ON THE ART OF MAKING WINE. 29 



experience the same changes in equal times, if 

 they are exposed to fermentation in the quantity 

 of two or ten gallons ; and time will therefore be 

 allowed by the operator, in a ratio the inverse of 

 the bulk of the fluid on which he is operating. I 

 may also remark, that if there be a flavour to pre- 

 serve, it will more readily be secured when the 

 fermentation is slow, and the mass of fluid small ; 

 and that the sweeter and thicker juices, require to 

 be treated on a larger scale than the thinner ones. 

 It is easy to make lemon wines in a cask of two 

 gallons, but it is a very difficult task to operate on 

 so small a quantity of thick and sweet raisin wine. 

 This is one of those general principles which, to- 

 gether with the quality of the liquid, the temper- 

 ature, the proportion of leaven, and the other cir- 

 cumstances which I have inculcated, ought always 

 to be present to the maker of wines, since it is 

 only by conforming to the complicated actions of 

 these various causes, that he can hope, to secure 

 certainty or uniformity of result. 



I may pass lightly over the phenomena which 

 occur during the process of fermentation, which, 

 however important to a general view of this sub- 

 ject, are, from their minor share of practical in- 

 terest, more easily dispensed with, than those de- 

 tails which are necessary to the unphilosophical 

 practitioner. 



The act of fermentation is marked by the ex- 

 trication of air-bubbles, and by the agitation 



