112 APPENDIX. 



There are many who think it not only a matter of indiffer- 

 ence whether the fruit is pressed with the stem or not, but 

 some venture to assume that the astringent principle contained 

 in the stem, is essential to the preservation of the wine. 

 From all these views, I dissent, and take the ground that 

 nothing but the perfectly ripe grape itself should be subjected 

 to pressure : and our wine manufacturers will, I predict, 

 find this opinion correct after they have had sufficient time 

 to test it. 



The usefulness of the apparatus alluded to, depends more 

 upon the method of using it, than upon the article itself it 

 being mainly a manual process, facilitated by the use of a 

 screen of wire, so arranged that sufficient space is allowed for 

 the operator to extend his arms freely, and with the aid of 

 hand-pieces, the grapes are made to pass with great rapidity 

 through the screen, entirely separated from the stem. It is 

 difficult to describe the process on paper ; in fact, it can only 

 be understood practically by witnessing the operation. 



The crushing and attrition of the grape by this method are 

 such as to bruise and rub the skin of the fruit, without break- 

 ing the seed, and thus impart the aroma to the wine. 



In addition to the stemming process, we pass all our grapes 

 through the "rollers," in a small wooden mill, before pressing. 

 Respectfully yours, 



J. A. CORNEAU. 



FERMENTING THE GRAPES ON THE SKINS. 



JOHN WILLIAMSON, a successful cultivator of the vine, who 

 resides near New Richmond, 0., has tried the experiment for 

 the last two years, of letting his grapes ferment on the skins, 

 slightly, after being mashed, and before pressing. He allows 

 them to stand in large open hogsheads, for twenty -four to thirty 

 hours, or, until they begin to ferment, and the grapes rise 

 to the surface. They are then pressed. Too much fermenta- 

 tion in this state would be injurious, and give a bitter, astrin- 



