American watchman and Delaware advertiser. [volume] (Wilmington, Del.) 1822-1828, 1826-04-21
From the Beaver .7rgus.
CULTURE AND UTILITY on rIIE GRAZ

From the Beaver ,7rgus.
CULTURE AND UTILITY OF THE GRAPE.
There is source OF wealth in Beaver. Allegheny, and
Butler counties, which has been herto developed.
but which deserves the attention Of every inhabitant As
yet the common objects of agriculture alone have engaged
the VIII ie labor OF the ctzensobjects certainly of the
greatest Importance because the first care Of is to
provide food and clothing; but which do bring much
money into the country by the sale of the surplus
count of the great extent Of the regions fertile in similar
productions and the distance be traversed in order to
reach market. 1t s therefore, of the highest
quence to improve the advantages offered by bouneous
Providence, and thus derive large supplies of money from
other quarters II we can accomplish it by proper app.
cation of the means within power.
The GRAPE VINES, with which the whole country is
overrun and which cearers take pleasure in
destroying, and branch present certain of
wealth If from the native grape wines cannot be nade
and believe they after few years. cutivation,)
least Brandy may be made from them, which will sci
fast made, and will be infinitely preferable to the ms
cradle stuff sold at 81 so per gallon after having under.
gone mixture first the seaport and afterwards several
authorizations by the different hands through which passes
before it is sold in this neghborhood It will sell not only
the spot but throughout the country. 1t MT
worth while to try the foreign vines when have such
variety of hand although the abundance OF
wild vines in this vicinity prove, that the climate and soil
emnenty adapted to the culture of the varieties The
Brush Grape, the Fall Grape and several kinds of the Foe
Grape, will answer perfectly well for Brandy and doubt
some of them, especially the Fall Grape will make good
wine. There difficulty in the cultivation, which is
very similar that of Indian corn after the vines plan.
ted The growth shoot of the year from bear
ing vine is to be cut, at time while the down,
into lengths containing three eyes, and slant.
ing into the ground feet by 10 feet distance leaving
Only eye about inch above the surface few spades
full of should be worked in round the plants II
best to keep the cuttings in the barn week be-
fore planting The grounds to be KEEP clear from eeds,
Ate, the plants throw shoots poles should
be driven in for them to climb round and they should be
pruned in the winter when the sap down. to the height
easily reached by man standing bench In
clearings the vines may be led to the trees which are
deaened but it win do suffer them to run toe high
up the bodies of the trees, they would shut the
and air too much They will bear the third year, but
there will be fair ths fourth year When The grapes
are thoroughly ripe the punches be picked while
the dew off; and il picking hem the cobv chs and dead
OF rotor grapes are to be AIKEN off much the time
will allow for the perfect the grapes, the better will
be the wine but the trash must be swept off and burnt,
else the vernn will come back thu next The
grapes then TO be carried, little bruised possible
to the house. where they be put into large
tubs, and thoroughly mashed with wooden beetle
samper-aki0g to have layer the bottom of the
tub thick enough prevent the beetle from breaking The
seeds, else the wine will be bitter Take the mash or
pomace, as may be Called and put into cider press,
and press it exactly as pomace for cider The liquor TO
into hogsheads barrels though the larger the vessel
the better The vessels to be thoroughly Clean
from the taste of the wood, the wine will draw the
out and keep it. The vessels be set buns hole up
permos with the bung out in place neither hot
too cold though cold is less injurious than heat. The
liquor will erment, and the vessel is to be kept filed with
liquor up to the bung, the mother works when it
is done working, the liquor is to be drawn off at the spg
got, without disturbing the cask into another clean cask
1t is then wines but it will hardly keep long without
brandy, say about fifth, added to it, 1t is in
don be carried to the stillbouse, where it is be
poured into the STILLS and stiled exactly the low
wines for whskey, for apple peach brandy rea-
ted IT the still smells of whskey, any other liquors. it
must be washed, and wine Boiled through to take
the out Thus grape brandy costs trouble
than apple peach brandy and will sell for nearly three
times much
Some grapes being eshy and tough reqsire to be rea
ted as peaches are because the wine will free
y under the press that is after being well mashed instead
of being pressed the mash 10 be poured all together into
large tubs vats and left to work. 1t will be known when
is sufficiently worked by the scum, pomace or NASH
or mother, rising and leaving the liquor clear precisely
in making the low wine, the dsters call it, from peach
brandy The liquor then to be drawn off bottom, and
poured into the still before The only danger this is
that it should be neglected. and suffered to ferment
much it would turn sour; but this is exactly peach
brandy, and will require the and attention.
The woods are full of grapes, and any may try the
thing next if he does not choose plant his cut
tngs this winter without trying If it turn out mere
ton, there will be great harm DONE But it is corr
rect it has been found in many parts of Europe, then
Beaver, Allegheny, and Butler, become rich with lit
tie labor as Champagne, Burgundy, Bordeaux or many
other provinces of France, have become, by the
means. MUCOUS SC.EYOLA.
Philadelphia, March 1, 1895.
100000 So