194 



The Grape Culturist. 



EDITOK'S LETTER BOX. 



Covington, Ga., May23nl, ISTO. 

 Geo. Husmann, Esq. 



Dear Sir : — I would be pleased to 

 receive your method of preparing 

 liquid ammonia for the acid test. A 

 gentleman of iS"orth Carolina uses the 

 Hydrometer at 95.0 or 5 degrees 

 lighter than distilled water; if this 

 process will answer can I obtain the 

 Hydrometer adapted for this purpose 

 of Jacob Blattner of 3'our city, and 

 what is the cost. I look for good 

 results from Dr. W^'lie's new Hybrid 

 of the Yinifari, empregnated with 

 pollen of our white Hcuppernong. 

 If the new vine retains the habits of 

 the male parent, and the improved 

 fruit of the European grape we shall 

 probably have the best grape, all 

 things being equal that has ever yet 

 been produced. I have applied for a 

 supply of the new vines and shall give 

 it a fair trial. We have had no rain 

 since the 29 April ; should it continue 

 dry ten days longer m}' grape nursery 

 will begin to suifer, I remain, etc., 

 A. C. Cook. 

 [We think the acidometer a very 

 dangerous instrument in the hands of 

 the inexperienced, as the solution of 

 ammonia is subject to the influence of 

 air so much. Our Acidometer is our 

 tongue, and we would rather trust to 

 it, than to the most complicated 

 instruments. We think it safer, and 

 more reliable, as it has never misled 

 us yet. We trust 3-ou will report 

 your experience with the now Scup- 

 pernong Hybrid. — Editor.] 



Fallston, June 7th, 1870. 

 Dear Sir : — I am extremely interes- 

 ted in the contents and management 



of the Grape Culturist, to which I 

 have lately become a subscriber. The 

 qualit}' I have chiefly admired, aside 

 from the ability displayed in affording 

 valuable information, is the elimin- 

 ation and expression of truth — with- 

 out fear, favor or affection, and is a 

 striking characteristic of the matter 

 it contains. The principles and theo- 

 ries you inculcate, are however widely 

 different from the notions I had for- 

 merly of grape growing &c. I have 

 only just commenced grape growing, 

 have had but a little experience in the 

 fermentation of must, and therefore 

 know little practically of the vintner's 

 business, but I have read extensively 

 standard works, treating upon this 

 subject in Europe, and was surprised 

 in the difference in the management 

 of wine especially, there and here. 

 I intend to apply perhaps extensively 

 the simple rule of subtraction to your 

 good nature, and thereby find ready 

 access to your large fund of expe- 

 I'ience. Now in all the works upon 

 fermentation of wine in Eui'ope, 

 eveiy possible exclusion of the must 

 from the air is asserted to be the very 

 best mode to ferment red wine — you 

 recommend frequent exposure to aii" — 

 even running it through the rose of a 

 watering pot, you do not say into 

 what, but I presume into a bucket or 

 other open vessel — does not the wine 

 lose its alcohol by so doing — I have 

 found it so. 



I was going to bu3- your book, but 

 as you have advised to read the Cul- 

 turist, please give us all information. 

 Can a common cellar properly ferment 

 wine, what is the cost of a two storied 



