The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-08-11
FROM OUR OWN CORRESPONDENCE
PmLADLLrniA, July 9Th, 1876.


Agricultural hall though smaller than
main building is scarcely less interest
ling. Persons engaged in agricultural
pursuits take more interest IN this de-
lpartmeni, they no doubt study the prln-
lcipies underlying the different pieces OF
farm machinery, more than they admire
the polish and glitter on the outside ;
while they are thus engaged, others are
giving tie material and workmanship
special attention. and Others again are
delighted with the ornamental part of
the displays. There Is something here
10 claim the attention of every inteili-
gent behoider, no matter whether his
position IN life be high or low. i j. Goa
sequently resorted TO by vast throngs OF
people from all the walks OF life, and
whether minister, doctor, lawyer, EN-
peror or president. mechanic or laborer,
they all seem well pleased with the re-
suit of u visit.
! soon after entering the vast structure
b, the main deorwav. the visitor comes
face 10 face with several large displays
Of wines and liquors of different kinds.
We noticed The golden wine, manutac-
lured by Gustave Maize. at San Mates
California. This is made from the Mis-
solri grape and is said TO be " singularly
Hight sud pure" Mr.. Mahe's property
consists or about one hundred acres,
| liity-iive Of which are planted with
vines Ofihc seventy thousand feet OF
VINEYARD, twelve thousand are ia vines
nine years old, eight thousand five years
old. thirty-five thousand in their fourth
wear. and the remaining fifteen thousand
larc three wears old. Mr.. Mahe esti-
mates that when they are all in full
bearing they will yield an average OF
from thirty 10 thirty-tive thousand gal
Ions Of wine.
! "The cellars which are two and three
floors deep. have a capacity OF u hundred
Thousand gallons in casks and bottles
ltogethor. The wine j. to be kept III the
cellar Al lcas, three wears, that length oi
time being necessary 10 give II tht
greatest part OF Its valuable qualities.
This wine shows the following per cent
OF alcohol: :" Y intage of 1869, twelv,
per cent; 1870. eleven per cent; 1871
iclevcn ana one fourth per cent w,
',are unable 10 pass Judgment on this
lwine a. far a. Igsie j. concerned, not
with,taDding the fact, that for one dol
lar ,hev are selling the privilege OF tast'
ing they prepare. in their own words
an excellent lunch, including a hal
bottle Of wine.
/, The next large display was by thS
\ Urbana Wine Company, Iismmonds
lport, New York, organized IN 1865
Their wines arc made from the n.la
ware. Iowa, Cataw ba, Walter and La
bella grapes. The brands OF champagne
made by this company are the "Golder
Seal" Gold Seal Extra Dryc." I'm
lpcrial and Royal Eesc." We give bc
low their method OF wine making which
.Imay prove of interest
"The grapes. after being cut ano
drought from the vineyards, nre carefully
sorted. removing all imperfect berries
when they are run through a small mil
which breaks the skins so the juice cai
be more readily pressed out. From tn
lpress, the must is conducted through
rubber hose into the large casks iol
fermentation. which brings out lis wine
Qualities. When ripe for botlling. grca
,skiil as well AS most perfect analysis o
1.-The wines il required 20 so combine
Them, as 10 bring out the most periec
flavor for a fine champagne, also y
,have the proper amount OF cifcrvesccnc'
,ifor good sparkling. Too much woul,
burst all the bottles. too little produce
llifeless wine. Tho spirit, flavor. aci.
land sugar of the wine are all considered
land after the choicest wines from s,vera
'lvintages are brought into reouisiion &
hiring the mixture to it, highest stand
lard Of excellence, When filled, the bet
tiles are piled where the temperature !
lwarm, causing second fermentation Q
1.-The wine In the bottle. which produce
;. lcarbonic acid gas. This gas is anatGra
Iproduct Of the grape sugar still remain
ling in the wine, and gives the life an
,fsparkie TO all genuine champagnes.
"When the fermentation is well pei
re- lfected, the bottles are lowered into IN
rs cool vaults and piled to quietly rest an
mature from one TO two years. In Oh
meantime, the sediment, which is pre-
Iduct of all fermentation, (as well as gas
= has settled on the side Of the bottle
when wanted for use, the bottles al
marked and placed on the clearing table
Ior sediment racks, neck downward, an
Ishaken with rotary motion twice da,
lfor three or four weeks, working th
Isediment all down or the corks, the bo
tiles being turned once around durin
) 1.-The time, When the wine is require
lfor shipment, II Is taken TO the finishin
room. where each bottle Is seized by o
ar rIcxpert, who eases the cork, which iii,
plwitb a loud report. A small Quantit