Alexandria advertiser and commercial intelligencer. [volume] (Alexandria [Va.]) 1800-1803, 1801-10-02
FROM THE, AURORA.
THE ZINE DRESSER OF SPRING
MILL,
TO MS CORRESPONDENTS.

x
rs thing not much prattiied. ] have,
however, made the experiment, and find
that it is an Improvement. The grape
being evidently larger, produced from a
good kind engrafted upon-a wildltock.
You ak what number of plants did it re-
quire to produce Fix barrels of wine, and
in what fate Of their growth were they ?
This queftion, as far as it tends to gain
information refpeeting the quantity pro-
duced on one acre, has been already an
awered above, but as it refpeds the par
ticular quantity Of iix barrels-made by me,
/ mutt FAY that i, was imponible for me,
in that Rage of the buinefs, TO be accu-
rate in my calculations.
Cuttings will produce fruit, the third
year after they have been planted, and the
produce will be greater every year, till
the leventh or eighth, when they are in
their full 1trength; and as have faid
before, in Europe, they continue to bear
upwards of one hundred years, if they are
well managed and fee no reafon why
they ihould not continue as long in Anne
fica.
When red wine is intended to be made
the grapes are Cut off, with pairof fcf-
fofs, by, young boys and girls, in the heat
of the day, and carried in buckets to the
Wine preis. Then ii is altogether thrown
into vas, in the open air, to undergo
the vineous fermentation, which is Dro't
on without any foreign aid. During the
.bo III tt..t1 o<,r
talks, ieeds, and ikin OF the grape, rifles
10 the tor, and continues TO do 70 until
the crids' of the fermentation. AT this
moment the wine fhould be drawn from
the vat, and put into The chk. IF this is
nor done, and the fermentation fhouh be
continued until the mare begins to fettle
again, the acetous fermentation would
commence, and he liquor, inttead of@being
wine, would turn to vinegar. The mare
Is shen ssken 10 the prefs, and the liquor
iqueezed from ii, is annexed wi h the tirit,
which gives it body and coo r; bur +,
explain the reaion Of this would req lire a
very exteniive treasife Of itfelt, / that
therefore proceed to the manner OF making
white wine.
The grapes for this pcrpofe may be
either black or white, and may be gather
cd in the morning before the fun hath
warmed the fruit, and carried to the prels
with as much care as poilible, to prevent
them from being bruifed. The liquor is
then only putinto the vat for fermentation.
s1vifboat The mare. This gives clear and
BEAUTIFUL white wine, whether the LIQUOR
be preAed from red or white grapes. AT
ter rfe wine has been put into the calk, it
muaremain till Tire fpring following, when
it may be bottled, chuiing always clear
and ferene weather for that pnrpofe.
Cellars arc to be prepared which arc
arched over, well aired and not lubjeet to
great variations Of heat and cold. Of
this, in my preiens ii,ua,ion, am in great
want. My American wine has been fub-
jected to degree of cold equal to 9 de-
grees OF Farenheit, and of heat to 90 de-
grees by the fame fcals--;, change which
mutt be very much agsina the prefervation
OF wine but in this world we mutt do as
we can, and not as VIC with. -Notwith.
fanding labor under fuch disadvantages,
my wine is good, but it certainly would
be better, II | had a cellar Of more equal
temperature.
This climate appears much more favor
able to the cultivation of Vine than any
country in Europe; The autumn or fall of
the year being always more agreeable, 70
that there happens nolong and cold rains,
about the time Of the blofoms putting
forth, which is in the beginning of June,
or about the time the Grapes are ripening,
the cultivaIor is fure OF good return
every year, if he only bellows fmal
quantity of manure every other year
the manure may be either horfe, COW, or
pig dung; two ounces OF pidgeon's dung