36 CULTIVATION 



stop the fcmieiitation before it quite siibsidefe, in 

 order to preserve the briskness and aroma of the 

 wine; and this is done by repeated racking^ into 

 casks previously -smoked with brimstone, by burn- 

 ing in them rags dipped in melted sulphur. 



Major Adlum, formerly of "Washington, say^, "1 

 have made wine from the common Fox grape, that 

 was pronounced by Thomas^ Jefferson and others, 

 equal to the Burgundy of Chambertin, one of the 

 best wines in France, and it was at the time com- 

 pared with Burgundy he had on bistable, imported 

 by himself when he was president of the United 

 States." 



WINE I'ROx^l GRAPE LEA\ ES. 



A gentleman of North Carolina writes in the 

 L^nited States Patent Oflice Report the following: 

 "Having read that through the discovery by a 

 French chemist, of some property in the vine leaves 

 as in the fruit, good wine eonld be made of leaves 

 only, I produced from leaves of the Scuppernonj^ 

 grape, a wine that was pronounced by competent 

 judges at our late State Fair, superior to foreign 

 Port. It ]=i made by steaming, say six bushels of 

 leaves for a barrel of wine, in a box made of oak 

 plank with a sheet copper bottom, placed over a 

 furnace. The decoction as the result of such 

 steaming, is mixed with one-thiul of spirit and one 

 or two pounds of sugar per gallon." He says he 

 makes good wme from immature grape-^ by adding 



