Lexicographical Neighbors of Gallized
Literary usage of Gallized
Below you will find example usage of this term as found in modern and/or classical literature:
1. Report of the Secretary for Agriculture by United States Dept. of Agriculture (1868)
"Should be gallized one- half and fermented on the husks for 24 hours. Specific
gravity, 92°. The first •wine made of it last fall has far surpassed my ..."
2. The Cultivation of the Native Grape, and Manufacture of American Wines by George Husmann (1866)
"They are both excellent, but there is a difference in favor of the gallized wine.
DR. GALL recommends grape sugar as the best to be used for the purpose. ..."
3. The American Journal of Horticulture and Florist's Companion (1869)
"... from the "gallized" article now extensively transmuted from water into wine
by the alchemists of the New Missouri School only in one particular, viz., ..."
4. The Missouri Yearbook of Agriculture: Annual Report by State Board of Agriculture, Missouri State Board of Agriculture, Missouri (1868)
"gallized wine will sooner clear and become bright and transparent than the wine
... These impurities are present in the gallized wine in less quantities or ..."
5. The Missouri Yearbook of Agriculture: Annual Report by State Board of Agriculture, Missouri State Board of Agriculture, Missouri (1867)
"We think there is a distinction between sugared wines and gallized wines. ...
gallized wines may not contain sugar. Wine is the fermented juice of the grape ..."
6. The Horticulturist, and Journal of Rural Art and Rural Taste by Luther Tucker (1873)
"Had such wines been made from the start in this country, instead of that shoddy
article known as " gallized," native wines would stand far higher in general ..."
7. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"... for gallized white and red wines: total extract, white 1.6, red 1.7; total
extract minus fixed acids, white ii, red 1.3; total extract less total acids, ..."
8. Outlines of Industrial Chemistry: A Text-book for Students by Frank Hall Thorp, Warren Kendall Lewis (1916)
"If the must is too high in sugar and low in acid, a sour wine is added until the
desired ratio is obtained. If already too'sour, it is " gallized " by ..."
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