13 ON THE ART OF MAKING WINE. 



ditional richness and strength, from a moderate 

 use of this practice. This process can be of no 

 use in the manufacture of our domestic wines, 

 nor does the nature of our fruits admit of it. An 

 excessive addition of sugar may produce a similar 

 effect ; but I know not that any of the receipts in 

 use, approximate t that excess. That sweetness 

 which is the prevalent fault of our wines, arises 

 from other causes, which I shall consider here- 

 after. 



The fruits of this country possess so little of the 

 three remaining substances, which were enumer- 

 ated as constituents, that it is unnecessary to dwell 

 much on them. 



Scarcely any colour is contained in our fruits, if 

 we except the black cherry and the elder-berry, 

 and as colour may be considered in the light of 

 an ornament, and is easily procured by colouring 

 ingredients, its want is not to be regretted ; the 

 essential parts of wine-making in nowise depend 

 on it. 



The tanning principle, which is the cause of 

 astringency, is contained in the husks and stems 

 of some grapes, and communicates at the pleasure 

 of the operator, that roughness known in Port 

 wines. The sloe and damson possess it, but as it 

 can readily be communicated by kino or catechu, 

 and is not a very desirable quality, it is sufficient 

 to have noticed it, considering, as we may, the imt- 



