ON THE ART OF MAKINQ WINE. 4 7 



varieties of domestic wines, which are either ia 

 themselves good, or capable, under proper manage- 

 ment, of being rendered so. I shall take no no- 

 tice of the projects to make wines from esculent 

 roots, as I believe that they are misplaced ; but li- 

 mit myself to fruits, from different kinds of which, 

 the several wines take their names. I shall also 

 omit the grape at present, because, considering it 

 as almost exclusively worthy of attention, I wish 

 to treat of it in a separate paragraph. 



The fruits chiefly in use are the quince, cherry, 

 strawberry, sloe, elder- berry, damson, mulberry, 

 black or bramble berry, raspberry, orange, lemon, 

 gooseberry, and the three varieties of currant. 

 Dried raisins, although not ranking among our 

 fruits, are extensively used, and require also to be 

 noticed. 



A wantonness of experiment seems to have, in 

 some measure, led to this great and superfluous 

 number of articles as the nominal bases of wines, 

 although the practices have also been in a great 

 degree, founded on false views of the real nature 

 and objects of this manufacture. It is evident, on 

 the principles already laid down, that when no 

 peculiar and agreeable flavour follows the adop- 

 tion of any individual fruit, it can have no legiti- 

 mate claim for use, beyond that which is founded 

 on its several proportions of sugar, leaven, acid, 

 colour or astringency. As the two last of these 

 pan be communicated with the greatest certainty 



