Occupations > British wine-maker, and domestic brewer

16
INTRODUCTION TO
Now, no one will venture to assert, that liquors
so compounded as those generally sold are, can be
so palatable, wholesome, or economical as a well-
manufactured, well-fermented British wine, made
under our own superintendence. As this is truly
the case, we certainly ought not to run the risk
of being poisoned by the one, when we have it in
our power to obtain the other genuine and gene¬
rous, upon such easy terms and at so trifling an
expense.
But it has been stated by some, that it is im¬
possible to make a drinkable wine from any fruits
grown in this country, in consequence of the great
proportion of malic acid, and the deficiency of
saccharine matter. This is an assertion almost
too absurd to require contradiction; but in order
to shew how little truth there is in it, or rather
how utterly devoid of truth it is altogether, and
how ignorant of the subject those are who make
it, allow me to relate the following anecdote,
for the authenticity of which I vouch:—Eight
or nine years ago, a very respectable friend of
mine, who lived much in the world, and who was
in the habit of entertaining his friends with a
variety of continental wines, sent me two pint
bottles, which he begged I would fill with some
very old black currant wine, made in a particular
way; a wine of which he was very fond, and al¬
ways enjoyed much while visiting me. Gratified