{"newspaper_name": "Delaware journal.", "edition": "01", "page": "p1", "byline": ""}
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imported ,oi1aes Of loao prices


had some Fox grapes gathered for experiment,
from Where they grow naturally; after bruslng them
and strainlng them through thin piece of muslin.
tried specific gravity. and found it to be 1865,
winch was the average of three different wines, and
which is equal TO one pound four Of the sweet
principles that isl sugar. to gallon Of the juice or
must.


TO make Time Of V7ld Grapes.


Gather the grapes when ripe and bruise them with
mae, or in any other way. just to crack the skin
is sufficient, but take care n0t to bruise the seeds
and when the grapes are bruised, put them into an
open headed cask Or tub but do not fill more than
two-thlrds full, where they to remain from one,
to two or three days, according to the temperature
of the weather. until the pu por colouring matter,
is dissolved. The skins and seeds will have risen
to the surface and the wine is to be drawn off by
hole made within one or two inches of the bottom:
the wine will run of oerably clear, but have hair
sieve to let it run through to catch any thing that
may run off with the wine-and when you have the
Wine drawn Oft, add sugar to your taste. or it is
better way to add sugar until fresh egg swims, just
50 tiiat the upper edge is with the surface Of
the must; and it is dissolved. put it into
clean cask well fumigated with sup pher match
and bung it up tight; bore small gimbe hole near
the bung. into which puta peg, not tight but lit
tie air may escape to keep the cask from bursting
In about three weeks, drive the peg in tight and it
is not necessary to look at it again until the first
week in December. when in nine casks out of ten,
the wine will be perfectly fine and bright; you need
not be under any apprehension about fermentation,
as II, viii 81 on its own way, and nature will per-
form her office in the best manner possible
| On clear cold day early in December examine
your wine, and in nine cases out of ten it will br
completely fermented, and it will be perfectly fiue
and bright. Then rack it off into clean cask, fu-
mgated with sulpher match, and in the month Of
| March, following, rack it again as above-and if it
should not be perfectly fine, fine it with [ifred wine
the whites of eggs--if white wine, with milk


1t all these operations done with proper careit
will then be ncorruptble and last for an age or ages
if necessary.


am here speaking of the Fox and other larger
grapes.


If the smaller grapes used, such as the fall or


frost grapes or others, the chicken pigeon which
are full OF seeds and have thick calnmy iuice it
will be necessary to add from one gallon to gallon
and half Of water to the bushel of grapes, either
before or after they are bruised, the grapes to be
hrst measured III the clusterput the water to them
IA little more than milk warm, and rub them well
with the hand, then put them into cask or tub as
above mentioned, and follow the directions given for
the manufacture Of the Fox grape wine. In rub.
bng them with your hands, it is very easy to get
most of the stems off the grapes, and if separated,
will make neater wine.


Where you have not the means of getting the in
struments for asceraining the specific gravity of the
must OF the grape, and you wish wine to keep foI
an indefinite length of time. the way is to add sugar
to the must slowly, and dissolve it until fresh land
ess swlms. so that the upper edge is just even with
the surface OF the mast of the grapes, which viii


then be equal to about three pounds of the sweet
principle, sugar: to the gallon; where there are
but two pounds OF the sweet principle in the gallon


a f3J fnh ha ri anG .,ifh IL,
the twelvemonth following But for your grog btus
ers, whisky, rum. and Madeira drinkers, who drink
torthe Intoxicating quality and ao for Mefauoy'-
1t will be necessary to add from three to four gallons
of brandy to the barrel of wine.-With four gallons
of brandy to the bae that wine which has but twt
pounds of the sweet principle to the gallon, will
suit most vitlated tastes best.


, There is now sufficient quantity of the wilt
chicken and frost grapes within half a mile of m,
/ home to make pipe of wine, and l should suppose
thatin Non gomery county, which joins the Distric
OF Colombia, there are wild grapes sufficient, if thev
E were all gathered, to make between one and 2O(


pipes, otherwise they will be left to fall and rot OF


the ground, or be eaten by the birds-and in th,


whole state of Maryland, there is now at this pres
ent moment, enough of wild grapes on the vines t,
! make two thousand pipes of wine, and many of thu
other states would produce as much: which woul.
be WORTH if properly manufactured, from fifty t,
> one hundred cents the gallon.


JOHN ADI,UM.
r September "a, 1897.


P.S. have always observed that the wild grapes
! are infinitely more abundant in slatey, graveIly,
sandy and other poor land than on the rich lime
stone lands.


Cider, says the National Gazette, is selling in
!, Massachusetts for sixty cents barrel. We in
qulred Of several persons on Saturday who were on
the cder-stand with their wagons full, all of whom