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Domestic Wines.

--There has been so much obscurity thrown around wine-making, that many are deterred from making the effort that have abundance of grapes. But every family that has two grape-vines in bearing on the lot, may make wine enough for home consumption, better and cheaper than they can procure from the grocer's factory. Its manufacture is simple and may be done by any one of ordinary capacity. One of the most essential things to be observed in its manufacture is in the proper regulation of temperature. If too cool the fermentation is slow and apt to sour; while if there is too much heat, it will soon go into the acetous state. The best general temperature, according to my experience, is between 62 and 64 F. There is little difficulty in maintaining the temperature in a cellar, but it may be observed that the act of fermentation elevates the temperature.

The Daily Dispatch: September 16, 1861. Richmond Dispatch. 4 pages. by Cowardin & Hammersley. Richmond. September 16, 1861. microfilm. Ann Arbor, Mi : Proquest. 1 microfilm reel ; 35 mm.

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