,ON THE ART OF MAKING WINE. Si 



4uced, by using the dried grapes for that purpose, 

 as they are imported in the state of raisins. Yet 

 the success which has followed the innumerable 

 attempts to make raisin wine, has by no means 

 justified that expectation, although the expensive 

 scale on which the manufacture has been, and is 

 still carried on by the makers of sweets, should 

 long ere this have brought it to perfection. It is 

 not apparent to what causes this failure is owing, 

 nor is it possible, without repeated and expensive 

 experiments, to investigate the process in such a 

 way, as to lay the foundation of a more success- 

 ful practice. But an examination of the proces- 

 ses in common use ? may perhaps suggest some 

 hints conducive to a more rational and improved 

 mode of proceeding. 



In manufacturing this wine on the large scale, 

 whether for the purpose of open sale as sweets, or 

 for the fraudulent imitation and adulteration of 

 foreign wines, a quantity of raisins varying from 

 two as far as seven pounds to the gallon of water 

 is used, together with a proportion of common 

 clayed sugar or molasses, reaching from half a 

 pound to three or four pounds. Jn many cases 

 from four to six pounds of crude tarfar per cwt. 

 is added. Yeast is not in general employed to 

 assist the fermentation, nor should it ever b,e used, 

 for the reasons already assigned. It is asserted, 

 jhat the product of this process is a pure and 

 flavourless vinous fluid, capable of receiving any 



