ON THE ART OF MAKING WINE. 6/ 



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the fermentation must be conducted in a much 

 more perfect manner, before we can hope to pro- 

 duce wines of this character. It is equally evi- 

 dent, that the processes of racking, sulphuring and 

 lining, must be practised with great assiduity, to 

 preserve these wines after we have succeeded in 

 making them. 



The last class of wines, are those which are 

 both dry in their quality, and strong in their na- 

 ture. Such are Madeira, Sherry, and the stronger 

 wines. The theory of these, is equally apparent ; 

 find it is certain, that with due attention to the 

 the fermentation, wines of this strength and qua- 

 lity may be made without the addition of brandy. 

 Yet the operator has it in his power by means of 

 this ingredient, under the restrictions already laid 

 down, to produce wines of any required degree of 

 strength ; and I trust, that with the light whicl-i 

 I have thus endeavoured to derive from the legiti- 

 mate processes of wine-making, I have established 

 a beacon to guide him through the trackless 

 route of his hitherto conjectural art. 



