48 ON THE ART OF MAKING WINE. 



by adventitious ingredients, it is bad policy to have 

 recourse to weak expedients for the same, and par- 

 ticularly, if, for the sake of these minor objects, 

 we must sacrifice others of greater importance. 



Since also .the sugar is, confessedly, and in all 

 cases, an adventitious ingredient, capable of being 

 proportioned with tbe greatest nicety, completely in 

 our power, and or a moderate price, it is unnecessary 

 to consider that ingredient in fruits, as theone which 

 is to guide our choice. It is to the due admixture 

 of acid, and of leaven (the fermenting principle), 

 that we are chiefly to look for the causes which 

 are to determine us in our selection. If a good 

 flavour can be obtained from any fruit of our own 

 growth, we have then the whole data which 

 should rule our determinations. The object of 

 price, is a consideration which will naturally be 

 added to these more important ones. 



The Quince appears to have usurped a place in 

 the foregoing list, to which it properly has no title. 

 Its similarity in principles to the apple and pear, is 

 sufficient to assure us, that its produce can only be a 

 species of cider, characterised, according to circum- 

 stances, by the astringency and flavour which dis- 

 tinguish it from these two fruits. Its price and 

 rarity also increase the objections to its use. 



Vinous liquors, of no very particular character, 

 may be made from the several varieties of Cherry \ 

 but the operator should be cautioned against the 

 the common practice of pressing the kernels in, 



