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drinking, than any which Is fo mix- 

 ed and compounded ; therefore it is 

 worthy of the Attention of every 

 Perfon, who is defirous of Succefs in 

 the Propagation and Improvement 

 of Englijh Vineyards. 



The firft thing to be obfervM in 

 the making of Wine in England (af- 

 ter the Grapes are as ripe as the Sea- 

 fon will admit) is that of gathering 

 the Grapes in the middle of the Day, 

 and in dry Weather, that they may 

 have no external Moifture on them ; 

 as alfo to ke careful not to mix un- 

 ripe Grapes with thofe which are 

 ripe ; fo that it will be the belt Me- 

 thod, to gather only fuch as are the 

 ripeft firil, and make good Wine of 

 thefe, leaving thofe which are lefs 

 ripe for another Gathering, which 

 may make. a Wine of lefs Value; ra- 

 ther than by endeavouring to increafe 

 the Quantity, by mixing the Wnole 

 together, and thereby render the 

 Quality of it lefs delicate: and then 

 the Grapes mould be pick"d off the 

 Stalks; in the doing of which, all 

 unripe Grapes, or fuch as are rotten, 

 fhould be rejected ; putting only fuch 

 into the Vat, as are found and ripe. 

 When the Juice is prefs'd out, be- 

 fore any Fermentation is begun, Part 

 of the Juice fhould be put into one 

 or two large Coppers (in proportion 

 to the Quantity of Wine intended to 

 be made) ; and this Juice fhould be 

 boiled until it is brought to the Con- 

 fidence of Honey: and this fhould 

 be added to the fermenting Juice 

 left in the Vat ; which will prevent 

 it from fermenting too ftrongly, fo 

 as to turn eager ; and will give fuch 

 a Body to the Wine, as to render it 

 fit for keeping, and make it a plea- 

 fant wholibme Liquor; for by this 

 boiling of the Juice before Fermen- 

 tation, the Water only is evapora- 

 ted, and the Spirit is preferv'd ; fo 



that by diminifhing the Quantity, 

 the Quality of the Wine is greatly 

 improv'd : this has been praclifed by 

 an ingenious Perfon, who made the 

 belt Wine from the Juice of EngUJb 

 Grapes, without any other Art or 

 Mixture, than has been done by any 

 other Perfon : in his firit Trial he 

 boiled all the Juice, but not to the 

 Confidence before-mention'd, only 

 for a fhort time to evaporate Part of 

 the Water ; but in this he d;d not 

 fucceed fo well, as in the former 

 way, the Juice not fermenting fo 

 well : however, that might be ow- 

 ing to the want of Heat in the Room, 

 where the Wine was making; for if 

 the Weather proves cold at the time 

 of Vintage, there fhould be Stoves 

 contriv'd to warm the Air of the 

 Room ; which will be of great Ufe 

 in promoting the Fermentation of 

 the Wine. 



In proportion to the Goodnefs of 

 the Grapes, the Juice mould be more 

 or lefs boiled ; as alio, according as 

 the Wine may be defired more or lefs 

 ftrong; for by boiling it to evape- 

 rate a greater Quantity of the Wa- 

 ter, the remaining Juice will be the 

 Wronger and richer ; as we find by 

 the rich Wines of Greece ; as alfo the 

 Malmfey, and other rich fweet 

 Wines, which are all boiled before 

 Fermentation ; and thefe boiled 

 Wines rarely ever alter j fo that the 

 longer they are kept, the better they 

 grow : and as this is the Practice of 

 thofe Countries where there is fuffi- 

 cient Heat for ripening of the Grapes, 

 fo in thofe Countries where there is 

 a Want of Sun, there is a greater 

 NecelTity for making ufe of this 

 Help ; and every Perfon of tolerable 

 Judgment will, by a few Trials, be 

 enabled to know,' to a Certainty, 

 the Length of Time which will be 

 proper to boii the Juice, fo as 

 5 D 3 to 



