GRAPE VINES. 57 



diseases, gout, epilepsy, pleurisy, palsy, tremors, ner- 

 vous diseases, liver complaints, dropsy of the chest, 

 consumptions, inflammatory fevers, dyspepsia, madness, 

 apoplexy, &:c. and they entail them on their offspring ! 



This disease is rare in wine countries, not one in 500 

 becoming drunkards there, as they are despised and 

 hooted J while in countries where wines are scarce, 

 England, Sweden, Russia, and the United States, five 

 at least in 100 become drunkards, and get beastly drunk 

 on strong liquors and strong wines, rum, brandy, whis- 

 key, Port and Madeira, without being despised as they 

 ought, drunkenness being rather considered as a bad 

 habit or infirmity, than a moral disease or shameful vice. 

 The best cure for drunkenness are abstinence, mild and 

 cooling drinks, bathing and emetics, besides moral re- 

 straint, religious feeling, and public opinion. Tliere 

 would be no more drunkards if they were all despised and 

 avoided by men and women ! or put into hospitals as sick, 

 insane, vicious,.and criminal. 



The medical properties of good wines on temperate 

 persons are numerous. They are useful in all atonic 

 diseases arising from debility, in scrofula, scurvy, ra- 

 chitis, paleness, leucorrhea, promoting digestion, stimu- 

 lating the heart, increasing the heat of the body. They 

 are the best vehicles for tonic medicines used in all fe- 

 vers, debilities, prostrations, &c. Wine is to be forbid 

 or avoided by those who have a nervous, irritable, or 

 plethoric constitution, or some inflammatory diseases ; 

 but even then some acid wines, well watered, may be 

 available and serviceable. 



Several modifications of Avine deserve to be known. 

 Must is the pure unfermented juice. Pure wine is made 

 of Must alone. Impure or brewed toines have ingredients 

 added. Colored ivines have a coloring matter added. 

 Mixed wine is made with different grapes. It is adulte- 

 rated when wines are united after fining. Brandy wines 

 are those adulterated by brandy, like Madeira and Port. 

 Mouslille is sharp and sweet wine still fermenting. 

 Boiled wine is reduced and thickened by boiling. Pi- 

 quette, wine made by throwing water on the husks after 

 pressure, it is like cider, and is drank without water by 

 the labourers. Protopion wine made without pressure 



