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Wines

and

Wine

Making

3.

Gooseberry.

Ferment

together

5

gal.

white

goose-

berries,

mashed,

with

4J^

gal.

water.

Add

6

lb.

sugar,

4J^

lb.

honey,

1

oz.

finely

powdered

cream

of

tartar,

1

oz.

dry

orange

and

lemon

peel

and

V%

gal.

white brandy. This

will

produce

9

gal.

Before

the

brandy

is

added

the

mixture

must

be

strained

and

put

into

a

cask.

Cherry

Wine.

Take

of

cold

water

10

gal.;

cherries,

10

gal.;

ferment.

Mix

raw

sugar,

30

lb.;

red

tartar,

in

fine

powder,

3

oz.;

add

brandy,

2

or

3

qt.

This

will

make

18

gal.

Two

days

after

the

cherries

have

been

in

the

vat

we

should

take

out

about

3

qt.

of

the

cherry

stones,

break

them

and

the

kernels

and

return

them

into

the

vat

again.

Cherry

Wine,

Black.

1.

Small

black

cherries,

24

lb.;

sugar,

2

lb.

to

each

gallon

of

liquor.

Bruise

the

cherries,

but

leave

the

stones

whole,

stir

well,

and

let

the

mixture

stand

24

hours.

Then

strain

through

a

sieve,

add

the

sugar,

mix

again

and

stand

another

24

hours.

Pour

away

the

clear

liquor

into

a

cask

and

when

fermentation

has

ceased

bung

it

closely.

Bottle

in

6

months'

time.

It

will

keep

from

12

to

18

months.

Time

To

remain

in

the

cask

6

months.

Make

this

in

July

or

August.

2.

Place

12

lb.

of

cherries,

preferably

small

black

ones,

on

a

large

dish

and

bruise

them

well

with

a

large

wooden

spoon.

Allow

them

to

remain

until

the

following

day,

then

drain

them

well

on

a

hair

sieve

and

measure

the

juice

into

an

earthenware

vessel.

To

each

quart

of

juice

add

J^

lb.

of

sugar,

cover

the

vessel,

let

it

stand

for

24

hours

and

strain

the

liquor into

a

clean,

dry

cask.

Bung

closely,

but

provide

the

upper

part

of

the

cask

with

a

vent

plug;

let

it

remain

undisturbed

for

about

6

months,

then

drain

off

into

bottles.

Cork

closely,

store

in

a

cool,

dry

place

and

use

as

required.

3.

Choose

cherries

as

ripe

as

possible,

without

being

overripe.

They

are

mashed

up

or

comminuted

in

some

manner

and

the

mass

freed

from

pits

is

carefully

measured.

On

account

of

a

jelly-like

substance

in

the

juice,

which

makes

it

hard

to

handle,

a

little

water

is

now

added

to

the

crushed

mass

and

it

is

set

aside

for

24

hours.

At

the

177