ON THE ART OF MAKING WINE. 75 



we can succeed in making it at all times, uncheck- 

 ed by seasons or accidents. A vineyard may thus 

 be conducted with almost as little care as a goose- 

 berry garden, with the certainty of a constant pro- 

 duce applicable to the purposes in view ; and it 

 will be in every one's power, in almost any situa- 

 tion. However precarious the ripening of the 

 grape may be, its produce is not so. We are sure 

 of an annual crop of grapes, but not of an annual 

 crop of ripe ones. 



It has been fully proved, by the facts and prin- 

 ciples laid down in the first part of this essay, that 

 a compound and artificial mus^can be fabricated 

 from due mixtures of sugar, with the extractive 

 matter and saline substances of fruits, capable of 

 undergoing a regular fermentation, and of form- 

 ing good and perfect wine. The case is as appli- 

 cable to the grape as to the gooseberry. Long 

 ago, experiments were made in France, by several 

 chertusts, with green grapes and sugar, and with 

 complete success. I have repeated these experi- 

 ments, and varied them with the best effects. 

 The produce has varied with the management, and 

 the results of the trials have been wines resem- 

 bling Champagne, Grave, Rhenish, and Moselle, 

 and of qualities so perfect, that the best judges 

 and wine-tasters have not been able to distinguish 

 them from foreign wines. The grapes may be 

 used in any state, however immature. When even 

 but half grown, and perfectly hard, they succeed 



