1/4 Of making other forts of Wines. 
hole to enci eafe its fermentation, but let it 
not ftand too cold at the firft, that being a 
principal impediment to its fermentation's 
foon as it hath done working, ftop it up 
dole, and let it ftand for a Month, then 
draw it into Bottles, which iffet in a Re¬ 
frigeratory's before was directed for Cider, 
it will, become a moft pleafant Vinous 
Drink, dayly looting its lulcioustafte j the 
longer it is kept, the better it will be. 
By the floating of the Egg you may 
Judg of its ftrengtn, and you may make it 
more or lefs ftrong as you pleafe by adding 
of more Honey , or more Water. 
By long boylingitismademore pleafant 
and more durable. 
of Birch- As well in thefe Northern parts of Eh- 
wine. ro p e ^ a s in many places of Afu, and Africa , 
may we extrafr the Blood of Trees them- 
felves, and make them drinkable. The 
delicacy of our Liquors made of Fruits and 
Grains, very much abates the eager prole- 
cution of foch defigns, yet the pleafant- 
nefi and lalubrity of the Blood of feveral 
Trees, have given encouragement, to fome 
Virtuoft , to beftow their labour and skill 
on them, and not in vain. The Sycomore 
and Wallnut- Trees are (aid to yield excel¬ 
lent Juice, but we in Engltuidhvtz not had 
