Hardy, healthy and productive; will make a fair wine, but is here not equal even to the Concord, and far behind the Norton's Virginia in quality. May be desirable further north.
Origin uncertain; from Western New York; vigorous, hardy and productive; free from disease; bunch medium, long and narrow, generally shouldered, compact; berry medium, roundish oblong, black, covered with bloom; juicy; somewhat acid; colors early, b
From the experiments of one of the most learned chymists of Europe, it has been demonstrated, that the proportions the most advantageous to the formation of a good vinous liquor, are, one part of dry sweet substance to four parts of water; that is
The first of all, is derived from the composition of a vinous liquor, richer, and more proper to raise a vigorous fermentation, than that which is obtained by the usual method. Now, as it is proved that the quantity of spirit is in proportion to t
1st. The most hurtful of all for the interests of the distillers, is undoubtedly the weakness of the vinous liquor. We have seen that the proportion of spirit is in a ratio to the richness of the fermenting liquor; that Lavoisier, by putting one-f
[TR: The next two paragraphs were cut short, however attempted re-constructed for clarity] As it is demonstrated that the spirit is the more abundant in proportion to the richness of the vinous liquor,* it is therefore necessary to enrich that
You must have firm corks, boiled in wort, or grounds of beer; fill within an inch of the cork's reach, and beat it in with a mallet; then, with a small brass wire, bind the neck of the bottle, bring up the ends, and twist them over with a pair of pi
_Pruning Shears._ These are very handy, and with them the work can be done quicker, and with less labor, as but a slight pressure of the hand will cut a strong vine. Fig. 22 will show the shape of one for heavy pruning. They are made by J. T. HENRY,
Even if the wine was perfectly fine and clear, when drawn off, it will go through a second fermentation as soon as warm weather sets it--say in May or June. If the wine is clear and fine, however, the fermentation will be less violent, than if it is
Bunch large and loose, shouldered; berry medium, nearly round; white, without pulp, juicy and delicious; quality very good, but variable; sometimes best. Said to be a hybrid of Vitis Labrusca and a foreign grape, raised by J. F. ALLEN, Salem, Massac
This nice little grape will certainly make one of the most delicious red wines we have, if it can only be raised in sufficient quantity. It is healthy and moderately productive, but a slow grower. Bunch loose, small, shouldered; berry small, black,
Bunch large and loose; berry pale amber, covered with white bloom; sweet, tolerable flavor, but poor bearer, and subject to mildew. Ripens about same time as Catawba.
(Vinifera) Actoni is a table-grape of the Malaga type which ripens at Geneva, New York, late in October, too late for the average season in the East but worth trying in favorable locations. It is grown in California but is not a favorite sort. Th
Resistance, of course, counts for naught in a stock which comes from a species unsuited to the soil and climate or other circumstances of the locality in which the vineyard is to be planted. The several species used for stocks differ widely in the r
(Labrusca, Vinifera) Randall, Rogers No. 15 The qualities commending Agawam are large size and attractive appearance of bunch and berry; rich, sweet aromatic flavor; vigor of vine; and capacity for self-fertilization. For a grape having its pr
(Vinifera) This is one of the varieties commonly found in eastern markets from Almeria and Malaga, Spain, although occasionally it may come from California where the variety, or similar varieties confused with it, is now grown. This sort is remar
(Lincecumii, Rupestris) The notable qualities of America are vigor of growth and health of foliage in vine, and persistence of berries, which have strongly colored red juice, high sugar-content and excellent flavor. The grapes wholly lack the fox
It is a common practice, when casks are scalded or cleansed, to expose them to the sun and wind to dry, and there leave them till the time of cleansing, then they are placed in the cellar, &c. and the beer immediately cleansed into them; when the su
Attention should be paid to the beer when in the tun. It is a custom with many brewers to put their yeast for that brewing into the tun at one time: I will prove that practice to be very erroneous; for by adding the quantity of yeast you intend to u
Many brewers boil their worts from one to two hours; this is very much practised in private families;--a great part of the time the wort is in a simmering state the fire perhaps is not attended to, the person who has the care of the brewing is, as I
Care should be taken to keep the cellar clean, (especially those who are situated near the south aspect; or shallow, where the sun has any power,) by scraping the yeast from the bung-holes of the casks; else in warm weather it will smell offensive,
It is a practice with many people to keep their beer in the tun from four to six days; by that time the yeast will fall to the bottom of the tun, and the beer will be in a flat, dead state; it will always be heady beer, being kept so long before it