CHARACTER OF THE WINE. 33 



escapes on opening the bung. More must is then added, and 

 fresh sulphur, and the cask treated as before. This is re- 

 peated several times, until the cask is full. This must never 

 ferments ; it has a sweetish flavor and a strong smell of sul- 

 phur. A quantity of proof spirit is now added, and a wine 

 highly spiritous is the product. It is generally employed to 

 give strength, sweetness, and durability to wines which lack 

 these qualities." 



It is to be hoped that so unwholesome a compound may 

 never be prepared and sold here under the name of wine, and 

 that our Catawba may not be discredited by such mixtures. 



CHARACTER OF THE WINE. 



The wine has suffered much from want of skill, and care- 

 ful attention in making it, as well as from neglect, in not 

 keeping it in cool cellars ; but, that it can be made good, and 

 when so made, enjoys a high reputation both at home and 

 abroad, the following extracts will clearly show. 



At the autumnal exhibition of the Cincinnati Horticultural 

 Society in 1843, the committee, after passing judgment on 

 the wines exhibited, remark: "The committee have great 

 confidence in saying, that these fine specimens of pure native 

 wines, have placed it beyond a doubt, that the time is not far 

 distant, when our surrounding hills will be as celebrated for 

 good wine, as any part of the valley of the Rhine." 



At the conclusion of a very able report by Dr. Flagg, 

 chairman of the same committee. May 2, 1846, an analysis 

 of wines by Dr. Chapman, is given : 



I. Catawba, from N. Longworth's vintage, 1845, alcohol 

 11.5, water 88.5 — equal 100. 



II. Catawba, from Rentz's vintage, 1845, alcohol 11, 

 water, 89— equal 100. 



III. Hockheimer, Rhine wine, seven years old, alcohol 7.5, 

 water 92.5 — equal to 100. 



