Transactions of the Prussian Gardening Society. 187 



and will defy the person who eats to say of what it is made, 

 unless he has previously known it. This is likewise a second- 

 course dish, and may be placed opposite the above. 



(To be continued.} 



Art. III. Verhandlungen des Vereins zur Berforderung des Gar- 

 tenbaues in den Koniglich Preussischen Staaten. Transactions 

 of the Society for the Advancement of Gardening in the Royal 

 Prussian States. 4to. Vol. II. Berlin, 1826. 



(Continued from Vol. IV. p. 252.) 



1. On the Making of Fruit Wines. By M. Nathusius, at Alt- 

 Hal densleb en. 



After several years' experience, M. Nathusius recom- 

 mends to add a quantity of sugar to the juice, so as to bring 

 it equal in specific weight to the grape wine, which is about 

 7 or 8 per cent heavier than water; while the juice of any 

 other fruit is only from 5 to 6 per cent heavier. The must 

 begins to ferment in an open tub very soon without yeast, 

 and ought to remain there until its specific weight is half 

 diminished, when it is put into a cask, where a little ferment- 

 ation continues more than a year. Every five or six months 

 it must be drawn off. In the second year it begins to be- 

 come clearer, and in the third year it will be quite clear, 

 and may then be kept for one hundred years, when properly 

 preserved. It has an advantage over grape wine, as it does 

 not mould, even when in a bottle, and exposed to the air. 

 He observes, that, when the juice of apples ferments without 

 the addition of sugar, the acid of the apples generally turns 

 to a kind of vinegar, which is not only unpleasant, but also 

 unwholesome. The juice of apples, even when sugar has 

 been added, is not equal to that of grapes in flavour ; but, by 

 adding a due quantity of wine-acid, the cider will be very 

 similar in taste to wine, though without the aroma which is 

 peculiar to grape wine. 



8. Extract from the Transactions of the Meeting of Feb. 8. 1824. 



Twelve bottles of different sorts of fruit wines were ex- 

 hibited by M. Nathusius, and it was generally allowed to 

 be the best ever made in Germany. 



9. Extract from the Transactions of the Meeting of March 1. 1824. 



A field bean was exhibited by M. Tenke of Karisch, 



which had produced seven stems, eighty-six legumes, and 



