THE ART OP WINE MAKING. 197 



ed their respective duties; and that the business 

 of the cultivation is fairly accomplished, that 

 " Paul hath planted, and Appollos watered," and 

 a beneficient providence smiled on the work, 

 and " crowned the year with his goodness," by 

 spreading before the cultivator in rich exube- 

 rance, the purple treasures of the vintage. 



The profession of the vintner and vigneron 

 are distinct and separate, and have as little con- 

 nexion with each other, as the farmer who crops 

 the golden fleece, and the artist who prepares it 

 for the wants of the consumer. But it is pro- 

 bable, that with us the case will be otherwise, 

 and ttye vine dresser who shall bring his cultiva- 

 tion to a successful issue, will have accomplished 

 but half his work, and be called, in completing 

 it, to study the efficient process of the manufac- 

 ture and conservation of his wines. 



Governments, in the old world, have made 

 this branch of wine making the subject of legis- 

 lative enactment. Princes have extended over 

 it the shield of an especial protection. Philoso- 

 phy regards it as an abstruse and important 

 question, and the arcana of chemical science are 

 enlisted in the service of the successful vintage. 



I have passed three different seasons at the 

 wine press in France, Italy, and Switzerland, 

 and in all have been deeply impressed with the 

 indispensable importance of a skilful and atten- 

 tive wine making. 



The fermentation alone, if properly directed. 



is in itself no holiday amusement. The different 



varieties of the grape will demand, in our various 



climates, an attentive observation on the force 



E 2 



