C 154 ] 
adulterated with an infusion of disgusting, perhaps 
poisonous ingredients. For the method of manu¬ 
facturing winesy information may be obtained from 
Dictionaries, and especially the Encyclopedia ; al¬ 
so from Winterbotham, who, in his 3d voL (Hist. 
Amer,) details, what to me appears, a plain, sim¬ 
ple and rational process. Attempts should be made 
to manuficture wine also from the dilferent species 
of our wild American grapes, Spcechly encourages 
such an attempt. He says, (p, 264) Experience 
proves, that good bodied or generous wines can be 
made from grapes of an austere taste ^ and that 
too, even before they are arrived at a state of ma- 
turity : But then wine, from such crude grapes, 
requires to be kept to a good age.’* When the 
vine grew wild in Sicily, the liquor which it affords 
ed was not grateful to the taste of the inhabitants : 
but, under the subsequent management of art, what 
a delightful change ; what rare improvement, did it 
r.ot sustain ! ^Why are not the vines of our own 
soil susceptible of equal improvement ? And why 
do we not, from their seed, produce new varieties, 
out of which we might select some, equal to the 
finest plants of Europe ? These would also possess 
the peculiar advantage of repelling the severe frosts 
of their native clime. When we reflect that the 
whole of our country lies within tlie vinous lati¬ 
tude, experiments faithfully made, and patiently 
pursued, promise the most splendid success. 
