THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, December 29, 1857. 
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The trees -were protected during the spring with Haythom’s 
hexagon extra netting. The garden being small, and sur¬ 
rounded with high Elm trees on each side, the sun is very 
scorching during the spring ; and to keep down the red spider 
has been no easy matter. I have used the preparation you have 
so often recommended; but the vermin, being on the underside 
of the leaves, there was a difficulty in getting at them with 
the watering-pot. Rut two years ago, I hit upon a very easy 
and an expeditious method of dressing them with a vengeance. 
I got a small tub, and put about a common-sized water-pot of 
the preparation into it; then, with a hair-broom or brush that 
is used for house sweeping, having the tub by my side, and 
a pair of steps if needful, worked the brush after the manner 
of white-washing ; and every leaf, and both sides of every 
leaf, was throughly dressed with it ; and not a leaf was in¬ 
jured with the operation. Moreover, I have operated on 
them at various stages from the tune the blossom dropped till 
the fruit had nearly done swelling. If the friend that com- 
; plained about the over-dosing with the above preparation, will 
‘ try the above plan another year, he will find the result more 
satisfactory. 
I see some of your correspondents have complained about 
the Wasps during the past fruit season; now, we have never 
been more free from them—I had not a single fruit damaged 
by them. Perhaps the smell of the brimstone may have some¬ 
thing to do in keeping wasps and flies away. Another evil 
| also 'i have been exempt from, viz., the catterpillars on the 
Gooseberry and Currant trees. I have taken the advice given 
some time ago by your friend “Upwards and Onwards.” 
I find generally they are hatched on the Red Currants first, 
and at a glance they can be seen; as, soon after they are 
hatched, the leaves appear punctured with little holes. So, by 
taking off the leaf, a whole batch is at once destroyed. And by 
this simple method I have saved myself a deal of trouble, as 
well as no inconsiderable amount of anxiety.— The Doctor’s 
Boy. 
HOME-MADE WINES. 
It is somewhat fortunate that you are not unwilling to 
insert communications having anonymous signatures; for, 
though I, in common with many others of the public, like an 
article all the better for the writer being made known to us, 
yet there is no reason for disparaging ideas, opinions, or prac- 
, tical results, which may be offered by one unwilling for his 
: name to be known to the world. Many of the most useful 
inventions of the present day, may be traced to ideas gleaned 
from anonymous writers; and when we consider that the 
bulk of young beginners are unwilling, at first, to be paraded 
before the reading public, it may be concluded that secrecy does 
not lessen the utility of an article. I, therefore, make a virtue 
of appearing before you in that character ; and am, perhaps, 
the more induced to do so, as the subject I mean to treat 
upon, is one in direct variance with the operation of the Maine 
Liquor Law, which, I understand, some of our brethren seem 
anxious to try. But, as I am not a disciple of Father 
Matthew, nor yet a confirmed Bacchanalian, I venture to offer 
a few remarks on home-made wines, which, certainly, have 
not received that attention yet which they'deserve. 
In speaking of wines of a useful and palatable character, 
a very delicate subject is broached: for we have no me¬ 
chanical test of their utility; and the human taste is so various, 
and, I might say, eccentric, that it is not likely anything 
getting the character of “home-made,” will ever be regarded 
(whatever be its merits) as equal to a foreign production. 
Yet it is shown, from repeated exposures, that much of the 
so-called foreign ivine is the produce of very questionable 
materials, collected together and manufactured in some of 
the narrow lanes and alleys which abound in the great metro¬ 
polis, and other large towns. Until some very public ex¬ 
posure of this kind is made, it is much to be feared honest 
John Bull will still cling to his port, sherry, and Cham- 
paigne , with a pertinacity which he is pleased to say is one of 
the consistent features in his character. A good glass, after 
dinner, of good old wine, with old and respected friends 
around us, is all very well; but where is the man of moderate 
means to get this glass of good old wine ? I fear the difficulty 
of his doing so, is increasing rather than otherwise. The 
mildew amongst the Grapes in foreign countries has injured 
them so much, as to give rise to the spurious imitations com¬ 
plained of. Better, therefore, than patronise such dishonesty, 
let a fair trial be made of what can be done at home, by 
making wines of such materials as are really known to be 
wholesome and nutritious. 
In the first place, I must here confess, that sugar is the 
important body to which home-made wines owe much of their 
strength: but it is far from being the only thing useful; and, 
like everything else, it may be used to excess. Much, how¬ 
ever, depends on the other things that are used in conjunction 
with it, and, also, the quality of the sugar itself; for a larger 
quantity of loaf sugar may be used than is required of moist, 
or coarse, sugar; and some of the syrups or mixtures to which 
it is added, require more than others do, to make them good. 
And though I am far from certain that the proportions I 
herewith give are the best that can be given, nevertheless, I 
venture to say that the produce generally has been very 
satisfactory. And, I need not say, that age improves all good 
wines very much; and, what is equally important to know, a 
large quantity is likely to turn out better than a small one; 
the fermentations and other things go on so much better. 
Grape Wine. —A white Sweetwater or Muscadine Grape 
growing against the south side of a dwelling-house, will often 
produce a large quantity of fruit, from which excellent wine 
is made. Let the Grapes hang as long as is prudent; then 
take them off, strip the berries from the stalks into a large 
earthen jar or tub, measure them, and to every gallon of 
berries add from three to four quarts of pure rain water ; let 
them stand about ten days, stirring them frequently ; then 
strain off through a cloth, pressing the pulp well, and to every 
gallon of liquor put in four pounds of loaf sugar; put the 
liquor into a sweet, clean cask—one that has had spirits in it 
before is best. If it do not show symptoms of working the 
first day, put in a spoonful or two of yeast; but do not do this 
if it show symptoms of fermenting itself, as over-working is 
as bad as too little. If the quantity do not exceed thirty 
gallons, a week will be long enough to allow it to work; but a 
longer time maybe allowed to a larger quantity : then bung it 
up, lightly at first, afterwards close, and leave the vent-peg 
open, and finally close that. If it be intended to draw it from 
the cask for use, the cask ought to stand on its end ; but if 
intended to remain some time in cask, and to be bottled off, 
it may he on its side. One tiling, however, is important: do 
not disturb it for two years or more, as the lees, or sedi¬ 
ment, is useful for it to feed upon. Trying it now and then 
to see how it is going on, is at best but indulging curiosity, 
and ought to be as little done as possible. At the end of two 
years it may be bottled, and a year after that will be fit to 
drink ; and, I have no doubt, will be generally admired. Some 
put a little spirit to it; but if it be well made, it is better 
without it. 
Plum Wine. — When ripe fruit of the dark - coloured 
varieties is plentiful, an excellent wine may be made by 
putting it into equal quantities of water as above; and 
after remaining a week or ten days, squeeze and strain it 
off, adding about four pounds of sugar to a gallon of this 
mixture. But, as there is considerably more fermentation n 
this, good moist sugar will do, more especially if Damsons be 
used; as the peculiar taste of moist sugar will not be felt 
over that of the fruit. This is, perhaps, the fullest of ah our 
home-made wines; and when good, is generally esteemed. It 
is dark in colour, and has an aroma resembling port. 
Raisin Wine. —This is the most fashionable wine; the 
materials being alike accessible to the citizen as to the 
gardener or farmer. The same process as above, only chopping 
or bruising the raisins before putting them into water, and 
adding much less sugar; only let that be good loaf. Some 
add a little ginger, but I hke it better without. Tins wino is 
ready to drink sooner than most kinds, and is regarded very 
wholesome; more fit, perhaps, for the sick chamber, than 
half the foreign wines we are served with. 
Apple Wine. —To every gallon of the best cider that can 
be had, where that beverage is making, add three pounds and 
a half of loaf sugar. Let it ferment a week or so, and bung 
up, as before recommended. This makes an excellent w T ine, 
which, hke all others, improves by keeping. As, when it 
becomes old and mellow, it may easily be mistaken for some¬ 
thing of foreign growth. 
Small Fruits Wine.— This includes, Currants, Goose- 
