Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1873-10-22
ACricult


larger bodies but if you have only
few hundred gallons to make, good,
clean whisky barrels will do.
Pick your grapes when perfectly ripe,
only in dry weather, and when the dew
is off. and as many at one time as will
fill a cask; pick off all decayed and
green berries.
If Won wish to make white wine OF
your Concord grapes, in quantities OF
barrel or so, run your grapes through
common hand cider mill, and press
Immediately, until the must begins to
color. then remove the half pressed
grapes, and put them into an open
barrel, and so continue MASKING and
pressing until your cask is full of must.
The half pressed grapes or mash IN the
open barrel should be covered with
blanket and left standing from "a to As
hours TO ferment, according to the state
of the weather, then they should be
thoroughly pressed and put into sepa-
rate cask to make into red wine.
Iflarge quantities are made into white
wine, the grapes may be put under a
strong press, without MASKING, and
pressed Many black grapes will make
white wine if made in this manner.
1t would be better to put some of the
seed or racked stems into the must
when fermentipg. to give the wine more
tannin, which will make it clear better.
If red wine is to be made. run the grapes
through the mill, and put them into
open barrels or hogsheads, and LET them
ferment about two days before pressing.
They should be covered while ferment-
ing. Fill your casks nearly full and
let them run over, which Will cast off
much unnecessary nlucilaginous matter,
but when this first violent fermentation
is over. let the balance of the sediment
settle in the barrel and not work over.
Put the bung in loosely, while it Is thus
working. As soon as 1t is done, which
you can readily ascertain by placing
your ear to the bunghole, then drive
the bung tight, and let IT remain until
clear weather in December, then rack
it of.
To produce a perfect fermentation,
the temperature of the room should be
kept up to the temperature of the must
in the cask while it is working, but after
it is done it should be put into good
cellar and kept there. The casks should
be full and the buDgs air tight. 1t
should have a second racking in March,
and it should then be clear, If everything
was properly done, but it should not be
bottled until the next fall then it will
be ready to sell.
By the ''air treatment" it is claimed
that it can be made clear and perfect in
q few months. and fit for bottling. This
may be the case, but We have not seen
IL tried, and il has not come into general
use, however good it may be.
As some may wish tn make unfer
mented wine, q few directions may not
he out of place. Press yOur grapes and
let the must stand about six hours to
settle some. Then draw OF the clearest
and pat into a boiler; heat to the boil
ing point, and skim il. Then put it
into wine bottles. hot as you put up
fruit, and seal air tight. while hot, and
keep it in a cellar. To keep the bottles
from breaking, place wet cloth several
folds thick on the table, and set the
bottles on it while filling them with hot
wine.
PorAToEs. The Early Goodrich
ripens quite early, and yields largely,
but 1t Is so variable IN quality, being
sometimes dry and mealy, and at ether
times again so watery and tou2h, that
but few people in our parts now raise it.
The Harrison is even more watery and
tough so that the Esrly Goodrich and
the Gleason are for the same reason but
little better than the Harrison, while
the Garnet Chill, a red-skinned and
white fieshed potato, yields well, and
has a solid and good deal drier flesh
than the Early Goodrich, Harrison or
Gleason, but is after all only a third rate,
or at best only a second rate potato in
point of quality. The Early Goodrich,
Harrison and Gleason are white or
whitish skinned and yellowsh white
fleshed potatoes.
The Buckeye of Ohio, is a round
white-skinned and white fieshed potato,
of a better quality than the Garnet Chill,
but poor yielder, and like the Garnet,
often SO wOrm-eaten and disfgured i'll
its skin and flesh, when dug up in the
fall, as to greatly iujure marketing.
The Peachblow is a dry and nice
mealy potato, that is nearly equal in
quality to our famous old Mercer. In
fact, it has taken its place, and now. as
for years past, commands the very
highest price in our city market.
Stock IN JAPAS.-In place of iron
shoes, the horses are shod with straw
ones, which scarcely last longer than q
day, and are then thrown away to be
replaced by fresh ones. Herds and
hocks are not common in Japan. This
is readily accounted for by the fact that
the people live chiefly upon fish and
vegetables, and their garments are
either cotton or silk. In addition TO
cats and dogs, the only domestic ami
mails possessed by the Japanese are
horses and horned cattle. The horses
were originally brought from the Corea,
and are larger and stronger than those
If China; they are docile but timid,
md quite useless for cavalry. They
eed exclusively upon rice straw in
,lace of grain their hoofs wear away
rapidly that the best horses are use
ess after their sixth year. In 1870 the
whole number of horses in the empire
amounted to $50, 900, and the number
of oxen was reckoned at 600, 900 head.
The latter are Indispensable to the cul-
tlvation of rice, and are frequently used
as pack oxen. Cows milk is stunned
as white blood, and the Japanese are
consequently unacquainted with butter
or cheese. Asses are rare, and goats
and pigs are only found in the seaports
frequented by Europeans.
INDIGESTION IN A HORSE. When the
grain fed to a horse passes from him
undlgested and he in consequence be- .
comes thin and hide bound and rough
and staring coated, it would be advis- 4
able to give him a change of food. /
Carrots or boiled potatoes, fed nearly 4
cold, with a handful of salt sprinkled 4
on them, scalded wheat-bran, scalded
oats with a handful of linseed meal
added, and cut hay or oat straw might
be usefuliy given. In addition, tea
spoonful of finely powdered copperas.
and smother, heaped, of ground ginger.
may be given daily in the feed.
IMPORTANCE OF WARN HESSERIEs-i
1t Is well known that the fattening pro-
cess goes on much faster in September
and October than IN tho ,,i,,a. ,,o,,.l.