ORNAMENTAL TREES. 227 



receipt, you require eight gallons of juice, sixteen of 

 water, and seventy-two pounds of sugar. When you 

 draw off the wine, bore a hole an inch at least above 

 the tap hole, a little to the side of it that it may run 

 clear off the lees. Dr. Mease (Dom. Ency.) gives also 

 the following receipt which has been used successful- 

 ly for many years. Take fourteen pounds currants 

 when ftHly ripe, three gallons cold water, break the 

 currants in the water and let them be therein two or 

 three days and stir them once each day. Strain the 

 liquor from the fruit and stalks and add fourteen 

 pounds sugar, which being well mixed with the cur- 

 rant liquor the whole may then be barrelled and left 

 fourteen days without the bung: after which bung it 

 close and bottle it at Christmas, previously adding to 

 every ten gallons one quart of brandy. A small 

 quantity of the outer rind of orange peel will give 

 this wine a grateful flavour. Currant wine is suppos- 

 ed to be greatly improved by the addition of brand jr, 

 in the proportion of one pint to every gallon of the 

 mixed liquor, but it must be added before the fermen- 

 tation takes place, that the spirit may check in some 

 measure the violence of the fermentative process, 

 which if carried to excess is apt to generate an acidi- 

 ty in the wine. 



ORNAMENTAL TREES. 



The following is selected from the very ample cat- 

 alogue of William Prince, Esq. proprietor of the Lin- 

 nasan Garden at Flushing, Long Island presumed to 

 be the most extensive establishment of the kind in the 

 United States. 



Horse Chesnut. White flowering. Yellow flowering, 

 Scarlet flowering. 



