AND WINE MAKING. 173 



which now disgrace the wine trade of the country, and 

 pure, light wine would have a better chance to become 

 the universal beverage of the people. I do not pretend 

 to give fixed rules to do this ; even were I competent, the 

 product varies too much with the locality and the season. 

 I merely attempt to show the way. Let every one experi- 

 ment, and note the results, and he will soon see how 

 far he should go to make the best wine, for he should not 

 go farther. Let the best product always be his aim, not 

 quantity. 



The Concord, now so generally grown, is another va- 

 riety which is immensely improved by Gallizing, and, as 

 before remarked, to make the most palatable wine, should 

 not be allowed to get too ripe. When the grapes are 

 fully and evenly colored on the bunch, it is time to 

 gather it, and I would rather add more sugar, than wait 

 until it is fully ripe, as then its flavor becomes too strong 

 and apparent. The same rule may be applied to the 

 Martha, which is best when fairly ripe, but when over- 

 ripe loses its sprightliness, and becomes foxy, while its 

 wine is, when made in time, fully as good as the best 

 Catawba. The addition of from one-third to one-half 

 water and sugar, or in other words, from two-thirds to 

 one gallon of water and sugar to every 13 lbs. of grapes, 

 and the whole mixture brought to 80° on Oechsle's Scale, 

 fermented about 36 to 48 hours on the husks, in a tem- 

 perature of 75°, will generally make the most palatable 

 wine, from most of the Labrusca class and their hybrids. 

 The Gcethe, under the same treatment, will make an ex- 

 cellent white wine, sprightly and pleasant, with just 

 enough of its fine Prontignan flavor to make it agreeable. 



Those who wish to satisfy themselves, can easily make 

 the experiment, as I did, cautiously, and step by step. 

 Let them make a small quantity of pure juice- wine, so- 

 called, and compare it with wines made at the same 

 time, of the same grapes, but G-allized more or less, and 



