458 FERMENTATION ALGERINE WINE S. WALES. 



own experience. I have also been advised by one or 

 two skilful veterans in this line, to recommend the 

 omission of yeast, whenever fermentation can be 

 obtained without its aid ; as leaven, particularly in 

 the case of excess in quantity, is apt to impart an 

 unfavourable taste to the wine. Finally, one of these 

 friends has instructed me that the murk of grape 

 wine requires to stand longer in the vat than any 

 other. There are some wines, in which the substi- 

 tution of honey for sugar would be advantageous. 



Late accounts from Algiers inform us, that the 

 French settlers are making an extraordinary fine 

 wine from the African grape, long known to be 

 amongst the most ponderous and richest upon the 

 face of the earth. 



It has often occurred to me, that a few acres in the 

 warmest part of South Wales might be experimen- 

 tally and profitably employed in the culture of the 

 vine ; not indeed on the old and groundless idea of 

 rivalling the wines of the Continent, but on the more 

 rational expectation of furnishing the London market 

 with a native wine, in all probability superior to that 

 which can be made in any other part of Britain. 



