The Ohio organ, of the temperance reform. (Cincinnati, [Ohio]) 1853-1854, 1853-09-30
bar Lhe Oman.
For tho UTkan'
Review Of some Items in the "Wine
so Growers Report.

BRo. CIARK-I should not have no
ticed this report, had it not, to my
mind. contained several particulars
not warranted BY the facts, They
are either mistakes, or positions taken
for granted, which ! by no means
concede.
Friend Rehfus, the Chairman Of
Committee, no doubt, honestly meant
what he says but as the report is
now public property, he can not COM
plain, if his statements be, TO some
extent, controverted.
The 1st item, which is a small mat
ter, / do not admit; that nothing but
grapes will grow on hill terraces, as
the report intimates. Garden vegeta.
bles of all kinds will grow on such
fixtures.
Cd, If the Maine Law be introduced,
/ deny that blow will be struck at
the ''grape culture" | contend that
grapes may be cultivated, to any ex-
tent, as an article Of domestic use and
foreign commerce, as | have already
intimated, in the Times of Goth inst.
1t is only the wine feature that is OBJ
iected to, because pure wine contains
from 20 to as per cent. of free proof
whisky, or alcohol of s. G. GIG, which
with all its extracts, mucilage, gums,
sugar, &C., will, and very easily does,
produce inebriation. Look at the aris-
tocratic, or royal wine drinkers, in all
time. The same abuse of appetite
and bestial practices are evinced, as
among beer and whisky plebians.
8. The fact that, in pure wine, there
is no "free alcohol" is an entire mis-
take. See Brands Chemistry, page
521.
Some pure wines contain 26.47 per
cent, by measure, of alcohol. Spe.
GRAY. 1926. Reduce this to the proof
whisky standard, of 916, and it will
make 1920 of whisky; i. e., 100
quarts Of whisky, at proof, or 9l6, con-
siderably stronger than any whisky
retailed in coffee houses. ask, will
not this produce drunkenness, when
taken in amount =? 1t is in this day OF
Chemical progress, foolish to talk
about spirit being covered up by ex-
tracts, salts, gum or sugar. The al
cohol is in the LIQUID called wine, and
will produce its legitimate effects. l
say, the alcohol is "mixed" in the
liquid, and makes the wine. The
spirit is not produced by distillation,
but by fermentation. 1t is in and
about all the liquid material. Can
it be any other than mixed with
the liquid base to make the wine? l
am not now speaking of Fictitious
wine, at present almost entirely sold
in this country; in each barrel Of
which not one pint of pure wine is
contained. Such wine is made of
vulgar whisky and various drugs |!
Some pure wines are weaker, in alco-
hol, than the example above. (See
Brands Chemistry, page 52l.) These
contain 25 or 80 per cent. of proof
whisky; i. e., 100 quarts of such
wines will contain Is or 80 quarts
of whisky at 9l6 (prooO stronger
than any spirit retailed in the shops.
Will not such ar article of beverage
produce intoaication9 Let the public
judge.
4th. l take the Chairman's express
sions :"Resolved, that pure wine, con-
tanning no free alcohol, but great deal
Of sugar and gums, besides some res
inous and coloring matter, gals and
acids, is highly nutricious." What
does the writer mean by "pure," fer
mented "wine," containing no "free
alcohol 2" In the act Of fermenting,
the alcohol is made. Is it not free
and mixed with the liquid called the
base, to make the wine? Where is
the spirit, if it be not free? The su-
oar will not interfere with the intoxi.