The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1890-05-22
Wine When II IL Red.
SURPRISING THINGS USED IN ITS MANuFAC-
TURE
IMathington Star |

More wine of domestic manufacture =
particularly red wine-is consumed IL
| Washington than in auy other city OF it,
size Ia the Union, said wholesale desle
tie other day to Star reporter.
One advantage about native ape-jaic.
is that you can get it pure "a fact not to
be despIsed when it is considered how
largely chemicals, such as acids. gums
AMI dyestuff enter into the composition oi
the prod uct sold in the market under the
gnise OF wine. The printed name Bor
deaux, Tor example, seems something like
a guarantee when found upon bottle, and
yet it is hardly such, as one may see when
the fact is considered that Bordeaux annu
ally exports five times as much wine as 10
produced during that period in the dis
trict. 1t may be fairly said that Bordeaux
depends at least as much upon the labora-
tory as upon the vineyard. Bordeaux has
been called very justly nest OF forgers OF
red wine; the town OF Cette, near by, is
chiefly engaged in this sort OF business
Burgundy is rather safe sort OF claret to
buy because of the difficulty OF initiating
its characteristic bitter taste, which chem
lists say is due to the presence OF bacillus
strongly resembling in appearance the
comma bacillus OF cholera.
S.la ~
dangerous to health2 asked the Star re
porter.
Decidedly. Fortunes have been made at
The expense OF the consumers health by
dishonest wine merchants. II is so easy,
don't you know, to make port out OF
mixture Of cider stIup, gum kino, and tar
taric acid that its manufacture with An as
sured market at profitable prices presents q
great temptation. As for clsret, you can
easily make it from q decociion Of orris
root. raspberry juice. syrup, and cochineal.
Sherry, as you may improve upon natures
plan for making it, is combination OF
cheap materials with 9 coloring msierisl
prepared from alksnet root. In large
cities wine makers who have no vinegar 10
available find q satisfactory substitute
fresh grapes 10 dried raisins. currsnts aid
peaches OF y low grade, which they macer.
ate with other fruit usually second. hand, |
water and sugar being added. The mix
ture is fermented. and subsequently, the |
fermentation is checked. by salicylic acid.
Finally it is clarified, favored, and color.
ID to resemble any kind Of wine desir
ed.
How Was the vine first introduced into
This country?
by the priests from Spain, who planted
at San Diego, Cal not only the olive, but
he fig and pomegranale. bu. also the
'ine. For some reason unknown they
,hose for planting certain grape, which.
While fairly useful for the table, produc
'nly very moderately good red VIA
This variety Of grape still exists largely ~
california. and the great recommendation
q it's behalf is thst !, produces plentifully
,eyond oil Others. TIE stock, however, is
Til stuck to by many California people.
the fact that its bottled
esult Is rather crude snj goes to the head
Ike brandy. The slips u Malaga vine
lsnied by Frsnciscan monks at San Die
% aud other pniD,s 10 California 10 ITO
ID bu, IuIiist. shat has siuc- grown TO
6 an enorm0n. inJustry Within tie
ast ,weniy fse years clippings have been
lsnted there from the ioesi vines of Bur
undy. Bofiesnr. CJsnse. Hungary. th.
hine valley. P5nuSsi sad MaIeifs A.
iis m omeDt th.rr 10 fshsm, caunty. Cal
10 largest viaeyar. 10 the World. covering
S3J acres. the property 81 o-nator Stau
,rd. Santa Barbara. Cal. owas the lar
e,t viue- bearing grapes 10 the world H.
DC year ii produces 90 al average IA, go
ounds u grape.
The method of mskiag sioe. like every.
ing else meebaDiesl 10 this country.
,ntInuej the merchant, 10 reduced 10 :.
ientiHc principles. The grapes as they
9 brought from the vineyard are place