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^omt
SM^^t
Seines
isinglass.
Two
months
after
making,
it
may
be
drawn
off
and
bottled,
and
in
two
months
more
will
be
fit
for
use,
but
will
improve
by
keeping.
BLACKBERRY
WINE
Bruise
the
berries
well
with
the
hands.
To
one
gallon
of
fruit,
add
one-half gallon
of
water,
and
let
stand
overnight.
Strain
and
measure,
and
to
each
gallon
of
juice
add
two
and
one-half
pounds
of
sugar.
Put
in
cask
and
let
ferment.
Tack
thin
muslin
over
top,
and
when
fermentation
stops,
pour
into
jugs
or
kegs.
Wine
keeps
best
in
kegs.
BLACKBERRY
WINE
(other
methods
of
making)
1.
Having
procured
berries
that
are
fully
ripe,
put
them
into
a
tub
or
pan
with
a
tap
to
it,
and
pour
upon
them
as
much
boiling
water
as
will
just
cover them.
As
soon
as
the
heat
will
permit
the
hand
to
be
put
into
the
vessel,
bruise
them
well
till
all
the
ber-
ries
are
broken.
Then
let
them
stand
covered
till
the
berries
begin
to
rise
toward
the
top,
which
they
usually
do
in
three or
four
days.
Then
draw
off
the
clear
liquor
into
another
vessel,
and
add
to
every
ten
quarts
of
this
liquor
four
pounds
of
sugar.
Stir
it
well,
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