n 1,500 pounds of must, consisting of the
same properties as the normal must, which makes a first-class wine."

This is wine-making, according to GALL'S method, in Europe. Now, let us
see what we can do with it on American soil, and with American grapes.

THE MUST OF AMERICAN GRAPES.

If we examine the must of most of our American wine grapes closely, we
find that they not only contain an excess of acids in inferior seasons,
but also a superabundance of flavor or aroma, and of tannin and
coloring matter. Especially of flavor, there is such an abundance that,
were the quantity doubled by addition of sugar and water, there would
still be an abundance; and with some varieties, such as the Concord, if
fermented on the husks, it is so strong as to be disagreeable. We must,
therefore, not only ameliorate the acid, but also the flavor and the
astringency, of which the tannin is the principal cause. Therefore it
is, that to us the knowledge of how to properly gallize our wines is
still more important than to the European vintner, and the results
which we can realize are yet more important. By a proper management, we
can change must, which would otherwise make a disagreeable wine, into
one in which everything is in its proper proportion, and which will
delight the consumer, to whose fastidious taste if would otherwise have
been repugnant. True, we have here a more congenial climate, and the
grapes will generally ripen better, so that we can in most seasons
produce a drinkable wine. But if we can increase the quantity, and at
the same time improve the quality, there is certainly an inducement,
which the practical business sense of our people will not fail to
appreciate and make use of.

There is, however, one difficulty in the way. I do not believe that the
acidimeter can yet be obtained in the country, and we must import them
direct from the manufacturers, DR. L. C. MARQUART, of Bonn, on the
Rhine; or J. DIEHN, Frankfort-on-the-Main.

However, this difficulty will soon be overcome; and, indeed, although
it is impossible to practice gallizing without a saccharometer, we may
get at the surplus of acids with tolerable certainty by the results
shown by the saccharometer. To illustrate this, I will give an example:

Last year was one of the most unfavorable seasons for the ripening of
grapes we have ever had here, and especially the Catawba lost almost
nine-tenths of its crop by mildew and rot; it also lost its leaves, and
th