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I^omt
iWatie
Wiintu
and
let
it
stand
to
work
a
week
or
ten
days
then
filter
it
through
a
flannel
jelly-bag
into
a
cask.
Take
now
four
ounces
of
isinglass
and
lay
it
to
steep
for
twelve
hours
in
one
pint
of
blackberry
juice.
The
next
morning
boil
it
over
a
slow
fire
for
one-half
hour
with
one
quart
or
three
pints
more
juice,
and
pour
it
into
the
cask.
When
cool,
rouse
it
well,
and
leave
it
to
settle
for
a
few
days,
then
rack
it
off
into
a
clean
cask,
and
bung
it
down.
2.
The
following
is
said
to
be
an
excellent
recipe
for
the
manufacture
of
a
superior
wine
from
blackberries
:
Measure
your
ber-
ries,
and
bruise
them;
to
every
gallon,
add
one
quart
of
boiling
water.
Let
the
mixture
stand
twenty-four
hours,
stirring
occasion-
ally
;
then
strain
off
the
liquor
into
a
cask,
to
every
gallon
adding
two
pounds
of
sugar.
Cork
tight
and
let
stand
till
the
following
October,
and
you
will
have
wine
ready
for
use,
without
any
further
straining
or
boiling,
that
will
make
lips
smack,
as
they
never
smacked
under
similar
influence
before.
3.
Gather
when
ripe,
on
a
dry
day.
Put
into
a
vessel,
with
the
head
out,
and
a
tap
fitted
near
the
bottom;
pour
on
them
boil-
ing
water
to
cover
them.
Mash
the
berries
with
your
hands,
and
let
them
stand
covered
till
the
pulp
rises
to
the
top
and
forms
a
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