On the UiirUij of making Family IVines, 29,1 



Hiaijy of whom, from motives of what they deem oscouomy, 

 have recourse to the use of difterent kinds of spirits, too 

 ofteoj indeed, in large quanlilies ; but among the more cau- 

 tious, even the smaller ones, though diluted with water, are 

 commonly injurious. It is also obvious that the beginning 

 of this habit of using spirits is too commonly delusive iu a 

 Jaro^e degree, and insensibly leads on to strong and confirmed 

 habits of pernicious drinking, especially in towns and cities. 

 The mischief to hcaidi and morals is well known to be in- 

 calculable. The wines commonly sold under the name ot 

 British sweets, and which formerly used ^o be resorted to iu 

 cases of sickness and weak health, are now become so ex- 

 pensive, that even their aid is generally beyond the reach of 

 the poor; and it seems probable that the consumption is 

 chiefly by adulteration of foreign white v,'ines, affording a 

 lucrative trade, by mixture, for tavern consumpttoa, and 

 partly also, in a like mixed state, for private families, ThuJ 

 the revenue is considerably diminished by the deception. 

 This last, though not an immediate object of our concern, 

 may be allowed its weight in favour of what we wish to pro- 

 pose, as very desirable in itself, and biU in a small degree 

 doubtful with regard to the revenue, i. e. the increased ma- 

 nufacture of lamily wine from the best of our own fruits. 

 What these are, or may by management be, is the next 

 question. To the red and white currant, conmionly used, 

 there seems an objection, on account of the acid quality from 

 which their juice is almost inseparable, except by long keep- 

 in cr ; and. I cannot but look with much more confidence to- 

 wards the, black currant, the abundant juices and salutary 

 virtues of wliich Beem to have been too little knou n. Indeed, 

 as an article for wine, few persons seem to have reg.uded 

 it, though perhaps it will be found to be one of our best 

 garden fruits for the purpose in question. There is in this 

 iruit a richness beyond the common estimate; and its fla- 

 vour, though to some palates unpleasant when eaten in its 

 recent state, is found to lose much of its characteristic rough- 

 ness and flavour, when judiciously made into wine, and kept 

 to a moderate age, 1 am confirmed in this statement by 

 liuflficicnt authority ; and perhaps in many cases of sickness, 

 T 3 as 



