This will be fine and fit for Drinking in about
four Months time; but if you make twice the quantity, it should stand five
or six Months before you broach it: Observe that you set it in a good
Cellar, such as I have mentioned in the Month of _March_, under the Article
of Brewing.
To make Fronteniac Wine.
The foregoing Receipt must be followed in every particular, only when you
put it into the Vessel, add to it some of the Syrup of the white Fronteniac
Grape, which we may make in _England_, tho' the Season is not favourable
enough to ripen that sort of Grape; for in a bad Year, when the white
Fronteniac, or the Muscadella Grapes are hard and unripe, and without
Flavour, yet if you bake them they will take the rich Flavour, which a good
share of Sun would have given them. You may either bake the Fronteniac
Grapes with Sugar, or boil them to make a Syrup of their Juice, about a
Quart of which Syrup will be enough to put to five Quarts of the Raisin
Wine. When these have work'd together, and stood a time, as directed in the
foregoing Receipt, you will have a Fronteniac Wine of as rich a Flavour as
the _French_ sort, besides the Pleasure of knowing that all the Ingredients
are wholesome.
This Month is the principal time for Asparagus, which every one knows how
to prepare in the common way; but there are some particulars relating to
the fitting them for the Table, which I had from a curious Gentleman at
_Antwerp,_ which I shall here set down.
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