Occupations > British wine-maker, and domestic brewer

4
INTRODUCTION TO
moderate quantities, instead of invigorating the
system as they ought to do, prove detrimental to
the operation of the digestive organs. But this
arises solely from the quality of the wine being
bad, in consequence of the manner in which it is
made, and not from the impossibility of manufac¬
turing a wine—which would act as a generous
stimulant and promoter of health. It may be
asked, why are home-made wines more used in
the South than in the North ? The answer is,
that in England they are better manufactured,
and consequently of a very superior quality. Fer¬
mentation there is a subject to which a certain
degree of attention is paid; a much greater quan¬
tity of wine is made at once, and it is kept for a
longer period before it is used than in Scotland.
But even in England fermentation is not suffi¬
ciently regarded, or, in more correct language, is
too little understood; and from this it may easily
be seen, that an evil of the first importance ne¬
cessarily results, an inability to obtain a true and
perfect wine; and it is this evil which, I trust, I
shall be enabled to remedy, by a full though
simple explanation of the facts of which I have
been a witness through all the stages of its ma¬
nufacture. Should any of my readers, by follow¬
ing my example, succeed as I have done, I doubt
not but that, in a very few years, instead of find¬
ing at the tables of our friends the adulterated