THE MANUFACTURE OF WINE, 285 



more would be in perfect order for drinking, and would be in 

 their prime for above one year; but the second year the flavor 

 and sweetness would abate and would gradually decline, till at 

 last it lost all flavor and sweetness, and some .that I kept sixteen 

 years became so like old hock that it might pass for such to one 

 who was not a perfect connoisseur. The only art I ever used 

 to it was putting three pounds of white sugar-candy to some of 

 the hogsheads, when the wine was first tunned from the press, 

 in order to conform to a rage that prevailed to drink none but 

 very sweet champagne. 



&quot; I am convinced that much good wine might be made in 

 many parts of the south of England. Many parts are south of 

 Painshill, many soils may be yet fitter for it, and many situa 

 tions must be so, for mine was much exposed to southwest winds 

 (the worst of all for vines) and the declivity was rather too 

 steep. Yet with these disadvantages it succeeded many years. 

 Indeed, the uncertainty of our climate is against it, and many 

 fine crops have been spoiled by May frosts and wet summers. 

 But one good year balances many disappointments. 



&quot; Captain St. Pierre, who has established a great colony of 

 vignerons in South Carolina, and carried there three years ago 

 above three hundred vignerons from different parts of Europe, 

 was with me several days before his departure, was charmed 

 with my vineyard, and he had cultivated vineyards many years 

 in France. He was very happy at my giving him all the cut 

 tings of my vineyard, as he found it Tery difficult getting the 

 right sort, and though his plantations are about the latitude of 

 33, he has not the least doubt of having excellent wine there, 

 which, if he has, must be of infinite service to this country.&quot; 



Still more recently Mr. Longworth lias succeeded 

 in the manufacture of fine champagne wines, which 

 we believe are valued as high as any, except the very 

 finest brands of foreign wines. 



Wine is the fermented juice of the grape, and pure 

 wine should contain nothing else. When sugar and 



