360 



The Grape Cidhtrist. 



ments, cellars, presses, casks, etc., and 

 in most instances, with but a faint idea 

 of the nature of wine, its management, 

 etc. These productions were also sold 

 and drank^ often praised by their o>\n- 

 ers — naturally partial to their own pro- 

 ductions — as the best of native wines, 

 when in realitj^, they were far below 

 average. They served to ruin the rep- 

 utation and the price of our wines. A 

 rapid change is already taking place in 

 this. The small grape growers find 

 that they will do better, when the}' can 

 sell all their grapes at fair prices, to 

 dispose of them, than to make the wine 

 themselves ; and others, well skilled in 

 M'ine making, are buying them, and 

 making wine on a large scale every- 

 where. Every one who has attended 

 the exhibitions of wines for the last 

 five 3'ears, must acknowledge that the 

 gain in quality has been fully as great 

 as in quantity. Only men with capi- 

 tal can afford to wait until wines are 

 really fit to sell, and in future, we will 

 not see so much of unclear wines in the 

 market. Only when wine is perfectly 

 clear and quiet, can it be marketed with 

 safety and duly appreciated, as the 

 finest wines will not taste or look well, 

 when the least ferment is left in them. 

 These are a few of the most appar- 

 ent mistakes which have been made in 

 growing, making, and marketing our 



wines. They will be avoided in future ; 

 the making and marketing of our wines 

 will be mostly confined to localities 

 well adapted for that purpose, and to 

 such persons or associations as have 

 abundant means at their disposal to 

 employ the best skill, work by the most 

 approved methods, and plant the most 

 suitable varieties, and also have facili- 

 ties for marketing in the best condi- 

 tion and to the greatest extent. Then, 

 with sufficiently low prices to bring the 

 lower grades within the reach of every 

 one, and sufficiently good wines to sat- 

 isfy even the daintiest epicure, we will 

 find that American grape growing can- 

 not be overdone, though its vineyards 

 may increase to several millions of acres. 

 But to reach these results we want, not 

 a co-operative system alone, but also a 

 co-operative spirit, free interchange of 

 thought, experience, and ideas. It has 

 been our highest aim to do our share to 

 bring about this desirable end, and for 

 that purpose, more than any other, the 

 Grape Cultdrist was brought into ex- 

 istence. Will our readers each do their 

 share to help us, by free correspond- 

 ence, and by supporting a journal, 

 which we have started to be their or- 

 gan ? We have faith enough in the 

 grape growers of the country and their 

 progressive spirit, to think that they 

 w'ill. Editor. 



THE CHEMISTRY OF WINE. 



BY CHAS. II. FRINGS. 



(Continued.) 



After an interruption caused by the 

 abundance of more pressing matter, 

 we resume the consideration of the 



flavoring substances contained in 

 wine. But one of these remains to be 

 mentioned, which is developed during 



