496 
AMERICAN   PHARMACEUTICAL  ASSOCIATION. 
tion  from  the  moist  soil,  and  the  atmosphere  consequently  becomes  loaded 
with  watery  vapor.  In  the  vegetation  also  the  circulation  and  absorption 
is  accelerated  by  the  genial  warmth,  its  vessels  become  filled  with  sap,  and 
the  flow  of  it  is  kept  up  by  the  rapid  evaporation  of  its  superfluous  watery 
portion,  through  the  medium  of  the  leaves.  Should  the  night  be  warm  and 
clear  these  forces  are  kept  up,  but  in  a  diminished  degree,  and  the  evapora- 
tion from  the  leaves  still  continuing  the  plant  remains  in  a  healthy  condition  ; 
but  should  the  night  turn  cold,  a  heavy  fog  is  the  result,  the  plant  is  sur- 
rounded by  an  atmosphere  saturated  with  aqueous  vapor,  the  evaporation 
from  the  surface  of  the  leaves  is  checked,  and  a  diseased  action  is  the  re- 
sult. As  there  is  a  more  complex  chemical  change  taking  place  in  the 
young  fruit,  it  is  the  most  likely  to  be  injured  or  diseased  by  this  check  of 
forces,  diseased  action  is  the  result,  decomposition  ensues,  and  the  fungus 
growth  follows  as  the  result  of  that  decomposition.  That  such  is  the  origin 
of  this  disease,  ample  opportunities  for  observation  have  convinced  me,  and 
that  the  condition  of  weather  stated  will  be  followed  invariably  by  the  ap- 
pearance of  it.    *  *  *  *  * 
"  Later  in  the  season,  about  the  time  the  young  fruit  is  stoning,  or  in  other 
words,  the  seed  hardening,  another  disease  called  by  wine-growers  the  rot, 
is  apt  to  make  its  appearance,  and  finish  the  destruction  only  partially 
effected  by  the  former.  The  grapes  attacked  by  it  exhibit  a  dark  spot  upon 
their  surface,  which  gradually  increases  until  the  whole  of  the  berry  is  of 
the  same  black  color,  and  eventually  falls  to  the  ground.  This  disease  is 
attributed  to  long  continued  wet  weather  at  this  particular  period.  The  rot 
this  season  (1855)  has  been  very  destructive,  and  has  destroyed  about  fifty 
per  cent,  of  the  crop/' 
[Mr.  Wayne  believes  this  supposition  to  be  possible,  and  also  thinks  ex- 
cessive pruning  may  have  something  to  do  with  it. — Editor.] 
"  The  vintage  in  the  vicinity  of  Cincinnati  commences  about  the  middle 
of  September.  This  is  a  busy  period  with  the  wine-grower,  and  requires 
much  care  and  attention.  To  insure  good  wine  the  grapes  must  be  fully 
ripe,  (dead  ripe,)  if  not  the  wine  will  be  too  acid,  and  deficient  in  alcohol, 
and  flavor  or  bouquet.  Every  faulty  berry  must  be  picked  from  the  bunches. 
The  grapes  are  mashed  in  deep  tubs,  taking  care  not  to  crush  the  stones. 
The  pulp  is  then  thrown  upon  a  coarse  seive,  and  the  stems  of  the  grape 
separated  from  it. 
"  The  press  used  is  similar  to  a  screw  cider-press,  and  needs  no  further 
description." 
"  The  quality  of  the  wine,  i.  e.  its  flavor,  strength,  and  acidity,  depends 
in  some  degree  upon  the  manner  in  which  the  grapes  are  pressed.  Some 
makers  press  out  all  the  juice  at  one  operation,  and  consequently  make  but 
one  quality  of  wine  ;  others  make  three  pressings  from  the  same  grapes, 
keeping  the  juice  from  each  pressing  separate.  In  the  first  operation  very 
little  force  is  used;  thejuice  obtained  is  much  richer  in  sugar  than  the  sub- 
