THE FLORAL WORLD 



AND 



GARDEN GUIDE. 



MARCH, 1866. 



G-EAPES POE THE MILLION.— Is^O. II. 



OME-MADE wines are not in good repute with us, and it 

 is only on rare occasions we meet with samples that we 

 can drink without a shudder, and, after the shudder, a 

 fear of colic. But this need not be. The climate of all 

 except the most bleak and exposed parts of Great 

 Britain will produce wine of excellent quality, if the cultivators go 

 to work the right way to obtain it. In the first paper of this series 

 I made some remarks on cheap and simple methods of growing good 

 table grapes ; I shall now direct attention to the cultivation of grapes 

 for wine-making. 



VINETAED GEAPES. 



It is generally understood that in old times there were vineyards 

 in the land, and that our ancestors drank the good wine thereof. 

 Intercourse with the Continent made the people of this country 

 familiar with the stronger wines of the south of France, and of Spain 

 and Portugal ; and by degrees the vineyards disappeared, and British- 

 made wine went out of use. But it need not be inferred that the 

 English-grown wines with which our ancestors regaled themselves, 

 and which it is certain that the monks — good judges of meats and 

 liquors — partook of freely, were so bad as to be deservedly thrust 

 aside in favour of the richer and fuller-bodied wines of the Continent. 

 If we are to return to the use of home-made wines, we shall have 

 scrupulously to avoid all attempt at imitating the products of conti- 

 nental vineyards, and take as much pride in the distinctive and 

 peculiar character of the beverage as we already take a pride in the 

 peculiarity and excellence of our beer. But I will not theorize, but 

 at once state as matter of fact that I have tasted many samples of 

 home-made wine that no continental growths could surpass for refresh- 

 ing delicacy of flavour, and every wholesome quality we look for in 

 wine, apart from its festive uses. Ten years ago Mr. James Holland, 

 of Isleworth, gave me some wine made from wall grapes that was 

 quite equal to any of the better class of pale dry dinner sherries in 

 common use on good tables. Generally speaking, these wines are 

 spoiled by the admixture of sugar and spirit, and the endeavour on 

 the part of the manufacturer to imitate the wines in common use ; 



VOL. I. — so. III. 5 



