The following receipt for making do mestic wines from Catawba or Isabell grapes, used by G. A. Nicolls, at Read ing, Pa., in 1859 to 1869, ig coinmeudet to the New York Pont, by a gentleman who bas tried it successfully. lts direc tions have the merit, rare in receipts, o being full and precise : 1. Select perfectly ripe bunches, am then carefully piok off the stoms and re move all grapes which are not quit ripe. 2. Squeeze the juice out, either b; hand or press, strain through a hai nieve, and pour it at once into a clean swoet barrel or keg, addiug to the vesse two gallons of water for every gallon o juice made. 3. At the same time put in fou pounds of sifted sugar per gallon o juice. 4. In adding the two gallons of wate stated in section 2, let it strain througl the pulp, skins, &c, of the residum o the grapes after being squeezed. 5. Fül the vessel full, up to the bung hole, which cover with a sand-bag, to allow the fermentation to escape. 6. Watch the barrel daily, and clear or scrape away the scum, which will ba thrown out in large quantities. 7. As the wine falls below the bung flll up daily (after clearing away the scum) with sugar water, made with two pounds of sugar to the gallon of water. 8. The fermentation will continue from three to six weeks, according to the weather. When it has ceased, I ponr into the bung hole about one gill of brandy to the gallon of juice, to flow over the surface and prevent its souring ; but the brandy may not be indispensable. Then buiig the vessel up tight. 9. During the cold weather, in say the following February, when the wine is perfectly still and clear, draw it ofl' into any other clean vessels, then quickly clean, scald and rinse thoroughly the barrel in which the wine was made, and return the wine to it, bung it up and draw it off as required for use. 10. If you wish to make a very palatable champagne, have the champagne bottles ready when you rack off the wine as stated in section 9 ; put a tableapoonful of common syrup in each quart bottle ; then fill with the wiue, Leaving about 1 1-2 incbes clear below the bottom of the cork, which fasten very securely with strong twine, as the pressure of the fixed air to escape is very great. 11. The wine will improve by age, after the operation described in sectiou 9. 12. An old brandy or whiskey barrel is the best (see section '2). Never use a new barrel, as the wine will taste of ihe wond. 13. About fifteen pounds of grapes will give one gallon of juice. The riper ihe grapes the butter the yield of tbe uice. One gallon of grapes in bunuhes weighs about four and a half pounds. 14. Keep the wine in the cellar, wbere it wil! not be exposed to extremes oí temperature. 15. An approximate estímate of quantities required for a 30-gallon barrel will be asfollows: To Muke Thirty Oalhns of Wine.- 150 bs. grapes, yielding 10 gallons juice; 0 gallons water, strained through the aulp residum (Ree section 4) ; 40 lbs. of aifted sugar ; 2 1-2 pints of common jrandy. See section 8. If carefully made, the wine will be wholesome and palatable, with a llavor ike grape-juice Madeira, It was pre rred to all othera at the Washington hospitals during the war of 1861-65, and was reported to hare been the means of saving the Hves of some of the soldier.