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CURRANT
SHRUB
Take
white
currants
when
quite
ripe,
pick
them
off
the
stalks,
and
bruise
them.
Strain
out
the
juice
through
a
cloth,
and
to
two
quarts
of
the
juice
put two
pounds
of
loaf
sugar;
when
it is
dissolved,
add
one
gallon
of
rum,
then
strain
through
a
flannel
bag-
that
will
keep
in
the
jelly,
and
it
will
run
off
clear.
Then
bottle for
use.
CURRANT
WINE
Take
four
gallons
of
currants,
not
too
ripe,
and
strip
them
into
an
earthen
stein
that
has
a
cover
to
it.
Then
take
two
and
one-half
gallons
of
water
and
five
and
one-
half
pounds
of
double
refined
sugar;
boil
the
sugar
and
water
together,
skim
it,
and
pour
it
boiling
hot
on
the
currants,
letting
it
stand
forty-eight
hours;
then
strain
it
through
a
flannel
bag
into
the
stein
again,
let
it
stand a
fortnight
to
settle,
and
bottle
it
out.
CURRANT
WINE,
NO.
S
The
currants
should
be
fully
ripe
when
picked.
Put
them
into
a large
tub,
in
which
they
should
remain
a
day
or
two,
then
crush
with
the
hands,
unless
you
have
a
small
patent
wine-press,
in
which
they
should
not
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