sely
similar to that of the original.

In making Norton's Virginia, I would take, instead of 1-3/4 lbs., 2
lbs. of sugar to the gallon--as it is naturally a wine of greater body
than the Concord--and I aimed to come as near to the natural must as
possible. I generally fermented this somewhat longer, as a darker color
was desired. The time of fermentation must vary, of course, with the
state of the atmosphere; in cooler weather, both pressings should
remain longer on the husks. The results, in both varieties were wines
of excellent flavor, good body, a brilliant color, with enough of
tannin or astringency, and sufficient acid--therefore, in every way
satisfactory.

The experiments, however, were not confined to these alone, but
extended over a number of varieties, with good results in every case.
Of all varieties tried, however, I found that the Concord would bear
the most of gallizing, without losing its own peculiar flavor; and I
satisfied myself, that the quantity in this grape can safely be
increased _here_, from 100 gallons of must to 250 gallons of wine, and
the quality yet be better, than if the must had been left in its normal
condition.

And it is here again where only experience can teach us _how far_ we
can go with a certain variety. It must be clear and apparent to any one
who is ever so slightly acquainted with wine-making, how widely
different the varieties are in their characteristics and ingredients.
We may lay it down as a general rule, however, that our native grapes,
with their strong and peculiar flavors, and their superabundance of
tannin and coloring matter, will admit of much more gallizing, than the
more delicately flavored European kinds.

I have thus tried only to give an outline of the necessary operations,
as well as the principles lying at the foundation of them. I have also
spoken only of facts as I have found them, as I am well aware that this
is a field in which I have much to learn yet, and where it but poorly
becomes me to act the part of teacher. Those desiring more detailed
information, I would refer to the Patent Office Reports of 1859-60,
where they will find valuable extracts from the works of DR. GALL; and
also to the original works.

If we look at the probable effect these methods of improving wines are
likely to have upon grape-culture, it is but natural that we should ask
the question: Is there anything reprehensible in the practice--any
reason why it should not become ge