Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1859-10-19

Prior to this last powing, the vines are pruned
and tied to these stakes for the season.
Tue pruning of the vine is done with me
during the Winter, by cutting oil all the last
years bearing wood, and reservnG one, two
or three healthy brancbesof tue present year,
so as to secure from twelve to fifty eyes, ac-
cordins to the strength or size oil the vine
If it is poor, weakly grower, one half dozen
eyes will be enough; and, on the contrary,
strong grower and large zine, it may stand
the expansion Of fifty OF more eyes. II you
calculate that each eye may have three or
four punches cach it will be understood that
fifty eyes will call for one hundred and titty
to two hundred bunches; and, therefore,
great caution is necessary not to have TOO
much wood or the vine will be exhausted III
few years.
In this concise manner l think have said
all that is necessary 10 hold up to view the
planting, the pruning, tue culture Of the vine
and its products for wine N opcn-llcld culture
in ordinary piucy woods land, which, may
add, was nlsnured only twice in eighteen
years. stop to correcta popular error. 1t
is thought that to grow tbe grape vine 10 al-
vantage, the land must be turned up side
down two or three feet deep. '.shis or salnc-
thing like it. may be necessary in heavy, Try
lands, but not so i'll light: sandy loanI. In
illustration of this fact, have had con'lEu-
Gus row of vines planted n 1910, in shallow
holes, which are in as fine bearing this year
as before. Tue Society will again excuse my
depressing TO say, that wien me vines are in
full bearing the plowing and hoeing ought, 10
be snalow-not exceeding two or three inches
decp-or the main fruit-bcaring roots will be
cut off and the crop spoiled.
The process of making wine is very simple
The grapes being fully ripe are gathered into
the wine.honse and placed on platform, on
which there are clean cloths. The green and
damaged grains are picked from the lunches.
The clean punches are mashed with an oak
pcstile in half-barrel; the broken mass is
nut into the fermenting vas. in which 1t re-
mains from 9 TO As hUnrs, according 10 the
strength Of tue fermentation. Three times a
day the mass in the vat is pressed down. The
object proposed in pressing the mass do" n
INTO the Juice is to secure AZ enilal iermcn!a-
tion throughout the entire n;,SS. The vats
ani barrels are prepared, i'll the hrst instance
BY washing with pure water, drying thorcnGl!-
Is, and then burning paper covered ON both
sides with melted birthstone. The fumes OF
the burning sulphur destroys every acdiiy or
mould in the barrel, and consumes the prin-
ciple OF acidity-oxygen gas the barrel:
Tie grape-juice being sufficiently fernented
on the skins, is drawn OF and poured into
the barrels. The mass in the vat is taken to
the wine press, the emulation il aided To Till
| up the barrels to within two inches OF tie
bung.
The buns is set on cloth over the oriicc,
so as to let the gas escape II ON the iernentlng
luce. In three weeks the burg is tishtened !;
about Christmas the wire is drawn oil from
the lees into clean barrels. and again IN the
spring when it undergocs its second and hnal
fermentation. 1t is then wine. The Isabella
and Mary Isabel make Claret VINE the
| Pauline and Catawba Hook; the Warna, q
Wine approximating to Madeira; the LIE
No;r Il Port, without any foreign addition; ;
and the Scuppernong with sugar makes a
nleasant Muscat Wine. These wines have.
hitherto. commanded two dollars per gallon,
By the barrel; the Isabella and Mary Isabel
twenty cents pound, by the box, in the
Charleston market.
trust, in this succinet account, may have
entered sufficiently full into the subject to
meet the views Of the So .iety, except the
expense. am not positive but thiuk the
ninety acres which cultivate in the vine,
had the labor Of four hands and two mules
through the season, and the harvesting. wien
in full bearing, will occupy many halds lor
the time This last expense may be lcssened
by cultivating the varieties which ripen sue
eesavely.