The art of making wines from fruits, flowers, and herbs, all the native growth of Great Britain: Particularly of grapes, goosberries, currants, rasberries, mulberries, elder berries, blackberries, strawberries. dewberries, apples, pears, cherries, peaches, apricots, quinces, plums, damaseens, figs, roses, cowslips, scurvy grass, mint, baum, birch, orange, sage, turnip, cyprus wine, imitated, gilliflower, mead, &c. &c. &c. &c. With a succint account of their medicinal virtues, and the most approved receipts for making raisin wine. The whole comprehending many secrets relative to the mystery of vintners, never before made public; shewing not only how to prevent those accidents to which all wines are liable, but absolutely to retrieve those that are actually tainted, and give them the most agreeable flavour. To which is now added, the complete method of distilling, pickling, and preserving. A new edition. Revised, corrected, and greatly enlarged, by William Graham, late of ware in Hertfordshire