No. 99 & 100. VITIS. in 



r 



of lees. Wine hardly retains any mucilage when clear; 

 it ou<>-ht to be precipitated in the process of fermentation 

 and clarification along with tartar and potash. 



16. Tannin, or the astringent principle, is communi- 

 cated to wine by the peduncles, husks, and seeds, whence 

 rough wines are made, such as Port. Delicate wines 

 ought to have no perceptible astringency or roughness, 

 and the seeds ought not to be bruised in mashing the 

 o-rapes, nor allowed to fall in the Must, nor the husks 



neither. 



ir. The arome, or peculiar taste and smell of wines, 

 also called flavor and bouquet, is produced by a fixed 

 oil, different in almost every kind of grape and wine. A 

 peculiar grateful flavor and scent enhances the value of 

 M^ne many fold, (witness Tokay) and all excellent wines 

 ought to have this quality- 



18. To preserve the arome of wines, it is needful to 

 stop the fermentation before the natural end of it; and to 

 procure it to deficient grapes, some peculiar flavored 

 substance must be immersed in the Must while ferment- 

 ino'. In this depends the art or secret of making valua- 

 ble wines, worth from gl to 5 a gallon, instead of 5 to 

 25 cents. Each celebrated vineyard has a peculiar secret 

 process. Time and experience alone can teach us this 

 secret art to its full extent. 



19. Yet we know the substances employed j they are 

 oil of best grapes, vine blossoms, Resedxu or Mignonette, 

 cowslip blossoms or Pri7nula, elder blossoms, violets, 

 oris root or Iris Jtorentina, x-uspberries, strawberries, 

 S^c. In Cyprus, they are Smilax blossoms. In Xeres, 

 Madeira, and Marsala, bitter almonds are employed. 



suspended in the casks in bags, 



These substances 



while fermentation is proceeding. 



20. Our best native grapes give to our wines a peculiar 

 o-rateful flavor similar to raspberries. Our fox grapes, 

 with a mu^kv or foxy taste, impart to their wine a Mus- 

 catel flavor, "somewlmt similar to Constantia. Our fine 

 scented vine blossoms, even when dried, give a rich 



^k^^V ^^^^^V ^^^^^P ^^v ^Hw ^V ^^^^ ^^ ^^ J -- —^ ^^ 



trrateful flavor and scent to our winc^. To currant wine, 



which is made when the vines are in bloQiH^ these fre^h 

 blossoms n>ay give a flavor near to Tokav^.lae, 



