t 6 i Of making Gra pc* Wine. 
Wine 5 by which means fome have had 
Wine comparable with the beft French 
Wines that are prefs’d from the Grapes 
promifcuoufly; and this Wine thus made of 
felc&ed Grapes , will laft feveral years, as 
hath been experienced. 
When your Wine is tunned, leave a 
part ot the Veflel void or empty, and ftop 
it up clofe immediately, and that very well, 
left it lofeits Spirits; which vacancy you 
may again (upply after ten or twelve days 
with other Wine that hath been alfb fer¬ 
mented : which repletion muft be reitera¬ 
ted as oft as there is occafion. 
Mikingcf If you intend to make Claret, you muft 
Claret. l e t your Mure or Chaff of the Red or 
Black Grape , abide in the Muft fix or eight 
days, or as you will have it, more or 
lefs, ruffortin&ured, before you prefsit 
out; but in the interim befure'to cover 
your Vat clofe. 
North-winds are reported to be very bad 
for the fowring of Wines; therefore be 
careful to keep them from it. 
Purifying To purifie Wine, take the thin Shavings 
c f Wl '.e. or pi an j n g S 0 f Beech the Rind being peel’d 
off, and boyl them in water to abate the 
ranknefs of them; then dry them through¬ 
ly ; and with thefe may you purifie Wine: 
about 
