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J^omt
JWaire
WLlntu
The
fermentation
will
not
be
very
great.
When
it
subsides,
proceed
with
brandy
and
papering.
GRAPE
WINE,
NO.
3
Crush
the
grapes
and
let
them
stand
one
week.
Drain
off
the
juice,
strain;
add
one
quart
of
water
and
three
pounds
of
sugar
to
each
gallon.
Put
in
a
barrel
or
cask
with
a
thin
piece
of
muslin
tacked
over
the
bung-hole,
and
let
stand
until
fermentation
stops.
Put
in
a
cask
and
seal
securely,
and
let
stand
six
months.
Then
bottle
and
seal
and
keep
in
cool
place.
HOP
BEER
Turn
five
quarts
of
water
on
six
ounces
of
hops;
boil
three
hours.
Strain
off
the
liquor;
turn
on
four
quarts
more
of
water,
and
twelve
spoonfuls
of
ginger,
and
boil
the
hops
three
hours
longer.
Strain
and
mix
it
with
the
other
liquor,
and
stir
in
two
quarts
of
molasses.
Brown,
very
dry,
one-
half
pound
of
bread,
and
put
in,
—
rusked
bread
is
best.
Pound
it
fine,
and
brown
it
in
a
pot,
like
coffee.
After
cooling
to
be
about
luke-warm,
add
one
pint
of
new
yeast
that
is
free
from
salt.
Keep
the
beer
cov-
ered,
in
a
temperate
situation,
till
fermen-
69