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On Wine made from Cyder and Honey, by James 

 Parker, Esq. in a letter to the Secretary, 



Read August 1816. 



Head of Chester, Kent county, 

 Md. July 20th, 1815. 



I have received a letter from the hon. Judge Tilgh- 

 man, enclosing an extract from the minutes of the Agri- 

 cultural Society of Philadelphia, requesting to be fur- 

 nished with the process for making wine, such as the sam- 

 ple I took the liberty to present to the Society. In com- 

 pliance with the request, I will observe, that I was first 

 induced to make the experiment by reading the receipt 

 of Mr. Cooper, of New Jersey, in your edition of Wil- 

 lieh's Domestic Encyclopedia ; and I commenced the 

 process as directed, using instead of the washings of 

 honeycomb, pure boiled honey, and French brandy, 

 instead of apple brandy as used by Mr. Cooper. I used 

 in my first essays in 1808, apple brandy, peach brandy, 

 and French brandy ; the result was, that the apple and 

 peach brandy, produced very pleasant liquors, but the 

 French brandy exceeded my expectations. I have con 

 tinued to make experiments when I could procure suit- 

 able fruit, and have completely demonstrated, that my 

 composition will invariably produce a cheap fine wine- 



