154 MASSACHUSETTS AGRICULTURE. 



elder, (^Samhucus Canadensis,^ produced in great quantities in 

 most parts of the State, from which not only a palatable but 

 highly medicinal wine is manufactured. Raspberries, strawber- 

 ries and whortleberries are also used in the manufacture of 

 vinous drinks by no means to be despised. Even the gooseberry 

 and black currant are numbered in the catalogue of our wine- 

 making fruits. And I must not forget the wine-plant, a variety 

 of rhubarb, now considerably cultivated for the purpose of mak- 

 ing wine. Why need we use the foreign adulterated articles 

 when we can make so many kinds of excellent native or domestic 

 wines ? 



HOW TO MAKE THE BEST GRAPE W^INE EITHER FROM CULTIVATED 



OR WILD GRAPES. 



Collect the grapes when fully ripe, and free them from all 

 foreign substances. Use nothing but sound grapes. Tliey 

 should be allowed to stand a few days after gathering to soften 

 and sweat. They should now be crushed, in a clean cedar vat 

 or tub, or in a large earthen jar. For making small quantities 

 they can be crushed with the hands or with a wooden pestle or 

 roller. Where a large quantity is to be made they should be 

 crushed in a mill made for the purpose. After being reduced 

 to a pulp or to pomace there should be added one gallon of pure 

 soft water to every gallon of pulp for wild grapes, and for culti- 

 vated grapes, which are sweeter, not more than one-half or two- 

 thirds of this quantity, according to their acidity. This mixture 

 should be allowed to stand for two or three days, that the color- 

 ing matter of the skins and the aroma may become extracted 

 and mingled with the must, or until fermentation begins to take 

 place. Now the pomace should be carefully pressed or strained, 

 and all the juice extracted and immediately put into clean casks 

 or jugs. If into casks, they should be previously fumigated, if 

 ever used before, with burning sulphur vapor. To every gallon 

 of juice thus extracted, add three pounds of refined sugar and 

 mix thoroughly. See that the cask, jug or jar is entirely full. 

 Let the whie ferment in a temperature of about seventy-five de- 

 grees Fahrenheit. In about six weeks draw off the wine, cleanse 

 the receptacle and return it. In six months, at most, it will bo 

 ready for bottling. 



