AND WINE MAKING. 177 



wheat. Like tliem are we overjoyed at what we have 

 achieved, and know that the grape, so lately but the 

 child of these same forests, is susceptible of as much im- 

 provement and as great a change, as that which converted 

 the ojd time clearing, with its simple log cabin, into the 

 pleasant homestead with its smiling and tasteful lawn and 

 orchard, rich with golden fruits. And those who intend 

 to be the winners in this race, must have the pluck and 

 perseverance of the old frontier pioneers, hoping always, 

 even in the most gloomy times, for brighter days, and 

 never doubting of the end. 



Dr. Gall recommended grape sugar as the best to be 

 used for Gallizing. This is made from potato starch, 

 but all the samples I have yet tried are not pure enough, 

 and leave an -unpleasant, bitter taste in the wine. I 

 have, therefore, used the best and purest cane sugar^__ 

 and as,it also dissolves more readily in water, I prefer it, 

 and have found it to answer every purpose. I have lately 

 tasted a sugar made from the Minnesota or Early Amber 

 cane, which seems to be well adapted to the purpose, and 

 if the production of its sugar assumes the dimensions 

 it now promises, we may have an important advantage 

 over our former method, in a cheaper and better 

 article of sugar. The best cane sugar when dissolved 

 in water in the proportion of 2 lbs. of sugar to the gallon, 

 will show upon the scale about 80°. In making additions 

 to C9,tawba, Goethe, Martha, Elvira, and all the lighter' 

 wines, it takes about 3 lbs. of sugar to the gallon of 

 water, to produce the weight of normal must of these var 

 rieties. For Norton's Virginia, Cynthiana, Eulander, and 

 all the heavier wines, it will take, at least, 2'/, lbs. of 

 sugar to the gallon of water, as their normal must ranges 

 from 100° to 110°, and sometimes 120°, in the product 

 of the best seasons. 



As a general rule it may be assumed, however, that 

 our native grapes, with their strong flavor and abundance 

 12 



