ON THE ART OF MAKING WINE. 81 



cafe and attention to every part and every minute 

 circumstance of the subsequent processes, can en- 

 sure satisfaction, and produce valuable results. 



To such uses may the immature fruit of the 

 vine be converted ; but the capacities of that plant 

 are not even yet exhausted. Situations may be 

 found in this country where the vine may not pro- 

 duce even immature fruit ; yet still it can be di- 

 rected to the end of wine-making. Chemical 

 examination has proved, that the young shoots 

 the tendrils, and the leaves of the vine, possess 

 properties, and contain substances exactly similar 

 to the crude fruit. It was no unnatural conclu- 

 sion, that they might equally be used for the pur- 

 poses of making wine. Experiments were accord- 

 ingly instituted in France with this view, and 

 they have been repeated here with success. From 

 vine- leaves, water, and sugar, wines have thus 

 been produced in no respect differing from the 

 produce of the immature fruit, and consequently 

 resembling wines of foreign growth. The few 

 experiments which I have tried have been emi- 

 nently successful. No further rules can be gi- 

 ven respecting the management of the leaves, in 

 addition to those I have laid down for the treat- 

 ment of the unripe fruit. Similar proportions and 

 similar management will, in both cases, produce- 

 similar effects. The leaves, however, scarcely- 

 yielding any thing to the press, require to be in- 



