AMERICAN INSTITUTE. 24t 



Ing tliem with fresh earth, and cured some that were nearly lifeless, by- 

 keeping them in the ground an hour. 



Prof. Nash — On my father's farm, in Massachusetts, many sheep were 

 poisoned with laurel, and we sometimes cured them with shot, adminis- 

 tered by the handful. This is a much better remedy. The shot we used 

 were very small, and always cured, if taken in time. 



R. Gr. Pardee — We have accounts of persons who have been cured of 

 diseases by burrowing in the earth. 



The Secretary — A celebrated physician in London, professed to effect 

 cures by baths of warm mud, and put his patient into it, leaving his head, 

 ©nly, out, handsomely dressed, powdered, &c. 



Mr. Kingsbury — On my father's farm, in Berkshire county, Mass., sheep 

 that were poisoned were put on the ground of a dark cellar, and were fre- 

 quently cured by the process. 



CATAWBA WINE. 



Solon Robinson^Here is a singular request, not in itself singular, but 

 that it comes from Indianapolis, which is within a few hours' ride of the 

 great wine-manufacturing city of Cincinnati. Yet the writer comes to 

 this Farmers' Club for a receipt for making Catawba wine. Mr. L. E. 

 Leming (the writer) says : 



"I have tried the simple fermentation of the juice without sugar, and 

 have succeeded in making a fine article of vinegar. It is, however, rather 

 expensive vinegar. I would esteem it a great favor if your would give me 

 a good recipe. I have heard that rock candy is good to sweeten with." 



Mr, Provoost — I use refined sugar, and the best New Orleans ; the 

 refined is the best, however, and I use 30 lbs. to the barrel ; put in the 

 juice right from the press. 



WATERING WINE. 



R. Gr. Pardee — At a former meeting I stated that the less water put in 

 the better the wine would be. I have since had a chance of seeing a large 

 number of samples of wine tested, and the palm was given to a bottle of 

 currant wine, as the best of all, imported and domestic. It was made of 

 the common Dutch currant, after the following receipt, which I took the 

 trouble to obtain from the lady who made it, for the purpose of communi- 

 cating it to the world with our published proceedings. 



RECEIPT FOR CURRANT WINE. 



Mash the berries when ripe and sound ; to a gallon of berries add one 

 quart of vrater, and let it stand twenty-four hours ; then strain through a 

 sieve, and add to one gallon of juice three pounds of treble-refined loaf 

 sugar; let it stand in an open vessel, and skim well until October; then 

 cover for four or six weeks, and draw off carefully, and bottle, corking 

 and sealing tight. It must be kept till it is old, to obtain the best degree 

 of perfection." 



Mr. Pardee thought that other fruit juice should be treated in about 

 the same way, to obtain good wine. The water used is not a quart to the 



