ADDITIONS TO THIS MANUAL. 



1. Bruce, in his travels, mentions that a small black 

 and sweet Grape is wild all over Tigreh in Abyssinia. 



2. The red coloring matter of the skins of black Grapes 

 is soluble in alcohol, it crystallizes and is a peculiar sub- 

 stance Vitine, near to Hematine. 



3. Inferior Brandy is often made with the lees of 

 Wine. 



4. The carbonic acid gas produced by fermentation is 

 dangerous if breathed, and may asphyxiate. 



5. The substances used to colorate Wines are black 

 grapes, elder berries, mulberries, poke berries, privet 

 berries, Brazil wood, &c. Poke gives a bad taste. 



6. A new process has been invented in France to fer- 

 ment Wines in close vessels, with caps and refrigerants 

 like stills, in order to keep in the aroma and make bet- 

 ter Wines. 



7. A piece of Ice put in the Wine in casks prevents 

 acidity in summer. 



8. Wine acquiring the taste of wood by being put in 

 new casks not charred, may be restored by shifting into 

 old casks over good lees, with a little sweet oil added ; 

 oil is also'good for mustiness and bad taste of all Wines. 



9. Cream of tartar put in boiled Wine, and thrown in 

 the casks, corrects the ropiness and fatness of Wines. 



10. Vine leaves are much liked by cattle and horses: 

 their taste is acid acerb, owing to the surtartrate of pot- 

 ash and other salts. They were formerly used for diar- 

 rhea and in chronic catarrh. 



1 1. The sugar of potato starch is extensively used now 

 in France to ameliorate Wines, and is found the best of 

 all sugars for that purpose. 



12. This sugar is very easily made by boiling one part 

 of starch in four parts of water, with a little sulphuric 

 acid, saturation of the acid by lime water, and clarifica- 

 tion, evaporation, &.c. as usual. 



