On making JFine, 255 



ing in half the time of the others : when the fermenta- 

 tion subsided, I drew them off, (one cask at a time) in- 

 to a tub and rinsed the cask with water and fine gravel, 

 then put in about l-8th of the quantity, of French bran- 

 dy (good apple brandy, will make the wine as good, 

 but not so like foreign wine,) and having burnt a sul- 

 phur match, (about half as much as would kill a hive 

 of bees) after the match was burnt out, I stopt the bung 

 again, shook it to incorporate the liquor with the smoke, 

 and finally filled the cask. 



The first cask when racked I found too tart, I believe 

 owing to the wet summer, on which account I added 

 sugar as above, and the like proportion of brandy ; in 

 about a month I racked all again, and found this last 

 mentioned cask far better and clearer than the others, 

 from which I conclude it is best to let grape wine first 

 ferment, and when racked, to add sugar to the palate, 

 by which means wine may be made palatable from sweet 

 or sour grapes. 



Taking into consideration with what ease and expe- 

 dition grape vines may be propagated ; the great ex- 

 pence and uncertainty of being supplied from foreign, 

 countries, and the base and dangerous practice of adul- 

 teration by many of the venders of wine, I am induced 

 to urge the propagation of grape vines in preference to 

 other fruit, especially in such places as shades are want- 

 ed, as they may be trained in such m.anner as fancy -or 

 convenience may direct, and more speedily than any 

 durable fruit bearing tree, and if properly trimmed and 

 trained, will exceed the same kind of vines vrhich gro^v 



