CULTITATION 



how much more healthful — how much safer it is, 

 to take the pure invigorating product of nature, 

 than to drug the system with the deadly poisons, in 

 which common wine and alcoholic liquors too often 

 abound. I have made good wine from different 

 varieties of the grape, from the Blackberry, the 

 Elderberry, the Whortleberry, the English Cherry,' 

 the Currant, &c., and without the addition of any 

 kind of ardent spirits. 



WINE FROM THE GRAPE. 



Where but a few gallons are to be made, the 

 following plan has been found to work very well. 

 Gather the grapes when fully ripe^ and cast aside 

 all which are unsound or immature ; put them into 

 a clean tub or flour barrel, and then with a pounder 

 or billet of wood with a square end, thoroughly 

 mash the pulp and skins, but not the seeds ; put 

 the pomace thus made into a clean coarse cloth or 

 bag, (a common salt sad^ answers very well,) and 

 put this into a basket over a tub to receive the 

 juice or must. A cheese basket and ladder is best 

 where it can be had. Now place stones or other 

 heavy weight upon the mass, and in that manner 

 let it remain in a moderately cool place from two 

 to four days, according to the degree of pressure, 

 and heat of the weather, when the juice will be 

 found almost entirely expressed. A little water 

 can then (if desired) be added to the pomace and 

 thoroughly stirred together, and the pressure upon 



