646 [AsSEMBIlT 



Turascon, in the department of Bouches du Rhone, and among then>, 

 one Isabella, an American grape, black, with the flavor of the rasp- 

 berry. 



Nothing is said more respecting this Isabella grape, either of its- 

 quality for eating, or for the making of wine or brandy. It would 

 be interesting to know, the result of the transplantation from Ameri- 

 ca (the native country of the Isabella) to France; the opinion there 

 of it as regards all of its qualities; and whether a change of country 

 has made a change in any of them. The color, the pulp, bearing 

 flavor, &c., &c., are to be ascertained. 



Cuttings of this vine, in France, to be obtained and sent back 

 again, would probably solve a question, what climate may effect by 

 transportation from the Eastern to the Western hemisphere, and sa 

 alternately. 



The Isabella here in the State of New York, makes good wine, 

 but requires the addition of saccharine to the must, in conformity to 

 the rule laid down by Chaptal. In Ohio, over the Alleghany moun- 

 tains, Mr. Longworth has abandoned the Isabella vine as not proving 

 so good for wine, or for the table, as other American vines; for 

 example, the Catawba, being one. 



CHARLES HENRY HALL, 



Member of the American Institute. 

 Mw York, May 28, 1847. 



Ambrose Stevens. Col. Carmichael gave me some bottles of wine 

 made by him from Isabella grapes, a red wine, some of it without 

 sugar being added, and some with it. That without sugar was put 

 into a cask, and in November when it had slightly fermented he left 

 the bung of the cask open for a few days. He then bottled it, and 

 after being in bottle a year it had a fine quality resembling Burgundy 

 wine; other wine from the very same must, to which he added sugar, 

 was bad. 



Professor Mapes. The so called wines made from various fruits, 

 elder, currant, &c., are not wines, they are properly cordials, formed 

 by adding sugar and alcohol. 



Oliver Smith. Fermentation is the greatest enigma in chemistry; 

 my theory of electricity alone explains it. The active fermentation 

 is misunderstood. When a bottle of wine is corked tight, no acetic 

 acid can be formed, for hydrogen, which results from the decomposi- 

 tion of the water in the wine, cannot then escape. 



