322 TRANSACTIONS OF THE 



tliey having passed through fermentation as wine. This brandy passes 

 through the second distillation, as the former, to remove the fusil. 



The third quality of brandy is made from the cheese from which the 

 wine has been pressed. It is thrown in casks and mixed with warm water, 

 when it is left to ferment. When the must falls it is fit for the still. 



My method of making wine is to slightly crush the grapes in the mill 

 before pressing them, and after pressing, the juice is placed in open casks 

 to ferment, that the carbonic acid gas may escape. After the fermentation 

 has ceased, and the wine settled, it is then put in tight casks and bunged 

 lightly for three or four days, when it is bunged tight. After the wine is 

 taken out of the fermenting tubs, they are dried, and the tartar is then 

 scraped from them, and they are again fit for a fresh must, after being 

 thorovighly washed. By this process I reduce the quantity, but improve 

 the quality and strength of the wine. 



No artificial coloring or flavoring is used. In this respect it is unlike 

 the French and other wines, which are all colored and flavored, to come 

 under the diSerent brands. 



My wine, like my brandy, is made from the choicest seedling grapes and 

 cuttings of America, which I believe are from Peoria. My brandy and 

 wine are not foreign, but native American wine, native American brandy, 

 and consequently have a native American flavor ; and I, as an American, 

 glory in my country's produce. 



Solon Robinson read a letter from Samuel Myers, Columbia county, 

 Ohio, which, after alluding to what was said here last week about growing 

 seedling forest trees, says that in the woods of that county cart-loads of 

 seedling sugar-maple might be gathered every summer, as the young trees 

 grow to the height of six or eight inches. 



The Chairman said, in answer to the question, that these seedlings can 

 be successfully transplanted from the woods to the nursery row, and there 

 grown until large enough to set out in place. 



Several other members spoke of the great care that is generally required 

 to transplant any kind of forest trees, especially those with tap roots. 

 These should be cut off, and then at the second transplanting the trees will 

 be much more likely to live. 



A STEAM SPADING MACHINE. 



Judge Meigs, the Secretary of the Club, read an account of a steam 

 spading machine, in California, which appears very favorable. 



SPECIES OP ANIMALS. 



The Review Horticole of Paris, the Secretary said, gives a very interest- 

 ing account of a discussion in the Academic upon the species of animals. 

 The primitive source of animals is lost — the fossil bones of the horse are 

 identical with those of the present day. There is no account of anything 

 new in animal life, since the Mosaic account of creation. 



NASTURTIUMS. 



There is a dwarf nasturtium now much cultivated in England, and which 

 is highly recommended. 



