116 UA-58907690-1
116
may
be
estimated
as
a
Wine,
evidently
depends
only
upon
the
skill
of
the
advertiser,
in
rendering
his
advertisements
attractive,
as
this
process
com-
prises
the
manufacture
of
the
article,
of
Champagne,
alluded
to,
as
that
which
is
offered
to
the
Public
at
so
cheap
a
rate.
That
no
great
art
is
required
to
make
this
mixture
bear
a
resemblance
to
Still
Champagne,
must
be
pretty
obvious,
and
I
doubt
not
from
the
following
more
particular
re-
view,
of
the
manner,
in
which
the
operations,
I
have
just
partially
described,
are
carried
on
in
France,
quite
as
clear
an
inference
will
be
drawn
of
the
ease,
with
which
Sparkling
Champagne
is
revived
out
of
that,
which
had
been
considered
useless
and
unwholesome.
The
whole
of
the
vapid,
ropy
Wines,
and
such
as
in
any
other
way
may
have
become
spoiled,
are
specially
collected
together
for
the
purpose,
by
the
Wine
Factor,
and
after
selecting
from
them,
those
which,
from
their
condition,
are
capable
of
being
re-converted
into
saleable
Sparkling
Champagne,
they
are
thrown
into
separate
reservoirs.
A
por-
tion
of
third
quality
Wine,
of
each
kind,
and
of
the
last
vintage,
is
then
added
to
refresh
them
;
a
partial
re-fermentation
is
occasioned
in
that
in-
tended
to
represent
the
prime
Still
Champagne,
-which
renders
it
of
a
dryer
character,
and
destroys
any
latent
tendency
to
retain
fixed
air,
and
the
ap-
plication,
to
both,
of
strong
chemical
agents,
in