It has frequently been urged by the makers of wines in New York and Ohio that products of good quality could not be manufactured from the juice of the grapes alone because of the too great acidity. The investigations of Alwood under my direction have shown that such claims are wholly groundless. Not only can wine of fine quality be made in these localities from the unadulterated juice of the grape, but of much finer quality than the sugared wines which have been commonly manufactured. For many years in succession absolutely pure wines were made under conditions which obtain in the localities mentioned, and in all instances they have matured and ripened into wines of very superior character. The composition of these wines has also been determined in a great many instances.

Professor Alwood calls attention to the fact, as illustrated by his experience, that the composition of the fruit itself does not give a sufficient basis to form a final decision as to whether the fruit will produce a potable wine. The fruit which he used for the experimental purposes was purchased in the open market from the stocks which were brought to the wineries, as a rule. In a few instances the grapes were purchased directly from the growers. The quality of this fruit was exactly the same as that at the disposal of the wine makers of the District. The processes of manufacture are entirely analogous to those practised in the neighborhood, with the exception that neither sugar, water, nor other substance was mixed with the juice of the grapes.

The comparative analysis of the fruits and of the wines made thereform show that the fermentation was quite complete, the wines, as a rule, being decidedly of the dry order. All of the grapes produced sufficient alcohol for preservation, and this shows that the claim that additional alcohol must be derived from added sugar is without scientific support. The samples of Delaware grapes show very high alcoholic content, far beyond all needs for conservation of the wine. The data obtained conclusively show that grapes grown in Ohio and New York will produce sufficient