uice being the
strongest, and the fruit clearest from stalks: for the stalks in
_Malaga's_ and _Belvideres_ are apt to give the wine a bad flavour,
and will always throw an acid on it; for the stalks of all fruits are
acid; but the stalks of _Smyrna's_ are so trifling, that after rubbing
the fruit between your hands, they will easily sift out. Wine made
from this fruit is the colour of Madeira, and has very much the
flavour of it. Malaga is the colour and flavour of foreign malaga, but
nothing near so strong. Wine made from belvideres is strong and very
sweet; and after keeping it four or five years is very little inferior
to old mountain.

In order to succeed in making these wines, you ought never to set your
steeps in hot weather, because the heat will put the fruit in a fret
which will injure its fermenting kindly. The best time for making is
in January or February. Set your steeps in the coldest part of the
cellar, still remembering to keep them from the frost.

To every gallon of water put five pounds of fruit, if good; if but
indifferent, put six pounds, into the steep. Keep stirring them three
or four times a day, and let them continue in the steep till the fruit
begins to burst, and the stones swim on the top; which will be in
about fourteen or fifteen days. Then strain the liquor from the fruit,
and press the fruit very dry, mixing the pressings with the rest of
the liquor, and put all together into a cask, and ferment it in the
following manner.

To every pipe of wine take two quarts of solid ale yest and one ounce
of jalap, put them into a can, and into them pour a gallon of the new
wine first made hot, whisk them well together, and apply to the pipe,
stirring all together very well. If your cask be less than a pipe,
proportion your yest and jalap accordingly. When the ferment comes
on, you must keep the bung-hole clean, and let the vessel be filled up
three or four times a day. Let it ferment ten or twelve days, or till
it works clean and white. Then take it off its bottom, which will be
very considerable, and put it into a clean cask. You may filter the
bottom thro' a linen rag and put to the wine. Lay some heavy weight
over the bung, and let it stand a day. Then lay on the top of the wine
five gallons of melasses-spirit, and bung it up close. Leave out
the vent peg a day or two; then drop it in the hole, and close it by
degrees 'till you have made it quite close.

Let it lay in this state for six mont