438 RECEIPT FOR PURE GRAPE WINE. 



the purpose ; acting with more delicate consideration 

 than the London baker, who suffered his servant to 

 tread the batches of bread with naked feet. Of this 

 disgusting fact I was assured by a gentleman, who 

 chanced to be an eye-witness, and on whose veracity 

 I can rely. 



To conclude with the FORMS or RECEIPTS for our 

 wine manufacture, the GRAPE is entitled to priority. 

 The first recipe with which I was acquainted, in 

 Suffolk, was after the following tenor. The grapes 

 being ripe, pull or rather clip them with scissors, per- 

 forming this operation daily, as the fruit will not all be 

 ripe together. Lay the grapes as gathered, in a dry 

 place, where the sun cannot have access to them. When 

 the quantity required shall be complete, put the mass 

 into a tub or vat, and press them with a heavy wooden 

 rammer or beater, for which purpose, as I recollect, a 

 piece of wood, of sufficient weight, was appended to a 

 staff of convenient length. But care should be taken 

 not to break the grape stones, which always impart a 

 bitter and astringent flavour to the wine. The sub- 

 stance of the fruit being sufficiently reduced, and a 

 tap having been provided at the bottom of the utensil, 

 fasten a hair cloth upon its mouth, and reserve the 

 must which runs freely, in a separate receptacle, 

 as the first and best wine. Then press a second 

 time the murk, or mass of materials remaining in the 

 vat, unless a cider-press be at hand, or can be obtained, 

 in which case, the murk may be removed into it, 

 where it will be more effectually pressed. The first 

 and second wines being kept separate, each must be 

 run through a fine sieve, into a well aired and 



