tender; then take them off the Fire, lay them in a Sieve or Cullendar to
drain and cool; and as soon as they are quite cold, take off two other
Coats or Skins from each, and rub them gently in a linnen Cloth to dry.
When this is done, put them into wide-mouth'd Glasses, with about six or
eight fresh Bay-leaves to a Quart, a quarter of an Ounce of Mace, two large
Rases of Ginger sliced. All these Ingredients must be interspersed here and
there in the Glasses among the Onions, and then boil your Vinegar with
about two Ounces of Bay-Salt to each Quart, taking off the Scum as it
rises, and letting it stand to be cold; pour it into the Glasses, and cover
them close with wet Bladders, and tie them down; they will eat well, and
look very white.

About the end of this Month, if the Season has been tolerable, the Grapes
in our _English_ Vineyards will be ripe, and then we must be careful to
gather them in dry Weather, that the Wine may keep the better. I have
already mention'd, in my other Works, the curious Vineyard near _Bath_, and
that belonging to Mr. _John Warner_ at _Rotherhith_, where good Wines are
made every year; and also that at _Darking_ in _Surrey_, belonging to Mr.
_Howard_, which is a very good one: but as some years are less favourable
than others to the Grape, as well with us as abroad, it will not be
unnecessary to take notice of a few Particulars, which I have observ'd this
year 1726, concerning the management of Vines, which I have only
communicated to a few. I shall also set down a few Directions for the
making of Wine, which have not been hitherto mention'd in any of my Works,
or by Mr. _Evelyn_, or Mr. _Mortimer_.

As to the first, we are to observe, that the Situation of our Island
occasions our Seasons to be more uncertain than on the Continent, or
between the Tropics. The cold and wet Summer, 1725, prevented the ripening
of our later kind of Grapes; and indeed I did not meet anywhere with a