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Wines

and

Wine

Making

or

fine

hair

sieve,

and

drain

the

fruit

thoroughly,

but

do

not

squeeze

it.

Stir

in

the

sugar,

and

when

quite

dissolved

turn

the

wine

into

a

clean,

dry

cask.

BuDg

loosely

until

fermentation

has

entirely

subsided,

then

tighten

the

bung,

and

allow

the

cask

to

remain

undisturbed

for

3

months.

At

the

end

of

this

time

rack

the

wine

off

care-

fully,

straining

that

near

the

bottom

of

the

cask

repeatedly

until

quite

clear.

Scald

and

drain

the

cask,

replace

the

wine,

add

the

brandy

(if

convenient),

bung

lightly,

let

it

remain

2

months

longer

in

the

cask,

and

then

bottle.

Rhubarb

Wine.

1.

Rhubarb,

25

lb.;

cold

water,

5

gal.;

to

each

gal.

of

liquid

thus

obtained

add

3

lb.

of either

loaf

or

good

preserving

sugar

and

the

juice

and

very

thinly

pared

rind

of

1

lemon;

to

the

whole

add

1

oz.

of

isinglass.

Wipe

the

rhubarb

with

a

damp

cloth

and

cut

it

into

short

lengths,

leaving

on

the

peel.

Put

k

into

an

earthenware

or

wooden

vessel,

crush

it

thoroughly

with

a

wooden

mallet

or

heavy

potato

masher,

and

pour

over

it

the water.

Let

it

remain

covered

for

10

days,

stirring

it

daily;

then

strain

the

liquor

into

another

vessel,

add

the

sugar,

lemon

juice

and

rind,

and

stir

occasionally

until

the

sugar

is

dissolved.

Now

put

it

into

a

cask,

and

add

the

isinglass,

previously

dissolved

in

a

little

warm

water;

cover

the

bunghole

with

a

folded

cloth

for

10

days,

then

bung

securely,

and

allow

it

to

remain

undisturbed

for

12

months.

At

the

end

of

this

time

rack

off

into

bottles

and

use.

2.

Rhubarb,

20

lb.;

cold

water,

5

gal.;

loaf

or

good

preserving

sugar,

12

lb.;

French

brandy,

1

pt.;

barley

sugar,

}4

lb.;

isinglass,

14

°z-;

the

rind

of

2

oranges;

the

rind

of

2

lemons.

Wipe

the

rhubarb

with

a

damp

cloth,

slice

it

thinly,

put

it

into

a

large

earthenware

or

wooden

vessel,

pour

over

it

the

water,

and

let

it

stand,

closely

covered,

for

4

days.

Strain

the

liquid

through

a

jelly

bag

or

fine sieve,

pressing

the

pulp

as

dry

as

possible

without

allowing

any

of

it

to

pass

through

the

sieve.

Add

the

sugar,

stir

occasionally

until

dissolved,

then

turn

the

preparation

into

a

cask

and

cover

the

bunghole

with

a

folded

cloth.

As

soon

as

fermentation

subsides

add

the

195