124 On making Wine from the Leaves of the Claret Grape. 



Horticultural Society, in the spring of last year. The colour 

 of this liquor was that of Port wine, and its taste a good deal 

 similar to that of new Port, mingled with Claret ; and it was 

 generally admitted by a great number of the members of the 

 Horticultural Society, who tasted it, that it was better than 

 such as they had met with in taverns under the name of Port, 

 and that there was every prospect of its improving by age ; 

 and as its astringent tinging matter is probably of the same 

 kind with that of red wines, it may be expected to possess 

 similar medicinal properties, and may consequently prove 

 valuable to many, whose pecuniary resources do not permit 

 them to purchase the produce of a foreign vineyard. 



Note by the Secretary. 



The Claret Grape will not ripen sufficiently in our climate 

 to afford wine ; but if its immature berries be macerated in 

 water, and a moderate quantity of sugar be added, a better 

 imitation of French wine will be produced, than by any other 

 means ; and the Council of the Horticultural Society there- 

 fore wish to suggest, that the Claret Grape might probably 

 be cultivated with considerable advantage. About half a 

 glass of brandy had been added to each bottle of the wine 

 presented by Mr. Matthews ; but the addition of ardent 

 spirit of any kind is not necessary, nor probably beneficiaL 



