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!l(J
POLICE GAZETTE
.
FRUIT WINES AND BRANDIES.
Cherry Wine.
Thirty-five pounds ripe cherries.
Five pounrls brown s ugar.
WatPr, s ufficient to make eight gallons.
One and n half pint s best French brandy.
Add yeast, and set as ide to ferment.
Red Currant Wine.
Seventy pounds red currants , bruised and pressed.
Ten pounds brown sugnr.
Water, sufficient to fill up n fifteen-gallon cask.
Ferment. This yields n pleasant red wine, rnther
ta.rt, but keeps well.
Elderberry Wine.
Eight gallons elderbenies.
Twelve gallons water.
Sixty pounds brown s ugar.
Dissolve by boiling; add yeast and ferme nt ; then ndcl
brandy, four pounds, and bung it up for three month!'.
Disagreeable when
C"!rl,
but if m1111..rl wit h nlls piee ani!
drank warm in winter t ime, it forms a useful
~tlmulant.
Rhubarb Wine.
Chop the rhubarb plnnt, drain off t he juice, nnd lo each
quart add a
quu r~
of water and two pour.de of s ugar.
Let it ferment, and bottle when clear.