New Orleans Republican. [volume] (New Orleans, La) 1867-1878, 1872-09-15
Good Wine a Biessfngs,

J From the paper gead By Professor SSe'aP
; low before the American Association for tn,
! Advancement Of Scicpceo We make the tel
1 lowing abstractS
Professor Swallow began Sv stating GHa'
| lie was an original Maine law man. He
/ wished to state few facts, and if they
We're disputed he would gladly debate them
| It seems to be we'll settled principle that
man will have stimulanto Jeao coffee
cocoa, wines, whiskyo runs, and gins have
/ been extensively Used throughout the earth,
| The Professor admitted all that had been
| stated about the evils of strong drinko Can
| science do anything to eradicate this great
/ evil 1t mans taste for alcoholic drinks
is so strong that it can not be resisted, can
not science interfere? | think it can and
propose good grape wine as the remedyo
| Give us what good wine we need, and
the temperance crusade will be welI-ngh
ended. Grape wine does not produce
that hankering for more stimulus which
is the case with stronger drinks and
narcotic drugs. We must have q wine so
pure that physicians can safely recommend
it. At the Baltimore meeting | showed
that Missouri offers better opportunities for
grape culture than all France. The central
and Southern portions OF this country can
produce more good wine than all the CONT
AitI1b GfbL4 tL III W lL6 40 Il DGtLEI
for Americans than coffee or tea; better
suited to their why, bilious, nervous con
stitutiOns
Our sparkling wines are as good as those
we import; but there can be no question
about the WhOIes0meness Of dry and sweet
wines, and we can produce the equal in all
respects to those Of Europe. How shall we
make good wine! This is the important
point. have selected the Concord grape,
which will grow well under even adverse
circumstances. TSeveral Of these adverse
circumstances were mentioned Neverthe-
less, good wine had been produced from
these grapes, especially strong red wine,
The essential points are that the soil should
not be enriched by manure-stOny ground
IS preferable; the grapes should be fully
ripe, to be Known by the fact that the stem
Is shriveled; let the grapes hang on at least
two weeks after You think they are ripe.
Two or three defective grapes will spoil
cask of wine.
Pick when the grapes are perfectly ripe,
and guard against all contact of water.
The grapes are to be spread to dry for some
days, and meanwhile the aroma and sweet
ness of the grape are being perfected. The
crushing has to be SO complete and
thorough that all the cells of pulp are
broken without crushing the stem or seeds
The wine crushing cylinders, sold as wine
making machinery, by breaking the seeds
and stems, spoil the wine. Nothing but the
rubber will do this properly. If part of the
juice is not pressed out Of the cells it will
not all feTment in. the first process. The
must be prompt and active
The sugar water aad ferment should all
be supplied by the most itself AfteEward
II needs to be aerated BY falling through
air: but as soon as fermen cation sets IN air
nust be excluded, Details o. temperature
mast be carefully looked after, and some
heat must be kept up after fermentation
The wine must be drawn oil from the tanks
bY a hose without the admission of air
Tie last pressing Of wine is only fit for vim
egar. Vet you have nat wine when thus
drawn Oil. 4 further fermentation goes on
Ia the cask. which develops the faToF and
bouquet, The chemists OF this association
should investigate the chemistry of vine
The processes are old, the !
results OF experience; but can we not as
certain the causes as well as the methods? !
In that case the wine manufacture of this !
country could be brought to uniformity.
In France the NEST distinguisbe chemists
are engaged by the government in these in
gestigations.