OF THE VINE. 29 



it renewed, which will extract the remainder of the 

 liquid. 



This simple process of obtaining the juice, serves 

 by its gradual operation to incorporate with the 

 wine all of the peculiar musk or aroma of the skins, 

 and imparts a delicious flavor to the wine. In this 

 way I have procured seventeen and a half quarts 

 of juice from each bushel of grapes — ^being about 

 one-quarter more than is ordinarily obtained from 

 the vintages in Ohio. The common black, white, 

 and purple, generally called Fox g'rapes, make a 

 good high-flavored wine, and they can be found'in 

 abundance all over the states. The Isabella affords 

 a pleasant lively wine of the richest flavor, but 

 contains less of the mu&k so peculiar to the Fox 

 grape. That quality, if relished, can be readily 

 imparted to it by adding some of the other sorts, 

 and pressing them together, or by mixing the wine 

 afterward. Grapes in this latitude contain less 

 baccharine matter than those which are raised farther 

 south, and generally require sugar to be added in 

 its manufacture. From on^ and a half to two and a 

 half pounds per gallon, are to be incorporated with 

 the juice immediately after it is pressed out, and 

 before fermentation. I add about two and a half 

 pounds of good sugar to each gallon of juice from 

 the Fox grape, but for the Isabella, from one to two 

 pounds is deemed sufficient. 



A gentleman in Virginia has a statement in the 

 recent United States Patent Office report as fol- 

 lows* " If the grapes arc all very ripe, no sugar is 

 4. 



