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MOORE'S RURAL NEW-YORKER: 
A WEEKLY JOURNAL, DEVOTED TO 
Asrricnltare, Horticulture, Mechanic Arts and Sci¬ 
ence, Education, Rural and Domestic Economy, 
General Intelligence, the Markets, &c., &c. 
CONDUCTED BY D. D. T. MOORE, 
ASSISTED BY 
J. II. BIXBY, li. WETHER RLE, and H. C. WHITE. 
Contributors and Correspondents: 
I,. I?. Lanoworthy, 
William Garbdtt, 
Sj P. Chapman, 
David Ely, 
Myron Adams, 
If. P. Norton, 
P. W. Lay, 
T. E. Wetmore, 
R. 15. Warren, 
Archibald Stone, 
Chester Dewey, ll. d., 
J. Clement,- 
W. Wallace Shaw, 
R. G. Pardee, 
Samuel Moulson, 
Jas. H. Watts, 
W. K. Wyckokp, 
W. H. Bristol, 
W. IJ. Allis, 
L. D. Whiting. 
ceed in this manner with my table wines, 
and have never lost any. 
PLACE OF STORAGE. 
It is better to let wines remain through 
SMALL HOUSES.-WIRE FENCES. 
jecl than to separate from the wine the Dear Moore: —After leaving you this 
various fermentible matters and render it a ft er n 00 n, the cars brought me home in time 
what is called a dry wine. Various ,sub- f or ^ ea> Only two hours from your city— 
stances are used to give “bouquet to the though fifty miles in distance! It’s but a 
a nc| B numcHKis^ oUums— practical, sc icntific,° and literary the winter in the cellar or vault, than to 
writers—whose names are necessarily omitted. remove them to the Stcre-house. It is the 
~ c^ROGJtvXi AND IMPROVEMENT. usage at one of the best vineyards in Cham- 
— pagne, to put the wines in the cellar for the 
L k TT ^RS ON winter while they remain in casks. Before 
EUROPEAN A GRICU LJ ERE, ETC. the return of “racking” or drawing off, 1 
by m. m. rodgers, m. d. have spoken of the important operation ol 
FRANCE. ' clarifying, which precedes it; —it is equall) 
indispensable for white and red wines. The 
Manufacture and Management of Wines. . c • , , • , , 
Paris, March, i85i. custom ot burning sulphur in the casks be- 
D. D. T. Moore, Esq .—Dear Sir: I fore using them, is very prevalent in Gi- 
D. D. T. Moore, Esq .—Bear Sir: 
little fragments, which augments their effi and is less perfect when completed ; the ing off Champagne wine, have no other ob- — L] 0 s ^_* - ' 
caC y;_the coarser species of sand and yolk being light and liquid, precipitates jecl than to separate from the wine the Dear Moore: —After leaving you this 
brown free stone are of no value for this more slowly. various fermentible matters and render it a f bm0 or, the cars brought me home in lime 
purpose. It is a very dangerous fault to clarification by blood. what is called a dry wine. Y arious ,sub- f or tea. Only two hours from your city— 
leave filth of any kind in those vessels de- At the cooperage houses, blood is in stances are used to give “bouquet to the though fifty miles in distance! It’s but a 
sio-ned for filling up. ’When we have but- common use, and its operation as a clarifier wine;—some recommend the burning ol f ew years since I rode home in a day, and 
little to clarify, it is more safe to keep it in is very prompt. The use of this substance, nutmegs and other aromatics in the cask thought I had done well. The Buffalo and 
small casks or demijohns;—I always pro- however, is impracticable except in cities; instead of matches. Rochester Railroad Company have done a 
ceed in this manner with my table wines, and M. Julian is of opinion that it injures But we must return to the subject of ver y v q se thing in putting down the way 
and have never lost any. the quality of the wines. drawing off. Generally, the more fre- f are t 0 the same rate as that through. No 
pi \c e of storage clarification by the powder of julian. quently wine is drawn off, the more clear advantage should be given to the stranger 
It is better to let wines remain through M. Julian is an author of great experi- it is, and the sooner it is ready to drink. — over those who reside along the line of the 
the winter in the cellar or vault than °to ence, and it is desirable that the attention In performing this operation, some precau- roa d. Besides these low rates will create a 
remove them to the stcre-house. It is the die public should be drawn towards his tions are equally necessary for the white large amount of travel. 
usa<re at one of the best vineyards in Cham- P owder and process of clarification. The and red wines: but we may remark, that So here I am, snugly stowed away in 
parme, to put the wines in the cellar for the composition of this powder is kept a secret among the wines of weak quality, the white my little box of a cottage, reading the back 
winter while they remain in casks. Before ,Vom the P ublic as J’ et 1 have been wel1 wine keeps best while on the lees or dregs, numbers of the Rural, and making marks 
the return of “ racking” or drawing off, J *P leased with its efTect in ajl cases where I It is not supposed that the lees contain any f or future reference and perhaps an occa- 
have spoken of the important operation ol havc used «> having obtained uniformly a preserving principle for any wine, and much sional letter. 
clarifying, which precedes it;-it is equall) 8' ood clarification. I w !l state, however, less for those of feeble strength; but that Speaking of small houses,-I am dcci- 
indispensable for white and red wines. The lhat two or three times having put too much the deposit which they form on the inside de dly in favor of them. Our wives will 
custom of burning sulphur in the casks be- in > 1 have foUnd lhe taste (,f wines altered of the cask > fiIls U P the P ores of the wood have carpets now-a-days,—they arc cer- 
fore usino- them Is verv nrevalent in Gi- and injured. I have been surprised also in and prevents evaporation; when this occurs tainly comfortable, and a small, room only 
send you in this letter, an article on the ronde, but is not equally common in Cham- 
Manufacture and Management of Wines, pagne;—clarification however, is generally 
which I have translated from the Erencli. 
The article was written by M. Oudart, a 
man of much experience in that business. 
As our country is likely to become, some¬ 
what a Grape and Wine Growing country, 
I was of opinion, that this article would in¬ 
terest many of your readers: 
CARE OF WINES. 
Red wines ought to be made with much 
care and from the beet grapes; they also 
require care in order to remain in the casks 
until the time of bottling. One racking off 
practiced more here than in Gironde. 
CLARIFICATION BY ISINGLASS. 
The variety used, is that which is in sheets 
or leaves. A small quantity is dissolved in 
water over night; in the morning, a little 
new water is added and the solution finish¬ 
ed by warming the whole for an hour or 
in, i nave iuuuu use mate ui nmeo oncicu uie cash., lias up me puies ui me wuuu have carpets now-a-days,_tney are cer- (|\ 
and injured. I have been surprised also in and prevents evaporation; when this occurs tainly comfortable, and a small, room only slj 
using the quantity usually recommended, it lessens the spirit and consequently injures takes a small carpet. Then, too, how much )| 
to find the wine exhaling a strong, disa- the quality of the wine. Analogous to this l ess time it takes to keep a-small house in jlj 
greeable odor, resembling that from decay- is the fact, that the older a wine is the less or( ] cr> and i n repair. But there is also jli 
ing animal matter. In the clarification of alcohol it gives on distillation;—lierfce the another <>ood thin</ about it—you have so >F 
red wines I prefer the whites of eggs, as mildness of all old wines. M. Leenoir ad- muc h less capital tied up. I have a large, |! 
being more constant in their effects, and vises the addition of alcohol to wines too and my wife says a very convenient kitchen, 'll 
less costly—and on all accounts they are weak in spirit; but I prefer the use of oil and good wood house; but my other rooms I! 
perhaps preferable. Several other sub- casks, as before stated, as wines require less are sma i| j ye t they hold all my friends, and \ I' 
stances, such as animal charcoal, and gum rest when these are used, to make them ernpty chairs left at that. I am no friend to jl' 
arabic, are sometimes added to isinglass take bead, and they keep better also, and 
two on hot ashes; aftertnis.it is stra-ned and whites of eggs,—but in the trials I have with less loss. In drawing off wines, the 
through linen, and what does not pass is raa( j e 0 f them their ffect? were somewhat access of air should be prevented as much 
put again into water until it is ail dissolv'd, ambiguous. It is in this branch of the as possible. 
require care m o.uer id m u c casas Th]s ^ together with that which was first manu f acture G f wines that the chemist can 
until the time of to mg. nc racung o stra j ned , i s then mixed with half a bottle of 5e of great serv i ce to USj as i t j s certain 
at the end oi winter more put ing it into the wine to be clarified and thoroughly that the process of clarification is intimately 
j the cellar suffices, m most oca Hies, or the sha ken, then poured into the cask; then, by connec ted with their art-depending no 
f rSt y ear » P™ vided tbe are always means 0 f a small stick introduced into the doubt upon the law of chemical affinities. 
kept full. During the second year this b the who l e is to be agitated as much 
i clioulrl ho reneated tlie first week each of mi • ^ smoking hie casks wiiii slliiiur. 
i snoma repealed me nrsi y^xk eacn oi as p0SS1 b] e without moving the cask, When A . , , , 
■ month,—and the operation becomes less the isinglass is thoroudilv mirm-led with the Another opeiation of not less importance 
freciuent and necessary with time bein* the 18 “S 1 * 88 18 Roughly mmgled with the in deification, is that of smoking the casks 
ircquent ana necessary wun time, Dung wlne m tbls way, the bung must be care- .. , , T - f 
i still more rare after the second year. In y u iiy replaced without being driven, because I*' 1 .' sulplmr B is pel ormod in the fbl- 
1 many wine cellars the casks are turned on the „i„ e is undergoing a new fermentation, A piece of cotton cloth is 
> the side, so as to allow the inner surface of and tMs does ^ pr „ ceed wuI1 if tho en . *PH » “‘ lled S "'P ,ur ,ml1 bul " <jd “ 
; tho bung to be constantly wet with the trance of air is entirely prevented. Many ‘ “„ 1 t . ‘ " b °P cnulon “ tc 
( • t. ■ _ a. £11__:_11 J I J ram htatp thfl r. Hi-ihf'nt.mn niin nrpvont then 
PARTIAL DRAWING OFF. 
This usually takes place for the first time 
large bouses in the country, and shall never 
leave one to bother my heirs. 
I have followed brother Adams through 
several numbers with much pleasure. He 
and I ride the same hobby —wire fence — 
and I like him for the tenacity wherewith 
that the process of clarification is intimately in the month of March, in order to separate . x .. „ r , , , 
^ he clings to it. Wire fence must become 
connected with their art—depending no the wine from the grosser lees; and the ~ Ti • , • 
, , , ° , ’ , the fence of the country. It is as certain 
doubt upon the law ol chemical affinities. wine is transferred to vessels not perfectly ag the fourth of July> We cannofc possi . 
smoking THE casks with sulpiiur. clean, but to those which are impregnated , wkh tbe old fashioiied f ences 
Another operation of not less importance wnh the sediments of other wines. Only a but little t}ma No fence will do thafc 
frequent and necessary with time, being 
still more rare after tbe second year. In 
many wine cellars the casks are turned on 
the side, so as to allow the inner surface of 
the bung to be constantly wet with the 
wine. It is necessary to fill up occasionally 
those casks which aJe new,—the pores of 'q lou']‘d be' lu-u!-d 1 neartv 1 to b?AHn o-' becoming yellowish,-and also to neutralize September: the practice of re-bottling is 
i . , • , r-n r ,, should be hea ed ear ) to bo Ing, but 1 .u„ f 0 . m pntiWp nrinpinlp nnrl m-ocmTo Hom nraefirpd nnlv with Ghamnacrne and other 
smoking THE casks with sulpiiur. clean, but to those which are impregnated , wUh tbe old fashioiied f ences 
Another operation of not less importance wUh the sediments of other wines. Only a buta . litfle t}ma No fence wiU do that 
in clarification, is that of smoking the casks part of the cask is drawn off at a time, and ^ b@ at the rate of at l eas t a 
with sulphur. It is performed in the fol- this replaced by other wine less clear-and bundred rodg a d b a si ' Ie man . Only 
lowing manner:—A piece of cotton cloth is so on to the last drawing This mode is think of thg sbw process of splitting rails> 
dipped in melted sulphur and burned in peculiar to some particular localities. ^ ^ ^ ^ of dmwing them and 
the cask. The effect of this operation is to bottling wine. putting up and staking! Why it makes 
facilitate the clarification and prevent their This is commonly done in the month of ^ ^ ^ tQ think of it _ and it makes 
me heart-sick to see the miles of old rail 
the wood not having been filled up yet by 
the deposit from the wine, the wine leaks 
through and leaves a vacuum in the cask. 
On account of this waste I recommend the 
prefer the other method, as it causes solu¬ 
tion to take place more rapidly, and more¬ 
over, the isinglass loses some of its virtues 
by boiling. It should remain seven or eight 
use of oil casks, in order to prevent this loss hours in thc cas] . bcfor<J , he „ ine is driutn 
fumigating the casks, to prevent the ashes from the deposit at the bottom, which has ^ e imcnt made last sprin& tllat it 
of the cotton trom falling m, as it would be formed after standing six months. Alter ^ cheapest fe „ ce t , lal ca „ be buiU 
injurious to the wine. In explanation of bottling, the cork is driven in and tied down AU the Mw fence that j make wi „ b(J wUh 
of wine and preserve its quality. Another 
mode by which I have succeeded well in 
preventing this waste, in vessels of smaller 
offj in order that it may entangle and carry 
down all the impurities it contains. When 
the season is unfavorable for clarifying, it is 
size, is to cover both heads with a stucco ,i *• • m , , 
’ often the practice in Champagne, to clarify 
composed of rosm and imseed od, with a , he second time _ usi „„ a less tit of 
small proportion of fine brick dust, mixed the isi lass than at the first . They take 
with it. This is an adhesive mixture, of advnnt 0 of th e first dry and cool weather 
thc consistence of ordinary paint, and stops tQ dr , uy , he winc _ as is alway3 moro ckar 
perfectly the pores of the wood wherever ^ tb j g dme 
applied;—it should be applied while hot ‘ CI „ FICAI , 0K By M , LK . 
and fluid. , ... 
clarification of wines. Mllk 18 often recommended for purifying 
this process, chemists say that the combus- with iron wire, when it is ready for market; 
tion of the sulpiiur consumes all the oxy but it always improves by age. The time Adams has worked out the prob . 
gen of tho air contained m tho cask, and at which wines attain their greatest perfec- ^ ye we]L Tbo firgt sccr ,, tw fasten 
forms with it, sulphuric acid; but it seems tion, ,s varied by circumstances, and vane- the wirewe ll at both ends of your fence, tmd 
Brother Adams has worked out thc prob- 
. . # tvj Xiltl LUCID Cili inaUlLlO, ill UUU.FM VUlli 
the second time, using a less quantity of x .. • , . r . £ . 
... ® 1 J combustion, even without the lormation ot 
the isinglass than at the hrst. I hey take •, , T 
° J acid, must consume the oxygen also. I can 
advantage of the hrst dry and cool weather , . , — 
10 . . . , only say that this simple and efficacious 
to draw the wine, as it is always more clear , c , , 
J method was in use long before we had any 
forms with it, sulphuric acid; but it seems tion, is varied by circumstances, and varie- 
to me that all other matters, in undergoing ties of fhe wines. 
combustion, even without the formation of p LOv rsTRAlGHTrTrWELL As ”sEEP. 
acid, must consume the oxygen also. I can - 
only say that this simple and efficacious Mr. Moore:—T here has been some val- 
method was in use'long before we had any uable articles in the Rural of late, on 
chemists, and we therefore owe them noth- plowing deep and narrow furrows. I would 
Filling up in dry casks, is particularly wiAo which has become yellowish or red- 
suitable for the line’ wines, which we may dish from contact with thescdimentai) paiti- 
fear to deteriorate by mixing with those of c l es °1 ^ be S ra P es > or b y ^- be action of the 
inferior quality, or of a different nature: ab ’- Julian recommends its use sim- 
botli reasoil and experience are in favor of tiltaneously with isinglass. It is the prac- 
this proceeding. Many different processes dce raan y 1° boil the milk. I can neither 
and materials are employed for clarifying support or condemn this practice, not hav- 
wines; — some of these materials may im- ing practiced it. 
proveand some impair their qualities. One clarification by whites of eggs. 
made wine with sulphurous vapor, in or¬ 
der to prevent fermentation,—and is per- 
be made in manure by such a system. 
mode which we have used successfully, is Red wines are usually clarified by adding ter which we draw out the charcoal and nice, and the other in the manner that we 
.t ‘ J ,. . , J f , , . . , , , , .. ., seems to me our btate bociety could not do 
very simple and easy: —Wc collect silicious the whites of three or four eggs to a cask shake the cask strongly, so as to cause the often see it done—and my word lor it, the , , «. i; bor al Drcmi- 
and argillaceous stones and reduce them to of about fifty gallons: some advise the ad- wine to absorb all the vapor;—the same 
fragments about the size of a walnut; these dition of the shells, together with a hand- operation is repeated again and again, until 
are to be introduced into the bung of the ful of common salt. The whole is to be the cask is full. After having stood a few 
former will appear to be worth live dollars 
mor\ per acre. 
Every man who plows for a premium, at ments in soiling. Good night, 
our fairs, should set out his own land him- A P ril 7 * 1851 - Yours evc 
the fermentible principle and preserve them practiced only with Champagne and other fencfe that j must s00n r , p i ace . i shull L 
for a long tune sweet. It is necessary in foaming wines, m order to separate them do it with wire> I a m fully satisfied with \[ 
clarification BY milk. ing for it. The landmark has been always add, plow them straight, and then they are . , , 
Cl j i e b J \ r ° , . . . idea where it can be made, as it saves a 
Milk is often recommended for purifying indicated by experience, although the mode perfect. How much more pleasing it is to . . , . , . . c 
Me which has become yellowish or red- haS been abused. tbe eye to see straight plowing than crook- bo “ om ,f 3' 0U 
h from contact with tliesedimentary parti- motismb. ed. I never like to be seen following a to s °p logs oi s loop. tope, ion - 
r a , ,i ,• e . . , , . , ever, that the time will come when we shall 
s or the grapes, or by the action ot the q bis process consists in saturating new crooked furrow, and never will it I can help , , , r 
s,r t i .. • , \ ° . „ r , not have to be at so much expense to fence 
. M. Julian recommends its use sim- m ade wine with sulphurous vapor, in or- it. When any one gets in the habit of . . ,, , ,,, 
Ti. • ji. r 1 . . ■ , ° . , . against our neighbor s cattle, 
ancously with ismglass. It is thc prac- der to prevent fermentation,-and is per- plowing straight, they take a great deal ^ ^ ^ now _ that tbe 
e of many to boil the milk. 1 can neither formed in the following manner. After more pleasure in the work. Some think it ... - . , , 
pport or condemn this practice, not hav- having poured a p.ul full of new wine into is just as well to plow crooked as straight. would be to soil our stock to say 
r practiced it. the cask, we introduce a small bunch of I think not Take two fields that are side ^os ’ ,, 
, , , , ., , . . . , j , nothing of the very great saving that would 
clarification by whites of eggs. matches into the bung, and burn them, af- by side; plow one of them straight and . , , . T , 
° : , . i-i i be made in manure by such a system. It 
Red wines are usually clarified by adding ter which we draw out the charcoal and nice, and the other in the manner that we « o . . , i , d 
it does not need fastening any where else. 
It is well to put up stakes or narrow strips 
once in four or five feet, and fasten the 
wires to them by staples to prevent sag¬ 
ging and spreading—but it’s no objection if 
the fence does vibrate. The ditch is a good 
idea where it can be made, as it saves a 
bottom board, which is necessary if you 
wish to stop hogs or sheep. I hope, how¬ 
ever, that the time will come when we shall 
not have to be at so much expense to fence 
against our neighbor’s cattle. 
I have no doubt now, that the expense 
of maintaining fences is much more than 
the cost would be to soil our stock, to say 
a better thing than to offer a liberal premi¬ 
um for a series of well conducted experi- 
cask*fontil the wine flows out at this orifice, beaten well with half a bottle of wine and days, tbe wine should be drawn off. Some se jf Any one that can plow well can set-'— - 
Quartz and red flint are preferable for this poured into the cask; the wine must then wine makers think this practice useless or out a land straight as a line, every time try- Avoid a low and damp site for a dwell- 
purpose; argillaceous stones may clarify the be well stirred with a rod as soon as this is injurious; it is thought that the longer for- ing, with the team and plow that he is ac- ing house. Build sufficiently distant from 
wine as well, but they injure its taste. The la- done. Some advise the use of the yolk of mentation is retarded, the longer the wine customed to work with. Whenever you your barn and stock-yard, to avoid accidents 
minated shists and mica are convenient, be- the egg with the whites; but I am of opin- remains sweet afterwards,—especially the ^ b ^ bre ‘ P ruderd man a ^ wa y s estimates 
cause they divide themselves into numerous ion that the clarification is retarded by them white wines. Thc different modes of rack- uTiberton, Orleans Co. ^ w. laverick, j«. the cost before he commences building. 
