326 [Assembly 



over it, and remove in the spring, as soon as the severe frost is 



over. 



We gather our grapes as soon as they are fully ripe. In many 

 parts of Europe they are suffered to hang on the vines till past ma- 

 turity. This adds to the saccharine principle, but I find it injurious 

 to the aroma and flavor of the wine. I cultivate none but red or 

 black grapes. If red wine be the object, we mash the grapes, and 

 have a partial fermentation before pressing, to bring out the coloring 

 matter, which is contained in the skin. If a light colored wine be 

 the object, we mash the grapes, and press them out as soon as gath- 

 ered. We carefully pick from the bunches all rotten and green 

 fruit. As soon as the must is in the cask I move it to the wine 

 room, which is sometimes in the cellar, and at other times above 

 ground. In neither case has it ever run into the acetous fermentation 



We formerly added sugar to all our must before fermentation. To 

 the Schuylkill Muscadel, from 12 to 16 oz.; to the Catawba, from 

 6 to 10 oz. to the gallon; being governed by the quantity of saccha- 

 rine matter in the must, and also the quantity of leaven. Of late 

 years, if the grapes are ripe, we use no sugar lo the Catawba grape, 

 and never add spirit in making w-ine from other grapes. Of the 

 character of Madeira or Port, we generally use sugar before fermen- 

 tation, and add from five to eight per cent of brandy after the fer- 

 mentation is over, to make it resemble those wines to which brandy 

 is always added. The Isabella makes a very indifferent wine, unless 

 from 24 to 32 oz. of sugar is added to the gallon of must, according 

 to the maturity of the fruit, when it makes a superior sweet wine, 

 equal to the best imported. 



The reports of some of our Horticultural Societies, and publica- 

 tions of some of our vine dressers, speak of 500 gallons of wine to 

 the acre, as an average yield. There is more of poetry than truth 

 in these statements. After 30 years of cultivation, I deem 200 gal- 

 lons to the acre a full average crop. The most I have known grown 

 on two acres was 1300 gallons from the Catawba grape. This I 

 consider our most valuable grape for wine, and manufactured with 

 care and left till of proper age, will rival the best dry Hock. After 

 two years trial, I am satisfied it will also make a superior sparkling 

 champagne, and am now erecting a vault and building to have it 

 manufactured extensively. From the Isabella grape I one year made 

 from 1-14 of an acre 105 gallons, being at Ihc rate of 1470 gallons 

 to the acre. This grape ripens unequally with us, and is very sub- 



