The Lancaster gazette. [volume] (Lancaster, Ohio) 1863-1886, 1865-08-17
Meeting OF the Hooking Valley Horti.
anltmnaI
HORTICULTURAL Rooms, !
LANCASTER. Ano 10Th '65

Shaffer, Henry Eckert and Emanuel
Dunnick, were proposed as members
and duly elected
Most bountiful baskets Of peaches
were laid on the table, consisting of
the following select varieties: New
York, White Cling, Crawfords Early,
Fred Douglas, Yellow Melocoton,
Morris White, Snow and Early York,
by Mr.. Clark, Of the State Farm, and
by Mr. John A. Fctters, Yellow Rare
Ripe, Red Cheek Melocoton, Empe-
ror Russia, and Fctter's Seeding.
The variety was added to by choice
Apples, brought by DR.. Dennis, con-
sisting Of Golden Pippin, Summer
Vanderveer, and one name unknown.
After a practical examination and en-
joyment Of the above fruit, the sub
jcct for the day-Manufacture of Wine
was introduced, by an enquiry on
the part of DR.. Dennis as to whether
the weather on the day of gathering
Grapes made any difference, having
been told that the fruit contained 10
per cent more water on wotdays. q
Mr.. Kinkead-.-All writers say gath
er on clear days; his Grapes he gath
cred and pressed on the same day,
placing the wine in cool cellar, in
serting in the bung of the cask a 81
phon, with tho outer end in water
this wine did not ferment until Spring,
consequent as was generally thought,
on the coolness of the cellar.
Mr.. Weakley-FiHed his casks,
leaving bung open, to work out all Of
fensiye matter, then closed the bung
having inserted spigot, through
which the gas was permitted TO escape,
by opening it at intervals.
Mr.. Fetters ALI white wines are
made by grinding and pressing immc-
diately; colored wines by fermenting
on the lees.
Mr.. Snider-Was satisfied that his
cellar was too cool, as fermentation
had not progressed as it should he
covered his bungs with leaves, which
were weighted down with sand, which
raised or fell by the pressure and es-
cape of gas; when fermentation ceased
he closed the casks thoroughly.
| Mr.. Kinkcad-Preferred slow fer.
montation on the lees, by which course
the tannen is more thoroughly ex
tracted.
Mr.. Clark-Thinks good wine re,
quires ripo Grapes, gathered in fail
weather, then more alcohol is obtained
} docs not recommend fermentation
on lees, but his grapes we'll ripened
presses Immediately and deposits the
casks in warn place for ten days
with the bungs open, to encourage
rapid and thorough fermentation, thus
the sooner producing alcohol, the pre-
, servative material; at separation o
ten days remove the wine to o coo
cellar, closing the bungs, in which 81
phons are inserted, with the outer enc
in water. In the Spring, when tb,
, sap in the vines commences to move
: then rack off the wine into clear
casks. when slow and second fer
mentation commences which contin
: ucs for perhaps two months-gas being
permitted to escape through spigots o.
siphons in the bung, so arranged tina
no air enters.
Mr.. Boving-Cautionod against th
use Of new casks without first soakin!
them thoroughly, Tor at least tw'
weeks with water, to extract the aciC
from the oak wood simply scaldn!
the casks will notanswer the purpose
Mr.. Clark cleans casks that hav
. contained wine by washing with lime
water and soaking and burning sha
! wings inside, and smoking with sui
phur.
Mr. Griswold, by request, gave hi
views. Air was necessary antil fer
, Ementation had reached a certain stage
, He had most success with a series 0
. small watts, placed one above the other
the upper one open, from which, du
, ring fermentation, he skinned off al
matter thrown to the surface, thel
, drew off into the second vat, which h
closed, with the exception of smal
vent, arranged with siphon or other
! wise, for the escape of gas, &c; whel
fermentation had wholly ceased drew
!, into some cask or vat which wa
J. closed thoroughly; preferred slow fer
!. mentation, as with rapid, there wa
: danger of ascetic fermentation; tn
'. temperature of the cellar should b
-. steady at 65 degfees
Mr.. Clark-An old German testet
}. the quantity of saccharine matter il
- by putting in itan egg, adding
:, sugar until one-third of the egg float
ed above, and for each pound of su
!, gar one quart Of water.
J, Mr.. Fetters-Dr. Gall writes, al
:. ways add water and sugar to the sec
!, ond pressing, and mixing the first an
second DRESSINGS together the whole
!, improved.
f DR.. Dennis--Grape sugar is mad
9 by taking 100 parts of starch, l par
}. of sulphuric acid, and 400 parts o
J, water, boiling SO hours and addin
o water as it evaporates.
= On nation of Mr.. Kinkead, tn
Manufacture of Wines, was continued
: as the subject of the next meeting.
: On motion of Mr.. Clark, the pre-
priety of having Fall exhibition wa
g discussed, and an extra meeting OF
J. dered to be held at the Mayors oflic