during the
fermentation, and the rest becomes gradually precipitated; whilst the
malic acid exists in the currant and gooseberry juice in the form of
malate of potash; which salt does not appear to suffer a decomposition
during the fermentation of the wine; and, by its greater solubility, is
retained in the wine. Hence Dr. Macculloch recommends the addition of
super-tartrate of potash, in the manufacture of British wines. They also
contain a much larger proportion of mucilage than wines made from
grapes. The juice of the gooseberry contains some portion of tartaric
acid; hence it is better suited for the production of what is called
_English Champagne_, than any other fruit of this country.

FOOTNOTES:

[27] Dried bilberries are imported from Germany, under the fallacious
name of _berry-dye_.

[28] The gypsum had the property of clarifying wines, was known to the
ancients. "The Greeks and Romans put gypsum in their new wines, stirred
it often round, then let it stand for some time; and when it had
settled, decanted the clear liquor. (_Geopon_, lib. vii. p. 483, 494.)
They knew that the wine acquired, by this addition, a certain sharpness,
which it afterwards lost; but that the good effects of the gypsum were
lasting."

[29] Sawdust for this purpose is chiefly supplied by the ship-builders,
and forms a regular article of commerce of the brewers' druggists.

[30] Tatler, vol. viii. p. 110, edit. 1797. 8vo.

[31] Dr. Reece's Gazette of Health, No. 7.

[32] Supplement to the Pharmacopoeias, p. 245.

[33] Chemical Essays, vol. viii. p. 369.

[34] Medical Trans. vol. ii. p. 80.

[35] This book, which has run through many editions, may be supposed to
have done some mischief.--In the Vintner's Guide, 4th edit. 1770, p. 67,
a lump of sugar of lead, of the size of a walnut, and a table-spoonful
of sal enixum, are directed to be added to a tierce (forty-two gallons)
of muddy wine, _to cure it of its muddiness_.

[36] Beckman's History of Inventions, vol. i. p. 398.

[37] Pliny, lib. xiv. cap. 20.

[38] Philosophical Magazine, 1819, No. 257, p. 229.

[39] Journ. Pharm. iv. 56 (Feb. 1818.) and Thomson's Annals, Sept. 1818,
p. 232.

[40] Of a Specific Gravity. 825.

[41] Philosophical Trans. 1811, p. 345; 1813, p. 87; Journal of Science
and the Arts, No. viii. p. 290.

[42] Macculloch on Wine. This is by far the best treatise published in
this country on the Manufacture of Home-made Wines.

_Adulterati