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W^inm
and
one
quart
of
fair
water.
Bruise
the
ber-
ries,
and
steep
them
twenty-four hours
in
the
water,
stirring
them
often
;
then
press
the
hquor
from
them,
and
put
your
sugar
to
the
Hquor.
Then
put
in
a
vessel
fit
for
it,
and
when
it
is
done
working
stop
it
up,
and
let
it
stand
a
month;
then
rack
it
off
into
another
vessel,
and
let
it
stand
five
or
six
weeks
longer.
Then
bottle
it
out,
put-
ting
a
small
lump
of
sugar
into
every
bottle
cork
your
bottles
well,
and
three
months'
end
it
will
be
fit
to
drink.
In
the
same
manner
is
currant
and
raspberry
wine
made;
but
cherry
wine
differs,
for
the
cherries
are
not
to
be
bruised,
but
stoned,
and
put
the
sugar
and
water
together,
and
give
it
a
boil
and
a
skim,
and
then
put
in
your
fruit,
letting
it
stew
with
a
gentle
fire
a
quarter
of
an
hour,
and
then
let
it
run
through
a
sieve
without
pressing,
and
when
it
is
cold
put
it
in
a
vessel,
and
order
it
as
your
goose-
berry
or
currant
wine.
The
only
cherries
for
wine
are
the
great
bearers,
Murray
cherries,
Morelloes,
Black
Flanders,
or
the
John
Treduskin
cherries.
GOOSEBERRY
WINE,
NO.
2
Pick
and
bruise
the
gooseberries,
and
to
every
pound
of
berries
put
one
quart
of
cold
spring
water,
and
let
it
stand
three
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