430 AMERICAN GRAPE CULTURE. 



Some are made with a side pipe for starting 

 the flow. When plain, it is first filled with 

 wine, the short arm put into the cask to be 

 emptied, and the long arm into the cask to be 

 filled, which should stand lower than the first. 

 When the siphon is filled, the finger must be 

 held over the hole in the long arm till the si- 

 phon is inserted into the cask. Those who make 

 wine on a large scale will, of course, purchase 

 the apparatus made for the purpose. 



Wines, briefly, are principally of two kinds, 

 dry and sweet. In dry wines the sugar and 

 acids are so nicely balanced that neither seems 

 to predominate. In sweet wines .the sugar is 

 in excess, and some, like Sherry and Madeira, 

 may be called spirituous or alcoholic 0ines. 

 SparMing wines partake more or less of the 

 nature of both. Dry wines are the best, and 

 the only ones that are suitable for daily use, to 

 invigorate and refresh the body and mind. 



With a view to make the details more read- 

 ily intelligible, we propose first to describe the 

 process of wine making in its simplest form. 



After stemming (if done) and crushing, put 

 the " marc " into a tub or any convenient ves- 

 sel, and place it where a pretty equable tem- 

 perature may be maintained, not falling below 



