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GOOSEBERRY WINE
Pick both ends, and bruise or crush the fruit and put in
large tub or barrel with cover. Let stand twenty-four
hours then drain the juice, add one quart of lukt- warm
water to every gallon of Gooseberries. Let stand twelve
hours, then mix water with the.• juice, and add twelve
pounds of loaf sugar to five gallons of liquid. Let fer–
ment well in warm but not hot place. In two or three
days it
will
be ready for your barrel. Put two quarts ·of
brandy in barrel to five gallons of liquid. Bung .it well,
then after six months it is ready to drink (the older the
better)
DAMSON PLUM WiNE_
Stone dry Damsons not too dry in Vessel with Faucet,
8 pounds fruit to one gallon water, boil the water, pour
over fruit scalding hot, let stand 2 days then drain it off.
To every gallon liquor put 3 pounds of fine sugar. Pour
into cask and use.• after 100 days. The older the better.
CHERRY RED WINE
Ten gallons pure juice of cherries, add 24 pound! gran–
ulated sugar, Mix well, Let stand 3 days covered, Mix
twice a day, Press fruit thru cloth and add juice. Mix
both well and strain into -Cask, add 5 pints good brandy.
Rind of 6 lemons pare.'d thin, (no Whites) also one oz.
best isinglass dissolved in little water, Tighten bung in
keg good, let stand in cellar 90 days or over.
·
RED RASPBERRY WINE
Put any amount raspberries in stone crock, cover with
boiling water allow to cool ove.r night, (mash if desired)
s~rain
through clean. white cloth into crock. Let ferment
18 days then add one pound sugar to every gallon of rasp–
berry juice, also one pint of aged gin or brandy then bottk
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