Occupations > British wine-maker, and domestic brewer

THE BRITISH WINE-MAKER. 23
I do not wish to endeavour to make my readers
suppose, that any of our fruits (grapes excepted)
are calculated to produce such perfect wanes as
those grown in a warmer climate. Even from
grapes, although such wine may be perfect, it will
be without that aroma which characterises some
of the French wines. And let it be clearly un¬
derstood, that this treatise is not intended to lay
down rules for the manufacturing of wines equal
to those of the foreign grape, but to make a per¬
fect, wholesome, and delicious wine, at one-sixth
of the price of the miscalled “ Good Genuine
Port or Sherry” or one-tenth of the price of the
delicious home-manufactured Claret and Cham¬
pagne before mentioned. The error into which
the makers of domestic wines generally fall is, to
use too much sugar and spirits, and, as before ob¬
served, to pay little or no attention to the fermenta¬
tion, which is the most essential part of the process.
General rules may be laid down, but they do not
apply under all circumstances, as Dr Maculloch
justly remarks, “ I cannot too strongly enforce
the necessity of familiarizing ourselves with gene¬
ral principles, which alone can assist us through
the obscure paths which this, as well as every art
connected with chemistry, is obliged to pursue.
And it is the address displayed by the artist in
converting these general principles to his chang¬
ing processes, that will give him a certain pre-emi-