ON THE ART OF MAKING WINE* 5 



r>ortions of the several ingredients which they con* 

 tain. It is true, that difference of management 

 may produce different effects ; but no contrivance 

 can give to the gooseberry the constituent elements 

 of the grape, nor can any mode of procedure ex- 

 tract the flavour of champaigne from the juice of 

 gooseberries, although many, who have not been 

 much accustomed to the flavour of the foreign wine^ 

 have been deceived by that made from our humble 

 fruit. 



Among the principles enumerated, tartar, water, 

 sugar, the sweet principle, and the vegetable ex- 

 tract or mucilage, are the most essential in the 

 conversion of fruits into wine. Colour and flavour 

 may be considered as adventitious ; and the prin- 

 ciples which yield them, are in nowise essential to 

 the process of wine-making. The effect produced 

 by the super-oxalate of potash is unknown, as it ha& 

 not been the subject of experiment, 



Tartar, however, seems essential to the for- 

 mation of a genuine vinous liquor ; and aft 

 addition of it where it is naturally wanting, 

 is found, not orily to ameliorate the produce, 

 but even to increase the quantity of alcoliol, 

 which a given proportion of sugar and ' the 

 vegetable extract is capable of producing. Fer- 

 mentation is more easily induced xvhere this salt 

 is present ; and the experiments of some of the 

 Tfench Chemists, seem to shew that it is decom- 

 posed during this process, Their opinion, that it 



B 



