After the pressing of the grape, the juice is subjected to the vinous fermentation, by which ten or eleven per cent, of alcohol is developed. In the following spring, it is mixed with a small quantity of sugar, and put into strong bottles, the corks of which are secured with twine and wire. The sugar accelerates a second fermentation, which always takes place about this time, and thus a strong movement is produced inside the glass, which generates gas enough to burst the vessels briskly, adding thereby considerably to the cost. This is known as the gaseous fermentation, and the effect of it is to render the wine more enlivening, more stinging to the taste, and more fruity. "This last effect results from this, that the flavor of the fruit mostly passes off with the carbonic acid gas, which is largely generated in the first or vinous fermentation, and in a less degree in this second or gaseous fermentation." It is impossible to avoid the loss of the flavor in the first fermentation, but the strong bottles and securely-fastened corks preserve it in the second. The liquid, which is muddy at first, becomes clear in about a year, a thick sediment having collected at the bottom of the bottle. The bottles are then placed in racks, with their necks downward, and are shaken vigorously every day for about three weeks. This forces the sediment to settle down in the neck against the cork. When it is all in the neck, the wires are cut, and the cork blown out by the gas, carrying the sediment with it. Fresh sugar, for sweetness, is now added, new corks are driven in and secured, and in a few weeks the wine is ready for the market. Mr. Longworth continued his wine trade with great success for about twenty-five years, and though for some time his expenditures were largely in excess of his income from this source, he at length reaped a steady and increasing profit from it, which more than reimbursed him for his former losses. He was very fond of the strawberry, and succeeded, by careful and expensive cultivation, in making several very important improvements in that delicious fruit. His experiments in the sexual character of the strawberry are highly interesting, but must be passed by here. He manifested no selfishness with respect to his fruits. He was anxious that their cultivation should become general, and his discoveries and improvements were always at the service of any and every one who desired to make use of them.