ON THE ART OF MAKING WINE. 57 



the strongest wines of Champagne. If, therefore, 

 this wine is to be amended in composition, it is ei- 

 ther by reducing the sugar, if we are contented 

 with a weaker wine, or by increasing the fruit, if 

 we are desirous of retaining the greater strength. 

 In managing the fermentation to a constant and 

 successful result, the rules laid, down as practised 

 for Champagne wine are strictly applicable in the 

 present case ; and with these precautions and prac- 

 tices carefully attended to, the produce of the 

 gooseberry will be invariably successful. I may 

 also add, that it is perfectly durable -, as much so 

 as Champagne wines of corresponding quality, 

 provided equal care be taken in the bottling, the 

 cellarage, and other management ; all of them, 

 circumstances in which our domestic fabricators 

 are too apt to fail, thinking that when they have 

 mixed together a portion of sugar and fruit, their 

 labour is finished, and that the rest may be trust- 

 ed to chance. They should consider, on the con- 

 trary, that it has but then commenced. 



From the gooseberry in a ripe state, wines may 

 also be made, for which no rules are required, as 

 they are precisely conformable to those before laid 

 down. But the produce of the ripe fruit is com- 

 monly ill flavoured, and, whether sweet or dry, is 

 scarcely to be rendered palatable, unless perhaps, 

 by a most careful exclusion of the husks. 



The three varieties of the currant, are perhaps 

 $ven better known, and more in use as ingredients 



