(105 ) 
2306. Pods of Theobroma Simiarum J. D. Smith. Collected in Colombia, by 
Charles Patin. 
2307. Wild cacao. A species of Theobroma from Bogota, Panama. Presented 
by A. E. Heighway. 
WINES 
Wines are alcoholic beverages made by fermenting fruit 
juices. By this process, not more than 18 per cent. of 
alcohol can be caused to form, and only rarely does the 
amount exceed 16 percent. In the process of fermenting, 
carbonic acid gas is produced. If the fermentation occurs 
in a closed receptacle, as a bottle, this gas is retained, 
charging the wine, which is then called sparkling. Such 
are champagne and sweet cider. If the gas is allowed to 
escape, dry wine is produced, such as claret or hard cider. 
Sweet wines are produced by the addition of sugar. These 
wines are sometimes flavored, as inangelica wine. Fortified 
wines, like port and sherry, are made by adding alcohol. 
Unless otherwise stated, the articles in this exhibit were 
presented by H. T. Dewey & Son, of New York City. 
_ Numbers 2308-2319 comprise a series of pictures illustrating wine-making at Egg 
Harbor, New Jersey. 
2308. A vineyard. 
2309. Rows of grape vines. 
2310. Grapes on the vine. 
2311. Pressing out the grape juice. 
2312. Cellars where the juice is fermented. 
2313. Exterior view of same. 
2314. Passage-way in cellar between wine butts. 
2315. Vaults containing sweet wine. 
2316. Casks, each containing 160 gallons of wine. 
2317. Fifteen casks containing 30,000 gallons of wine. 
2318. Sixteen-hundred-gallon casks. 
2319. Two-thousand-gallon casks. 
2320. Concord grapes.—A black grape used in wine-making. 
2321. Niagara grapes.—A white grape used in wine-making. 
2322. Champagne.—A sparkling wine, made from various grapes. 
2323. Ruby claret.—Made from Concord grapes. 
2324. Ives seedling grapes. 
2325. Claret made from the preceding. 
2326. Norton’s Virginia seedling grapes. 
2327. Claret made from the preceding. 
2328. Catawba grapes. 
