On making TV hie, -255 



ing in half the time of the others : when the fermenta- 

 tion subsided, I drew them off', (one cask at a time) in- 

 to a tub and rinsed the cask with water and fine gravel, 

 then put in about l-8th of the quantity, of French bran- 

 dy (good apple brandy, will make the wine as good, 

 but not so like foreign wine,) and having burnt a sul- 

 phur match, (about half as much as would kill a hive 

 of bees) after the match was burnt out, I stopt the bung 

 again, shook it to incorporate the liquor with the smoke, 

 and finally filled the cask. 



The first cask when racked I found too tart, I believe 

 ow^ng to the wet summer, on which account I added 

 sugar as above, and the like proportion of brandy; in 

 about a month I racked all again, and found this last 

 mentioned cask far better and clearer than the others, 

 from which I conclude it is best to let grape wine first 

 ferment, and when racked, to add sugar to the palate^ 

 by which means wine may be made palatable from sweet 

 or sour grapes. 



Taking into consideration with what ease and expe- 

 dition grape vines may be propagated; the great ex- 

 pence and uncertainty of being supplied from foreign 

 countries, and the base and dangerous practice of adul- 

 teration by many of the venders of wine, I am induced 

 to urge the propagation of grape vines in preference to 

 other fruit, especially in such places as shades are want- 

 ed, as they may be trained in such manner as fancy or 

 convenience may direct, and more speedily than any 

 durable fruit bearing tree, and if properly trimmed -Mid 

 trained, will exceed the same kind of \'ines which grow 



