Occupations > British wine-maker, and domestic brewer

THE BRITISH WINE-MARER. 33
thods I shall propose as guides to those who brew
their own malt liquors will not be theoretical fan¬
cies (as are those rules found in most of the works
on this subject at present before the public), but
well-digested conclusions drawn from practical
experience. They will, I trust, be the means of
conveying a perfect knowledge of the process to
the operator, by which he will be enabled to brew
his own ale, porter, and table-beer, with ease,
economy, satisfaction, and success. In the trea¬
tise on Wine I shall enter into more minute de¬
tails respecting some wines, than with regard to
others, especially those in which I have been for
years endeavouring to remedy the existing evil,
namely, the want of a sufficient fermenting prin¬
ciple in the must, for the conversion of the large
quantity of sugar, which must necessarily be em¬
ployed into a vinous liquid by a regular and con¬
sistent attenuation.
Champagne, grape, and raisin wines, have been
more fully discussed than many others. The rea¬
son is, that these enjoy a more unexceptionable
popularity than any other home-made wines. This
arises, in the first place, from their approaching
in flavour, bouquet, and appearance, more nearly
than the others to foreign wines; and secondly,
because they are more frequently met with at
table. Perhaps another reason may be found in
their really being in the abstract of superior qua-
c