. Elliott's fruit book; or, The American fruit-grower's guide in orchard and garden. Being a compend of the history, modes of propagation, culture, etc., of fruit trees and shrubs, with descriptions of nearly all the varieties of fruits cultivated in this country; notes of their adaptation to localities and soils, and also a complete list of fruits worthy of cultivation. Fruit-culture; Fruit. VARIETIES. 243 which is attached a set of screws, by which their distance from each other maybe graduated to the proper degree; it being desirable that every grape should be crushed, but that the seed sho
. Elliott's fruit book; or, The American fruit-grower's guide in orchard and garden. Being a compend of the history, modes of propagation, culture, etc., of fruit trees and shrubs, with descriptions of nearly all the varieties of fruits cultivated in this country; notes of their adaptation to localities and soils, and also a complete list of fruits worthy of cultivation. Fruit-culture; Fruit. VARIETIES. 243 which is attached a set of screws, by which their distance from each other maybe graduated to the proper degree; it being desirable that every grape should be crushed, but that the seed should not be broken. The rollers are turned by hand ; the foregoing cut exhibits in lv. R. a section of these rollers, and that which follows shows two men, one stemming, the other mashing the grapes. From the rollers, the grape (being entirely separa- ted from the stem, and thor- oughly mashed) passes into the press, when the first oper- ation of separating the juice is performed. The wine passes from the bed of the press by means of a conductor, into the basement, from whence it is conveyed into casks containing 260 gallons each; these, though by no means so large a size as used by some wine manufactur- ers, are of very convenient ca- pacity for ordinary crops. The first fermentation takes place immediately, and at the end of six or eight weeks the wine becomes perfectly clear, or, what is technically termed, " line ;" a second fer- mentation takes place in the spring, about the period of the bloom- ing of the grape. The wine should not be bottled until it is at least one year old, though it is frequently bottled for immediate use, just previous to the second fermentation ; this may be done with safety, if the bottles can be kept in a very cool VARIETIES. Over one hundred varieties of our native Grapes have been noticed by Prince, in his " Treatise on Grapes ;" but as few are worthy cul- tivation, therefore of no practical benefit, we have confined o
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Keywords: ., bookcentury1800, bookdecade1850, booksubjectfruitculture, bookyea
