The manufacture of spurious sparkling wines is carried on to some extent in the United States. The raw wine is cleared by fining it with albumen or gelatine and with alum; the latter substance imparting to it great brilliancy. After being dosed with a flavoured syrup the wine is charged like soda-water with carbonic acid gas by placing the bottles under a fountain, and as this gas is derived from marble dust and sulphuric acid, it is liable to be impregnated with both lead and copper, which have the effect of disorganising alike the wine and the consumers of it--nausea, headache, and other ills resulting from drinking sparkling wines made under such conditions. [Illustration] XX.--CONCLUDING FACTS AND HINTS. Dry and Sweet Champagnes-- Their Sparkling Properties-- Form of Champagne Glasses-- Style of Sparkling Wines Consumed in Different Countries-- The Colour and Alcoholic Strength of Champagne-- Champagne Approved of by the Faculty-- Its Use in Nervous Derangements-- The Icing of Champagne-- Scarcity of Grand Vintages in the Champagne-- The Quality of the Wine has little influence on the Price-- Prices realised by the Ay and Verzenay Crûs in Grand Years-- Suggestions for Laying down Champagnes of Grand Vintages-- The Improvement they Develop after a few Years-- The Wine of 1874-- The proper kind of Cellar to lay down Champagne in-- Advantages of Burrow’s Patent Slider Wine Bins-- Increase in the Consumption of Champagne-- Tabular Statement of Stocks, Exports, and Home Consumption from 1844-5 to 1877-8-- When to Serve Champagne at a Dinner Party-- Charles Dickens’s dictum that its proper place is at a Ball-- Advantageous Effect of Champagne at an ordinary British Dinner Party-- Sparkling Wine Cups.