ON THE ART OF MAKING 



possible to the grape, by the addition of the re- 

 quisite proportions of those two substances. The 

 whole process is, therefore, from its commencement, 

 artificial, and capable of considerable precision. 

 It is only required so to proportion the adventitious 

 ingredients to the natural juice, as to form a fluid 

 resembling the juice of the grape. To the pecu- 

 liarities of the several fruits employed, we must 

 afterwards look for the flavour or other accidental 

 properties which they may be capable of giving. 

 It is necessary also to consider, that as the several 

 fruits may differ in their quantity of leaven, as 

 well as in their proportions of sugar and acid, some 

 attention to their various compositions will be 

 required, before any accurate rules of practice can 

 be established. We can also see, that we are limit- 

 ed in the application of our own fruits, and that 

 we cannot avail ourselves of all the use which we 

 might derive from their natural sugar, nor in some 

 cases from their leaven, lest we should introduce 

 too large a portion of their malic acid ; that acid 

 in which they are too apt to abound, and which I 

 have already stated to be ill adapted to the forma- 

 tion of genuine wine. They who shall attempt 

 to make wine from the juice of the currant or 

 gooseberry alone, will feel practically the force of 

 this statement. We also may see from these general 

 principles, that we are not necessarily limited to' 

 the use of fruits ; since, being indebted to the fresH 



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