Who next? Is't Lambton, weak and pert and brisk, And spitting in one's face, like Ginger-frisk? Lord John, keep in _thy_ cork, for Heaven's sake do! The strength and spirit of Champagne is thine, Powers that will mellow down to generous wine; Thy premature explosion I should rue. The Oxford satirist thought Champagne of Lord John in the reign of Queen Caroline. I think Champagne of him still, which the Satirist assuredly does not, but we differ in opinion upon this point only because we differ concerning the merits of the wine so called. I request him to accept the assurance of my high consideration and good-will, I shake hands with him mentally and cordially, and entreat him to write more songs, such as gladden the hearts of true Englishmen. Dr. Clarke says in a note to his Travels, that Champagne is an artificial compound: that “the common champagne wine drunk in this country is made with green grapes and sugar; and that the imitation of it, with green gooseberries and sugar, is full as salutary, and frequently as palatable.” A Frenchman who translated these Travels remarks upon this passage thus, _C'est sans doute par un sentiment de patriotisme, et pour degoûter ses compatriotes du vin de Champagne, que le Docteur Clarke se permet de hasarder de pareilles assertions. Croit-il que le vin de Champagne se fasse avec du sucre et des raisins verts, ou des groseilles, et qu'un semblable mélange puisse passer, même en Angleterre, pour un analogue des vins d'Ai et d'Epernai?_ Dr. Clarke, as it became him to do, inserted this remark in his next edition, and said in reply to it, “It so happens that the author's information does not at all depend upon any conjectures he may have formed; it is the result of enquiries which he made upon the spot, and of positive information relative to the chemical constituents ‘_des vins d'Ai et d'Epernai_,’ from Messrs. Moett and Company, the principal persons concerned in their fabrication.” It was in the town of Epernai, whither the author repaired for information upon this subject, that in answer to some written questions proposed to Mons. Moett, the following statement was given by that gentleman touching the admission of sugar into the composition of their wine: “_Peut-être regarderoit-on en Champagne comme un indiscretion, la réponse a cette question, puisque la révélation de ce qu'on appelle_ LE SECRET DU PROPRIETAIRE _pourroit nuire a la reputation des vins de Champagne: mais les hommes instruits et éclairés doivent connoître les faits et les causes, parcequ'ils savent apprecier et en tirer les justes consequences._