The Wine-Growers and Wine-Coopers' Manual. By William Hard- man. (Tegg.)—This
little volume records the results of a long and wide experience acquired by the writer in Sicily (where he was con- nected with a firm of wine-growers) and elsewhere. It is intended, in the first place, for the trade, and gives particulars of all the processes through which the product " wine " goes, from the first planting of the vine up to the time when the liquor is fit for consumption. Mr. Hard- man says that he has himself felt the need of a comprehensive manual of this kiod, and be seems to have taken great pains, as far as a critic without technical knowledge can judge, to supply it. The general reader will be chiefly interested in glimpses which he will got of the process of manufacture. In the manufacture of port, he will learn, a 44 small portion of brandy " is added. "Five to ten gallons" per pipe does not seem to us so very "small." If we take the maximum, it means a wine-glass to a bottle. Dried elderberries are put in, to heighten the colour, which the brandy would weaken. In some cham- pagnes, again, as much as 40 per cents of liqueur is added. The liqueur is made of sugar-candy, cognac, and "yin of the cuvees." Cane sugar only can be used.
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