WINE MAKING. 467 



It is unnecessary to say any thing here of the 

 processes whereby such immense quantities of 

 drink, called Champagne, are made: we have 

 said quite enough elsewhere. It is only another 

 phase of Gallizing. The carbonic acid is added 

 by machinery, very much as it is added to soda 

 water, and it is made nearly as cheap. These 

 fabrications bear to pure Champagne the same 

 relation that Gallized wine bears to pure wine. 



We have stated that there are two classes 

 of champagne, the dry and the sparkling. The 

 first is the best. Of the last, there are innu 

 merable brands, and two or three grades, being 

 more or less sweet or dry, and of these the 

 driest is best. There is a sparkling brand 

 called &quot; Consular Seal,&quot; imported by Tomes & 

 Melvaine, of three grades, &quot; dry,&quot; &quot; drier,&quot; and 

 &quot; driest,&quot; indicated respectively by a red, blue, 

 and black seal. The reader can prove for him 

 self that the driest champagnes are best by 

 trying the &quot;Consular Seal,&quot; which lie will find 

 to improve as it gets drier. If he compares 

 the &quot;driest&quot; with the common brands, his 

 head will tell him the difference, if his taste 

 does not. 



