Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1864-07-30
AGRICULTURAL.
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The prices of wine and liquors of every
| KIND Will tempt all who have trnt capable
OF beng made into good liquor to under
take Its manufacture. While there is no
fruit that comes in competition with the
grape for this purpose many of them make
II tolerablc substitute, and none perhaps
IA better than that which grows so abund-
antly in all our waste placc-the blackberry.
Currant wine is a well-known domestic pro
ductlun, occasionally of an excellent bralitv
and occasionally not. GOscbcrrv wine we
know less of, but it has been famous in
England, certainly since tie day when the
wife of the good old vicar insisted on her
landlord tasting a glass Of her handwork
The raspberry, the strawberry, the eldcrber-
rv, the rhubarb or pie plant, and Others have
been success iullvused
Having on several occasions had the op-
portunity of tasting specimens of domestic
wine, offered tor premium at our cattle
shows, we infer from their quality that
many houSekeepcrs, even of those who have
much confidence in their own Judgment, do
not understand throughly the principles of
wine-making. They will find it profitable
10 make this niatter of special ctudy
Following mere recipe for this or that
sort of domestic wine does not answer the
purposc \ very excellent article NAV be
vi tanned in the hands of one person, while
another will entirely fall, through both NAV
follow the same rule. But if the principles
are well understood, m intelligent person,
who knows what good wine is, will scarcely
fail for want ola recipe, Let him therefore,
learn on what depends the quality of wine
made from the grape, and it will be no diff
tcuit mattel SO to modify the process of
manufacture as to make it applicable to
L ind Z Il Il. A.
the purpose. We select, therefore, from
the best sources, such information rs may
serve to cnlChteH tho-e WHO need H.
Grape juice, according to Boussingualt,
contauS, list, grape sugar: I'd, alhumcn
and gluten; 3d, pectine; 4th gummy mat
ter; 9th, colorng matter; 9th. tanrin; eth,
b'tartrate OF potash Sth, IA fragrant volatile
oil, cream of tartar 9th, water. 1t Is obvl-
Gus, therefore, that craps, juice contains
within itself the elements necessary for the
production of the vinOus fermentation. The
relative proportions however OF these diff
terent elements are singularly modified &C.
cording to the nature of the vine, the quail
tv of the soil, and especially of the heat
Of the climate. The limits Of the culture Of
the vine III Europe dle generally liXtd where
the mcah temperature 10 from 30 to . Fahr
Under colder climate no dtinkdblu wine is
pronuccd.
"As the quality If the wine depends main
ly on the ripcnesS of the grapes the vintage
does not take place till this is complete. or
until there is no longer any prospect of i'm
provcmcnt. The must uf the grape is pro-
duccd 10y ucujirg AM g-rs,ng the fruit;
the Juice j. run iu-n watts. aud the fcrmenta-
tlon takes place in c. lars. The Itrmenta-
tion having subsidized IN the larger vessels.
lt l. Il oil IN al L..
which are carefully filled up from time to
time. and in which i. is preserved
"Wine may be defective, especially by
wanting strength ard beng too acid
Sharp WINE contains an excess Of cream of
tartar and free vegetable acids and is al
ways the produce Of grapes which have not
been completely ripcned. The deficiency
of strength il due to tie same cause, for it
Is well known that rs the grape ripenS, its
acids disappear, and are replaced by sugar
This deficiency OF saccharine matter in the
mus, is now habtualy supplied 10y the adj
dIlun of quantity of artificial grape sugar
prepared from starch. In warm countries,
where the grape always ripens, the quantity
OF tartar is small, The sugar then predom-
mates greatly, sometimes tu such m extent
that the azotiZcd substance df the must is
insufficient rs aitrmcnt, and il is then that
we have wines OF too sweet flavor, such as
those OF Funcl and of Frontgnac. When
these musts, which are So rich in sugar, con
tain the proper quantity of ler:hent, they
produce very strong wines, in which, of
course, the sweet flavor no longer predomi-
mates. such are the dry wines of Southern
vineyards, of wuich that ui Madeira may DC
taken as TIE typc.'
According tn Thiuurd, djstirrrisucd
French chemist, the juice OF the grape con
tuius u principle which he calls mucusn-sac,
charinc, ON which ,hs Preventative process
productive of the wine depends, This sub
stance, im SAYS, vNCity~ the yiuous trrmcutl-
ton 10y eNtrct'na portion of osygcn from
the sugar, ~ mruu9 ut its CaTlou, forming
curhop', auld g,,, whilst it, hydrogen, and
t.r remaining carbon 'ul Oxygen of the su-
gor, are converted into ul,nhnl, the basis
ard exciting principle of all wines When
the must, ur expressed Juice At the srapc Is
exposed ~ "a temperature ot - iilir, this
ChvmilN change uT fermentation commence;
AN intestine motion takes place in The hquoE
bubbles are evolved, which buoy up thc
grosscr matter Increasing the bulk ut the
mass, aud forming a srnm upon thc suthtt
An augmentation ut temperature NOW takes
place; thc must lnssrs its sncehnrlne taste
Il acquires q deeper cni"r than bcioie, and a
Nlnous laNer which iuerss,a With lhr az
ynncemtat ol the pruccss, Amer "a" dave
the Fermentation gradually suhsidys, 'hc
mass returns 10 ils original hulk, thc Scum
sink, a. the bottom ui the yfrscl tLt liltoT
hecomcs transparent, and u l. puw vine
The constitution ~ tho must Is liahlg to be-
gr,a' 4, lnhurneci by the quality, tAeNarig'y
lhr Innate ani the culture oi ihr grapcs .
veil a. thc nature 90 thr searuis. la eu.d
year. oaing a. the dvlciency 90 me saeels.
rinn matter, ihe ainr h Nrls, hafah sA
acusnut, in Nei sgsagns a. is dcsull pl
sulh ,lt 4usuiiiy of sgidt, nigh ~in'is 800
iugs urr slsa iuluiiduf
Th iuigss obtained hum oihff htnir' dH.
hf nHH thsi uf the Efslf ul"ir, "a 'uAis',
flIn. ID Hs haze r.th ihusg a iiiiyftnt