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The
StilLRoom
and
allow
it
to
remain,
loosely
covered,
in
a
warm
place
for
three
days.
Then
pass
the
juice
through
a
muslin
strainer,
and
add
a
pound
of
sugar
to
every
half-pound
of
juice.
Boil
until
the
sugar
is
dis-
solved.
Cool
and
bottle,
corking
securely.
66