634 l^AssEmmJi 



mach facility, nearly, es cider. On the surface of tBe wine, in the 

 large wine vats used in Europe the pommace rises, and is skimmed 

 off. When the wine has become clean, it is put into casks. A se- 

 cond fermentation takes place. I have made wine here from the Isa- 

 bella grape, and by adding to the grape juice three quarters of a 

 pound of sugar, per gallon, I obtained a wine much like hock. By 

 adding one pound of sugar per gallon, I obtained a good fair wine. 

 By adding one ])ound and a half of sugar per gallon, I got a fine 

 sweet wine, which, when tasted, by gentlemen experienced in the 

 qualities of w^ine, not knowing whence this wine came, was pronoun- 

 ced by them a foreign article of a delicious flavor, with fine bouquet. 

 This wane I made from ripe grapes. 



Dr. Underbill- — I remember that wine — it was very fine. The 

 process of fermentation occurs at the temperature of sixty-five de- 

 grees of Fahrenheit, and alcohol comes over at about one hundred 

 and five degrees. 



Charles Henry Hall — -Our object here is to elicit facts from among 

 our own citizens, and to find out how to make our own wines, and 

 of what qualities. The scuppernong is somewhat diflftcult to man- 

 age in making wine of it, but excellent wine is made of that grape. 



The hock made from the Isabella grape is a fine wine-— whole- 

 some — subacid. 



Dr. Adlum did not succeed in his wine making. There is no wine 

 imported here which has not brandy in it. When the makers of 

 wine for export to England or to this country, are asked, why do you 

 put brandy in it? the answer is you have hot mouths, and we must 

 gratify them. Medoc wine is rendered of its peculiar properties by 

 depriving it of the tannin and the color. Europe keeps at home all 

 its poorest ill made whines — much like our poor cider. The Mon- 

 tellade wine is one of the most wholesome made. Spain and Portu- 

 gal drink much wine, but there is not a drunken person to be found 

 there. 



Professor Dewey — Wine contains alcohol, but in its condition then: 

 it is very different from that which is separated from the combination. 

 There is 1^ per cent of alcohol in ^nall beer — 4 to 5 per cent, in 

 cider — 22 to 25 per cent, in Madeira. I am pleased to know from 

 Alderman Hall that wine needs no admixture of brandy. It has been 

 generally supposed to be necessary to cause the wine to keep welly 



