On JFine. 
Wines may be made out of apples, pears, quinces, cherries, 
currants, gooseberries, blackberries. Out of the fox grape, the 
natural small white grape, the small round black grape. Out of 
the imported Sweet water, Claret and Burgundy, and Rhine 
grape. Wine can be made out of the Malaga raisin. 
In the southern states, it can be made out of the Constantia* 
and out of the grape produced by sowing the common jar raisin. 
But it has not been so made as yet. 
Cyder. The method of making cyder is sufficiently known in 
•this country among those who make it a business to sell it in the 
seaport towns. The richest cyder I ever tasted, had a gallon of 
good apple brandy, put to a quarter cask at the commencement of 
fermentation: it was made cut of high flavoured apples. 
The common cyder-royal, cyder and honey, and cyder-wine, 
made by boiling the juice of the apples, are very bad. Cyder is 
made more vinous, by pouring boiling water on Malaga raisins, 
steeping them for about thirty hours, and putting the pressed juice 
of about half a bushel to the quarter cask of apple juice, previous 
to fermentation, with about half a gallon of brandy. This is cyder- 
wine and worth attention. The goodness of cyder greatly depends 
upon racking it. The casks should be previously sulphured and 
rinced out with brandy. 
Perry , is made like cyder. I have tasted none good in this, 
country. Our friend, Mr. P. at your persuasion, had two quarter 
casks of Perry made of the juice of the common egg pear, but it 
was thin and meagre. The Perry of England, is little, if at all, 
inferior to Champain : and very superior to common cyder. 
Quinces. I have not tasted this wine. A good judge informs 
me, that there are very few wines of any description equal to it in 
body and flavour. Doubtless a small proportion of quinces would 
greatly improve cyder. 
Cherries. In Philadelphia, the wine of the morella cherry, co- 
loured, is sold often as red Port. I suspect it is too harsh to be 
wholesome or palatable. 
Currants. All homemade currant wine is made too sweet. 
To one gallon of the pure juice of Currants, add one gallon of 
water. To each gallon of the mixt liquor put 2|-lbs. of the best 
clean Muscavado sugar : ferment with half a pint of ye ash, in a 
cool cellar, from 20 to 30 hours, or till the fermentation is over, and 
the head begins to fall ; filling up the cask from time to time as the 
liquor works out of the bung-hole. It may be known to have suffix 
