ju^y'iSs''™'' }        ^^^^^  Wine,  Argols  and  Tartaric  Acid.  325 
that  stage,  either  for  table  use  or  making  wine.  When  shipment  is 
done,  however,  the  fruit  is  gathered  scarcely  ripe  as  it  withstands  trans- 
portation much  better.  European  growers  have  a  method  of  hastening 
maturity  of  the  grapes  which  consists  of  removing  the  bark  about  half 
an  inch  long  just  below  the  cluster  of  fruit.  This  not  only  hastens  the 
ripening,  but  increases  the  size  sometimes  to  the  extent  of  fifty  per  cent. 
The  fruit  certainly  has  a  superior  appearance,  but  at  the  loss  of  quality. 
This  custom  has  not  been  used  to  any  extent  in  this  country,  as  it  has 
been  almost  conclusively  proven  that  it  injures  the  plant. 
The  (cultivation  was  established  at  an  early  date  in  the  vicinity  of 
Cincinnati  where  it  is  still  continued  very  extensively.  The  northern 
part  of  the  State  also  claims  recognition  for  its  production  as  well  as 
the  valley  of  the  Ohio,  especially  the  counties  of  Jefferson,  Belmont 
and  Lawrence. 
The  age  of  the  grapevines  is  not  distinctly  marked  as  in  the  case  of 
many  trees,  but  that  they  attain  great  age  is  an  undis})uted  fact ;  for  we 
have  record  of  vines  from  one  to  four  hundred  years  old.  Pliny 
names  a  vine  six  hundred  years  old. 
In  the  manufacture  of  wines  the  method  adopted  is  very  simple,  but 
yet  requiring  much  practical  knowledge.  The  grape  mostly  used  is 
the  Catawba,  but  there  are  many  others  used,  especially  the  Delaware 
and  Concord.  The  Catawba  grape  does  not  ripen  very  early,  but  its 
excellence  has  given  to  its  wines  the  high  standing  they  hold.  The 
bunches  are  above  the  medium,  moderately  compact,  berries  round, 
firm  and  of  a  deep  red  color,  the  skin  thick,  the  flesh  juicy  and  of  a 
rich  vinous  taste.  The  Concord  grape  has  large  compact  bunches,  the 
berries  round,  large  and  black  with  a  bluish  bloom  ;  the  skin  is  thin, 
the  flesh  sweet,  but  somewhat  acrid  in  the  center.  They  ripen  about  • 
two  weeks  earlier  than  the  Catawba.  The  Delaware  grapes  as  wine 
grapes  deserve  praise.  The  bunches  are  below  the  medium,  very  com- 
pact, the  berry  small,  round  and  having  a  beautiful  rose  color,  with  a 
thin  skin  and  a  very  sweet  pulp.    This  variety  ripens  the  earliest. 
In  the  making  of  wine  to  obtain  a  good  article  care  must  be  taken 
in  the  selection  of  the  grapes.  In  gathering  and  assorting  them  the 
unripe  and  decayed  ones  are  rejected  and  the  ripe  ones  deprived  of  the 
stems.  The  grapes  thus  obtained  are  placed  in  a  large  hopper  above 
two  large  wooden  rollers,  through  which  they  are  passed  into  a  large 
vat  below  placed  there  for  holding  the  crushed  grapes.  The  crushing 
is  done  to  break  the  skin  and  press  the  juice  from  the  pulp,  care  being 
