White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1871-07-13
for the farmer.
TIVE VINEYARDS OF KANsAs.
Review OF the Crap Crpp-r- Value ava In
tcfeSt,


Review Of the Gap. Crpp-,.. value ANA Ia
tcyesi.
FROM tine reports received from various Por-
ions OF the United States, the coming crop Of
grapes promise, a much heavier yield than Tor
many years Previous
Should the weather from this thur, june 2sth,
continue propifious to the time Of ripening, the
crop WIN ne very large and the fruit very nne:
In view OF these facts the question at the head OF
TINS article becomes one great interest In thrce
First. As it relates to the finances of the coun-
try.
Secondly. As it relates to the general health OF
the community; and
Thirdly. As to its influence upon the more I'M
portant point, that of the public morals
without stopping xor to discuss this quesuon
in either of the points above presented, we pro.
pose to point out how this apparent abundant yield
can be consumed; without giving offence OF
on hand. In the first place, then, We turn our
attention to the manufacture of Misunderstanding
Wine.
That will not intoxicate and one which it would
seem should be acceptable to everybody, is made
by bringing the recently expressed juice or must
of the grape to boil, and then transferring 1t to
bottles brought to the same temperature, corking
and sealing them ar-tight in the same manner as
canning fruit If this process is properly perfor-
ucu, WILL Keep tfcHaIgeu louS az tuC CAecA-
nal atmosphere is prevented from having access
to it. This is not mere theory, but q sound chem
ical fact, which can be verified by any one who
will follow the above directions.
Persons disposed to cavil may except to the
term "Wne" being applied to the unfermented
juice Of the grape. That this objection is more
specOus than solid, it is only necessary to state
that this word swine" itself is derived from its
being extracted from the fruit of the vine gene
rally, and not from the mere fact of its having
UNDERGONE the nra nj cobO ati
We have abundant facts rs well arguments to
show that the position here advanced is both
sound and philosphiscal. We are not unaware,
however, that the term swine" is, by lexicog-
raphers, usually, if not uniformly, applied to
ly the fermented juice Of the grape This, like
case of common law, may do well enough in COM
mon usage; for the word swine" and that of
"intOxicatiOn are, in the mind, inseparably con-
nected together. But when We come to scientific
precision of language, this definition will not ap-
ply. Thence in strictness Of terms We contend
that the juice of the grape, before fermentation,
Is properly called wine, and that after this process
has taken place, the resulting liquor is simply
fermenfed wine, or fermented grape juice, and is,
consequently, from the alcohol introduced by fer
mentatiOn, intoxicating.
We will now dismiss this branch of the subject,
and proceed to give the other uses to which the
coming grape crop may be applied.
In the second place, then, grapes can be very
economically converted into jelly. This, if pro-
perly cared for, may be preserved long time
without change. Made by simply reducing the
grape juice by boiling, without the addition of
spice for iavOring, will, when diluted with water,
make rine rs pure and natural as that put into
bottles as before directed. The Ancients used to
SO reduced the juice by boiling, that when cold it
became SO solid as to require chopping off with a
knife into water, thus producing wine of the pu-
rest quality. In reducing the juice by boiling,
little, if anything is expelled from it but the
ter. Hence, when water is added to the gilthy,
grape leather, reducing them to the consistency
it was before boiling, we have a wine almost
pure as it can be made.
Thirdly. The crop can be made quite remun-
erative by drying the fruit and keeping it in this
condition; or by converting it into rasins. This
last process is accomplished by putting down the
dried grapes with sugar. For this last purpose
procure stone jars into which put sprinkling of
sugar over the bottom, then layer of dried grapes
to the thickness of three or four inces then COW
er with sugar. Thus layer of sugar and layer
of grapes till the jar is full.
Having the jar full cover it with a good tight
i'd and keep in cool, dry place, to he used as
wanted. Grapes without drying arc frequently
put mp in this way with good results; they are,
however, much more liable to ferment than when
they have been previously dried.
The foregoing uses of the grape are intended
only to appropriate those which cannot be dis
posed Of in the market for common table use.
The objection may, however, be raised that, the
boiling Of the grape juice and bOttling as wine,
the reducing of it to jelly, OF the drying of the
fruit and converting it into rasins, cannot be per-
formed on a scale sufficiently large, to meet the
demands of those having large crops to dispose Of
All we have to say in answer to this objection is,
that if these things can be accomplished on
small scale, they can also on large one simply by
increasing the dimensions of the machinery for
these purposes.
In conclusion we would say, that i'm our judy
ment, if every Orcharlst and vineyarlst in the
land would possess himself with one or more of
Pines Patent Steam Fruit Dryers, each one can
save all the grapes without being forced to con-
vert them into intoxicating wine, as paying
business. WIN. NJ. HOwsLEY.