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[Page 29]

this verdeilho of 1860 is already drinkable

I can only attribute the difference in the results of Trimmer's & my formulation to one of three causes – 
1. the difference between the gravity of our must in 1859 – my verdeilho must stood at 114.00. Trimmers 112.50  (water [being] 100)
2.  Some effect of the difference of soil, mine is a tolerably stiff reddish loam with a red clay subsoil – Trimmers a blackish alluvial soil by the side of a deep water course which nearly dries in summer, but the level of the water is some 20 feet below his vinyard – deep below the soil is a bed of gravel
3.  Letting the must remain a day or two longer in the fermenting cask than it ought, and if so – I conclude that the fermentation must come to a stand, & if the must is not immediately racked off it recommences and the sediment already deposited is again to some extent mixed with the wine and it

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