Connecticut western news., 1876-08-11
.e had a
PEACE CONVENTION

PEACE CONVENTION
 here last week, in Carpenters hall, at which the venerable Lucretia Mott and Julia Ward Howe were central figures. Mrs. Howe was proposed by the nomi- hating committee for president, but the meeting amended the report, reelected Rev. MT. Love, who had been president ten years, ever since the orgauiz ltion of the National Peace Union, and e-elected Mrs. Howe to the position of vice-presi- dent. The usual speeches and resolu- tions were dispensed to comparatively small audience.
 AN EDUCATIONAL CONGRESS
 has been in session here several days, sometimes in the Pennsylvania Educa- tional building, and sometimes ill the judges hall, with representatives from various nations. At the sessions I at tended, Japan, Brazil, the Argentine Republic, Sweden, Finland and Penn sylvania were reported on. The pro- gress of education in Japan was the l most remarkable.
 THE HEATED TERM
 here has been excessive, both in degree and length of time. There has been nothing like 1t here in seventeen years. The thermometer has been 103 degrees and 105 degrees in the shade on two | successive days, and often up to 100 de- grees, and 1t has had 8 marked effect in | decreasing the attendance at the Expo sition. For few days past the weather | has been much cooler, and the number of visitors is greatly increased. There is no great body of water near it, as in New York or Chicago, to create breeze l to temper the heat.
 There isan ubiquitous display of wines from all countries in Agricultural hall i; the exhibits from some countries being very large and choice. The native wines of the Middle States, especially those which have obtained 8 wide repu tation, are here displayed under enticing names, and the Southwestern and Western States are still more hberally represent ed. But California takes the lead of all of the States in the quantity, variety and quality of her wines. Here are several large firms represented, whose vintage amounts to 1000 or 200,0 gallons year, and yet this branch of industry has but just begun to be de- veloped there. The State is capable of producing wine enough to supply the whole United States, and when the vint- ners there have had larger experience, and people learn to be satisfied with un- doctored and unadulterated wines, and to value them because they are good, rather than because they are imported, we shall have large consumption of California wines. Last year, California produced ten mil ion bushels of grapes, and ten million gallons of wine, more than two-thirds of the whole wine pro- duct of the United States.
 THE FOREIGN WINE EXHIBIT
 is quite remarkable, tue older wine making countries vieing with each other in the extent, richness and attractiveness of their display. Spain and Portugal, famous in olden times for the excellence of their wines, maintain their ancient reputation, and Portugal has a specially large exhibit. Italy and Germany, re- nowned in song, and story, and liter ature, and the fruit of the vine; Swift zerland, who free flag had foated to the breeze for many generations, while her sunny hillsides have been purple with grapes; all have characteristic exhibits of white. But for the manifcent and royal character of her wine display, our old time friend and ally, republican France, eclipses them all.
 CHAMPAGNE MAKING.
 But I wish to give brief description of champagne making ln Epernay, France-the ancient champagne country, the only district in the world where genuine champagne is made. The soil is of chalk formation, of just the quality to make superior champagne.
 The vines are planted foot and a half apart, are let grow to three or three and half feet high, are staked in June, and, when in full bearing, produce forty or fifty clusters to & vine. But for the very choicest wine, the vines are pruned back to two feet high or less, and but few clusters of grapes arc allowed to 3 vine. The vines last from eight to twenty years without replanting. The grapes are pressed as soon as gathered, so as not to take color from the husk. The must is put into casks holding about seventy-five gallons, to undergo the first fermentation, and stands till after the first frost, which usually occurs before Christmas, when it is drawn off in huge casks holding 10000 gallons, to be mar ried-anixed and tempered-the product of three dissimilar vineyards being often united, and sometimes old wine has to be added to make the mixture just right. For, in some seasons, the wine IS better or poorer, stronger or weaker, than ln others. When the tests show that it is right, it is drawn off into clean small casks, like the first ones, aud stands till the middle of April, when it IS put into strong quart bottles, with corks secured by iron clasps, and laid down ill the eel lar to complete the fermentation. It is here carefully watched, and if the fer mentation is too strong 1t is put into q lower cellar of lower temperature. Il the fermentation Is too slow 1t IS put IT an upper cellar of highor temperature, and ia so handled that the fermentation shall be neither too fast nor too slow For this purpose there are three cellars one above tue other.
 When the wine is ripe enough to be prepared for market it is put into racks with the neck down, turned and shaker daily for six weeks till the sediment Ii all deposited on the cork. A man takes bottle with each hand, and can shake 50, 900 bottles ill day. When this pro cess IS finished, and no more seCiElen will settle, tho bottles are tak ken ane ] held horizontally, and with tool tho ] clasp is removed, wheu pop goes tho cork, the carbonic acid gas expels tho 5 sediment with about one-twelfth of the wine. It is then put into machine tt 1 be filled with a sweet liquor adapted tt the market it is designed for-for some g countries require sweeter wines thai others-is recorked securely and i ready for sale and shipment. It take from three to five years to perfect cham 5 paone, and the whole process require