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^ Making CURRANT WINE. 



A Letter from Betbkhcm'i dated 23^, Juh^ 1769. With 

 a Receipt for making CURRANT WINE. Read 

 before the Society. 



DEAR SIR, 



STEEMING it a duty incumbent on tlie member? 



s 



of civil fociety, to communicate every iifeful difco- 

 very they conceive the public may be benefited by, I take 

 the liberty of fending you the inclofed receipt for making 

 currant -nxnucy which, for a good number of years, has 

 been fuccefsfully carried on in this place. 



From its cheapnefs (which I imagine cannot ftand the 

 maker in more than fix-pence a quart); from the eafy 

 culture of the ifirub, and the confideraiion of their never 

 failing to bearj it is thought the inhabitants of this pro'« 

 vince may be generally induced to fall into the way of 

 making it, whereby, perhaps in time to come, the great 

 in^portation of the inferior forts, and I fear, before they 

 come into the hands of the retailer, bad wines may be 

 greatly leflened, if not wholly prevented, and a wholefomc 

 liquor as rhe currant wine, if well made, and of proper 

 age, really is, introduced in their ftead, which I need not 

 add would be a great faving to the province. 



The currant bufh, though a fhrub that grows almofl 

 fpomaneoufly, requires neverthelefs fome dreffing; In re- 

 gard to which the following direaions may be of fervicc. 



Plant them round the quarters in your garden, that they 

 may have the benefit of the dung and culture annually be- 

 ftowed thereon, which will conf!:antly make the berries 

 large, and the juice rich. 



The red currant is preferable to the white, as yielding 

 richer juice, and in much greater quantity. 



Take the moft luxuriant flips or flioots of a year's growth, 

 fet them in the ground about eight inches deep, and not 

 lefs than twenty-four diftant from each other; thefe never 

 fail of taking root, and generally begin to bear in two 

 years. Eor the red, let them from time to time be treated as 

 efpaliers, (but not againft a wall) obferving to keep the 



roots. 



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