11 APPENDIX. 



place, where there is a circulation of fresh air, for fermenta- 

 tion ; the bung' being left out after the fermentation com- 

 mences, till it abates, when the bung should be put in tigl*t, 

 and a spile-hole made, and air given from it, two or three 

 times per day, and as soon as it can be done safely, all air 

 excluded till the wine is clear, when it should be racked 

 off. I would sooner pay seventy-five cents per gallon for 

 must weighing ninety-five, than five cents for one weighing 

 seventy-five. 



In the manufacture of wine in Europe, in times past, the 

 grapes were always mashed with the feet before pressing, and 

 in many places, the same practice still continues. We have been 

 inclined to attribute this practice to their ignorance, and want 

 of cleanliness. I believe, however, that, like many other old 

 customs, we now treat with ridicule, the practice was impor- 

 tant to the manufacture of good wine. My attention was first 

 drawn to the subject by Mr. Wm. Hatch, who stated, that in 

 manufacturing wine from the Catawba grape, where pressed 

 with little or no mashing, the wine contained but little of the 

 muscadine aroma and flavor. On inquiring of my manufac- 

 turer of sparkling Catawba, I learn that the same opinion 

 prevails in the wine countries of Europe, and in consequence, 

 the machine for mashing the grape is but little used in France. 

 In the manufacture of Catawba wine, it is a great object fully 

 to develop its muscadine flavor, as it is always retained in 

 the wine after the most perfect fermentation. I would; there- 

 fore, recommend, even where they pass through a machine, 

 that they be further mashed by pounding, using care not to 

 crack the seed, or much bruise the stalks. By mashing, the 

 pink color is, also, in part, brought out. The muscadine fla- 

 vor adds greatly to the value of the wine, and where not fully 

 developed, will lead to the conclusion that the wine is not 

 pure. Where it exists in its full strength, it will always be 

 evidence of the purity of the wine, as the aroma and flavor 

 are peculiar, and cannot be successfully imitated. The ma 



