216 



on them in the same way as is done with 

 malt, the primings of the vine produce liquor 

 of a fine vinous quality, which, on being 

 fermented, makes a very fine beverage, either 

 strong or weak, as you please ; and on being 

 distilled, produces an excellent spirit of the 

 nature of brandy. In the course of my ex- 

 periments, I found that the fermented liquor 

 from the prunings, particularly the tendrils, 

 when allowed to pass the vinous, and to run 

 into the acetous fermentation, makes uncom- 

 monly fine vinegar/' 



Vine-leaves, as well as the tendrils, have 

 an astringent taste, and were formerly used 

 in diarrhoeas, haemorrhages, and other dis- 

 orders requiring refrigerant and styptic me- 

 dicines. The juice or sap of the vine, called 

 lachryma, has been recommended in calcu- 

 lous disorders, and is said to be an excellent 

 application to weak eyes and specks of the 

 cornea. The tendrils of the vine were eaten 

 as a pickle by the Romans. 



The expressed juice of the unripe fruit 

 is called verjuice, and is considered a very 

 useful external remedy for bruises. 



The wood of the vine, reduced to charcoal, 

 is used by painters for drawing outlines, and 

 is mentioned as good for tooth powder. 



Although it forms no part of my plan 



