Download Full eBooks in PDF
A Memoir On The Cultivation Of The Vine In America And The Best Mode Of Making Wine Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of A Memoir On The Cultivation Of The Vine In America And The Best Mode Of Making Wine book. This book definitely worth reading, it is an incredibly well-written.
Author : John Adlum
Publisher : Unknown
Page : 156 pages
File Size : 49,8 Mb
Release : 1823
Category : Cooking
ISBN : BL:A0017721541
Author : John Adlum
Publisher : Theclassics.Us
Page : 32 pages
File Size : 51,8 Mb
Release : 2013-09
Category : Electronic
ISBN : 1230365397
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1823 edition. Excerpt: ... Grapes, whose juice after fermenting, affords a noble and rich liquor; which Grapes are almost always observed to be austere, and by no means palatable. This is also agreeable to the constant practice of our Cider-makers, who always observe, that the best eating apples, make but poor Cider; whereas the more rough and austere sorts, after being pressed and fermented, afford a strong vineous liquor. And I believe it will be found true in all fruits, that where the natural heat of the sun ripens and prepares their juices, so as to render them palatable, whatever degree of heat these juices have more, either from fermentation, or from any other cause, will render the Vine weaker and less spirituous. Of this we have many instances in fruits; for if we transplant any of our Summer or Autumn fruits, which ripen perfectly in England, without the assistance of art, into a climate a few degrees warmer, these fruits will become mealy and insipid: so, likewise, if we bake or stew any of those fruits, they will be good for little, losing all their spirit and flavour by the additional heat of the fire; and such fruits by no means eatable raw, are hereby rendered exquisite, which, if transplanted into a warmer climate, have, by the additional heat of the sun, been also altered, so as to exceed the most delicious of our fruit in this country. From whence, it is plain, that those Grapes which are most agreeable to the palate for eating. are not proper for wine; in making of which, their juices must undergo a strong fermentation; therefore, since we only propagate the most palatable Grapes for eating, and neglect the other sorts, before we plant Vineyards, we should take care to to be provided with proper sorts." Of which I have five kinds, of each of...
Author : John Adlum
Publisher : Forgotten Books
Page : 150 pages
File Size : 42,7 Mb
Release : 2016-08-30
Category : Gardening
ISBN : 1333406428
Excerpt from A Memoir on the Cultivation of the Vine in America, and the Best Mode of Making Wine In April, or beginning of May, when the Vines begin to shoot, you must carefully look them over, rubbing offal] the small buds which may come from the old wood, which only produce weak dang ling branches; as also when two shoots are produced from the same bud, the weakest of them should be displaced, which will cause the others to be stron ger; and the sooner this is done, the better it is for the Vines. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : John Adlum
Publisher : Unknown
Page : 142 pages
File Size : 41,6 Mb
Release : 1971
Category : Cooking
ISBN : LCCN:73166401
Author : Nicholas Herbemont
Publisher : University of Georgia Press
Page : 313 pages
File Size : 40,6 Mb
Release : 2010-01-25
Category : Cooking
ISBN : 9780820336404
This volume collects the most important writings on viticulture by Nicholas Herbemont (1771-1839), who is widely considered the finest practicing winemaker of the early United States. Included are his two major treatises on viticulture, thirty-one other published pieces on vine growing and wine making, and essays that outline his agrarian philosophy. Over the course of his career, Herbemont cultivated more than three hundred varieties of grapes in a garden the size of a city block in Columbia, South Carolina, and in a vineyard at his plantation, Palmyra, just outside the city. Born in France, Herbemont carefully tested the most widely held methods of growing, pruning, processing, and fermentation in use in Europe to see which proved effective in the southern environment. His treatise "Wine Making," first published in the American Farmer in 1833, became for a generation the most widely read and reliable American guide to the art of producing potable vintage. David S. Shields, in his introductory essay, positions Herbemont not only as important to the history of viticulture in America but also as a notable proponent of agricultural reform in the South. Herbemont advocated such practices as crop rotation and soil replenishment and was an outspoken critic of slave-based cotton culture.
Author : Thomas Pinney
Publisher : Univ of California Press
Page : 572 pages
File Size : 48,7 Mb
Release : 2007-09-17
Category : Cooking
ISBN : 9780520934580
The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to the very seashore, they concluded that "in all the world the like abundance is not to be found." Thus, from the very beginning the promise of America was, in part, the alluring promise of wine. How that promise was repeatedly baffled, how its realization was gradually begun, and how at last it has been triumphantly fulfilled is the story told in this book. It is a story that touches on nearly every section of the United States and includes the whole range of American society from the founders to the latest immigrants. Germans in Pennsylvania, Swiss in Georgia, Minorcans in Florida, Italians in Arkansas, French in Kansas, Chinese in California—all contributed to the domestication of Bacchus in the New World. So too did innumerable individuals, institutions, and organizations. Prominent politicians, obscure farmers, eager amateurs, sober scientists: these and all the other kinds and conditions of American men and women figure in the story. The history of wine in America is, in many ways, the history of American origins and of American enterprise in microcosm. While much of that history has been lost to sight, especially after Prohibition, the recovery of the record has been the goal of many investigators over the years, and the results are here brought together for the first time. In print in its entirety for the first time, A History of Wine in America is the most comprehensive account of winemaking in the United States, from the Norse discovery of native grapes in 1001 A.D., through Prohibition, and up to the present expansion of winemaking in every state.
Author : Anonim
Publisher : Unknown
Page : 676 pages
File Size : 52,5 Mb
Release : 1857
Category : Electronic
ISBN : UOMDLP:aje2237:0001.001
Author : Thomas Pinney
Publisher : Univ of California Press
Page : 584 pages
File Size : 45,9 Mb
Release : 1989-01-01
Category : Cooking
ISBN : 0520062248
Tells the story of vitaculture and winemaking in America and discusses the individuals, organizations and institutions associated with the enterprise
Author : Anonim
Publisher : Unknown
Page : 714 pages
File Size : 44,6 Mb
Release : 1854
Category : Electronic
ISBN : BSB:BSB10617695
Author : Anonim
Publisher : Unknown
Page : 792 pages
File Size : 53,6 Mb
Release : 1854
Category : Electronic
ISBN : STANFORD:36105012224718
Author : Anonim
Publisher : Unknown
Page : 712 pages
File Size : 49,5 Mb
Release : 1854
Category : American literature
ISBN : PRNC:32101076404985
Author : Anonim
Publisher : Unknown
Page : 686 pages
File Size : 41,7 Mb
Release : 1854
Category : Electronic
ISBN : UCAL:B5218191
Author : Henry Stevens
Publisher : Unknown
Page : 768 pages
File Size : 51,6 Mb
Release : 1866
Category : Electronic
ISBN : OXFORD:590942882
Author : Henry Stevens,British Museum. Department of Printed Books
Publisher : London : C. Whittingham
Page : 766 pages
File Size : 46,8 Mb
Release : 1866
Category : America
ISBN : HARVARD:HXQSCN
Author : Dick Rosano
Publisher : Board and Bench Publishing
Page : 256 pages
File Size : 53,9 Mb
Release : 2000-10-01
Category : Cooking
ISBN : 9781891267130
Mondavi, Martini, Sebastiani, Gallo, Bargetto and Perelli-Minetti. Who could deny the importance of Italians to the development of America’s wine industry? It is little known that Italians have been planting vineyards and making wine in America since the early colonial days when Filippo Mazzei was the vineyard consultant for Thomas Jefferson. Grapes were planted and nurtured in virtually every corner of America where Italians settled. Wine making was as sacrosanct as making bread or pasta. Here is the story of Italian immigrants whose descendants now dominate American wine making. How they struggled and endured. How they persisted in the face of Prohibition and facilitated legislation permitting home wine making of 200 gallons per family. The intrigue, the feuds, the love affairs and financial triumphs are all in this authenticated history from the earliest days of America to the new Italian/American wine makers.