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XXX. On makingWme from the Leaves of the C laret Grape. 

 By Henry Seymour Matthews, Esq. F. II S. 



Read March 1, 1814. 



Mr. Knight has observed in the Philosophical Transac- 

 tions, many years ago, that the tinging matter which appears 

 in the foliage of young seedling Vines, and that which after- 

 wards gives the colour to their berries, is probably the same ; 

 and he was thence led to ascertain whether it might not be 

 substituted for the tinging matter of the purple Grape, in 

 giving the character of red wines to solutions of sugar and 

 honey. A strong astringent liquor, possessing some portion 

 of vinous flavour, was the produce of these experiments ; but 

 the leaves employed did not contain sufficient tinging matter 

 to afford what might with propriety be called a red wine. 

 The partial success, however, of these experiments, induced 

 the writer of this short account to try the effect of the leaves 

 of the Claret Grape, which usually acquire a very deep red 

 colour in autumn. Two pounds and a half of the leaves of 

 this Vine were added to a gallon of water, and their tinging 

 matter was extracted by boiling ; and three pounds and a half 

 of coarse sugar was then dissolved in each gallon of this de- 

 coction. Fermentation, of course, succeeded, and a vinous 

 liquor was produced, a bottle of which was presented to the 



