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Il^onie
JWaire
Wiinm
by
placing
wet
clay
over
it
after
it
is
driven
in.
2.
Pick
your
currants
when
ripe
on
a
fair
day,
crush
them
well,
and
to
every
gallon
of
juice
add
two
gallons
of
water
and
three
pounds
of
sugar;
if
you
wish
it
sweeter,
add
another
one-half
pound
of
sugar.
Mix
all
together
in
some
large
vessel,
then dip
out
into
earthen
jars.
Let
it
stand
to
fer-
ment
in
some
cool
place,
skimming
it
every
other
morning.
In
about
ten
days
it
will
be
ready
to
strain
off;
bottle
and
seal,
or
put
in
a
cask
and
cork
tight.
The
longer
you
keep
it
the
better
it
will
be.
CURRANT
WINE,
NO.
4
Into
a
five
gallon
keg
put
five
quarts
of
currant
juice,
fifteen
pounds
of
sugar,
and
fill
up
with
water.
Let
it
stand
in
a
cool
place
until
sufficiently
worked,
and
then
bung
up
tight.
You
can
let
it
remain
in
the
cask,
and
draw
out
as
you
want
to
use
it.
CURRANT
OR
GOOSEBERRY
WINE,
WITHOUT
BOILING
Take
ten
quarts
of
fruit,
bruise
it,
and
add
to
it
five
quarts
of
water.
Stir
it
well
together,
and
let
it
stand
twelve
hours
;
then
strain
it
through
a
coarse
canvas
bag
or
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