ANALYSIS OF THE GKAPE-VINE. 



391 



stronger the wine becomes by age and fermentation, tlie 

 less acid it contains. Citric and malic acids, whicli exist 

 in other fruits, are not thrown down in the lees by the 

 formation of alcohol, and the wine from these is, therefore, 

 inferior, and liable to acidity. 



Large quantities of an excellent and wholesome wine 

 are made near Cincinnati from the juice of the Catawba 

 grape. The natural juice produces a specie of hock; but 

 wines, resembling Champagne and Maderia, and believed 

 to be quite as good, are also produced. Wine in cooler 

 latitudes always has more aroma or boquet than in warm 

 climates, but the wine of the latter has more strength. A 

 good wine is said to be produced from the Scuppernong 

 grape. Excellent wine has been made from the Catawba, 

 by Mr. Axt,at "Washington, in this State. 



Position and soil. — A hill side, on account of its superior 

 drainage, is preferred for a vineyard. The soil should be 

 a dry calcareous loam with a porous subsoil. If the soil 

 does not abound in lime, it should manured with lime and 

 ashes. 



ANALYSIS OF THE WILD GRAl'E. 



WOOD. BARK. 



LEAVES 



Potash, . . 20.84 1.77 



Soda, . . 2.06 0.27 



Chlorine . . 0.02 0.40 



Sulphuric Acid, . 0.23 trace 



Phosphate of Lime, ) 15.40 5.04 



Peroxide Iron, ) 1.20 5.04 



32.950 



13.394 

 9.698 

 0.741 

 2.062 



3.050 

 4.391 

 1.740 



29.650 



2.250 



101.31 100.86 



99.926 



