LEAVES TENDRILS STALKS. 443 



WlNE FROM THE LEAVES AND TENDRILS OF THE 



VINE. The only maker of this wine within my 

 knowledge, was the late Mr. Garnard, the horse 

 painter, who affected to make a wonderful secret of 

 the process so long known. The leaves and stems 

 should be gathered at about half growth, or somewhat 

 later. To make five gallons of this, not very common 

 wine, by way of experiment, 251bs. or upwards of 

 the articles will be required, upon which four gallons 

 of boiling water are to be poured, the mass being left 

 in the tub twenty-four hours. After pouring off the 

 liquor, the remaining mass must be heavily pressed 

 twice, half a gallon of hot water being poured upon 

 it after the first pressing. The quantity of sugar 

 required will be from 121bs. to 151bs. The subsequent 

 management similar to that of the other wines. With 

 respect to making any considerable quantity of wine 

 from the young tendrils, a vinery of some extent will 

 be required to furnish the weight of materials. On 

 a late pruning of my vines, the stalks, some of them 

 particularly large, were replete with a fine sub-acid 

 juice, which might, no doubt, be manufactured into 

 wine. The above rules for working up the unripe 

 grape were chiefly extracted for my convenience, from 

 a small work on the subject ; but I apprehend, they 

 originated in that of Dr. Me Culloch. They agree 

 generally with the best practice which I have heard 

 of or observed ; applying equally to immature goose- 

 berries ; in brief, as to general process and manage- 

 ment, to the making of all our native wines, the mere 

 specific variations being excepted and attended to. 

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