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I R RAISINS. 



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It has been the general opinion of makind that wines 

 ought to have fomething to feed upon, but this notion is 

 very wrong, for inoft things that are put into wine ralfe a 

 fermentation in a higher or lower degree; and it is agreed 

 that every after fermentation hurts wine more or lefs* if 

 wine be weak put in brandy and old ftrong wine, thefe are 

 the proper ftrengtheners and prefervcrs of wine; ftrong 

 v^^ine wants nothing but clean racking, and all v^nnes fliould 

 be racked till they are fine. A double handful of clean 

 coarfc fait may do good. 



Perhaps I have not faid enough upon taking away day 

 roots from vines the firll three or four years of their a<>-e 



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but let me now tell you that, it is of great confcquence, 

 and it is the chief means of preventing the grapes from 

 burfling. 



And now my dear children, countrymen and fellow- 

 citizens, Lhave faithfully led you by the hand throughout 

 this new undertaking; take my blelling and cordial advice 

 along with it, be not drunken with wine wherein there is 

 cxcefs, but be ye rather filled with the fpirit of wifdom, 

 for too much wine, like treacherous fin, ruins and deftroys 

 the true happinefs of the foul And may the God of wif- 

 dom crown all your honefl; labours with fuccefs, and give 

 you a right undcrftanding in all things. 





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77:}e Method of curing FIGS; fy the fame Gentleman. 



AT HER the fulleft and plumpeft figs when ripe 

 and fit to eat, in a dry day, when the dew is off, and 

 in the wain of the moon, fpread them on the fame hurdl 

 you cure your raifins upon, turn them twice a day and an 

 hour before fun fct cover them from the dew, and from 

 rain : When the figs are dry, they muft be taken from the 

 flage in the middle of a dry clear day, when they are yet 

 warm with the heat of the fun, and put them into earthen 

 jars and prefs them down flat clofe, puttine- a little dried 



fennel 



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