Of making other forts of Wines. 
pure and limpid, that you may bottle \ l 
with a piece of Loaf-Sugar in each Bottle* 
in bignefs according to your difcretion ; 
which will not only abate its quick, acidity 
that it may as yet retain, but make it brisk 
and lively. 
At the time you Bottle it, and forfome 
time after, it will taftea little fweet-fowre, 
from the Sugar, and from the Currant ; but 
after it hath flood in the Bottles fix or 
eight weeks, it will be fo well united, that 
it will be a delicate, palatable, rich Wine, 
tranfparent as the Ruby, of a full Body,and 
in a Refrigeratory very durable; and the lon¬ 
ger you keep it, the more Vinous will your 
Liquor be. 
By the letting your Currants hang on the 
Trees until they are through ripe, which 
is long after they are become red, digefts 
and matures their Juice, that it needs not 
that large addition of Sugar, that other- 
wife it would do, in cafe the Fruit had been 
gathered when they firftfeem'd to be ripe, 
as is vulgarly ufed, and the common Re¬ 
ceipts direft. Allb it makes the Liquor 
morefpirituous and Vinous,and more capa¬ 
ble of duration, than otherwife it would 
be, if the Fruit had not received fo great 
a fharg of the Sun. 
The 
