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Beverages

Alcoholic

have

it).

Remove

the

stalks

from

the

currants,

put

them

into

an

earthenware

bowl,

bruise

them

well

with

a.

wooden

spoon

and

drain

off

the

juice.

Put

the

juice

aside,

add

the

water

to

the

berries,

let

it

stand

for

2

or

3

hours,

stirring

occasionally

meanwhile.

At

the

end

of

this

time

strain

the

liquid

from

the

berries

into

the

juice,

add

%

of

the

sugar,

stir

occasionally

until

dissolved,

then

pour

the

whole

into

a

cask,

filling

it

3

parts

full.

Bung

closely,

but

place

a

vent

peg

near

the

top

of

the

cask

and

let

the

cask

remain

for 1

month

where a

uniform

tempera-

ture

of

about

65° F.

can

be

maintained.

Dissolve

the

re-

mainder

of

the

sugar

in

the

smallest

possible

quantity

of

warm

water,

mix

it

well

with

the

contents

of

the

cask,

replace

the

bung

and

allow

the

cask

to

remain

undisturbed

for

6

weeks

longer.

Now

drain

off

the

wine

into

a

clean,

dry

cask,

add

the

brandy,

let

the

cask

stand

for

about

6

months

in

a

dry,

warm

place,

then

bottle

and

cork

tightly.

.The

wine

may

be

used

at

once,

but

will

be

better

if

kept

for

12

months

at

least.

Red

Currant

and

Raspberry

Wine.

Red

currant

juice,

5

gal.;

raspberry

juice,

1

pt.;

water,

10

gal.;

either

loaf

sugar

or

good

preserving

sugar,

10

lb.

Extract

the

juice

as

directed

in

the

two

preceding

recipes.

Add

to

it

the

water

and

sugar,

stir

until

the

latter

is

dissolved,

then

turn

the

whole

into

a

cask

and

bung

closely,

but

provide

the

top

of

the

cask

with

a

vent

peg.

As

soon

as

fermen-

tation

ceases

tighten

the

vent

peg

and

let

the

cask

remain

undisturbed

in

a

moderately

warm

place

for

12

months.

At

the

end

of

this

time

rack

off

into

dry

bottles,

cork

them

closely

and

seal

the

top

with

melted

wax.

The

wine

should

be

ready

for

use

in

about

3

months.

Damson

Wine.

1.

Crush

20

lb.

ripe

damson

plums;

boil

in

3

gal.

water;

press

out

the

juice;

add

6

lb.

sugar;

put

in

a

barrel

and

let

it

ferment;

then

add

after

2

weeks

a

little

good

brandy;

bottle.

2.

One

gal.

of

boiling

water

to

every

8

lb.

of

bruised

fruit,

2)4,

lb.

of

sugar

to

each

gallon

of

juice.

Well

bruise

the

fruit

and

pour

the

boiling

water

on

it;

let

it

stand

for

180