Newspapers / State Port Pilot (Southport, … / May 22, 1935, edition 1 / Page 3
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JESPAY, MAY 22, 19 mAbout WineW rites About VariH^inds, Explains Man- ' uring Process, And ^ Why The Farmers < id Be Happy May IS.?The passage Moiiburn bill by the 1935 , Assembly legalizing the and selling of light do- , wines not only was a or the wets but also for I ^Kiers of North Carolina, , on prohibition descended em. had to give up a ofitable industry? wine , In soils of North Carolina j | adopted to the growing! wine and table grapes. I Moils are to be found from I Mir,tains to the sea, and it j M fact that makes grape; M of vital importance to Carolina because it proM more equitable distribu- , agricultural income. Mding to the U. S. Depart-' M Agriculture yearbook of I Ms'nrth Carolina produces' > of wine grapes yearly. -v-.nAiis since the leeal i!rs"of vvine making have. ,moved. that production I crease enormously within ct few years. IN LIMELIGHT. : .rowing is not the only which stands to profit as i of the action of the Gensremblv. The growing of I n05 in the Sandhill section th Carolina is of recent ;ment. This industry was prohibition, and. with the eighteenth amend- j ftas contributed much to-1 he retardation of this inidustry. The possibility of! ani berry growing replac0 crowing of cotton to a rable extent is worth con- j ior.. > making dates back more 000 years, which makes it. the oldest human occupaI Eastern Carolina may be red the cradle of the wine By in this country. Sir Wal- ; B'leigh's explorers back in ported that the coast counB what is now Virginia and Carolina contained a boun- j Bupp'.y of grapes. as from this section of I Carolina that other sec- j of the United States and foreign countries obtained Bgs to start vineyards. Be are several thousand varBof grape and numerous of wine, the latter's varBames being derived from Bction in which the grapes Bgrown. or the name of a Bilar vineyard, or the year B vintage. No wine should Bed burgundy unless it was Bed in Bugundy from pinot B. Through long usage cerBames which were derived certain localities now are B to wines produced by a B. process. Such names are Bagne. port and sherry. I DIFFERENCE. Be is a vast difference beI wines, as the aroma and I are affected by the cli-: I type of soil, variety of | Is get a Iff with a CAMEL!" 1 |^Hn^AHH|M|p o&H >35 -Boon To State < i grape, process of manufacture % and numerous other factors. c Wines may fall under several f classifications but for the layman s the following classification will | suffice. j A dry wine is one which all . the natural sugar has been converted into alcohol and carbon dioxide. The word DRY here t means the opposite of sweet. This g type contains about 8-12 per cent c alcohol. Claret, burgundy and1 ? moselle are of this type. > ( A sweet wine is one in which all the sugar has not fermented. _ rnis type contains about 12-14 , per cent alcohol. Sauterne and c tokay are wines of this type. ( Fortified wines are, as the' name suggest, wines to which has c been added enough alcohol, usual-1 ly grape brandy, to increase the 1 alcoholic content up to 24 per ? cent. However, 18-20 per cent may be considered a good aver- j1 age. Port, sherry and champagne 1 are fortified wines. White wines are made by re-,1 moving the skins, stems, etc.,! from the juice before fermenta- j tion begins, since wine owes it color to extracted coloring mat- ' ter in the skin and stems. Red 1 wines of course are made by the ! same process as are the white 1 wines that the marc (stems,'. skins) is allowed to remain in.. the juice during fermentation. Sparkling wines are bottled be- ' fore fermentation is complete, I thereby absorbing carbon dioxide ! produced by further fermentation, j Upon opening the wine, this gas ' is liberated with effervescence. 1 Champagne is a sparkling wine. 1 WINE A FOOD. Unlike whisky and other strong ' alcoholic drinks, wine is consid-! ered a food .because it is the i' natural juice of fruit, and, as ' such, contains nautral sugars, proteins, organic acids, minerals j and possibly vitamins. Section 3 of the Coburn bill is in accord with the above state-11 ment and reads as follows. Any!| person, firm or corporation authorized to do business in the j State may, under regulations set j j out by the commissioner of agri-1 culture and aproved by the Gov- j ernor, engage in the processing of fruits, grapes or berries, or juices, produced therefrom and grown within the state, by natural fer- j mentation into light domestic wines, and such wines shall be classified and recognized a food and distributed as such." Wine is seldom drunk for the purpose of intoxication but as a beverage. Wine was very essential to the early communities because drinking water soon became polluted as a result of lack of sanitary protection. It has been known for many centuries that wine, when used in proper com-1 bination with foods, enhances the | flavors of the food and aids: digestion. T/\ Aria nrViA io intoroflforl in Q I X V VJ1V ?* ?? <?kV*VWVVM Mt M I full wine menu, the following i8 1 | This B |f With each H improve in H render?to Jj the changir pie we sen || Our best are our dej j? criticisms, JS recommenc Jp we are abh ITh more the more b facilities. O0t: Waccama Whiteville THE STATE 1 mggested: Fortified wine is served as a cocktail usually. Sherry s preferred. It also is served j < vith soups and with hors I'oeuvre. If the meat course is i ish or chicken, a dry white wine ihould be served. If the meat ; :ourse is roast beef a dry wine s served. For the dessert, a iweet wine. 11 MANUFACTURE SIMPLE ti The manufacture of wine in < >rinciple is simple but in order h 0 produce wine of high quality j ind aroma the process is rather 1 lelicate and complicated and re-j luires the service of highly-train-', id technicians. The following is 1 summary of the general method j ind does not apply to all wines j ls each wine rennires the e-en :ral process to be altered at certain stages in the manufacture >f the finished product. When the grapes have reached i definite stage of ripeness, they ire gathered from the vines and irought to the winery and the i various stages of manufacture | must be carried out quickly because the grapes may be infected! f left piled in bunches. The next step is to stem the grapes either mechanically or by land. The grapes then are crush;d in order to liberate the juice md inoculate it with yeast. The crushed grapes then are placed! nt? the fermenting vats so con-1 structed as to allow control of temperature. The yeast functions best between 70 begrees and 80 degrees Fahrenheit. The natural sugar of grapes is dextrose, and enzymes produced by the yeast cells convert this sugar into alcohol and carbon dioxide. During fermentation the must is agitated for the purpose Df aeration since the yeast needs air to multiply. The time required for the first! fermentation varies from three days to three weeks. Just before r 11 I Let Us F PRESCRIPTS I We use only th I ity Drugs in I Prescription. j And Dt I Watson's [I Southpoi ank's Best I t \ L -i a , , , and wri new day that d of Brun A numh some particular wpjji fit it more and mose ig needs of the times ai /e. : backers in this consi positors. With the he their suggestions, an lations of our service j to gather strength as interest you take in } ienefit you will receivi lw Bank & 1 Chadbourn PORT PILOT, SOUTHPORT fermentation is complete, the skins and pulp must be separated from the juice. To do this a tap at the bottom or tne vat is opened and a greater portion of the juice is drawn off. The re-1 maining pulp is pressed in order to recover the balance of the juice. At this point the wine is stored in oak casks at a temper- i ature of 50 degrees F during the winter. This step in the process allows the remaining sugar to J ferment and the suspended solids' to settle out. In the spring it is siphoned into j clean casks and the process repeated at intervals of a month to six months, at the end of which the wine is bottled and' placed on the market. LATE CHICKS REQUIRE CAREFUL MANAGEMENT Chicks hatched in the late "Allstate Cri R E D U^ un.09 N. FRONT ST. NORTH CAROLINA I Birds raised to a weight of. a [ two pounds by May 1 are lessj liable to acute outbreaks of coc- o cidiosis than those hatched late t in the season. Warm, moist at- s mospheric conditions appear to E increase the spread of this dis- si. ease among small chicks, he ob- a serves. j g Care should be exercised not to. d overheat or underventilate houses' in which late chicks are being \ si raised, Dearstyne cautions. How- n ever, the houses should not be o: ) TOBACC | Special A I F I WET if SCRE I INT I IMF | TRl Wilson m \ ; ;& * I ^ Sensational Sa 6 TUBE BATTF SILVER' ) For homes without electricity, Silvertone offers American and I foreign reception in this modern table model, battery-operated radio. All batteries contained in cabinet. Six-tube superheterodyne circuit, handsome walnut veneer cabinet; airplane dial. Complete with tubes and all batteries. SOLD ON EASY PA^i ENJOY GOG | Coal I spring require more careful attention than those hatched earlier in the season. Approaching hot weather and the danger of infection with disease add to the difficulties of raising late chicks, explains Roy S. Dearstyne, head of the State College poultry department. The aim in good chick development is to secure a rapid growth during the first eight or ten weeks, he says, with the birds attaining a weight of about two pounds at the end of this period. After this time, growth proceeds more slowly while the birds are storing a reserve in their tissues to take care of the demands made upon them in the egg-laying season. If hot weather is allowed to check their early growth, Dearstyne points out, the birds may not reach a normal size. They also miss the abundant supply of tender green feed available earlier in the year. .. ....'. - R ll ' ;; \ 'ill Your INS FOR YOU |j e highest Qual- j our IJ work ! s Called For 'liver ed ; j] Pharmacy |j -t, N. G. | jj ? !? ? , ' I backers i w 5 I B>ve try to j| service we ?j[ closely to id the peo- ^ tant effort || Ip of their |1 d of their |jf to others, 1| we go. |i 'our bank, || e from its j| rust Co. | Fairmont 4 illowed to chill on cold nights. Tie chicks should be turned iut into the sunshine whenever he weather is suitable. Rigid anitation should be practiced. )ro;?py and undeveloped birds hould be culled out, since they' re not likely to develop into j ood birds and they also may be' isease carriers. During the hot months, a range lelter which can be readily 1 loved provides a good method 1 f protecting the chicks from the i OBARNFUl lade Furnac *OISON?of all kinds and DRY SPRAY! LAWN MOWERS JEN DOORS and W A Complete Line of ERNATIONAL FAI LEMENTS and PAP JCKS and TRACTO Implement VHITEVILLE, N. C. ST 3 DA ivings In Ever; :ry set rONE J save $5.00 gr regular $39.95 $34-87 I fMENT PLAN ? KING ON A lange <?AA (K uu Large oven and cooking top provide plenty of cooking capacity. Scien5tifically designed firebox and flues give definite fuel economy; and the entire oven is surrounded by uniform heat for perfect baking. Large 2-door upper warming closet and 32-qt. porcelain lined hot water reservoir. Duplex grates for soft coal or wood. Sold On Easy Terms usaders CED 4 10% REDUCTION' FOR 3 EVENT DAYS Unconditionally guaranteed for 12 months. Sold on Easy Terms 29x4.40-21 $4.27 28x4.75-19 | 4.99 p] 29x5.00-19 | 5.35 qu 30x5.00-20 I 5.54 ti< 28x5.25-18 | 5.94 D< 29x5.50-19 | 6.84 In; ?X6.00-17 j 7.38 ne 32x6.00-20 j 8.01 da \ THREE heat while allowing them to graze on green stuff. Cod liver oil or alfalfa leaf meal should be added to their diet if they do not get an abundant supply of green feed. Some 10 varieties of corn are being tested in Cleveland County this season to find the best yielding variety for local use. About 42,000 feet of terrances tvere built in Yadkin County last iveek in the erosion control program of the Extension Service. . . ? . i j ^ ^ ^ RNACES j :e Brick | ERS | IRE | tM I :TS I RS I Co., Inc. YS y Department 7 JAR GANNER $1.39 Regular $1.69 Seamless, Heavy gray enameled, 7-jar wire lack. Snug fitting cover and extra strong side handles 2-qt. ICE CREAM FREEZER $1.00 Regular $1.29 2-qt. capacity, easy running, sturdy wood tub. Enjoy delicious cream on hot days SPECIAL! -4 For your old Battery k I On a Purchase of a New f Cross Country Battery 13-Plate ... 18 Months Assured Service eavy full size lates, highest u lality construe- Jp |Z n L >n throughout qJ # >n't postpone stalling that WITH OLD iW Daiiery a ly longer. BATTERY WILMINGTON, N. C.
State Port Pilot (Southport, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
May 22, 1935, edition 1
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