The independent press. (Abbeville C.H., S.C.) 1853-1860, 1858-02-12

repetition Of this last rne spur, and one or
two bearing canes, according to the strength
OF the vine. In pruning, let the cut be
clean and close, leaving no small ends of
dead wood, Which will surely iniure tile old
stem. Among old vines Il small toothcd
butchcr-saw will g'eaty assist the operation.
] do not approve of summer pruning;
vines and fruit require all the shelter they
can muster to preserve them from our burn.
ing sun. Persons engaged in the grape
culture should not lose sight Of pruning it
is to moderate and equazc the production
OF fruit, thereby improving its quality, and
$parng the health and lille of the vine. We
are often told that this or that person has
vine, which is never pruned, climbs to the
summit Of high trees, hears ahundantly, is
very old, etc. \ single vine is very differ
ent from twelve bundled to the acre-and
in many parts of Italy, where they have
adopted the tree culture, the quality Of the
wine, which formerly ranked hi gh, has COM
p!c:ciy been destroyed. Inever wish TO see
my vines average more than from twelve to
fifteen punches each. Quality is better than
quantity.
The Catawha seemed to have usurped the
most prominent place among the natives
AT the West it is 10y far the greatest favor
ite: perhaps, there are others do no succeed
as we'll. At the South. most persons are
following in the wake of our Western hrc,h.
rem, and have taken it for granted that none
others arc worth cultivatiny, and condemn
without Knowing them. The Catawba is
certainly beautiful looking grape, and
great bearer; but its honicd and wild mus.
kv flavor, (which is unfortunately too strong
Iy retained in the wine) is very serious
objection for palate accustomed to a more
delicate fruit or beverage. The "boquet,"
or perfume, Of wine is precious quality bu,
this is ''too much Of the good thug"
Foreign grapes must be discarded for
wine making. After fair trial, we, like
many others, have come to the conclusion
that they cannot stand our climate.
OF all the natives that have come within
my reach, give a decided preference to
tn" Warren and the Isabella, both great
bearers, but, like the CatawLa, subject to
the rot. The former makes a delicate wine
of the color of Madeira, but rot so strong ::
the latter, Il tht beautiful colorcd CIaret,
very similar to Bordeaux wines. also, like
what we here call the Burgundy and Black
July, (both misnamed, ,)-,hc first being the
best table grape we have in This country,
and making delightful Madeira colorcd
wine; the Black July makes a very dark
rich, red wine; not unlike Port. These two
vines are not great bearers, but their fruit
does not rot
MAKING WINE.
My process for making wine is different
from that followed in the West and in Geor-
gia. The grapes being gathered. and all
nnsound or green berries removed, they are
throwp into large tubs, or half barrels, and
thoroughly crushed with the hand the
contents are then emptipd into large vats
.(hogheals.) } which arc filled TO within four.
teen inches of the top; cover these with
honespnn and boards. to keep out gnats
and flies. In Il very short time fermenta
tion commences; the mass swells and rises
to the top, and should be pressed down with
wooden paddle, two or three times pc,
day. The next morning the clear juice is
drawn from fascet, near the bottom. and
poured into barrel; when no more Juice
comes out, the mass in the vat is then car.
ried to the press and what liquid remains in
it is squeezed out; this is usually very thick
and is put into another barrel, aS it is of in
ferIor quality. BE sure that your barrels
are filled 10 within three inches Of the bung
less than that would leave too much air in
contact with the wine; and would cause j,
to sour; more than that would cause it IA
overflow in the fermentation which for a few
days will be very brisk when this has sub
| sided, fill the barrels to one inch ofthe
bung. with wine reserved for that purpose
and close the bnngs tightly. very care
fuI that the. barrels, tubs, watts, etc., be all
perfectly clean and sweet. as the slightest
degree Of uncleanliness would be fatal to the
wine. "a' @a
There now remains nothing to do unit
the next winter, when the wine is drawn in
to'o'her barrelsdn ordsr,to clarity it. The
dark Claret IS allowed to fertnent on tho
skins f5r four or 6ve days, IL order to ex
tract all the color; it is.i,en treated as : the
others" ~; III @,&r.,s
Another item, believed by many to be
positively Indispensable and. the COS, 0
which is very considerable is aceildr. Til
i % = ~ Bt,s