There can be no doubt but that the United States is fast becoming a wine producing country. Near the city of Cincinnati, no less than 1,200 acres of vineyards are now under cultivation for the production of wine for sale. About 300,000 bottles ot it will be made this year, and perhaps one half as many more next year. This- wine is made mostly from the Catawba grape, and is said to be of as good a quality as any made in Europe. In speaking of a fertile and rich land, the orientals used the terms, " it abounds with oil and wine." In those countries where it is used tor a table drink by all classes, the same as we use tea or coffee, the people are never given to drunkenness, but use it with moderation as a necessary of life, and never drink it for mere drinking sake. Old fermented wine (what is named unfermented wine is not wine), is the most healthy drink, hence to obtain it of good quality, the wine which is made this year will not be sold for four years more, but will be kept in casks, in vaults where the work of fermentation will proceed so slow that acetic acid will not be formed. In the article published in the Scientific American of last week, on " The Fermentation of Beer and Wine," Liebig lays down a plan for the purification of wine by a quick process, which deserves the attention of our wine growers. By practicing it they will save considerable money, and they should at once experiment—give it a fair trial—and if found successful, put it into practice. There are some wines sold for '' the pure juice of the grape—unfermented"—which we must say are not healthy, in fact they are not true wines. By slow fermentation, the juice of the grape deposits on the sides of the casks in which it is contained, quite a thick scale of a dark brown substance, which is as hard as a stone and named " crude tartar." In every case the juice of the grape should be deprived of this substance before it is used. In that scarce and dear wine of Hungary, tob-tained irom the ripe grapes which, by their own weight when laid in baskets, press out their juice, and not obtained from those submitted to the press, this substance, we believe, is unknown, and this accounts for its superiority
This article was originally published with the title "The Purifying of Wine"