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There are several flourishing vineyards 

 at this time in Somersetshire: the late Sir 

 William Basset, in that county, annually 

 made some hogsheads of wine, which was 

 palatable and well bodied. The idea that 

 we cannot make good wine from the juice of 

 our own grapes is erroneous : I have tasted it 

 quite equal to the Grave wines; and in some 

 instances, when kept for eight or ten years, 

 it has been drunk as Hock by the nicest 

 judges. Grapes that are not perfectly ripe, 

 and even sour, will make good wine, but it 

 will require longer keeping. 



If a sweet wine be preferred, raisins should 

 be used with the grapes; for sugar and 

 water (the common addition to our country 

 wines) can never produce a good beverage. 



The following observations on the eco- 

 nomical uses to which the leaves and stalks 

 of the vine may be applied, are taken from 

 a letter in the Philosophical Magazine, No. 

 119, signed James Hall. 



" From experiments which I have made, 

 I find that, on being dried, which should 

 be done in the shade, and infused in a tea- 

 pot, the leaves of the vine make an excellent 

 substitute for tea. I have also found that, 

 on being cut small, bruised, and put into a 

 vat, or mashing-tub, and boiling water poured 



