12. But the opinion is becoming general, among all civilized people, that the use of alcohol, for this purpose, is destructive of health, and the primary cause of most of the crimes and pauperism in all places, where its consumption is common. The formation of Temperance Societies, and the publication of their reports, together with the extensive circulation of periodical papers, devoted to the cause of temperance, have already diminished, to a very great extent, the use of spirituous liquors.
13. Although the ancients knew nothing of distilling alcohol, yet they were well versed in the art of making wine. We read of the vineyard, as far back as the time of Noah, the second father of nations; and, from that period to the present, the grape has been the object of careful cultivation, in all civilized nations, where the climate and soil were adapted to the purpose.
14. The general process of making wine from grapes, is as follows. The grapes, when gathered, are crushed by treading them with the feet, and rubbing them in the hands, or by some other means, with the view to press out the juice. The whole is then suffered to stand in the vat, until it has passed through what is termed the vinous fermentation, when the juice, which, in this state, is termed must, is drawn off into open vessels, where it remains until the pressing of the husks is finished.
15. The husks are submitted, in hair bags, to the press; and the must which is the result of this operation, is mixed with that drawn from the vat. The whole is then put into casks, where it undergoes another fermentation, called the spirituous, which occupies from six to twelve days. The casks are then bunged up, and suffered to stand a few weeks, when the wine is racked off from the lees, and again returned to the same casks, after they have been perfectly cleansed. Two such rackings generally render the wine clear and brilliant.
16. In many cases, sugar, brandy, and flavouring substances, are necessary, to render the wine palatable; but the best kinds of grapes seldom require any of these additions. Wine-merchants often adulterate their wines in various ways, and afterwards sell them for those which are genuine. To correct acidity, and some other unpleasant qualities, lead, copper, antimony, and corrosive sublimate, are often used by the dealers in wine; though the practice is attended with deleterious effects to the health of the consumers.
17. The wines most usually met with in this country, are known by the following denominations, viz., Madeira and Teneriffe, from islands of the same names; Port, from Portugal; Sherry and Malaga, from Spain; Champagne, Burgundy, and Claret, from France; and Hock, from Germany.
