58 CULTURE OF THE GRAPE. 



and too little left to produce good young wood for the next 

 season's crop. 



" This season I have retained a part of my share of the 

 wine, that I deemed the best, and have also bought a portion 

 of the same quality, from the tenants, at an advanced price. 

 A part of it is fermented, with a view of bottling it for Cham- 

 pagne wine. The residue will undergo a full fermentation, 

 and I shall bottle it when two years old, pure as when it came 

 from the press ; when it will be of the character of dry old 

 Hock. Heretofore, all the wine made at my vineyards, has 

 been sold at our German coffee-houses, and drank in our city. 

 That which I have retained this season, is intended to be sent 

 abroad, in the hope that it may lead persons in other sections 

 of the country, to turn their attention to the cultivation of the 

 grape for wine." 



WINE CELLARS AND HOUSES. 



Within the last two years, and since the foregoing was pub- 

 lished, the interest of the producer has been greatly advanced, 

 by the construction of large wine cellars in Cincinnati; and 

 the establishment of regular wine-houses, conducted by deal- 

 ers of ample capital. This will insure a fair market for the 

 product of our vineyards, and presents a flattering prospect in 

 future for the cultivator. Mr. LONGWORTH has two wine cel- 

 lars, and is interested in a third. His capital invested in this 

 business is over 8100,000. Last year 75,000 bottles of 

 sparkling Catawba were prepared at his cellars the year pre- 

 vious 60,000 (this last is now ready for sale). During the 

 coming season, he expects to have 100,000 bottles prepared. 

 The sparkling wines require fifteen to twenty months to ripen, 

 before being ready for market. He has also dry and sweet 

 wines bottled at his cellars* 



G. and P. BOGEN bottled 'last year 26,000, and expect to 

 put up 35,000 bottles, this year, of sparkling Catawba. 



ZIMMERMAN & Co. intend to put up 60.000 to 80,000 



