The whole art of wine-making consists in the proper management of the fermentation process; the same quantity of fruit, whether it be rhubarb, currants, gooseberries, grapes (unripe), leaves, tops, and tendrils, water and sugar, will produce two different kinds of wine, by varying the process of fermentation only - that is, a dry wine like sherry, or a brisk one like champagne:but neither rhubarb, currants, nor gooseberries wil produce a wine with the true champagne flavour; it is to be obtained only from the fruit of the grape, ripe or unripe, its leaves, tops, and tendrils. The receipt I hero give will do for rhubarb, or any of the above-mentioned fruits. To make ten gallons of cham-pagne, imperial measure: - Take fifty pounds of rhubarb and thirty-seven pounds of fine moist sugar. Provide a tub that will hold from fifteen to twenty gallons, taking care that it has a hole for a tap near the bottom. In this tub bruise the rhubarb; when done add four gallons of water; let the whole be well stirred together; cover the tub with a cloth or blanket, and let the materials stand for twenty-four hours; then draw off the liquor through the tap; add one or two more gallons of water to the pulp, let it be well stirred, and then allow to remain an hour or two to settle, then draw off; mix the two liquors together, and in it dissolve the sugar. Let the tub be made clean, and return the liquor to it, cover it with a blanket, and place it in a room the temperature of which is not below 60. Fahr.; here it is to remain for twenty-four, forty-eight, or more hours, until there is an appearance of fermentation having begun, when it should be drawn off into the teu-gallon cask, as fine as possible, which cask must be filled up to the bung-hole with water; if there is not liquor enough, let it lean to one side a little, that it may discharge itself; if there is any liquor left in the tub not quite fine, pass it through flannel, and fill up With that instead of water. As the fermentation proceeds and the liquor diminishes, it must be filled up daily, to encourage the fermentation, for ten or twelve days; it then becomes more moderate, when the bung should be put in, and a gimlet-hole made at the side of it, fitted with a spile; this spile should be taken out every two or three days, according to the state of the fermentation, for eight or ten days to allow some of the carbonic acid gay to escape. When this state is passed, the cask may be kept full by pouring a little liquor in at the vent-hole once a week or ten days, for three or four weeks. This operation is performed at long intervals, of a month or more, till the end of December, when on a fine frosty day it should be drawn off from the lees as fine as possible; the turbid part passed through flannel. Make the cask clean, return the liquor to it, with one drachm of isinglass (pure) dissolved in a little water; stir the whole together, and put the bung in firmly. Choose a clear dry day in March for bottling it. They should be champagne bottles - common wine bottles are not strong enough; secure the corks in a proper manner with wire, etc. I generally make up the liquor to two or three pints over the ten gallons, which I bottle for the purpose of filling the cask as it is wanted. For several years past I have made a wine with ripe and unripe grapes, according to the season, equally as good as any foreign. It has always spirit enough without the addition of brandy, which, Dr. Maculloch says, in his Treatise on Wines (published twenty or thirty years ago), spoils all wines; a proper fermentation produces spirit enough. The way to obtain a dry wine from these materials is to keep the cask constantly filled up to the bung-hole, daily or every other day, as long as any fermentation is perceptible, by applying the ear near to the hole: the bung may then be put in lightly for a time, before finally fixing it; it may be racked off on a fine day in December, and fined with isinglass as above directed, and bottled in March Dr: William Bartlett.