50 <$N THE ART OF MAKING WINE. 



lour is extracted, which will also be accompanied 

 by the slight degree of astringency, which, at a 

 certain period of ripeness, accompanies both these 

 fruits. 



The Sloe and Damson are so associated in qua- 

 lities, that nearly the same results are produced 

 from both, a bitterish and astringent liquor, ca- 

 pable of being converted into rough wine of a 

 good character, care being taken duly to propor- 

 tion the quantity of fruit to the sugar, or to mo- 

 dify that liquor by the addition of other fruits of 

 less decided properties. This is a case, in which 

 it is necessary to protract the fermentation, so as 

 to make a dry wine, as the peculiar astrin- 

 gency of these fruits, forms a very discordant 

 association with sweet wines. By a due admix- 

 ture of currants or elder-berries, with sloes or 

 damsons, and with proper care, wines not much 

 unlike the inferior kinds of Port are often produ- 

 ced. Since receipts are in the hands of every one, 

 I need not detail the proportions, which ought, in 

 fact, to vary, both according to the ripeness of the 

 different fruits, and the particular views of the ar- 

 tist. 



In naming the Elder- berry, I have mentioned a 

 fruit whose cheapness and abundance have long 

 recommended it to notice ; and from which, with 

 attention, excellent red wine can really be made, 

 It seems to possess in great perfection, that por- 

 tion of the extractive principle, which is requir- 



