2

VIII. Whether Sugar, or any other foreign [?]
client is necessary to convert tho juice of
grape into marketable wine, and if so what,
and how much,

Unless you have a cellar, prepared for [?] wine, which should
be some 20 [fat?] under ground- and your grapes permitted to become
very [?]- hanging on the vines till the last of Sept- I think it safer
to add from one to two pound of sugar [?] each gallon of the gallon of the Must
[?] juice0 I have [?] that mode & my Vines has been consider
good.

IX. After what time (turn the press) is the wine- prod-
uct fit for market,- and the [?] of prices.

It may be sold in six months- Better to give it more
age, unless you sell it as Must. I am not prepared to
give the price at this time-