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VOLUME I. 



ROCHESTER, JUNE 26, 1831. 



> UMBER 25. 



PUBLISHED BY L. TUCKER &, CO. 



At the Office of the Daily Advertiser. 

 Terms— $'3.50 per annum, or 



$'3 00 if paid in advance. 



N. GOODSF.I.L, EDITOR. 



CURRANT WINE. 



As the season is approaching for the ri 

 pening of Currants, we would invite the at- 

 tention of our readers to the communication 

 from J. Hawley, Esq. in our last number, 

 on the subject of making currant wine. — 

 Having had proof positive of the fine qual- 

 ity of the wine made from currants and hon- 

 ey, described by Mr. Hawley, we most cheer- 

 fully recommend it to our readers as worthy 

 of their imitation. The flavor is such as 

 will please most people who have not be 

 come confirmed wine bibbers, in which case 

 they prefer those wines which contain the 

 fargest portion of alcohol. The most heal- 

 thy wines for temperate use, are those which 

 promote perspiration without producing fe- 

 brile symptoms ; and such was the efl'ect of 

 the currant wine described, and although 

 new, it was very fine and pleasant, and such 

 as might at all times " be drank with satis- 

 faction." As a matter of economy, farmers 

 who allow themselves to drink wine at all, 

 (and who does not like a glass now and 

 then ?) should prefer a pleasant wine which 

 they could produce from their farms at fifty 

 cents per gallon, over foreign wines for 

 which they would be compelled to pay two 

 dollars and fifty cents. To turn every thing 

 "rowing upon the farm to the greatest 

 profit, should be the constant aim of every 

 true agriculturist •, and to what better use 

 could those who have more currants than is 

 wanted for family use, put them, than to 

 manufacture them into wine, for sale? We 

 think such wine as Mr. Hawley's would sell 

 readily at one dollar and fifty cents per gal- 

 lon. This being his first experiment, per- 

 haps great improvements may be made in 

 the making of it. It is now an acknowledg- 

 ed point, that three things beside water 

 should be present to produce a good and 

 pleasant fermented liquor; and according to 

 the proportion these three bear to each oth- 

 er, so will be the product after fermenta- 

 tion. 



These three materials are tartaric acid, 

 sugar and some pulpy or mucilaginous mat- 

 ter; and these should again be proportioned 

 to the water in which they are dissolved, as 

 you would have the strength of the liquor 

 after the fermentation is completed. Ta- 

 king these premises as correct, what a field 

 for improvement by varying these propor- 

 tions. But in experiments of this kind, one 

 thing should be borne in mind — that if there 

 is sufficient tartaric acid, all the sugar in the 

 must, will be decomposed in the fermenta- 

 tion, which is not always the case where 

 fhere is a lack of acid, which gives the li- 



quor a disposition to run into the acetous fer- 

 mentation, or to become vinegar. Should 

 there be an excess of acid, it will separate 

 from the wine in chrystals by giving it age, 

 and no harm arises from it. The pulpy or 

 mucilaginous matter should be carefully 

 proportioned, as it seems to act mechanical 

 ly by preventing the too sudden escape of 

 the gaseous matter discharged by the fer 

 mentation, which probably undergoes some 

 further decomposition, after it is in the gas 

 eous state. As soon as the fermentation has 

 ceased, it becomes an object to free the li 

 quor of all this matter, which if left in solu 

 tion, would cause it to sour, as this seems to 

 be the part which first imbibes oxygen in 

 the acetous fermentation, and the more per 

 fectly liquors can be freed from this, the less 

 disposed they are to become sour. 



With this view of the principles of vinous 

 fermentation, the chance for improving our 

 domestic liquors is very much increased, 

 and we only need to rid ourselves of that 

 prejudice, in favor of what we do not under 

 stand or of those imported wines, with the 

 making and compounding of which, we are 

 totally unacquainted, to place at no distant 

 period our own domestic liquors on a res- 

 pectable footing, and if we look forward to 

 the time when we shall cultivate our own 

 native grape to an extent sufficient to supply 

 our wants, we may anticipate the quality of 

 American »ine, being equal to any in the 

 world. — — 



VULGAR ERRORS 



It is truly amusing to hear the observa 

 tions of some of that class of people who are 

 scattered over most of our country, who re- 

 tain all the superstitious notions of the dark 

 ages, and who since the appearance of the 

 swarms of locusts the present season, have 

 become extremely familiar with coming e- 

 vents. The dark crooked line upon the 

 wings of these insects, they say is a W, and 

 stands for war which they are sure is pend- 

 ing over us, and in which we are shortly to 

 be involved. The noise of the male insect, 

 is somewhat similar to that of a tree-toad, 

 but which they say is a prolongation of the 

 word Pharaoh — and indicates Pestilence and 

 Famine. Whether politicians will take any 

 advantage of these circumstances to increase 

 the cry of War, Pestilence and Famine we 

 are not prepared to say, but as the presence 

 of these insects is rather a novelty, and of 

 course creates some little excitement in the 

 infested districts it would be very strange if 

 one party or the other should not attempt to 

 make use of it for political purposes. 



FRUIT. 



Our market already beigns to exhibit the 

 fruits of the season. Strawberries and cher- 

 ries are in perfection. Now is the time for 

 those who would be select in their assort- 



ments, to visit those gardens and orchards 

 which produce the best specimens, and see 

 and judge for themselves, and lake such 

 notes as will enable them to procure the va- 

 rieties desired withoutmistake : a little time 

 spent in this manner may be of service, in 

 making up a collection. 



SHEEP. 



We hope that our farmers have already 

 begun to appreciate the value of good sheep, 

 but at this time we cannot help cautioning 

 them against the bad consequences of selling 

 off their early lambs. During the month ot 

 June, the slaughtering of lambs is attended 

 with a great profit to the butcher, and of 

 course they are anxious to obtain those of 

 best size and finest wool. Now these are 

 precisely the ones that ought to be kept, to 

 increase the flock. Here the interest of tire 

 farmer and butcher are diametrically oppo- 

 sed to each other. The butcher repeats his 

 story of the decline of the price of wool and 

 consequently of mutton, and finally offers as 

 much for the lamb as he would give for an 

 old sheep, and in this way, too often, pro- 

 cures his choice from the flock. If you wish 

 to sell any of your lambs, let them be se 

 lected and marked before the butcher ar- 

 rives, and recollect if you are out of debt, 

 your flock is at your own control, and you 

 are not compelled to sell to suit the pur- 

 chaser's interest, more than your own. — 

 There are many instances in flocks wherr 

 ewes which have lambs, have some bad 

 points, and it may be well to dispose of them, 

 and by selling the lambs early, the ewes will 

 become fit for killing in the fall ; and when 

 they cannot be sold together at a fair price, 



may be well to dispose of the lamb first ; 

 but such selections are better made by the 

 farmer alone, than when the purchaser is 

 present. Recollect sheep are clean stock 

 for a farm, and so long as we have protect- 

 ing duties, there is reason to believe thai 

 wool will continue to command a fair price-. 

 Keep your flocks well, 

 That your flocks may keep you. 



ROSES. 



As this is the time of the year to select 

 desirable roses, so also it is the proper sea- 

 son to commence propagating them by lay- 

 ers. Most kinds of roses may be increased 

 by cuttings, all by budding and grafting ;— 

 yet a very ready way to increase them, is by 

 layers. Where they have been budded on 

 common stocks, it is well to lay them down, 

 and allow them to take root, as it is found 

 that most kinds continue longer when treat, 

 ed in this manner, than when growing upon 

 slocks of other varieties. Commence the 

 operation of laying down roses, by cutting 

 off all the spurs and short branches, and thin*- 

 ingthe longer branches to a convenient di= 



