412 BRANDE'S TABLE FRUIT GARDEN. 



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 of 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 wine, 

 8.78; of Claret, 15.10; of Hock, 12.08; of Burgundy, 

 14.57; of Madeira, 22.27; of Sherry, 19.17; of 

 Port wine, 22.96; of Lissa, 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 bergamotte, the 

 jargonelle, a numerous et ccetera of melting pears 

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

 dustry of man in training; nature exhaustless, and 

 never failing to supply him with an almost infinity of 

 fruits. 



