No. 99 & 100. VITIS. ' 179 



whence the need of stopping fermentation before it i5 

 quite decomposed. Sweet wines never change into vine- 

 gar. Sugar put into light and dry wines prevents the 

 acetic fermentation ^ but if put in after it has begun, it 

 increases it. Charcoal, plaster, and lime must then be 

 used to absorb the acid. Brandy is of no use then, 



63, The fretting of the wines in the spring after vin- 

 tage, is a second slow fermentation. It is thg best time 

 then to bottle brisk wines, to give flavor to insipid wines 

 by immersions of odorous substances, and to clear the 

 whole mucilage by fining, else the wine may fret and 

 become pungent. 



64. Sherry wines are made by sprinkling the grapes 

 M^ith brandy and wine, some brandy is put in the Must ; 

 several rackings, at one month's interval, with some bran- 

 dy added each time. This is the least objectionable 

 mode of making strong wines, yet the brandy is not to- 

 tally incorporated. In Vidonia, Sercial, Madeira, Te- 





nerilFe, Port, Fayal, &c. the same precautions are seldom 

 used, and the brandy put in is only diluted : whence 

 their unhealthy and pernicious use. Brandy can only 

 be put in strong wines to make them still stronger : be- 

 cause it decomposes and destroys all the delicate fine 

 wines like Claret, Burgundy, Champaigne, Hock, &c. 



65. The mixture of wines can be subject to no rules, 

 as it may be varied in numberless ways. Many wines 

 are only used for mixing and improving (or spoiling:) 

 others. Some dark wines serve to color the pale clarets. 

 The Catalonia is made into Port, with brandy and log- 

 wood. Nay, it is said that much Port is drank in Eng- 

 land, which has no wine at all in it ! Madeira is made 

 with Teneriffe, brandy, and Prussic acid! Thus drunk- 

 ards are gratified and poisoned. 



66. The only proper mixtures of wine ought to ini- 

 prove them. This may be done by adding some good 

 wine, or some essence of wine, or oil of wine, to wines of 

 inferior quality. The essence of pure excellent wines, 

 concentrated by frost, is the most valuable addition to 

 any kind. The art of mixing wines and grapes is tlie 

 practical secret of vineyards. 



tir. All poor wines, whether thin or brisk, do not keep 

 long, and ought to be drank new. The best wines are 



