70 ON THE ART OF MAKING WINE. 



completely. It is evident that wines made on this 

 principle, will be more expensive than when 

 made from ripe grapes, as a sufficient quantity of 

 sugar must be vised, to compensate for the de- 

 ficiency of the natural sugar of the grape. But 

 even then, they are no more costly than currant 

 or gooseberry wines, while, at the same time, their 

 superiority is beyond all comparison. The hard- 

 est grapes will produce a wine of the strength of 

 white Hermitage, with a proportion of three pounds 

 of sugar to the gallon ; and the expence will be 

 trifling compared to the value of the produce. 



It might be supposed that these wines would 

 necessarily be devoid of flavour. But this is by 

 no means the case, since all the specimens which 

 were made under my direction, were characteriz- 

 ed by flavours, as genuine and decided, as those 

 of the foreign wines to which they approximated. 

 I have little doubt, that under due management, 

 on a large scale, and with sufficient age, wines of 

 the Hock quality, could equally well be produced 

 here in the same way. 



Many trials must yet be made before we can 

 hope to appretiate the extent of our resources in 

 this manufacture. It is more than probable, that 

 different grapes, even in this immature state, 

 would produce different wines ; but these trials, 

 must be left to the efforts of individuals, and to 

 the necessarily slow progress of experiment, 



