and the Method of making Wines. 433 
that in this part of the management of wines every thing 
consists : 1st, In sweetening wines, and rendering them 
saccharine by the addition of baked must , concentrated 
with honey, sugar, or another wine of a very luscious 
quality. 2d, Colouring the wine by an infusion of turn- 
sole cakes, the juice of elder-berries, logwood, and mix- 
ing it with dark, and, generally, coarse wine. 3d, Per- 
fuming it by syrup of raspberries, an infusion of the flow- 
ers of the vine suspended in the cask, tied up in a bag, 
as is practised in Egypt, according to the testimony of 
Hasselquist. 
In the Orleanois, and other countries, a wine is made 
called there vin rape . It is prepared from picked grapes, 
which are trod with wine or ley ; placing in the press a 
stratum of vine-twigs and another of grapes in alternate or- 
der, or by infusing the twigs in the wine. These wines are 
made to boil strongly, and they are then employed to give 
strength and colour to the weak colourless wines of the 
cold and damp countries. 
Though wine may work at all times, there are certain 
periods of the year at which fermentation seems to be 
renewed in a particular manner ; and, above all, when 
the vine begins to bud, when it is in flower, or when the 
grapes begin to become coloured. At these critical mo- 
ments, wine ought to be watched with particular care ; 
and every movement of fermentation may be prevented by 
drawing off, and sulphuring it, as above indicated. 
When wines are completely clarified, they are preserved 
in casks, or in glass. The largest vessels are the best, and 
they ought to be well closed. Every body has heard of 
the enormous capacity of the tun of Heidelberg, in which 
wine is preserved for whole centuries, always improving 
in quality ; and it is allowed that wine keeps better in very 
large casks than in small ones. 
Yox,. i. 3 i 
