Ko. 151.] 533 



Mi^ch wine is made in the United States from native grapes. The 

 celebrated Swiss establishment at Vevay, in Ohio, which commenced 

 with imported vines, hes long since found that those would not be 

 reconciled to the climate, soil, &c., and have replaced them by na- 

 tive grapes — Isabella, Catawba, and several others. 



Thousands of gallons of wine from native grapes are made in In- 

 diana and in Ohio. Our wines from native grapes appear to require 

 the addition of sugar to enable them to pass safely through the try- 

 ing changes of our climate, summer especially. And the want of 

 proper cellars for keeping these domestic wines is felt. Most of our 

 grapes require a pound of sugar to the gallon of wine. The Scup- 

 pernong wine of North Carolina is well known as a very good one. 

 The late Mr. Herbemont crossed the native Bland grape with the 

 French Miller's Burgundy, from which he made excellent wine of the 

 quality of Madeira. 



Kentucky, Illinois and several of the States make more or less 

 wine from our native grapes. We rarely find a gallon of wine 

 which has not added to it a tenth or fifteenth part of brandy. In 

 time our various soil, climate, situation, &c., will furnish us with 

 great varieties of wine. 



Charles Henry Hall — I have had some experience both in raising 

 grapes, making wine, and also in a moderate dealing, occasionally, 

 in wines; and I have personally examined the vineyards, and the wine 

 making of Europe, and the caves and warehouses in which it is indis- 

 pensable to preserve wines. Our learned friend, Dr. Underbill, is gener- 

 ally correct. I must state, however, that the process of fermentation in 

 wines, so far from requiring 105 degrees of heat, by Fahrenheit's 

 thermometer — goes on at GS"^. Grapes contain tannin as well as 

 the vinous principle. Nor is it necessary for the grapes to be ripe to 

 make some wines. You can have good wine from the juice of green 

 grapes. From Canada to Texas, grape vines grow, some attaining 

 the tops of our lofty trees. Scuppernong grape is somewhat trouble- 

 some to manage for wine, tor the berries ripen in succession, and 

 fall off from the branches. Dr. Underbill can make good wine if 

 he pleases to follow the method indicated. We have good wines 

 from the grapes of the north of France, where they frequently do not 

 ripen. In the making of wine — when the grapes are mashed and 

 going through the fermentation, a saccarometer (hygrometer) is 

 tried — and the degree must be eleven, for good w^ine. Your "must," 

 Dr., would probably show eight or nine. Wine ' is made with as 



