CULTIVATION of the VINE. 



254 



/ 



vault. But after the wine has paffcd its fermentation in 

 the vat, and is drawn off into caflcs, it will require fome- 

 thing to feed upon: And when the wine has remained 



is common ly d ra wn off 



one year upon 



the lees it 



into other velfels, it will then alio be proper for it to have 

 fomething to feed upon; about four pounds of the heft 

 Malaga raifins picked clean and ftoned, and thrown into 

 each hogfaead, will be fufficicnt and beft for that purpofe, 

 more w^ould be dangerous, by raifing a new fermentation, 

 which always hurts the wine more or lefs according to the 

 greatnefsof it. As the wine will fabfide by wade as long 

 as it continues in casks, it is the ufual method to fill theai 

 up from time to time, with fome wine, as nearly like the 

 fame fort as may be; for if it be of a different nature or much 

 newer, fuch as has not thoroughly fermented, it will often 

 raifea new fermentation, which will endanger the wine: 

 Therefore, if you have no fuch proper wine, it will be beft 

 to throw in as many clean waflied pebbles and well dried, 

 as will raife up the wine to the bung: This I have knov/n 

 pradifed with fuccefs.'* Thus far Mr. Miller. 



Here I muff beg leave to make fome obfervations, which 

 may either ferve to throw a light upon this affair, or lay a 

 foundation for farther experiments, in order to come at the 

 truth, which in all cafes is worth purfuing, and efpccially in 

 this, where it has lain dormant for fomanvar>-cs, andthedif- 

 covery would be of great importance to the prefent dci^gn. 



The principles of wine are an inflaniniablc fpirit, a 

 phlegm or watry liquor, an acid fait or tartar, ^im\ a k\U 

 phvn*eous oily fuhilance; wines therefore greatly differ ia 

 their tafte, fmcU and virtue, according to the various pro- 

 portions and manner in which thcfe principles are corn- 

 bined. Perhaps the difference of flavour, tafle, colour 

 and body in nines may be owing as much to the time of 

 gathering, manner of prcfliug, the different degrees of 

 fermentation, &c. as to any difference in the grapes 

 themfelves; in IIun[?:ary5 whence Tockay and fome of the 

 richeft and highcft flavoured wines do come, they are ex- 



VoL. I. K k trcrnely 



