TJte Ray it an and Its Wine. 



161 



and that the amount of lees was much 

 larger than I had ever before obtained 

 from the first working of any variety 

 of wine. Tnis experiment can not be 

 considered a full test of the merits 

 of this process. 



I propose this season to apply the 

 air treatment to all kinds of grape 

 and fruit juices ; also to the manufac- 

 ture of syrups and fruit brandies, and 

 in due time will a-eport results to the 

 Grape Culturist. Hoping others in- 

 terested will give their experience 

 and by comparison arrive at definite 

 conclusions for the satisfaction of all 

 parties, I remain, etc., 



A. C. Cook. 



CoxiNGTox, (iA., March 28tli, 1870. 



[We are very glad to hear that air 

 treatment has resulted so favorably 

 with you, and shall try it ourselves 

 on a large scale next fall, as we do 

 ]iot doubt its applicability, .'^nd believe 

 that it will help to obviate one of the 

 great drawbacks to American wine 

 making, which is the excess of gluten 

 in their must, which can alone be re- 

 moved by rapid and thorough fermen- 

 tation. — Editor.] 



BowUN-G Green, Ky., May 5tli, 1870. 



Editor Grape Culturist : 



Dear Sir: The fore part of Sep- 

 tember, with Mr. D'Heureuse's kind 

 permission, 1 tried his '^ air treat- 

 ment" on 43 gallons and 10 gallons 

 sugared must, mostly Concord. I 

 borrowed a gas-fitter's pump, added 

 to the India rubber tube a pipe about 

 eight inches long made of perforated 

 tin. The must was pumped every 

 day for a week. Thermometer 75 to 

 80'' F., when it became clear. My 

 partner in the vineyard, a French- 

 man, says that he does not want any 

 better wine. 



I therefore sa}' that Mr. D'Heureuse's 

 ''air treatment " is a perfect success, 

 and he should have the thanks and 

 patronage of the whole grape world; 

 for ff good wine can be made Avith so 

 little care in bax-rel and keg, certainly 

 in larger quantities the Avine must be 

 much better. Yours trul}', 



Jos, I. YOUNGLOVE. 



[Thanks for your communication. 

 We want such facts from all, and 

 about every thing connected Avith 

 grape groAving and wine making. — 

 Editor. ] 



THE RAEITAN AND ITS WIXE. 



Mr. .lames II. Ilicketts, of New- 

 liurgh, X. Y., had the kin<lness to 

 send us a small vial each, of Avine made 

 from his seedlings, the IJaritan, pure 

 juice, and Delaware and Raritan, pure 

 uice, mixed in equal proportions. Al- 

 though the Avine Avas not yet ripe, 

 being somewhat sweet, yet it was of 

 brilliant straAv color, and the Raritan 

 especially- of A-ery fine flavor, Avhich 

 must be peculiar to the grape. It 

 promises, if healthy and hardy, to be 

 a A'aluable addition to our list of Avino 



grapes, as the wine resembles first- 

 class Madeira, a class of AA-ines of Avhich 

 Ave have as yet few representatives, 

 the only ones at all approaching it, to 

 our knoAvledge, are the Hermann, and 

 perhaps the Rulander. He had also 

 the kindness to send us scions, and Ave 

 shall soon tr}- it on Missouri soil. The 

 description of these seedlings (p. 158) 

 is from the pen of Mr. Charles DoAvn- 

 ing, the distinguished pomologist, 

 kindly furnished at our request. 



Editor. 



