466 AMERICAN GRAPE CULTURE. 



just so much space in the neck, and all this 

 it does like an automaton. Besides this, there 

 are many other kinds of apparatus used for 

 various purposes, of which a mere description 

 in words would be useless. 



We have given but a brief glance at this part 

 of the subject, and can not avoid saying that it 

 has been the least satisfactory part of our labor. 

 We have not alluded,, in this connection, to the 

 making of sparkling wines in this country: 

 both the apparatus and the art, however, have 

 been imported. Our object has rather been 

 to serve American wine makers by showing 

 the difference between a true, and a spurious 

 Champagne, with the hope of leading the way 

 to the formation of a class who will create a 

 demand for American Champagne in its purity. 

 We live in the hope that a better taste will call 

 for sparkling wine that, like the best still wines, 

 will not only "leave the head clear and the 

 mouth cool," but also afford the stomach that 

 grateful refreshment from carbonic acid and 

 pure wine that we now look for in vain except 

 in wines of special importation. There are 

 many who would pay liberally for such a 

 luxury if they could learn its worth, and knew 

 where to obtain it. 



