TREATMENT OF THE WINE. 193 



half gross or so), and laying the bottles in sand. 

 Those who will try this plan will find that after lying 

 thus for some six weeks, their wine will be vastly 

 improved. 



In the directions here given for the making of wine, 

 I have confined myself to the simple treatment of sucli 

 matters as every vintner must know. A much more 

 elaborate work might have been written, but the 

 " Vine-Dresser's ManuaV is intended for the general 

 cultivator, and not for the extensive wine manufiic: 

 turer. 



A good cultivator will find in this all that is neces- 

 sary to enable him to make good wine, or better said, 

 to suffer the wine to make itself. 



In conclusion, I hope I shall be pardoned for saying 

 that natural, unadulterated wine is entirely healthful, 

 and may with great advantage form a part of the food 

 of our people, and for all classes be made a wholesome 

 addition to the principal meal of the day at least. 



All artificial wines are injurious, and none more so 

 than those " unfermented wines," as they are called, 

 with which over-scrupulous persons are humbugged. 

 All such are unnatural, and contain foreign substance, 

 more or less unwholesome. Would that good, sound 

 sense were more prevalent on this subject. 



May God bless the vintner's skill and toil I 



