I shall now proceed to give some Particulars relating to the making of
Wines of Grapes, which I believe may help those who make Wines in our
_English_ Vineyards, and make them stronger and richer than they hare
usually been.

Considering the uncertainty of Seasons, and that every sort of Grape will
not always ripen without Art, it will be necessary to contrive how that
Defect may be amended. The Richness of Wine depends upon the Ripeness of
the Grapes; and therefore when Grapes have not had the advantage of a
favourable Season to ripen, the Liquor press'd from the Grapes, may be
amended by boiling; for this extraordinary Heat will correct the Juice, by
evaporating the two great quantity of watery parts. This Method, however
ripe the Grapes were among the ancient _Greeks_ and _Romans,_ was
frequently, if not always practised; and is practised in those more
Southern Climes, why is it not as reasonable in ours? But that this is not
now practised any where in _Europe,_ is no reason why Wines may not be the
better for it. I suppose the only reason why it is not now practised, is,
because it would be an Expence and Trouble, more than the Masters of
Vineyards have usually been at; and so long as they can sell their Wines at
a constant Price, they do not care to go out of the way; but in a bad
Season there is no doubt but even the Wines in _France_ might be meliorated
by boiling: As in the Instance of the _Frontiniack_ Grapes, that are sour
and unripe, and without Flavour, yet, by boiling or baking, they will gain
the high Flavour that is found in them when they are well-ripen'd, by the
Sun; but in baking or boiling unripe Grapes in the Skins, one must expect
that the sourness of the Skins will communicate a sourness to the juices
enclosed; but the Juices being press'd and boil'd, will ripen and become
pleasant. In my _New Improvements of Planting and Gardening,_ I have given
large Directions for making of Wine of Grapes, and in this, have also given