362 BUANDL'S TABLE FRUIT GARDEN. 



champagne; and as the briskness of champagne, as 

 well as cider and ]>erry t depends upon the large 

 quantity of carbonic acid gas which they contain, it 

 is clear, that exposing any of those liquors to the 

 atmosphere, either by racking or otherwise, must 

 tend to destroy that briskness on which, particularly 

 in champagne and perry, their agreeableness so 

 much depends. Hence, too, we learn the necessity 

 there is for keeping such vinous liquors, even in this 

 country, in a cool place. 



We may just add, that according to Mr. BRANDE'S 

 table of the proportion oj spirit or alcohol, per cent. 

 by measure, in various fermented liquors, of Cider, 

 the highest average is 9.87 ; the lowest 5.21 ; of 

 Perry, 7 .26; of Champagne, 12.61 ; of Elder vine, 

 8.78; of Claret, 15.10; of Hock, 12.08; of Bur- 

 gundy, 11.57 ; of Matlcira, 22.27 ; uf Sherry, 19.17; 

 of Port nine, 22.90; of Li&sa, 25.41. The best 

 cider, according to this statement, contains hardly 

 one-tenth of spirit, while Lissa wine contains more 

 than one-fourth of its bulk in spirit. 



Of apples and pears for culinary use, and for the 

 dessert, it is not our province here to speak ; but 

 we cannot avoid observing, that a garden laden with 

 the valuable varieties of both the apple and the 

 pear, cannot be seen without admiration; that the 

 stubbord of summer, and the nonpareil of winter, 

 the golden and other pippins, afford a variety to 

 suit every palate ; that there the ber^amotte, the 

 jargonelle, a numerous et ccctera of melting pears 

 await us, and evince, at once, the knowledge and in- 



