Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1862-11-08

tHOH Will WIuct duu make tuStH go tlSnt
driving with wooden mallet while the
bottle is standing on smooth hard sur
face. If held up in one hand and driver
with the other, the bottle is liable t.
break; so also will it break if the bottle
is too full.
10th. Treat your friends, don't forge
the editor, and drink a lutte for tht
stomach's sake. 4 reason why yol
should not drink it all at once is, that i
will improve by age.
l have said nothing about sugar, which
with some persons is inadmissible, but i
one has neither Delaware, Diana, no
Hyde's Eliza grapes to make wine of, anC
nobody has these in sufficient quantitie:
yet, he must use the kinds in cultivation
Catawba, Clinton, Isaqella, &c.; these
require an addition of grape sugar to
produce enough alcohol to make them
keep. Under no circumstances mus
apple brandy or other liquor be used fol
that purpose, as the aroma of the wine is
thus destroyed. Then the deficiency
must be made up with the very best re-
fined loaf sugar, to be added TO the grape
juice and fermented with it; this IS first
converted into grape sugar, and then into
alcohol. The quantity of the sugar to be
added depends upon the ripeness of the
grapes. Good ripe grapes contain ten
and some twelve per cent. of sugar.
One pound or pound and half of sugar
to The gallon will add enough to equal
fifteen per cent, quite sufficient to pro-
duce within fraction of seven and a
half per cent. Of alcohol, the amount re-
| quired to prevent acetous fermentation.
Wine with this quantity is far better than
if stronger; it will "cheer but not ine-
briate;" neither the chemist nor the
thin-skinned Tartar can detect it. 1t is
mistaken notion to suppose that sugar
| is added to the must to sweeten the
wine; if we'll fermented it simply adds
strength. Sweetened wine becomes sirup,
and is no longer wine. The usual prac-
tice is to sweeten after fermentation !;
hence the sugary taste. For uneduca-
ted palates, it may be sweetened when
ready to drink, as the sailor makes his
switched, half molasses and half rum, and
may be thus rendered nearly as palata-
BILE. No water must De added to the
grope juice except for the purpose of pro-
ducing light drink, which will not keep,
and must in no case be added to the real
wine. Water is an aduIteralion Of wine,
though learned Judge has decided that
it is not of milk! Those who think water
an improvement to wine had better try
the experiment on a small scale, and see
the folly of it for themselves. A bottle
of good wine will cost four to six cents
more thai the poorest. Really good vino
cannot be made Of poor materials. such
as unripe fruit and brown sugar, but /
will give the recipe to make the best
wine possible Of unripe grapes:
lst. Let the manlPulationS be as be-
fore described.
Cd. Select the ripest grapes you have.
Sd. Add three pounds of the best sugar
10 each gallon Of juice, and be sure that
it ferments until all sweetness disappears.
Add no spirits.
4th. With lively imagination. equal
to that of the Marchioness in Dickens
Old Curiosity Shop, putting it very
strong" one may suppose he has good
wine.
The recIpee for poor wine is to use
moor materials. Success viii follow even
Il. IN with cleanliness.
Good vinegar may be made from sour
grapes, and grape skins, by adding two
gallons Of water and one pint of molasses
to each gallon of juice, and keeping 1t
moderately W arm.
If not out OF place here allow me to
saw a word on the grape crop of this re-
gion. Those who have read and followed
you Hints have ripe fruit TO send 10 mar
ket, and are getting eight and nine cents
for Isabellas, while the quotetlon are two
to five cents; they also have ripe cane
for the next years crop, while the larger
number of grape growers have neither
ripe fruit nor ripe wood. While ship
ping fruit to New York on one of our
barges, was delayed by two men who
were bringing packages of grapes ashore
As this had quite the appearance OF
er-running uphill process, l inquired
what was the matter, and was informed
that these grapes had made two voyages
to New York, and were returned, marked
''no sale,' an offer of one cent pound
being the maximum. The owner kindly
permitted me to look into one basket. Il
contained small lunches of dnripe grapes
| suggested that he had picked them toe
soon. On no, said he. | did not pay
much attention to my vines this year.
neglected to prune them until it was too
late, and then got so busy witty m!
spring work that l did not plow among
them, and neglected to tie them up.
think the vines bore too heavily. Nj
fruit did not ripen well nor the WOO
either. The fact is, the grape buslnes
is failure, don't believe shall hav
ten pounds of grapes next year. Las
> season asked this man to take the Hor
ticulturist, but he said, as it was wa
;, times, he would try and save the expense
. NV opinion is that be has saved II owe
the left shoulder. Perhaps my receiT
:, for making vinegar will be of service t
! him, and 1 give you his address, hopin
you will send him copy.
-<~S~-
!. Figures won't lie, is an old homel
# expression; but few men look on fast
a ionable woman's figure nowadays ar
a say as much.