[2] "Theory of Moral Sentiments," by Adam Smith, author of the "Wealth of Nations."
[3] A short time before the decease of this very respectable agriculturalist, I had the pleasure of a visit from him, I believe in the year 1815; when I remarked, I had heard much about his celebrated vine from other people, and I now wished some account of it from himself. He informed me, (and I put his statement in writing) that the year previous, he had taken from this vine 40 bushels of grapes, which weighed 2000lbs., from which was made upwards of 100 gallons of wine, the pure juice of the grape; without either water or sugar, or any admixture whatever. The vine and its branches covered the eighteenth part of an acre. Now according to our friend C. E.'s mode of calculation, which is rather too sanguine for practical men, if an eighteenth part produce 100 gallons, a whole acre of course would produce 1800 gallons. It continues to flourish, and bore last year the usual quantity of grapes. Though this is an extraordinary vine, and has received more attention than could be given to any large number by a common sized family, yet it evidently shows the cultivation of this description of vine might be made productive.
Every farmer in the middle and southern states might, if he chose, have such a vine; or at least ten or more smaller ones, which would yield as much, and without any material expense. If this were the case, wine would be so plentiful and so cheap, that every labouring man might have it as a pleasant, cheering and invigorating beverage, and would do more to extinguish the hateful vice of drunkenness than perhaps any other agent within our control.
This sentiment is corroborated by the fact, that in the vine countries of France, where weak wines are as abundant as cider, in a plentiful season in Pennsylvania, and where all, poor and rich, drink of them freely, there is comparatively no drunkenness. The writer of this note, some years ago, travelled in France in different directions about 1200 miles; and took notice in the whole journey of but two drunken men, and excepting three or four instances, always had his accommodations at an inn, the most likely place to find intemperance. As you go northward into the colder countries of Holland and the north of Germany, where the vine cannot be cultivated but with great difficulty, and wine is too high priced to be commonly used, you may observe the progress of drunkenness almost by the degrees of latitude. Immediately previous to this journey in France, I spent several months in Germany, where I drank coffee regularly twice a day, and was afflicted almost daily with headach. In France, where I seldom used coffee, but frequently weak wine at breakfast, as well as at other times, I had no headach. Should this be generally the effect, it would be another reason in favour of cultivating the vine in the United States. I am no friend to wine bibbers, nor would I be willing to encourage in the remotest degree the use of inebriating liquors, but I should like very much to see a vine such as Joseph Cooper's on every farm in our country.—Ed.
[4] The Editors will direct where it may be seen.
[5] Malt, previous to being ground, should be passed through a screen, or sieved to remove the dust.
[6] The smoke pipe, with an upright elbow, about 3 or 4 feet, must be placed on the projecting neck of the fire-place, and with a return elbow convey the smoke through a hole, cut in the brick flue to receive it; by this method the fire will draw well.
If any smoke should come from between the boiler and fire-place, a little dry sand being dropped into the cavity will prevent it.—When the brewing is over, take off the smoke pipe and shake out the soot, which will ensure the fire drawing lively the next brewing.
[7] If the machine is large, the perforated cylinder has four handles for the purpose of easy taking it out and in by a pulley and rope suspended over its centre at a proper height.
[8] If the temperature of the weather is below 55 degrees of heat by the thermometer, it will be better to place your fermenting vessel in a situation not exposed to the cold; the cellar where you keep your beer in would most likely be a good and handy place for this purpose.