402 COMMERCE. 
ral, and nothing more efficacious in giving Wine 
a high flavour, than this powder. The quintef- 
fence of the virtues of a plant lies in the flowers. 
By drying them flowly, the evaporating fubtle 
particles are concentrated, and they may be pre- 
ferved a long time without lofing their virtue. 
When the Wine ferments, it acts on thefe fine 
particles, and the motion thereby occafioned is 
fufficient to mix them with the Wine, which by 
thefe means, contains all the virtues of the grape 
and flbwer. I know that the Greek Biffiop in 
Smyrna, from whom I learned this method, had 
a Wine of no fine Flavour, made of grapes which 
grow at Urla , a place near Smyrna •, but by this me- 
thod he gave it a fmell and Flavour far furpafiing 
any of the fame Wine not thus prepared. I know 
not whether this has ever been tried in other places, 
yet I make not the leafl doubt but that it would 
be attended with equal good fuccefs, in any place 
where vines are planted, as nature is always the 
fame, and never varies. 
Dr. HAS- 
