The Cultivation of American Grape Vines, and Making of WineA. Spooner & Company, Printers, 1846 - 96 pages "After a short history of the unsuccessful attempts to grow foreign vines, the author describes the origin of and his personal experience with the native Isabella. His vineyard was in Brooklyn, N.Y., where the Isabella had been cultivated as early as 1816. For half a century this was the grape of choice in the Eastern States, eventually giving way to the Concord. Spooner gives a description of other useful native grapes and an informative summary of grape growing in vineyards from Nantucket Island to North Carolina"--Gabler. |
Other editions - View all
The Cultivation of American Grape Vines, and Making of Wine Alden Spooner,A Spooner and Co No preview available - 2022 |
The Cultivation of American Grape Vines, and Making of Wine Alden Jermain Spooner No preview available - 2019 |
Common terms and phrases
acres Adlum American grapes berries better boiling bottled branches brandy Brinkleyville Brooklyn buds bunches bung Carolina cask Catawba grapes Chasselas climate clusters compound marmalade covered crop Croton Point cultivation culture earth excellent experience feet fermentation flavor foreign Grapes foreign Vines France fruit gallons gallons of wine garden give grafting grape syrup grape vine ground grow Hamburgh heat Horticultural inches Isabella and Catawba Isabella Grape Isabella Vine jelly juice labor Laspeyre late leaves liquor Long-Island Madeira manure March mode Muscadel native grapes North obtained Ohio pistil planted polygamous pomace pounds produce proper pruning pulp quantity racked raised raisins ripe ripening roots Roquevaire scion Scuppernong grape season seeds shoot soil sometimes South stamens succeed sugar sweet syrup tartar tion tivated trained trees trellis trimming Underhill varieties vineyard whole wild grape winter wire wood York
Popular passages
Page 2 - ... the right whereof he claims as author (or proprietor as the case may be;) in conformity with an act of Congress, entitled 'An act to amend the several acts respecting copyrights.
Page 2 - ANSLEY, of the said district, hath deposited in this office the title of a book, the title of which is in the words following, to wit : " Elements of Literature ; or, an Introduction to the Study of Rhetoric and Belles Lettres.
Page 54 - I have passed three years in France/ where I never saw a drunken Frenchman. Eighteen months in Italy, and in that time, not an Italian intoxicated. Nearly two years in Switzerland, of which I cannot say the same, but I can safely aver, that during that period, I did not see twenty drunken men; and whenever my feelings were pained at beholding a prostration so sad over better principles, it was invariably on an occasion of extraordinary festivity.
Page 78 - ... the same time. At whatever time the wine has been decanted, it is to be fined in the usual way with isinglass. Sometimes it is found expedient to decant it a second time into a fresh cask, and again to repeat the operation of fining. All these removals should be made in clear, dry, and, if possible, cold weather. In any case it must be bottled during the month of March.
Page 76 - Four gallons of water are then to be poured into the vessel, and the contents are to be carefully stirred and squeezed in the hand, until the whole of the juice and pulp are separated from the solid matters.
Page 11 - Society," published in 1771. In this article, Mr. Antil describes only foreign varieties, from which- it is to be inferred that he cultivated them chiefly, if not solely. In 1769, the French settlers in Illinois made one hundred and ten hogsheads of strong wine from native grapes. In 1793, Peter Legaux, a French gentleman, obtained of the legislature of Pennsylvania the incorporation of a company for cultivating the vine.
Page 78 - December into a fresh cask, so as to .clear it from its first lees. At this time also, the operator will be able to determine whether it is not too sweet for his views. In this case, instead of decanting it, he will stir up the lees, so as to renew the fermenting process, taking care also to increase the temperature at the same time. At whatever time the wine has been decanted, it is to be fined in the usual way with isinglass. Sometimes it is found expedient to decant it a second time into a fresh...
Page 84 - In three weeks or a month after making, the bung-hole may be stopped up, leaving only the vent hole open till it has fully done working, which generally is about the latter end of October, It may then be racked off into other clean...
Page 48 - Planting should be undertaken as soon as the frost is out of the ground in the spring, the...