W I 



making of Wines; in dcing of 

 which, 1 (hall briefly infert what has 

 been found the molt beneficial Me- 

 thod, of any yet praclifed in this 

 Country : for as our Climate wants 

 the AlMance of the Sun, to ripen 

 the Grapes properly for this Pur- 

 pofe ; fo the Practice of the Vigne- 

 rom abroad will be found very defi- 

 cient in England ; tho' there are 

 many things praftifed by thofe of 

 France, which are very worthy of the 

 Notice of thofe who are defirous to 

 make Wine in England. 



I have before mention'd, that 

 young Vines never produce fo good 

 Wine as thofe which are twenty or 

 thirty Years old ; fo that it cannot 

 be expected, that thofe Vineyards 

 which are fo young, as thofe which 

 have been planted lately in England, 

 fhould produce fo good Wine, as 

 they might do when grown to a 

 greater Age; and efpecially thofe 

 v. hich have been planted upon rich 

 Garden ground near London, where 

 they have generally been fituated on 

 a fiat level Ground, and frequently 

 in low moift Land. Under thefe 

 Difadvantages, together with a Want 

 of Skill, not only in the Planting and 

 Management of the Vines, but alfo 

 in the Method of making the Wine ; 

 in which lait, molt of thofe who 

 have attempted to make Wine in 

 England, have been extremely ig- 

 norant ; therefore, from their Suc- 

 cefs, there cannot be any tolerable 

 Judgment formed of the Practica- 

 bility of this Scheme. Indeed, the 

 Seafons of late have not been very 

 favourable to this Project ; but one 

 or two cold Years fhould not difcou- 

 rage People from attempting this ; 

 fmce it is often the Cafe in thofe 

 Countries where the Wines of high- 

 ell Price are made : for the Summers 

 there are often cold and moift » fo that 



w I 



the Grapes do not arrive to a proper 

 Maturity : in which Cafe the Pigne- 

 rons have recourfe to Art, to affilt and 

 help their Vines, in the time of their 

 Vintage ; and it has been chiefly 

 owing to the Want of this Skill, that 

 the Wines made in England have 

 failed. 



In thofe Countries where there 

 is not Heat enough to ripen the 

 Grapes perfectly well, or in bad 

 Seafons, when the Grapes do not 

 come to Maturity, the Juice is 

 always watry and poor, therefore 

 greatly difpos'd to Fermentation ; 

 and where there is not Art ufed to 

 Itop the Fermentation at a proper 

 time, the Wine will turn eager ; af- 

 ter which it is impofiible to retrieve 

 it, fo as to render it good : altho' 

 by mining and brewing of this weak 

 eager Wine with fome of the ftrong 

 foreign Wines, there may be a Li- 

 quor compounded for Sale, yet this 

 can never be fo pure, or wholfome, 

 as a Wine which is made without 

 fuch Art : yet that this has been 

 practis'd by fome of the Dealers in 

 Wine, has been pofitively affirmed 

 by the Perfons who have fold them 

 the EngUJh Juice ; fo that, in fome 

 Years, there has been a great Quan- 

 tity of the Juice of Englifo Grapes 

 fold, which has been ufed in the 

 brewing and mixing of Wine for 

 Sale, by thofe who have Art enough 

 to render it palatable. Therefore, 

 if the Produce of the EngUJh Vine- 

 yards can, by being help'd with the 

 Wines of other Countries, be render'd 

 drinkable ; if a Method can be found 

 to anfwerthis, by properly manage- 

 ing the EngUJh Juice, at the time of 

 making tne Wine ; fo as to add 

 Strength to it, and prevent its turn- 

 ing eager by Fermentation ; this 

 Wine will be much better for keep- 

 ing, and a wholfomer Liquor for 

 drinking, 



