93 AGRICULTURAL MUSEUM 



from the c'liy of Tarentum. We have it recorded, that 

 they originally came from England in the beginning; of 

 the fourteenth century : be this as it may, it is high time 

 they return to it again : for although there are difterent 

 opinions as to their origin ; wiUiin a few years there will 

 be but one as to their value. {To be continued. 



On the mannRi of making Wine from th« Native Grape, and the aiJvactages to be derived frooi 

 iia cultivation. By JOSEPH COOPEB, of New-Jersey. 



I gather the bunches of grapes when fully ripe and 

 dry: separate rotten or unripe from the s.ound and 

 good, (the former may be distilled for brandy). For 

 making the wine, I open the cider or apple mill, go as 

 not to mash the stems or seeds, then run the grapes 

 through it to break all the berries ; let the mashed fruit 

 stand in a tight vessel ten or twelve hours, then lap it in 

 clean straw, first made damp on the cider press floor, 

 and then press the juice out as clean as possible. Then 

 take the pumice, moisten it with^vater, let it stand as 

 above, and press it again, add the liquor to the other, 

 and then add sugar agreeably to the acidity of the grape. 

 I have found from half a pound to one pound per gallon 

 to b*- sufficient, and the white Havanna sugar the best. 



When the sugar is dissolved, put it in a cask for fer- 

 mentation ; fill it night and morning to work out the 

 tilth. When it discharges a clear white froth, check the 

 fermentation gradually by putting the bung in slack, 

 tightening it gradually till the liquor is in a tranquil state, 

 then rack it into a clean cask, or return it into the same 

 after having rinsed it well with gravel and water. I 

 find it best to put into the cask a pint or pint and half of 

 French or good Apple brandy, to each gallon of the 

 cask's contents ; then fill it about one quarter full of the 

 %vine, 6urn a sulphur match suspended in the bung hole, 

 and stop it while burning", after which shake it well to 

 incorporate the smoke and liquor ; then fill the cask if 

 you have a sufficient quantity, if not fill it with what is 

 filtered from the lees, which should be done by sus- 

 pending it in a bag made of linen or flannel, in the form 

 of a cream sirainer, over a broad vessel, returning it as it 



