62 ON THE ART OF MAKING WINE. 



flavour which may be required, and thus, of imi- 

 tating many wines of foreign growth. What- 

 ever the case may be when such fluids are used 

 for the fraudulent purposes above-mentioned, the 

 wines themselves, which are common in the mar- 

 ket, and which are confessedly made in this way, 

 are almost always nauseous, whether sweet or dry, 

 and however they may be called by the various 

 names of Lunel, TenerifFe, Sherry, or Canary, 

 they have all the same disagreeable and over- 

 powering flavour. It is probable, that a great 

 part of this peculiarity is owing to the quality of 

 the sugar employed ; but it is also to be suspected^ 

 that the complete drying of the grape developes in 

 that fruit, some obnoxious taste which is communi- 

 cated to the produce. I cannot pretend to throw 

 any mpre particular light on the subject; but 

 should recommend to those who are inclined to 

 make trial of raisins, a nice attention to all the 

 circumstances in the mode of fermentation and 

 management, which have already been detailed. 

 If these fail to produce the desired effect of purity 

 in the w 7 ine, we shall then be entitled to con- 

 sider the manufacture of raisin wine as incapable 

 of further improvement. 



I have thus given such a brief general view of 

 the several varieties of wines which may be made 

 in this country, as will be sufficient to render 

 tnore intelligible, the principles and practices on 



