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^amt
JHaire
WLitit^
soT^s,
one
and
one-half
gallons
water.
Boil
the
water,
skim
it,
and
pour
it
boiling
hot
on
the
fruit
;
let
it
stand
four
or
six
days
p^t
least.
During
that
time
bruise the
fruit
or
squeeze
it
with
your
hands.
Then
draw
or
pour
it
off
into
a
cask,
and
to
every
gallon
of
liquor,
put
two
pounds and
a
half
of
fine
sugar,
or
rather
more
;
put
some
yeast
on
a
slice
of
bread
(warm)
to
work
it.
When
done
working,
put
a
little
brandy
into
the
cask
and
fill
it
up.
Bung
it
up
close,
and
let
it
stand
six
or
twelve
months
;
then
bottle
it
off.
This
wine
is
nearer
in
flavor
to
port
than
any
other.
If
made
with
cold
water,
it
will
be
equally
as
good,
but
of
a
different
color.
3.
Five
gallons
cider,
one
gallon
eldei*
juice,
one
gallon
port
wine,
one
and
one-
quarter
pint
brandy,
one
and
one-fifth
ounces
red
tartar,
one-fifth
ounce
catechu,
one
gill
finings,
one
ounce
logwood.
Mix
well
and
bung
close.
TO
MAKE
QUINCE
WINE
Take
your
quinces
when
they
are
thor-
oughly
ripe,
wipe
off
the
fur
very
clean
then
take
out
the
cores,
bruise
them
as
you
do
apples
for
cider,
and
press
them,
adding
to
every
gallon
of
juice
two
and
one-half
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