No. 151.] sas 



and I deem it an interesting fact that fine wine made by him, with- 

 out brandy, received the approbation of gentlemen of much taste and 

 judgment in wines. 



Dr. Trisk made use of currants wuth sugar, and was one of the 

 first persons to say that good wine could be made and kept without- 

 the addition of brandy. His wine was sent from north to south, 

 without injury, although free from brandy. 



Dr. Underbill begged leave to correct an erroneous impression 

 which had arisen from his remarks. He said that it was not his in- 

 tention to assert that 105^ would produce a fermentation in wine, for 

 this takes place at 60^ or 65*^ to 70^, and is caused by the sugar and 

 mucilage. All substances which contain sugar, would, by fermenta- 

 tion, produce the vinous principle, and when heat is applied over 

 105° alcohol is produced. But alcohol cannot be obtained without 

 the occurrence of a species of decomposition, resulting from the heat 

 applied (105° to 110°.) These, he said, are the views of the Ger- 

 man chemists, and as far as his own experience went, he had not 

 found cause to contradict their statements, as it is impbssihle to re- 

 produce the perfect wine hy again mixing in the alcohol that has been 

 separated by distillation. 



Charles Henry Hall — The Hygeometer is an instrument used in 

 making wine. For example, when the " must" stood at 9° on the 

 instrument, (specific gravity 1,067) it was found too weak to make 

 good wine, consequently refined sugar was added, until the instru- 

 ment marked 11°, (specific gravity 1,083,) the liquor fermented well, 

 became clear, was of good body, and excellent. By adding more 

 sugar, a sweeter wine was made, resembling Muscat, and by many 

 thought to be as good. The wines made by Mr. Hall, at Harlem, 

 W'cre made according to, M. Cha^jtal's directions, and were those 

 tasted by Dr. Underbill. 



Dr. Underbill said he considered it very desirable to preserve the 

 grape during the winter. He read a letter from Mr. James Weir, of 

 248 Grand-street, stating that a friend of his obtained some kegs con- 

 taining the ground cork, in which grapes had been imported, kiln-dried 

 it, and packed some grapes of his own raising in it, which kept well un- 

 til the following July. Dr. U. stated that he had succeeded in preserv- 

 ing grapes in kiln-dried wheaten bran, — that in preserving them, as 

 well as fruits generally, they should be kept in a place as cold as 

 may be without freezing. This temperature, therefore, should not be 



