e other; this mode will
ensure, in cold weather, the success of the measure more fully--others
have placed all the stills in the centre of the building--a plan that
will do better in the winter than in the summer, and one I think less
favourably of than that of dividing them.

During the winter, the north or northwest side of the house should be
kept quite close, permitting the house to be lighted from the more
temperate southward exposure. To calculate the window sashes to open by
hinges, or to be taken entirely out in the summer, at pleasure, is in my
mind advisable.

SECTION XII.

ARTICLE I.

_On Wines._

Presuming this work may be rendered more desirable to farmers, from the
introduction of some receipts for making domestic wine from the common
hedge grapes, or such as are common on fence rows and on high rich
grounds, and which are pleasantly flavored after receiving frost, and
also for making cider in the best mode for preservation. I have
extracted a few from various author's.

_Receipt for making Domestic Wine from the Autumn Blue Grape._

About the latter end of September or about the first white frosts,
gather the grapes which with us grow along old fences and hedges--pick
all the grapes from the stems that are juicy, allowing two bushels thus
picked a little heaped, to the barrel. Mash them well between your hands
in small parcels, either in earthen pans, or some convenient small
vessels--put them when mashed into a tub together, and add a little
water so as to soak the pumice.... After stirring them well together,
squeeze the pumice out from the liquor with your hands, as clean as you
can--then strain the juice through a hair sieve. If the juice seems not
all extracted from the pumice at one soaking and squeezing, put water to
the pumice and squeeze them over again; take care not to add too much
water, lest there should be more than the cask will hold. If after all
the ingredients are added, the cask is not full, it may then be filled
up with water. To the liquor thus prepared, add two pounds of good,
clean, rich low priced brown sugar, per gallon, stirring it in the tub
till all the sugar be dissolved; let it remain in the tub, and in a day
or two it will ferment, and the scum rise to the top, which must be
carefully skimmed off--then put the wine into a clean nice barrel--do
not bung it up tight. There is generally a fermentation in it the spring
following, when the grape vines are in bl