X76 GKAPE CULTURE AND WINE-MAKING. 



in eio-lit days after, burn one eiglith of an ounce of sulpliur in the 

 vacuum caused by first drawing off some few gallons to make an 

 empty place for the sulphur fumes. Then draw off again into an- 

 other barrel, inside of which a quarter of an ounce of brimstone 

 has been burned. Repeat this for a third time shortly before the 

 roses are in bloom, and again for a fourth time at Bartholomew, 

 using a less and less quantity of sulphur each time. During fer- 

 mentation in the summer-time one of the small s\n\e holes is to 

 be left open. If the wine after September is pretty clear, then 

 the refilling of the barrels is only necessary once a fortnight. 



V. 



OTHER GERMAN WINES. 



The Affenthaler wine, from Affenthal, near Biihl, in Baden, is 

 a thick, strong, and much-prized red wine. The Ahr wine, from 

 Ahr, in Rhenish Prussia, is red, or of a reddish color. It is a light, 

 pleasant wine, and fit for use when six months old, but it will 

 not keep over three or four years. From Wallporzheim and 

 Bodendorf they export the best kinds. 



Bacharacher wines — both white and red Rhine wines — are 

 somewhat sweet and racy, and highly esteemed. 



Bohemian wines, both white and red, are generally of a light 

 quality. The red Melnikcr is the best sort; next the Aussiger, 

 and a few others from Lentmerizer and Bunzlauer districts. 

 Throughout all Bohemia are only raised 26,000 casks of about 

 fourteen gallons. 



Griinberger, from Griinberg, in Silesia. The exports here 

 amount to from 20,000 to 80,000 casks. Both the white and red 

 wines are of inferior quality, and sell for eight thalers per cask of 

 fourteen gallons. 



Harrdt wines, from Rhenish Bavaria and the Palatinate. This 

 is the name given to the wines which are made on the Harrdt 

 Mountains. Nearly all of them are white wines, pleasant to the 

 palate, but not equal to the better kinds of Rhine wine. 



Rhenish Bavaria contains 83,048 morgens of vineyard planta- 

 tion, and cxpoVts annually from 70,000 to 80,000 fudcrs (tlic fader 

 is about seventeen gallons) of wine, the most preferable of which 

 are worthy of note. 



