greatest care to the manufacturer. 

 One of the most important requisites 



