and the Method of making Wines . 403 
u The wine thence resulting being newly made, and 
still turbid, had a pretty strong and pungent vinous 
odour ; its taste was somewhat harsh ; while that of the 
sugar had disappeared as completely as if it had never 
existed. I suffered it to remain in the cask during the 
winter ; and having examined it in the month of March, 
I found that, without having been drawn off or strained, 
it had become clear ; its taste, though still pretty strong 
and pungent, was, however, much more agreeable than 
it had been immediately after the sensible fermentation ; 
it had something sweeter and more racy, but was mixed 
with nothing that approached to sugar. I then put the 
wine in bottles, and having examined it in the month of 
October 175% I found it to be clear, fine, exceedingly 
brilliant, agreeable to the taste, generous, and warm ; in 
a word, like good white wine made from pure grapes 
which has nothing luscious, the produce of a good vine- 
yard in a good year. Several connoisseurs, whom I made 
to taste it, gave it the same character, and could not be- 
lieve that it had been made from green grapes, the taste 
of which had been corrected with sugar. 
u This success, which exceeded my hopes, induced 
me to make a new experiment of the same kind, and still 
more decisive, on account of the extreme greenness and 
the bad quality of the grapes which I employed. 
u On the 6th of November 1777 1 caused to be collec- 
ted, from the top of an arbour in a garden at Paris, a kind 
of large grapes which never ripen properly in this cli- 
mate, and which we know only under the name of verjus , 
because they are used for no other purpose than to ex- 
press the juice before it becomes spoiled, that it may be 
employed as a kind of sour seasoning in cookery. Those 
here alluded to had scarcely begun to rot though the 
season was far advanced, and they had been abandoned 
on the arbour as leaving no hope of their acquiring suf 
