ON THE ART OF MAKING WINE. 4> 



quantity, as, however agreeable a slight flavour of 

 the bitter may be, a taste amounting to bitterness, is 

 always unassimilating and injurious to the wine. 



From the Strawberry, wines of agreeable qua- 

 lity, both dry and sweet may be produced ; but 

 the peculiar flavour of the fruit is generally dis- 

 sipated in the process. The cautions which I have 

 given respecting flavour, will suffice to point out 

 in what way that is most likely to be obtained. 



I make the same remark on the Raspberry, with 

 this additional hint, that as very little in point of 

 flavour or produce is gained by the use of these 

 fruits, which are in most places of a high price, 

 it behoves the operator to balance the advantages 

 against the disadvantages, before he enters on the 

 undertaking. A simple infusion of this fruit, as 

 before noticed, in any flavourless currant wine, 

 will, with greater cheapness and certainty, pro- 

 duce the desired taste. 



Having no experience in the Brambleberry or 

 Mulberry, lam unable to say, whether any flavour 

 can be communicated by their use. The cheapness 

 of the former is a recommendation ; and there is no 

 doubt that they both contain the substances, lea- 

 ven and acid, most essential for this purpose. 

 They also afford what so few fruits do to the same 

 degree, the colouring principle. In managing 

 them, so as to derive the greatest advantages from 

 their colour, it is necessary, that the fermentation 

 be allowed to go on with the skins, until the 



