440 ERROR AS TO WATER UNRIPE GRAPES. 



Barry, from the accounts furnished by the Honour- 

 able Charles Hamilton, the original experimenter and 

 promoter. The influence of the proprietor's name, 

 the novelty and fashion of the thing, bore it up, 

 until stern, uncompromising taste and judgment put 

 in their claims, when this vision with a baseless 

 fabric vanished, in all probability, never to re-appear. 

 It was, however, somewhat beyond a nine-days' 

 wonder. The system and practice were undoubtedly 

 borrowed from the French, the most skilful wine 

 manufacturers of the modern world : and such 

 practice has ever since prevailed amongst the best 

 makers of this country, with the error certainly, of 

 using too much water in the process, on the strength 

 of certain, perhaps questionable experiments made in 

 France, and still less calculated to improve the wine- 

 making of England. 



GRAPE WINE WITH THE ADDITION OF WATER. 

 To 6 quarts of musk or pulp, add 1 gallon of water, 

 and fibs, of loaf, or fine moist sugar. These 

 materials, for any proportionate quantity, going 

 through the regular process, will make good wine. 

 It is a mere matter of choice, but there is no doubt 

 that fine moist, besides being the cheapest, is fully 

 equal to lump, in all respects for wine-making. 



WINE FROM UNRIPE GRAPES. This is an article 

 of some consequence in our variable climate, to those 

 who cultivate the vine to any considerable extent, 

 since an unripe and failing crop is convertible to no 

 other purpose. The same process in reducing the 

 .fruit is to be used, as has been directed in making 

 his wine from the pure juice. The husks or skins, 



