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Il^oine
iHaftt
Wiimn
place;
stir
it
twice
a
day,
then pass
it
through
a
sieve.
Put
the
hquor
into
a
close
vessel,
adding
one
pound
more
of
loaf
sugar;
let
it
stand
for
a
day
and
a night
to
settle,
after
which
bottle
it,
adding
a
little
more
sugar.
RASPBERRY
WINE,
NO.
3
Pound
your
fruit
and
strain
it
through
a
cloth;
then
boil
as
much
water
as juice
of
raspberries,
and
when
it
is
cold
put
it
to
your
squeezings.
Let
it
stand
together
five
hours,
then
strain
it
and
mix
it
with
the
juice,
adding
to
every
gallon
of
this
liquor
two
and
one-half
pounds
of
fine
sugar.
Let
it
stand
in
an
earthen
vessel close
cov-
ered
a
week,
then
put
it
in
a
vessel
fit
for
it,
and
let
it
stand
a
month,
or
till
it
is
fine
bottle
it
off.
RASPBERRY
WINE,
NO.
4
Take
two
gallons of
raspberries,
and
put
them
in
an
earthen
pot
;
then
take
two
gal-
lons
of
water,
boil
it
two
hours,
let
it
stand
till
it
is
blood-warm,
put
it
to
the
raspber-
ries,
and
stir
them
well
together;
let
it
stand
twelve
hours.
Then
strain
it
off,
and
to
every
gallon
of
liquor
put
three
pounds
of
loaf
sugar.
Set
it
over
a
clear
fire,
and
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