(50 ON THE ART OF MAKING WINE. 



produce of the raw fruit being scarcely distinguish- 

 ed by any particular property from the herd of 

 domestic wines, while that of the boiled fruit may 

 with careful management be brought to resemble 

 some of the best of the sweet Cape wines. In the 

 white and red currant, the same precaution has 

 been attended with results equally successful, 

 though not marked by a contrast so decided. The 

 same varieties of proportion are admissible in this 

 case, as in the others lately mentioned, and I need 

 not therefore detail receipts which are to be found 

 in the hands of every one. To what extent the 

 practice of boiling may be tried with advantage, 

 I do not know ; but I may venture to point it out 

 as an improvement worthy of further investiga- 

 tion. 



Although the dried raisin cannot be conside- 

 red as a domestic fruit, yet as, like the orange and 

 lemon, it is largely used in the manufacture of 

 domestic wines, I may here take notice of it. The 

 history of the art of wine-making, in the countries 

 xvhere the vine is an object of common cultiva- 

 tion, has already shown, that the grape is in many 

 places used for this purpose in a state, if not ac- 

 tually that of raisins, yet approaching towards it. 

 Thus, the wines of Cyprus ?>:id Tokay, among 

 many others, are produced from grapes which 

 Jiave undergone a partial desiccation. Analogy, 

 therefore, would lead us to expect, that wines of 

 good quality, might, in this country, also be pro 



