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JHatre
WLiiim
and
bring
them
to
a
boil.
Use
a
potato
masher.
When
the
seeds
separate,
strain
through
double
cheese-cloth.
Add
two
pounds
of
granulated
sugar
and
strain
again.
Bring
again
to
a
boil
and
bottle
directly,
boiling
hot,
cork
and
seal,
or
put
into
patent
bottles.
Serve
with
cracked
ice
in
the
glass
or
diluted
with
about
one-third
ice
water.
GRAPE
WINE
Two
quarts
of
grape
juice,
two
quarts
of
water,
four
pounds
of
sugar.
Extract
the
juice
of
the
grape
in
any
simple
way;
if
only
a
few
quarts
are
desired,
we
do
it
with
a
strainer
and
a
pair
of
squeezers
;
if
a
large
quantity
is
desired,
put
the
grapes
into
a
cheese-press
made
particularly
clean,
put-
ting
on
sufficient
weight
to
extract
the
juice
of
a
full
hoop
of
grapes,
being
careful
that
none
but
perfect
grapes
are
used,
perfectly
ripe
and
free
from
blemish.
After
the
first
pressing,
put
a
little
water
with
the
pulp
and
press
a
second
time,
using
the
juice
of
the
second
pressing
with
the
water
to
be
mixed
with
the
clear
grape
juice.
If
only
a
few
quarts
are
made,
place
the
wine
as
soon
as
mixed
into
bottles,
filling
them
even
full,
and
allow
to
stand
in
a
warm
place
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