82 ON THE ART OF MAKING WINE. 



fused in the water for some days before they are 

 subjected to fermentation, and they seem to yield 

 their soluble parts most readily to boiling water, 

 without any material alteration in the result. The 

 leaves of the Claret vine thus treated, produce 

 wine of a delicate red colour. Tartar appears 

 also to be a useful addition in this case ; and it 

 may be added in the proportion of half a pound, 

 or even one pound, to ten gallons of the must. One 

 advantage results from the use of the leaves. This 

 is the facility with which they are reproduced 

 during the growth of the vine ; and thus, the pro- 

 duce of a small vineyard in leaves alone will be 

 abundant ;' and that even of a single vine will be 

 as great as is required for the use of most families, 

 should they make this wine for their sole con- 

 sumption. Let it always be remembered, that in 

 all these cases, the price of the sugar is the price 

 of the wine. The expence of utensils and labour 

 is comparatively trifling, and, when the manu- 

 facture is upon a -small scale, scarcely worthy of 

 regard. 



I have thus brought to a conclusion the remarks 

 which I purposed to make on the art of fabrica- 

 ting wines in Britain. That I have offered so 

 little from my own experience, will be pardoned 



