160 AMEKICAN GRAPE GROWING 



developed, by merely adding water and sugar to dilute the 

 acid. In this respect we can make a more uniform pro- 

 duct from our strongly flavored varieties, than the Euro- 

 peans can from their delicately flavored varieties of vini- 

 fera, which are deflcient in flavor in bad seasons. 

 -^ When this method was first introduced, it was calumni- 

 ated and despised, called adulteration of wine, and even 

 prohibited by the governments of Europe, but Dr. Gall 

 fearlessly challenged his opponents to have his wines 

 analyzed by the most eminent chemists. This was re- 

 peatedly done, and the results showed that they could find 

 nothing but such ingredients as pure wine should con- 

 tain ; and since men like Von Babo, Dobereiner, and 

 -^others, have openly endorsed and recommended Gallizing, 

 prejudice is giving way before the light of scientific 

 knowledge. The same will be the case here. Intelligent 

 men will see that there is nothing reprehensible in the 

 practice, and the public will, in time, prefer the properly 

 Gallized, and, therefore, more palatable and more health- 

 ful wines, to the foxy and acid productions of the stick- 

 lers for natural wines. 



To determine the amount of sugar and acids in the 

 must, we need a few necessary implements. The first is 

 the must scale, or Saccharometer, already mentioned in 

 the necessary implements for wine making (see fig. 39.) 

 The most suitable one now in use is Oechsle's Must Scale, 

 —constructed on the principle that the instrument sinks 

 the deeper into any fluid the thinner it is, or the less 

 sugar it contains. It is generally made of silver, or 

 German bilver, although it is also made of glass. A 

 represents a hollow cylinder, best made of glass, filled with 

 must to the brim, into which place the must scale, B. 

 This is composed of the hollow float, a, which keeps it 

 suspended in the fluid ; of the weight, b, for holding it in 

 a perpendicular position, and the scale, divided by small 

 lines into from 50°.to 100°. Before the scale is placed 



