236 GRAPE CULTURE AND WINE-MAKING. 



methods lies in the first requiring twice, or even three or four 

 times cOS much sugar as the latter, producing, however, from the 

 same quantity of must, from ten to fifteen, or even a hundred per 

 cent, more wine, and that of much better quality, and especially 

 more durable and more agreeable to the taste. 



The splendid success attending the first enterprise of Messrs. 

 Best Bros, induced Mr. Fricdrich Wohl, of Neuwied, to erect, in 

 the year 1852, another establishment, on a still larger scale, at 

 Neuwied ; and as early as 1853 several others followed, by vari- 

 ous parties, all of them enjoying a high reputation for their ar- 

 ticles, and commanding a ready and profitable sale of them. Since 

 then, year by 3^ear, other similar establishments have been found- 

 ed, and now there are no less than seventeen in successful opera- 

 tion. 



We have to refer here to two circumstances : 1. That the first 

 grape-sugar factory had to be enlarged in 1825, after Gall's meth- 

 od had become known prior to the fall of 1850, the poorest vint- 

 age on record of the century in regard to quality of the wine 

 itself; which method, requiring an addition of water to reduce 

 the acids of the " must," makes also a larger portion of sugar nec- 

 essary than Chaptal's method. 2. That the founders of all the 

 following establishments were only induced to the enterprise by 

 the great success of the former, and the demand for " grape-sug- 

 ar" grew successively from year to year. 



From this it appears that the grape-sugar factories prove, by 

 their very existence and the history of their founding, that, 1. They 

 were called to life by the scientific advances made in the fobrica- 

 tion of wines. 2. That the improved system of wine fabrication 

 has gained ground from year to year. 8. That the results of the 

 same have given entire satisfaction to the grape-growers and wine- 

 dealers. 4. That these have considered it most useful, after the 

 experiments made from 1850 uj) to 1856, even in 1857 and 1859, 

 to improve, by an addition of artificial means, partially even of 

 nothing but sugar, what Nature had fixiled to make good in quality. 



In this way, the advancing science in the fabrication of wine 

 has, in its onward march through the grape-cultivating districts 

 of Germany, built up evident monuments of its pacific conquests 

 which would put to shame even its most inveterate enemies. 



The firms of these " Grape-sugar factories" are : 



In Prussia: Fricdrich "Wohl, Eemy & Wohl, and N. Rcinhardt, 

 at ISTeuwied ; H. T. Bertog, Lohburgcr Fabrik, and Jaehling & Co., 

 at Magdeburg ; A. Rammelberg, at Wolmirstcdt ; C. J. Knoelke, 

 at Frankfort on the Main ; Baron von dcr Dcken, at Dziewentline, 

 in Silesia. In Rhenish Hesse: Tobias Diesz & Co., at Offstein ; N. 

 Iloffmann, at Ingenheim; Fritz Muth k Weisheimcr, at Neu- 

 muehl. In Baden : Albert Glock, at Karlsruhe. In Wiirtemburg : 

 Adolfsfurter Fabrik, at Oehringen. In Austria : Carl Ilesse, at 

 Primislaw, Bohemia ; Carl Ilenn, at Hochenegg, Styria. 



