"Our wine-makers in America understand very well the principles to be observed in the manufacture of white wine, and many of them, as regards care and nicety, are as good models as need be desired. But it can not be denied that the practice of selling the ripest and finest grapes for table use, and converting the unsalable into wine, prevails to a great extent among American vineyardists, and the result is the manufacture of much inferior wine. This has already injured the reputation of American wines, both at home and abroad. Of the much more complicated process of making red wine, however, American manufacturers are but little informed, for the reason that until recently they have had no grapes suitable for the purpose; but now that we have discovered those excellent varieties, the Norton and Ives seedlings - our estimate of the value of which has been very greatly raised by comparing wine from them with some of the highest grades of foreign productions - a few observations of methods of fermentation for red wine as practiced in France may be appropriate.

"In France, they will make either white or red wine from the same grape; but in America they have grapes whose pulp is so rich in coloring matter that they yield a very pretty tinted wine without any further treatment than what is given to make white wine, and a pure white wine can not be made from them; of this kind is the Norton seedling. Yet not for beauty alone do they put them through the process of fermentation on the skin, but because that process imparts qualities which, as affecting the palate, stimulation, digestion, etc., are quite different from what the other process imparts; many persons find red wine essential to their health, who can not use white wine, and vice versa." .

. [to be, continued].