14 THE VINE-DBESSER'S MANUAL 



is better dissolved, and because then the fermentation 

 absorbs and acts more fully upon those peculiar sub- 

 stances which adhere to the skin. 



The " coloring matter" lies in the inside of the skin, 

 and is easily developed, but much modified through 

 the subsequent fermentation in the cellar, and -wine 

 treated as it is commonly in the United States, may 

 eventually be colorless, as the coloring matter has no 

 lasting effect, unless the fermentation takes place 

 before pressing out the juice. 



Within the berry are the "PwZp," and the "XerneV 

 I have thus named all I deem essential, and the 

 reader and myself will, I trust, hereafter better under- 

 stand each other. 



LOCATIOlSr AND SOIL. 



The best location, if it is desired to produce good 

 wine, is the southern exposure of a hill or hillock. 

 There the vines get the proper sunshine, and are also 

 properly protected against storms, especially the north 

 and north-east winds. A location giving an exposure 

 midway between east and south is also favorable, 

 because such an exposure gets the sunshine from morn- 

 ing tUl pretty late in the evening. 



