Of waging other forts of Wines. i d ^ 
purifid, or elfe the Sugar boyl’d before¬ 
hand in water, and then added: the Juice 
of the Plum being of a thick fubftance, 
will eafily bear dilution. This is eafily 
experimented where Plums are in great 
plenty. 
The Red Dutch-Currant , or Corinth , Curraxt- 
yieldsa very rich and well-coloured Juice, wine - 
which if fuffered to hang on the Trees fix 
or fevc-n weeks after they are red , will 
yield a Vinous Liquor, which is to be dilu¬ 
ted with an equal quantity of water boy 1- 
ed with refined Sugar, about the propor¬ 
tion of one pound to a gallon of your 
Wine (when mixt with the water) and 
after the Water and Sugar fo boyled toge¬ 
ther is cold, then mix it with the Juice of 
the Currants , and purifie it with Ifinghfs 
diffolv’d in part of the fame Liquor, or in 
White wine, as is before dhefted for the 
purifying of Cider , after the rate of an 
ounce to eight or ten Gallons $ but boylit 
not in a BrafsVeflel, for the rcalons before- 
mentioned. This will raife a Scum on it of 
a ,£ reat ^icknefs, and leave your Wine in¬ 
different clear, which you may draw out 
cithei at a Lap, or by your Siphon , into a 
Barrel,where it will finilhits Fermentation, 
and in three weeks or a Month become fb 
N 3 pure 
