14,53
Ditto 11,95
Average 14,57
Hock 14,37
Ditto 13,00
Ditto (old in cask) 8,68
Average 12,08
Nice 14,62
Barsac 13,86
Tent 13,30
Champagne (Still) 13,80
Ditto (Sparkling) 12,80
Ditto (Red) 12,56
Ditto (ditto) 11,30
Average 12,61
Red Hermitage 12,32
Vin de Grave 13,94
Ditto 12,80
Average 13,37
Frontignac 12,79
Cote Rotie 12,32
Gooseberry Wine 11,84
Currant Wine 20,55
Orange Wine aver. 11,26
Tokay 9,88
Elder Wine 9,87
Cyder highest aver. 9,87
Ditto lowest ditto 5,21
Perry average 7,26
Mead 7,32
Ale (Burton) 8,88
Ditto (Edinburgh) 6,20
Ditto (Dorchester) 5,50
Average 6,87
Brown Stout 6,80
London Porter aver. 4,20
Do. Small Beer, do. 1,28
Brandy 53,39
Rum 53,68
Gin 51,60
Scotch Whiskey 54,32
Irish ditto 53,99

CONSTITUTION OF HOME-MADE WINES.

Besides grapes, the most valuable of the articles of which wine is made,
there are a considerable number of fruits from which a vinous liquor is
obtained. Of such, we have in this country the gooseberry, the currant,
the elderberry, the cherry, &c. which ferment well, and affords what are
called _home-made wines_.

They differ chiefly from foreign wines in containing a much larger
quantity of acid. Dr. Macculloch[42] has remarked that the acid in
home-made wines is principally the malic acid; while in grape wines it
is the tartaric acid.

The great deficiency in these wines, independent of the flavour, which
chiefly originates, not from the juice, but from the seeds and husks of
the fruits, is the excess of acid, which is but imperfectly concealed by
the addition of sugar. This is owing, chiefly, as Dr. Macculloch
remarks, to the tartaric acid existing in the grape juice in the state
of super-tartrate of potash, which is in part decomposed