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fi^ome
iWalre
Wlintu
2.
Put
a
small
quantity
of
powdered
char-
coal
in
the
wine,
shake
it,
and
after
it
has
remained
still
for
fortv-eight
hours,
decant
steadily.
TO
MARE
APPLE
WINE
To
every
gallon
of
apple
juice,
immedi-
ately as
it
comes
from
the
press,
add two
pounds
of
common
loaf
sugar;
boil
it
as
long
as
any
scum
rises,
then
strain
it
through
a
sieve,
and
let
it
cool.
Add
some
good
yeast,
and
stir
it
well.
Let
it
work
in
the
tub
for
two
or
three
weeks,
or*
till
the
head
begins
to
flatten
;
then
skim
off
the
head,
drain
it
clear
off
and
tun
it.
When
made
a
year,
rack
it
off
and
fine
it
with
isinglass
;
then
add
one-half
pint
of
the
best
rectified
spirit
of
wine
or
a
pint
of
French brandy
to
every
eight
gallons.
APRICOCK
WINE
Take
three
pounds
of
sugar,
and
three
quarts
of
water;
let
them
boil
together
and
skim
it
well.
Then
put
in six
pounds
of
apricocks,
pared
and
stoned,
and
let
them
boil
until
they
arte
tender;
then
take
them
up
and
when
the
liquor
is
cold
bottle
it
up.
You
may
if
you
please,
after
you
have
taken
out
the
apricocks,
let
the
liquor
have
one
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