272 GRAPE CULTURE AND WINE-MAiaNG. 



A. Natural wine 53 



B. Wine of ripe and sound grapes 87 



C. The same, with 50 lbs. of sugar lOl 



D. Of raisin-iike and half-ripe grapes 26 



E. The same, with 100 lbs. of sugar 68 



F. The same, with 125 lbs. of sugar and J ohm of water 82 



417 

 From this are to be deducted, for the picking out of the ripe grapes, for 275 lbs. 

 of sugar, and for divers labor 30 



Leaving for the G casks of wine 387 



To which must be added the price of about i ohm of must saved by the addi- 

 tion of sugar .". 10 



The total proceeds of the G casks were therefore 397 



If these improvements had not been added, the G casks would have been like 



that of A, bringing (53xG) 318 



The net gain, by improving the must, was therefore, in Prussian thalers 89 



This gain would have been considerably larger if these im- 

 provements had been employed on all the grapes, as the follow- 

 ing calculation shows : 



For A, if treated in the same manner as F, at least the same price ; an addi- 

 tion of. 29 



For B, if mixed with 50 lbs. of sugar, the same price as for C ; an addition of.. 14 



For D, if treated as F, the same price, an addition of. 56 



For E, on the same supposition 14 



Besides, 1 ohm of must would have been saved at A, i ohm at B, 1 ohm at D, 

 and 2 ohm at F • three ohm in all, which, by the same treatment as at E, 



would have given 49 



Total increase 162 



Deduct from this the price of 500 lbs. of sugar that would have been added 46 



And there would have been a gain of. 116 



Add to this the former gain of 89 



And there would have been a net gain, by applying the improvement to all the 

 G casks, of Prussian thalers 205 



This would have been still farther considerably increased if 

 the acid parts had been reduced to their proper proportions ; but 

 of this I had at the time no idea. It was not until the year 1850 

 that I published my essay " 0)i the Manne?^ of Malcing very good 

 medium Wines even from um-ipe Qrapes,^^ and had afterward the 

 satisfaction of receiving numerous written acknowledgments from 

 many societi|^ and individuals of its entire practicability. 



YIII. 



PREPARATIONS FOR THE VINTAGE. 



Knowing that Nature does not in all seasons allow the fullest 

 state of maturity to be attained by the grapes, and therefore the 

 proper formation of the sugar parts, it becomes our policy to try 

 at least to gain all of these out of them as far as possible. Better 



