The Canadian Horticulturist. 327 



unfermented grape juice that will keep. 



The grapes are picked when they are well ripened, and the juice ex^ 

 pressed and bottled as soon as possible afterward. 



The bottles are filled brimful, and placed up to their necks in the vats 

 of hot water within ten degrees of the boiling point. When the must is as 

 hot as the water, the cork is forced into the bottle, expelling a portion of 

 the liquid. If the least measure of air is left between the cork and the 

 liquid, the oxygen contained in the air will set the saccharine matter in the 

 wine in motion, and fermentation will ensue. 



When the cork is forced into the bottle the liquid is in a state of ex- 

 pansion from the heat. As it cools, it contracts, leaving a vacancy between 

 the cork and the liquid. But the vacancy must not be an atmospheric 

 chamber. The cork must, of course, be thoroughly air tight. If fermen- 

 tation does set in, it may be driven off by re-heating the wine. The bottles 

 are then laid on their sides in a cool place, and the organic foreign substances 

 must be allowed to settle, so that the liquid may become clear. 



The settling may occupy whatever period the manufacturer chooses. 

 Sufficient time should, however, be given. But, it can lie six months or a 

 year without damage. At the end of the settling period it is decanted into 

 other bottles, the sediment being left behind. These bottles must be brim- 

 ful, and are again set into vats of hot water heated up to the same degree 

 as at first, and corked in precisely the same manner, using sealing wax to 

 exclude the air. The wine is then left to cool in the ordinary way, and 

 must be kept in a cool place. 



It is now ready for use, and will keep as long as it is kept free from con- 

 tact with the atmosphere. It forms a delightful beverage, entirely free from 

 alcohol, and is valuable for invalids and children. — From address of E. Hulse 

 before the Victorian Vegetable Commission of Australia. 



THE JUICE OF THE GRAPE. 



Those who wish to make wine must wait until the grapes are fully ripe, 

 for the quality and body of wine is in proportion to the quantity of sugar 

 the grapes contain, and the saccharine matter is in proportion to the 

 maturity and perfection of the fruit. A grape to make good, sweet, or fer- 

 mented wine, should weigh on a must scale So'*, which is equal to two 

 pounds of granulated sugar to the gallon. If it does not come up to this 

 standard it is not fit for wine, and is but little better than crab apple cider. 

 The principal secret in making either fermented or sweet wine, is to have 

 grapes of high quality. Then mash and press them, and for fermented 

 wine put the must in clean casks and let it work just until it is over ; then 

 bung up tight to exclude the air, put it in a good cellar and let it alone, ex- 

 cept to make a small vent hole, which should be opened once in a while to 

 let such gas as may accumulate escape. 



