Ootn'ior  15 
JOURNAL  OF  HORTICULTURE  AND  COTTAGE  GARDENER, 
371 
and  a  saccharometer  have  been  obtained  ;  the  one  to  regulate  the 
temperature,  and  the  other  to  ascertain  the  specific  gravity  of  the 
must  when  fermentation  is  going  on. 
Gooseberry  Champagne. 
To  make  18  gallons  of  this  wine  will  require  30  gallons 
of  the  fruit  of  the  Gooseberry  two-thirds  ripe,  and  gathered 
perfectly  dry. 
Bruise  the  fruits  by  degrees,  a  gallon  at  a  time,  and  throw  them 
into  the  mash  tub,  adding  for  each  gallon  of  fruit  one-third  of  a 
gallon  of  water,  which  will  be  in  all  9  gallons  of  water.  The  mass 
is  then  to  be  thoroughly  stirred,  and  the  gravity  of  the  juice 
tested  by  the  saccharometer,  and  this  will  probably  be  17  or  18. 
Next  morning  let  it  be  again  well  stirred  and  the  gravity  tested  ; 
if  this  has  not  diminished,  ferment ition  has  not  yet  commenced, 
and  the  liquor  must  continue  to  remain  on  the  husks.  As  soon  as 
the  gravity  begins  to  decrease  that  is  a  sure  sign  that  fermentation 
has  begun,  and  then  the  husks  must  be  well  pressed  and  the  liquor 
strained  from  them  and  put  into  a  tub.  Two  or  three  gallons  of 
water  may  be  again  poured  over  the  husks,  and 
they  are  to  be  again  pressed  and  strained. 
This  second  liquor  is  to  be  added  to  the  former, 
and  the  whole  returned  to  the  fermenting  tub. 
The  gravity  is  again  to  be  ascertained,  and  if  it  is 
above  15°  it  must  be  reduced  to  that  standard  by 
the  addition  of  more  water.  The  gravity  is  now 
to  be  raised  to  110°  by  the  addition  of  sugar,  and 
this  will  take  little  more  than  2^  lbs.  to  the  gallon. 
The  whole  is  then  to  be  thoroughly  stirred  to  melt 
the  sugar,  and  1  lb.  of  powdered  argol  added,  when 
the  tub  is  to  be  covered  with  a  blanket. 
During  the  first  day  the  agitation  is  to  be  kept 
up  every  two  hours,  but  afterwards  only  morning 
and  evening.  All  this  time  the  liquor  must  be 
tested  by  the  saccharometer,  and  watched  till  the 
gravity  is  reduced  to  80°.  It  is  then  to  be  strained 
through  a  fine  sieve  and  put  into  casks,  one  of 
18  gallons  and  the  other  of  2  gallons.  That  which 
is  put  into  the  latter  is  to  serve  to  keep  the  larger 
one  constantly  filled  to  the  bung-hole,  which  it 
will  require  through  the  waste  in  fermentation  and 
throwing  off  of  its  impurities.  When  fermentation 
becomes  languid,  which  can  be  ascertained  by  the 
hissing  noise  becoming  less  distinct,  the  cask  is  to 
be  bunged  up,  and  a  wooden  vent  peg  inserted 
near  the  bunghole.  This  is  to  be  drawn  out  occa¬ 
sionally  to  let  off  any  confined  air  that  may  have 
been  generated. 
The  wine  is  to  remain  thus  in  the  cellar  all 
winter,  but  it  is  advisable  to  have  it  fined  and 
racked  off  in  December  into  a  clean  cask  and  again 
bunged  up  close  till  the  beginning  of  March,  when 
it  may  be  again  fined  and  then  bottled,  the  cork* 
wired  and  the  bottles  laid  down  on  their  sides  in 
a  cool  cellar.  After  remaining  a  few  months  in 
bottle  it  will  be  found  a  fine  brisk  wine,  sparkling 
like  champagne,  though  not  quite  of  the  same 
flavour.  FIG.  68. 
Ripe  Grape  Wine.  sacch.4.rometer. 
To  every  20  lbs.  of  ripe  Grapes  take  1  gallon 
of  water.  Pick  the  Grapes  from  the  stalks  and  slightly  bruise 
them  before  throwing  them  into  the  fermenting  tub.  Then  add 
the  water  and  well  stir  the  whole,  after  which  take  out  some  of 
the  liquor  and  te*t  it  by  the  saccharometer,  making  a  note  of  the 
weight  that  is  indicated.  Next  morning  the  must  is  to  be  again 
well  stirred  and  again  weighed.  If  there  is  no  decrease  in  the 
gravity  this  operation  is  to  be  continued  morning  and  evening  till 
the  saccharometer  shows  that  the  gravity  has  fallen  and  that 
fermentation  has  taken  place.  The  liquor  is  now  to  be  drawn 
from  the  busks,  the  husks  pressed  and  again  waihed  with  water 
to  extract  any  good  that  may  be  left,  and  when  pressed  again  the 
liquor  to  be  added  to  the  former  quantity.  The  liquor  is  again 
to  be  tried  by  the  saccharometer,  and  the  weight  brought  up  to 
120  by  the  addition  of  sugar. 
The  must  is  now  left  to  undergo  the  process  of  fermentation, 
and  while  this  is  going  on  it  must  be  carefully  watched  and  tested 
by  the  saccharometer.  When  the  gravity  is  reduced  to  35  or  40 
it  will  then  be  a  sweet  wine  ;  but  if  it  is  required  to  be  dry  it  must 
be  allowed  to  be  reduced  by  fermentation  to  15  or  20.  When 
fermentation  has  finally  subaided  the  wine  is  to  be  racked  and 
bunged  up.  This  wine  requires  to  be  kept  for  two  years  in  the 
cask,  and  it  must  be  examined  every  six  months,  when,  if  it  is 
found  to  have  shrunk,  the  loss  is  to  be  filled  up  with  spirit  and  a 
small  quantity  of  water  and  sugar. 
Unripe  Grape  Wine, 
A  very  good  wine  can  be  made  from  Grapes  which  do  not 
attain  their  perfect  maturity  in  the  open  air  in  this  country.  The 
fruit  should  he  allowed  to  hang  as  long  as  it  is  likely  to  derive  any 
benefit  in  the  way  of  ripening,  and  when  it  is  ready  the  bunches 
are  to  be  gathered  and  laid  carefully,  so  as  not  to  bruise  the  berries. 
The  berries  are  to  be  picked  separately  from  the  stalks,  discarding 
all  that  are  in  any  way  decayed.  Measure  the  fruit  as  it  is  put 
into  the  fermenting  tub,  and  to  every  15  gallons  of  fruit  add 
1  gallon  of  soft  water.  Stir  and  bruise  the  fruit,  and  after  standing 
for  twenty-four  hours  strain  and  press  the  fruit  through  a  hair 
cloth  or  coarse  canvas  bag,  subjected  to  pressure. 
Now  test  the  liquor  by  the  saccharometer  and  bring  up  the 
gravity  to  120  by  the  addition  of  sugar,  every  pound  of  sugar 
raising  the  density  35  or  36.  Let  the  whole  be  well  stirred,  and 
add  1  oz  of  argol  to  every  3  gallons  of  must.  Stir  the  must  every 
day,  morning  and  evening,  and  when  the  density  falls  to  80,  and 
the  fermentation  becomes  languid,  the  cask  is  to  be  bunged  up, 
and  the  wine  bottled  off  in  the  month  of  March  following. 
A  HARDY  PLANTSMAN  IN  IRELAND. 
{Ccnchidcd  from  page  303.) 
Glasnevin  Cemetery. 
One  coaid  hardly  be  at  Glasnevin  for  the  first  time  without  having 
a  look,  if  nothing  more,  at  the  far-famei  cemetery,  and  as  it  is  quite 
near  the  Botanic  Gardens  I  spent  a  short  time  in  this  city  of  the  tombs. 
Coming  fresh  from  bright  flowers,  emblems  though  they  are  of  the 
brevity  of  life,  is  bardly  a  preparation  for  a  visit  to  a  place  whose  very 
existence  speaks  of  sadness  and  decay.  Thus  I  can  hardly  think  that  I 
am  justified  in  saying  much  about  the  cemetery,  except  that  its  principal 
interest  lay  in  the  thought  of  the  well  known  men  who  are  interred 
there,  and  in  the  monuments  which  mark  their  resting  places.  We 
may  differ  from,  or  agree  with,  the  views  they  advocated,  but  we  cannot 
look  with  indifference  upon  their  tombs. 
Trinity  College  Gardens. 
An  unexpected  meeting  in  Glasnevin  Gardens  with  a  Glasgow  friend 
fresh  from  Bligo,  and  enthusiastic  over  the  flowers  he  had  seen  there 
led  to  my  passing  a  short  time  with  him  the  same  evening,  and  the 
next  morning  when  we  had  a  look  at  some  of  the  features  of  interest 
in  the  city,  such  as  the  Castle,  Christ  Church  Cathedral,  and  the  various 
statues,  St.  Stephen’s  Green,  and  Trinity  College.  I  then  proceeded  to 
the  College  Gardens  to  keen  an  appointment  with  Mr.  Burbidge,  and 
found  on  my  arrival  that  Mr.  Campbell  from  St.  Anne’s,  with  his  son, 
who,  one  trusts,  may  make  as  good  a  gardener  as  his  father,  gazing 
delightedly  on  the  Water  Lilies.  In  company  we  again  explored  the 
gardens,  finding,  as  I  expected,  fresh  treasures  unseen  a  day  or  two 
before.  I  shall  not  take  up  further  space  by  telling  of  these  things, 
worthy  as  they  are  of  mention.  Two  birds’  nests  in  one  of  the  green¬ 
houses  show  how  confiding  are  the  birds  in  the  kindliness  of  the  Curator 
and  his  staff,  which  is,  we  may  take  it  for  granted,  even  greater  than 
those  who  saw  the  view  of  the  Water  Lilies  and  Gunneras  in  the 
Journal  would  suppose.  There  Mr.  Burbidge  looked  quite  sportsman¬ 
like  with  his  gun,  but  the  fact  is  the  gardens  are  a  haven  of  refuge  for 
the  birds,  and  on  Sundays  even  the  shy  kingfisher  comes  hunting  for  the 
larva}  of  the  dragon  fly  in  the  lake. 
An  adjournment  for  lunch  was  made  to  Mr.  Burbidge’s  house,  where, 
once  more,  we  were  indebted  to  Mrs.  Burbidge’s  kindness  for  creature 
comforts  to  refresh  us  and  prepare  us  for  further  work. 
A  Run  to  Dalkey. 
The  next  proceedings  were  only  partially  in  keeping  with  a  floral 
tour,  but  a  change  is  needful  to  all,  and  a  diet  of  rock  and  border  plants, 
even  with  Water  Lilies,  Orchids,  and  numberless  stove  and  greenhouse 
plants  thrown  in  by  way  of  dessert,  is  the  better  of  being  relieved  at 
times. 
Our  estimable  guide  had  planned  an  afternoon’s  relaxation,  and 
mightily  refreshed,  we  found  our  way  to  the  electric  tramway  prepared 
to  board  the  car  and  take  our  seats.  We  had,  however,  reckoned  upon  a 
quicker  start,  for  crowds  awaited  each  relay  of  cars,  and  it  was  some 
time  before  we  secured  seats.  We  did  not  weary,  as  it  was  very  amusing 
to  see  the  eagerness  of  the  crowd  to  secure  seats,  and  to  watch  a  zealous 
official  whose  activity  seemed  boundless,  and  who  rushed  back  and 
forward  in  a  state  of  excitement  wonderful  to  behold.  Everything 
comes  to  those  who  wait,  and  at  length,  obeying  loyally  our  guardian’s 
orders,  we  rushed  and  secured  seats  for  Dalkey.  Pleasant  was  the 
journey  on  the  smooth  running  cars,  and  pleasant  was  the  scenery. 
Familiarity  with  the  sea  coast  has  not  made  me  indifferent  to  the  sea 
itself,  and  Dublin  Bay,  with  Kingston  and  the  other  places  on  the  way, 
gave  one  sufficient  to  admire.  There  was  thus  no  wearying  until  we 
were  at  the  terminus  and  mounting  Killiney  Hill  on  our  way  to  the 
Victoria  Park. 
On  our  way  up  Mr.  Burbidge  called  our  attention  to  a  little  known 
shrub,  Coronilla  arborea,  growing  in  one  of  the  gardens.  It  is  a  pretty 
plant,  and  grows  several  feet  high.  The  Victoria  Park  has  been  left  in 
almost  its  natural  state,  but  there  are  many  places  on  the  rocks  where 
the  addition  of  some  Aubrietias  and  other  alpines  would  add  greatly 
