1827 Wine and spirit adulterators unmasked

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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 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 partial re-fermentation