77 / 158
^t}mt
M^^t
WLlmn
skim
until
worked
clear.
Then
draw
off,
avoiding
the
sediment
at
the
bottom.
Bung
up
or
bottle,
which
is
best
for
all
wines,
let-
ting
the
bottles
He
always
on
the
side,
either
for
wines or
beers.
TO
MAKE
MORELLO
CHERRY
WINE
Let
your
cherries
be
very
ripe,
pick
off
the
stalks,
and
bruise
your
fruit
without
breaking
the
stones.
Put
them
in
an
open
vessel
together;
let
them
stand
twenty-four
hours,
then
press
them,
and
to
every
gallon
put
two
pounds
of
fine
sugar;
then
put
it
up
in
your
cask,
and
when
it
has
done
work-
ing,
stop
it
close.
Let
it
stand
three
or
four
months
and
bottle
it;
it
will
be
fit
to
drink
in
two
months.
MOUNTAIN
WINE
Pick
out
the
big
stalks
of
your
Malaga
raisins;
then
chop
them
very
small,
five
pounds
to
every
gallon
of cold
spring
water.
Let
them
steep
a
fortnight
or
more,
squeeze
out
the
liquor,
and
barrel
it
in
a
vessel
fit
for
it.
First
fume
the
vessel
with
brimstone;
don't
stop
it
up
till
the
hissing
is
over.
MULBERRY
WINE
On
a
dry
day
gather
mulberries,
when
they
are
just
changing from
redness
to
a
77