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CULTIVATION of the VINE. 



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which Is called muft, is changed into a brisk, lively, in- 

 flammable fpirit, which is then called wine; which has, if 

 clofcly and attentively confidered, a ftrange and wonder- 

 ful effed; upon thofe that drink it, according to their dif- 

 ferent difpofitions, humours and conftitutions. 



By the violent motion of this firft fermentation, all the 

 faeces or grofs parts are thrown up to the top of the vefTel, 

 and this is a proper time, at the end of three, four or five 

 days, according to the ftrength of the wine, which is then 

 pretty clear, to draw it off from thofe groffer parts; which 

 will be done without lofs, and the lees mull be prefervcd 

 for diftilling into brandy. If this be negleded, this grofs 

 body having been fo long expofed to the air, contracts a 

 rancid nature, or turns four, and as foon as the fermenta- 

 tion is over, it gradually finks down to the bottom, and 

 paffing flowly through the body of the liquor, common 

 cates thofe evil qualities to it: This is fo clearly difcernible 

 in cyder, which alfo is a tolerable good wine, when pro- 

 perl v mana<.^ed, that no man can be miftaken in the cafe. 

 Since 1 have taken this method with cyder, it has proved 

 more like wine than common drink, but then I racked it 

 off a fecond and a third time, as foon as it appeared fine, 

 and then fiummed the cavsk that received it the lafttime: 

 This cyder will keep found all fummer in a cask, and grows 

 ftrongcr, and may be bottled at any time, it will foon 

 ripen, and be very brisk when poured into a glafs, and 



that without endangering the bottles fo much, its brisk- 

 nefs proceeding from fpirit, and not from fermentation. 



Weak wines will by no means bear fo great a fermenta- 

 tion as ftrong wines, let them therefore be drawn off after 

 three days fermentation the firft time, and adding two or 

 three gallons of brandy, and five or fix gallons of good 

 old wine; flop up the bung, and leave only the vent hole 

 open, and when the fecond fermentation isjuft over, and 

 when the wine is pretty fine, draw it ofi^a fecond time in- 

 to a well ftummed cask, fill it up to the brim, and flop all 



clofe, and keep it fo *till you fell or ufe it, and then bottle it. 



Some 



