115 UA-58907690-1
115
Treatise
on
Wine
Making-,
(page
31,)
and
in
the
Vintner's
Guide
(4th
edition,
1770,
page
67,)
the
modes
and
uses
of
its
application
are
fully
de-
tailed.
It
has
been
only
since
the
duties
have
been
lowered,
that
the
cheap
trash
of
Wines
of
all
de-
scriptions,
which
we now
see
advertised
to
so
great
an
extent,
has
been
imported,
nor
has
it
been
till
since
the
demands
of
our
London
Adulterators
have
been
so great,
(owing
to
the
competition
amongst
them
for
any
novelty
in
the
article
of
Wine,
calculated,
in
a
cheap
form,
to
aid
them
in
carry-
ing
on
their
system
of
imposition
against
the
Revenue
and
the
Public,
until
their
own
pockets
are
filled,
and
their
customers
satiated,)
that
the
vast
quantities
of
Sparkling,
and
other
Cham-
pagnes,
which
are
annually
spoiled
in
France,
from
their
turning
vapid
and
ropy,
have
been
found
to
constitute
a
valuable
basis,
on
which
may
be
re-manufactured
an
article
exactly
suited
to
the
closest
views
of
this
most
worthy
class
of
people.
How
far
a
composition
made
up,
by
adding
to
these
spoiled
Wines
a
portion
of the
low
Wines,
from
the
indifferent
vineyards,
or
of
the
'
third
qua-
lity
Wine,'
which
1
have
described
in
my
remarks
on
Claret,
(the
whole
undergoing
a
fresh
fermenta-
tion,
and
receiving
the
action
of
some
strong
chemi-
cal
agent,
in
order
to
destroy
the
vapidity,
preci-
pitate
the
ropiness,
and
give
to
the
whole
a
face,)