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  2. AN ESSAY ON THE CULTIVATION OF THE VINE AND MAKING WINE.

    THE following is Mr Barbier's competitive essay on the ahove subject. It was sent in for competition under the motto—"O[?] Le Pe[?]t, Je L'E[?]ie; Un Plus Sarant Le Fasse."—LA FONTAINE. ...

    Article : 298 words
  3. THE BUCKEYE MURDER.

    ON Tuesday last. W. G. Nial, who has for some time been in custody on suspicion of being connected with the murder of the railway timekeeper Bronson, at the Buekoye, was again brought before ...

    Article : 1,979 words
  4. CHAPTER XVII.

    This must be done on fine clear days, having tubs, buckets, taps, funnels, and everything requisite excessively clean. For white wine burn the same brimstone paper in the cask as before ...

    Article : 185 words
  5. CHAPTER VIII.

    All that need be said about this process is that the spade is not be recommended on account of its greater liability to cut the vine roots, the fork hoe being far better than any other tool. ...

    Article : 69 words
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  7. CHAPTER II.

    The quality of the soil nest comes under consideration. Strong heavy land will produce front the vine, as from most other trees, the heaviest crop, and ...

    Article : 251 words
  8. CHAPTER IX.

    This process commences when the young shoots are about twelve inches long. Take off all the shoots that have no show of fruit, if inside the vine, but leave the outside ones. Should there ...

    Article : 302 words
  9. CHAPTER XVIII.

    Fermentation in the stalk is not requisite to make white wine, inded it is to be avoided by all means, as it will be certain to cause a thickish colour, and also impart a tart last in the wine. ...

    Article : 140 words
  10. CHAPTER XIX.

    When the wood is new, to make it perfectly clean and tasteless, wash it with lime-water made as follows—dissolve one pound of lime in three quarts of water until it is milk color; after this ...

    Article : 153 words
  11. CHAPTER III.

    This is a very important process in the cultivation of the vine. In good strong soil I would recommend about eighteen inches deep; but we must, however, ...

    Article : 368 words
  12. CHAPTER X.

    In this operation the first thing is to find the material for it, the common wild reed or rush is the best, on account of its getting tougher as it dries. If this cannot be obtained, rye straw ...

    Article : 97 words
  13. CHAPTER XX.

    The simplest way is to have a vat to put the grapes in; and by being turned about well with a three pronged stick all the berries will come off, and the stalks being lighter will float; these must ...

    Article : 153 words
  14. CHAPTER XI.

    Having tied up the vines, this will now be an excellent time to commence cleaning the ground from weeds, which must be kept so from this time until the grapes are gathered; a flit hoe is the proper ...

    Article : 58 words
  15. CHAPTER XII.

    The proper time for the vintage is just when the grapes are in maturity. This can be known by the following indications:—The end of the bunch of fruit will ...

    Article : 230 words
  16. CHAPTER XXI.

    For this country it is better to ferment the black grapes with the stalk, because they ripen well and consequently require the tartishness of the stalk when fermented to make a good ...

    Article : 293 words
  17. CHAPTER IV.

    After the trenching it is desirable to let the ground remain for some time to settle down, which will materially assist the vine in rooting. When rooted vines are to be planted, the ...

    Article : 117 words
  18. CHAPTER XIII.

    When the bucket or basket is full it must be carried carefully and emptied into a vat or tub. I would recommend the use of the bucket in carrying, as much to be preferred to the basket, because ...

    Article : 311 words
  19. CHAPTER V.

    This is one of the main points in the cultivation of the vine, and trill require some attention from the first year's growth to its decay. In pruning one year old vines with two shoots, ...

    Article : 769 words
  20. CHAPTER XXII.

    This operation should be done a fortnight or three weeks before bottling. It is to cause the leos and everything that might thicken the wine to settle to the bottom of the cask. ...

    Article : 167 words
  21. CHAPTER XIV.

    The cellar should be dry and cool: if it is damp, make two small openings or windows, at opposite ends, to make a draft of healthy air throughout the cellar. See that the floor is quite clean and ...

    Article : 168 words
  22. CHAPTER XXIII.

    Great cleanliness and care to have suitable bottles is requisite here. Any bottles that have had beer in are not good,—new ones are the best; but if these [?]not be had, wine or brandy bottles that ...

    Article : 195 words
  23. CHAPTER XV.

    If the cisk is new, first wash well with lime water, and afterwards hot water. So done, make an infusion of Peach leaves similar to that for the vat. After remaining in for three minutes ...

    Article : 370 words
  24. CHAPTER XXIV.

    Place two blocks of wood as shown as shown figured, letter A, 7 feet 6 inches, by 3 feet 3 inches, and 1 foot 6 inches deep level on the ground at a distance of 1 foot 6 inches apart, to ...

    Article : 692 words
  25. CHAPTER VI.

    The sticks should be from five to six feet in length, pointed very sharp and straight to prevent injury to the roots in driving as if the point is left with a thick shoulder; there is great danger ...

    Article : 116 words
  26. CHAPTER XVI.

    If possible, have a large cask, the larger the better, to mix the vine in, as the juice that comes from the press must be mixed as much as possible, as the first will be too rich, that which ...

    Article : 358 words
  27. CHAPTER VII.

    [?]is operation will be found requisite where vines have either from accident or decay died off. It is to be done in this way:—Choose the best vine, growing nearest to that which has died off, ...

    Article : 275 words
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