The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham.

  • Graham, William, of Ware.
Date:
1776
Catalogue details

Licence: Public Domain Mark

Credit: The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham. Source: Wellcome Collection.

    8/72 (page 4)
    dering, the bloffoms will yearly fall off, becaufe t driving in fuch a new plat, if the ground be ric is too Throng, thralling too violently out of the bl( foms : but if you let your {lock grow into wood, fpreadeth in fuch new-tilled ground, and is mu weakened thereby, and is brought to a temperatui for each twig receiveth fo much ftrength and drivin as it hath need of to the full feed, and enough f the faving of it. Having given you the true method of ordering a planting vineyards, according to my own experien for twenty years paid, I fhall pafs over the manner planting other fruit-bearing trees from which Wir are made, and come nearer to what is more imn diately the fubjedt of this Treatife. To make Wines of Grapes of the Growth of Englan *Y IT J FI E N the vines are well grown, fo as V V bring full cinders, be careful to difencumt them of fome part of their leaves that too much fha the grapes, but not fo much in a hot feafon, as tf the fun may too fwiftly draw away their moiftu: and wither them : {lay not till they are all ripe once, for then fome will be over-ripe, or burft. Incline to rot before the underlings are come to p< fedlion ; but every two or three days pick off t choice and ripefc grapes, and fpread them in d fhady places iideways, that they contract not a he and mull; by which means thofe that remain on t cinders, having more juice to nouriftt them, w grow bigger, or be fooner ripe ^ and when you ha- got a fufficient quantity, put them into an open ve fel, and bruife them well with your hands; or if t quantity be too large, gently prefs them with a fl wooden beater, that is, a thick board fadened at ti end of a ftaff* as for treading them with the feet, p radii fed in France, and other countries, 1 cannot a prove thereof, it being a nafty dovenly way. Tal care you break the ftones as little as may be, f< that will make the wine of a bitterifh twang.