398 GARDENING FOR THE SOUTH. 



are bunged tightly, and there left to improve by age. If 

 racked more frequently, its acidity is increased ; it will do 

 to bottle when a year old; but if allowed to stand two 

 years it will be better. A good wine is produced from 

 Herbemont's Madeira, by the same process. 



In this climate, as the grape ripens before the weather 

 becomes cool, wine cannot be kept without the addition of 

 sugar to the must, or brandy to the wine. Mr. Weller of 

 North Carolina, adds three pounds of double refined sugar 

 to each gallon of Scuppernong must. The cask must be 

 well shaken. Mr. Herbemont used to add from two to two 

 and a half pounds of sugar to the gallon of Herbemont 

 Madeira juice. The same object is better obtained by the 

 addition of good brandy to the wine as soon as properly 

 fermented. Mr. Weller added to the must one-third pure 

 brandy, shaking the cask well several times, the first week. 

 Half of each of the above amounts of sugar and brandy 

 may be added, instead of using either alone ; but it seems 

 almost incredible that so large an amount of sugar or 

 spirit is required ; yet the amount varies with the heat of 

 the climate and the ripeness of the grapes. 



In a cool climate, two gallons of brandy to the barrel is 

 sufficient, if the wine is kept in cellar^, and racked off at 

 at the bottom, when the crust at the top begins to break, 

 into casks fumigated with sulphur. In a hot country, the 

 amount of brandy must, as we see, be largely increased. 

 The wine must be closely watched, and if disposed to fur- 

 her fermentation, more brandy must be added. 



If wine is turbid, it can be fined with the white of eggs ; 

 ne egg for every six gallons. The whites are well beaten, 

 hen put into a tub, into which the wine is drawn, and 

 while running, the whole is well churned and beaten 

 briskly until the cask is drawn off ; it is then returned to 

 the cask which should not be quite full. The froth pro- 



