On Wine* 
499 
doubt they would make a good wine. Let it be remembered, 
that the more juicy, and the more pleasant a grape is for the ta- 
ble, the worse it is for wine. Such grapes make thin, meagre, 
acid wines, in all the instances I have known. 
The imported , Sweetwater, ClaYet and Burgundy and Rhine 
grapes. All these are too juicy to make wine of. They require 
sugar and brandy. The wine made at Mr. Henderson’s at Hun- 
tingdon, the wine made at Harmony, near Pittsburgh, the wine 
made by the Swiss settlers near St. Genevieve, has all the same 
fault. It is too meagre : it wants body ; sugar and brandy would 
greatly improve it. The Harmony wine, if made Mousseux, 
would not be inferior to Champain. Even in Champagne, they are 
frequently obliged to add both sugar and brandy ; and the wine 
we so greatly prize, owes its goodness to materials as easy t@ 
be procured here, as they are in Champagne. 
Constantia. The Constantia grape grows in Pennsylvania, but 
for want of sun it is pulpy, not juicy, and it ripens late. I am 
fully persuaded, that this grape and the fox grape (equally good) 
are the stock -fruit for wine in this country. I earnestly recom- 
mend them to the States south of this. 
I close these remarks by stating my full conviction that good 
wine can be afforded in America, cheaper than good cyder ; can 
be made to greater profit, and in greater plenty. 
Malaga Grape. Two thirds of all the white wines sold at the inns 
and taverns of England, the Madeira, Sherry, Calcavella, Lisbon, 
White Port, and Mountain, (as well as the White wine vine- 
gar,) are manufactured at home out of the Malaga raisin. The 
present Harry Beaufoy, Esq, who succeeded to his father’s vine- 
gar-yard and wine manufactory, sold out his establishment for a 
life annuity of six thousand guineas a year. 
I know not the processes for imitating each of these wines* 
but one essential partis, that the wealthy manufacturers of Eng- 
land can afford to keep their home-made wines, till age makes 
them really good. 
It would be a manufactory well worth establishing in this 
country. The method of making White vine vinegar out of 
cyder and Malaga raisins you have given accurately in the port 
folio. 
I have now presented you w 7 ith my desultory remarks on wine 
but I have somewhat more to say, better worth your readers’ at- 
tention than any thing I have yet said on the subject. 
