a bl L ° rl TREATISE ON THE Art of Making Wine FROM NATIVE FRUITS; EXHIBITING THE CHEMICAL PRINCIPLES UPON WHICH THE ART OF WINE MAKING “DEPENDS; THE FRUITS BEST ADAPTED FOR Wome-mave Wines, THE METHOD OF PREPARING THEM. By FREDRICK ACCUM. + Operative Chemist, Lecturer on Practical Chemistry, and on Chemistry to the Arts and Manufactures Sree Mora ak ta aT dllow of the Linnean i ‘Royal Academy of Member of the ‘Selenses, and of the Royal badaty of ‘Arta of Born Sa. Be. i: LONDON: LONGMAN, HURST, REES, ORME, AND BROWN, PATERNOSTER ROW. J Green, Printer, Leicester Street, Leicester Square. 1820.of 4763,8 Ro " Blarvard Oollege Library Jul. Nl se Gift -of Prof. Jobe 8. P.ay. Pz A 23 Ky, PoPREFACE. LONDON, COMPTON STREET, S0n0. My principal intention in this Treatise has been to give a concise description of the art of preparing the several varieties of Wine which may be made from the fruits of domestic growth, to enable those who possess no knowledge of the subject to proceed with facility and success. Ihave prefixed a slight historical sketch of the Art of Making Wine, and have elucidated its general principles, without regard to which, all attempts a