WINE MAKING. 461 



the effects produced by pure and by adulterated 

 wines, and then decide, each one for himself, 

 how far he can conscientiously approve and 

 encourage the fabrication of factitious wines. 

 We ask chemists, who feel jealous of their re- 

 putation, to consider, not how cleverly they 

 can produce a fraud, but how surely they can 

 detect one. We ask that science may be made 

 the hand-maiden of virtue, and not of vice. 



CJiampagne, SparMing, or Effervescing 

 Wines. These form a distinct class, their 

 sparkling or effervescing quality constituting a 

 well-marked characteristic. 



Champagne is so called from the district 

 of Champagne, in France, where many sup- 

 pose it to be chiefly made. It has been 

 said, however, and we believe with no great 

 departure from the truth, that more so-called 

 champagne is made in New- York alone than 

 in the whole district of Champagne. The 

 name is commonly, though erroneously, ap- 

 plied to any sparkling wine. With us, the 

 wine should take the name of the grape 

 from which it is made, such as Sparkling 

 Catawba, Delaware, lona, etc., and this has 

 already been begun. 



The making of what is called champagne 



