J^ellies, AViiiejs, l^ickles, and l-*i*eservecl 



Fruits. 



CEXERAL OBSERVATIONS OX WIXE, 



Wine. — what is it, and of what elements is it composed ? 

 Wine, in the common acceptation of the term is the fermented 

 juice of the grape. Its final elements consist of water, alcohol, 

 and a small percentage of acid, and an odoriferous principle, ur 

 aroma, also, unfermented sugar, a coloring principle, and some- 

 times a proportion of tannin. Foreign wines, when thev reacli 

 us free from adulteration, are the purest and best. But we sel- 

 dom obtain them in a pure state. Going through the hands of 

 the producer, the importer, and the wholesale and retail dealers, 

 by the time they reach the consumer they are usually anything 

 but pure wines. Hence it becomes us if we can do so, to man- 

 ufacture our own wines, if we desire a pure article. This can 

 readily be done, not only from our own native grapes but from 

 a great variety of fruits and berries indigenous to our own 

 country. And an article can thus be produced, nearly, if not 

 quite equal to the best imported wines, and far superior to the 

 adulterated article as we commonly receive it. 



Several original elements are necessary in order to produce a 

 sound, wholesome and good wine. These substances are sugar, 

 water, tartaric acid, and mucilage. Besides these, there are 

 tither substances not positively necessary, but usually existing 

 in the juice of grapes, which gives the wine its color and flavor, 

 such as gluten, potash, tannin, aroma, malic acid, and a coloring 

 principle. Perfect wine cannot be made without the presence 

 in considerably definite proportions, of the four first named ar- 

 ticles. If the must, let it be the juice of grapes, or any other 

 fruit, is deficient in one of these substances, it must be supplied, 

 or ffood wine cannot be made. If anv one of them is in excess. 

 it must be reduced or neutralized. Foreign grapes, aU of which 



