70 THE CONNECTICUT POMOLOGICAL SOCIETY. 



Thursday, February J 5th. 

 Morning Session* 



The second day of the annual meeting began with the 

 opening session at lo A. M. 

 President Hale in the chair. 



Mr, Albert Bernhard of Meriden addressed the Society 

 on the subject of "Wine-making from Connecticut-grown 

 Grapes." Mr. Bernhard, who is an enthusiastic believer in 

 Connecticut wines, called attention to the samples of his 

 wines exhibited at this meeting, and continuing, said : 



WINE-MAKING FROM CONNECTICUT-GROWN 

 GRAPES. 



By Albert Bernhard, Meriden. 



The samples of wines here submitted are made from 

 Connecticut-grown grapes, either white, red or black, and 

 come from the vineyards of Mr. Chas. I. Allen, Terry- 

 ville. Conn., and Stephen Hoyt's Sons, New Canaan, Conn. 

 Experiments made since 1893 in Waterbury have conclu- 

 sively proven that wine-making can be brought to a suc- 

 cess in this part of New England. When speaking of 

 wine, I do not allude to the sv/eet wines made generally by 

 many people all over the State. I mean pure fermented 

 grape juice, treated just the same as is customary in the 

 best wine-making regions of France. White, red and black 

 grapes, as Early Victor, Worden, Concord, for port and 

 claret; Niagara, Green Mountain and Delaware for white, 

 sauternes or Rhine wine, were used in producing these 

 wines, which I am sure will compare favorably with either 

 California or even imported wines. 



The wines of the more Southern States, say Ohio or 

 Missouri, have a sweetish taste, are too uniform in there 



