30 CULTIVATION 



required; but if a part are a little green, one pound 

 of good brown sugar per gallon is as much as I 

 have ever used. The grapes are bruised and put 

 into a crib and pressed as for cider; the juice is 

 then put into a clean cask and allowed to ferment 

 In a month the wine should be drawn off and put 

 into another cask and stopped tight No brandy 

 or any kind of liquor should bo put into the wine. 

 The Catawba and Isabella are ihe only kinds 

 cultivated here*'' 



It is ascertained that grapes which arc sweetest 

 to the taste do not always make the best wine, as 

 there is often a difference in the apparent sweetness 

 and the sugary principle which may be latent in 

 the grape. Mr. Longworth of Cincinnati, who is 

 perhaps the most experienced and bucccssful grape- 

 grower in this country, writes as follows : " In wine 

 making, to insure success we must observe great 

 care in selecting the fruit Select good sweet casks, 

 and use cleanliness in expressing the juice. Keep it 

 in a cool cellar, cask tight, and carefully rack the 

 same yearly, iill the wine is perfectly fine: for wines 

 that have no alcohol added, require tight casks and 

 cool cellars to keep them sound* Thisy are less 

 subiect to run into the acetous fermentation with 

 ™, 'than they are in Franco and tomany. To the 

 ropiness of which they complain, our wine is not 

 subject So much depends on manufacture and 

 tepitation in Enrope.'that wine from the =.„e 

 variety of grapes, and vines divided by a foot-path 

 in the same vineyard, have very different reputation. 



