The enquirer. [volume] (Richmond, Va.) 1804-1815, 1809-10-20

ten or twelve hours, thea lay it ia clesn straw,
frst made damp on the e. r ores, floor, and chen
press the juice out clean as possible. Then take
the pumice, moisten it with water, let it stand
as above. and press it again, add liquor to the u
ther, and then add sugar agreesby ,o the acid
tyof the grape. have found from half to one
pound to gallon to be su!Ticicat, and the white
Havanla sugar the best
| When the sugar is dissolved, put it in a cask
for fermentation fill it night & morning to work
| out the filth. When it discharges clear Sphi,e
freth, check the fermentation gradually by nut.
ting the bung in slack, Tightening i. gradually, till
the liquor IS in tranquil state taen rack it into
clean cask, or return ii into the after having
| rinsed 1t well will, gravel& water l find it best
| to put into the cask pint or pint and half of
French or good apple brandy, to each gallon of
the casks contents then fill 1t about one quarter
ful of the VINE. burn sulphur match suspended
! in the bung hole, and stop it while burning, af
ter which. shake 1t well to incorporate the smo.k
and liquor; then till the cask if you have a sui.
hcient quantity, fnot, fill it with what is filtered
| from the lees, which should be done by supend
ing it in a bag made of linen or flannel in the
| torn OF cream straner, over broad vessel,
returning 1t as 1t runs, till it drops clear The
| iiquor thus procured from tho lees, improves the
other, as ITS ha,ness assists in tranquilizngit In
about month, 1t should be racked ,ga,n, and
| ind letting 1t drbale or pass slowly through the
| atmosphere INTO an open vessel assists in giving
| 1t quality OF age have repeated the rackng
| several times and found benefit from it. Wien
made il, the above way, it generally fines itself,
| II not, II may be hne as other wines are
Taking in,o consideration with what ease and
expedition grape vines may be propagated to adj.
vantage. the great expense and uncertainty Of he.
ing supplied from foreign countries and the base
| and dangerous practice Of adulteration bv many
OF the venders Ut wine, am induced to urge
the propagation of grape vines. especially in such
places as shades are wanted, AS they may be pla-
ced and trained in such manner us fancy or con.
| venience may direct. Graz vim answer bet.
ter for shades than trees and ifplaced ON hcri.
zontai arbors between the first anc second stories
OF houses, Will not obstiuct air or prospect &c
And IS the most favorable SITUATION for the pro-
duction, quality and projection of the fruit
Experience has convince! me that the best kind
OF o"r native grapes is the most proper u -, N,
and cultivate IN our country, they are proof II.
gainst the severest winters. not so subject
to blast or rot on the viaes as foreign grapes pa.
ced IN situations where they can have the full be
netit of soil, sun and air. Sp. cad OF hor,z mai
arbors, and properly trained every spring, their
productions and quality viii exceed the expectati.
ON OF any who have not seen II tried.
AS there are, in the United States, numbers
ct nc rsons from countries where the best ut wines
are made in abundance, many of tn m mus, have
| thorough knowledge of the has ness hone
some OF hem will favor the public with AN &C
count of the process :; nine must be imperfect
| as 1t is only experimental
JOSEPH COOPER.
" Il Hnt--We have tasted such good Vlrgi.
MA Wsne n''lc IN this heig uborhood, and i'm Car.
| olinc, AS should enc Duragc our farmers TO 20 on
In pisc, ct the French and Apple brandy, us.
ed t. give IL body and strength, is it not better to
use the pure and color!cSs spirit which, got from
any sorf sf sPirt. whiSkey, blaruy &c by passing
| IL tnrougha hlter OF Charcoal and sand /! The