J94 
ON VINEYARDS. 
Hence, as the Southern part of this ifland is almoft on the 
verge of the vinous latitude, it fliould feem reafonable to fup- 
pofe, that there would be the greateff probability of fuccefs 
from thofe kinds of grapes which have been known to thrive 
and profper bed: in the mod Northern latitudes. I Ihould 
therefore recommend the kinds of Vines cultivated in Germany, 
and particularly the fort producing the grapes of which the 
Rhenijlo wine is made, in preference to any kind cultivated in 
France. 
I have remarked above, that the early fweet kinds of grapes 
are improper for making wine in this country : My reafon is, 
that though fuch grapes yield a fweet juice, it is not calculated 
to undergo fermentation. 
It is found, by experience, that good-bodied, or generous 
wines, can be made from grapes of an auftere tafte, and that 
too, even before they are quite arrived at a date of maturity : 
But then wine, from fuch crude grapes, requires to be kept to 
a good age.‘‘ 
^ “ But that we may aiifwer every objedlion that may be made againft planting 
“ Vineyards in England^ give me leave to recite what I have heard relating 
“ to making of liquors with unripe and four fruits. In Devonjhire a Gen- 
“ tleman made a velTel of verjuice, of crab, or wilding-apples, which being 
“ placed in his cellar among other liquors, was not ufed till about three or 
“ four years afterwards, and was then found to be fo palatable and exceeding 
“ pleafant, that he now prefers the liquor made of fuch wilding four fruit 
“ (after 
