The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1883-03-28
INTERVIEWED WINE.

Is there in wine producing countries
such an article as uniermented wine
There are Christian men who have trav-
eled in such countries, Palestine includ-
ed who assert there is not and base
their assertion on the fact that they never
saw any, or, in other words, base their as
serton on their ignorance. There are
some religious newspapers which are
hostile to the idea of unfermented wine,
and the consequence is that the churches
which follow their leai in buying wine
for the Lords Supper are in danger of
| getting an article in which there is not q
drop of the juice of the grape.
For the information of those who are
in doubt on this question, we present the
following article from au English source
DIR. Miller, Professor of Surgery in the
University of Edinburg and Surgeon to
her Majesty for Scotland, man no less
distinguished for his scientific eminence
than for his Christian character, says he
asked an extensive wine- grower in the
Moselle the following questions TO which
the answers were as given "Have you
amy unfermented wine-,juice of the
grapes ?e 'Tons was the reply. "IIow
old?'' Some of it fully ten years. Some
time ago | myself met with German
to me to make inquiry about this matter.
veyed by giving the questions and an
swers
"Do you know anything of the process
Of wine-making
"Well, ought to my father had q
vineyard and made his own wine.
"What do you call the freshly-express-
ed uice just as it flows into the vat from
the press have you any name or names
for it?'
"We call it most, or, as you English call
it, mUst-new wine, sweet wine, and
wine."
@Do you call it all alike by any and all
the four Names or is there any one more
especially given to it?''
Eyes but it oftenest gets most and
new wine
''Do you use the fresh juice before fer
mentation sets in as drink or beverage ?''
ooh, yes, it is II pleasant and cooling
beverage"
"What is it like ? and do You like it %
''It is sweetish, acid liquid perhaps
! you evidently supposing that the quer-
| lists taste was formed on port Or sherry
would not like it but we are very fond
of it-so much so that people who have
vineyards send presents of it to those who
| have none"
"Iow do You like it compared with
| fermented wine p
"Well, we perfer it to the fermented
wine."
"Tel me, then, what you do at the
time Of the wine-making.
"Part of the must IL taken Immediately
and put into earthen jars and alright
casks, and placed in deep, dark, cool eel
I lars to prevent fermentation /; the other
part is set aside for fermentation. We
keep the former for use on festivals,
birthdays, etc, of which We keep great
number in Germany. We also set aside
hung up upon cord-a quantity of
grapes and when We wish to have the
( new wine very good for guests and friends,
we have small hand-presses in which we
press the grapes. When we wish it very
good, the best punches are selected at the
vintage time, and man seals the end of
the stem with sealing wax"
"But does the new wine or must keep
in the cellars ?'
at will keep during the winter months
sometimes ms long as Easter; but when
the warm weather comes it begins to fer
ment But zee haze some achich aoas pre-
pared in a particular aeGy, aehich / am
not sure about, sohieA aoas kept a great
many years'
''Do you ever send or bring any of the
new wine over here ?'
at does not-prepared at least as or
dinarily-bear transpoI tation we'll. AT
ter arriving in England took i'll. The
doctor ordered me port that made me
worse then sherry neither did that
agree with me. I tried to get over our