354 ON FAMILY WINE MAKING. 



with that produced, they will not call on me for foreign 



white wine, of at leastyZre times the price ; I have this year 



taken the advantage of a fine fruit season, and made several 



Several hogs- hogsheads. If I live to present the Society with a taste 



of it some years hence, I have no doubt of its being found 



worthy of their commendation. 



Black currants j can not conclude without repeating my recommendation 

 recommended *■*•'. « '»» > 



to the owners ot gardens in general, to all farmers m easy 



circumstances, and country gentlemen especially, to regard 

 this useful practice : — and that they may do it to the greater 

 advantage, the increased cultivation of the black-currant 

 plant seems essential : It is easy to increase, greatly pro- 

 ductive, and its fruit, in general, can scarcely form too 

 large a proportion of the mixture. 



I remain, with all due respect, 



Your faithful coadjutor, 



WILLIAM MATTHEWS. 



Bath, September, 1807. 



A useful Recipe for making Family Wine. 

 Receipt for the Take, black currants, red ditto, white ditto, ripe cherries, 

 " wme * (black hearts are the best) rasberries, each an equal, or 



nearly an equal quantity: If the black currants be the 

 most abundant, so much the better. — To 41b. of the mixed 

 fruit, well bruised, put one gallon of clear soft water : 

 steep three days and nights, in open vessels, frequently 

 stirring up the mass : then strain through a hair sieve. 

 The remaining pulp press to dryness. Put both liquids to- 

 gether, and to each gallon of the whole put three pounds of 

 good, rich, moist sugar, of a bright yellowish appearance. 

 Let the whole stand again three days and nights, frequently 

 stirring up as before, after skimming oiF the top. Then 

 ,tiiQ it into casks, and let it remain, full and purging at 

 the bung-hole, about two weeks. Lastly, to every nine 

 gallons put one quart of good brandy, and bung down. 

 If it does not soon drop fine, a steeping of isinglass may 

 be introduced, and stirred into the liquid, in the propor- 

 tion of about half an ounce to nine gallons. 



N. B. 



