200 / 258
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