440 AMERICAN GRAPE CULTURE. 



point that is safe from acetous fermentation 

 when managed with the utmost care in the 

 best of cellars after immediate pressing. It 

 may be stated here that very little still Cataw- 

 ba wine, entirely free from adulteration by sugar 

 at least, finds its way into the general market ; 

 a great proportion of that which professes to 

 be pure is rather a sirup than wine. 



After crushing, the marc is taken immedi- 

 ately to the press. A considerable portion of 

 juice runs off before any pressure is made. 

 This is called "first running," and is carefully 

 tested by the saccharometer, and the degree 

 noted before putting it into the large casks for 

 fermentation. 



When pressure is made, the juice takes an- 

 other grade, which is also measured and noted, 

 and this is called " second running." This will 

 not measure so high as the first. When the 

 ordinary press is used, the pomace, called 

 " cheese," after receiving a strong application 

 of the screw, is cut down at the sides, and the 

 portion cut off piled upon the top preparatory 

 to the last pressing. This juice is also tested 

 and noted, and is of still lower grade than the 

 last in sugar, but contains more tannic acid. 

 This excess of tannic acid in the Catawba, al-; 



