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Unfermented Wine

Take the pure juice of well-ripened grapes, put in a porcelain kettle with about one pound of best white sugar to each gallon of juice, and let it boil gently, skimming carefully. Let it simmer slowly till it is reduced about one-fifth. Then bottle or can while hot, and you have a rich, refreshing drink. Elderberry Wine. To every quart of the berries put a quart of water and boil for half an hour. Bruise from the skin and strain, and to every gallon of juice add three pounds of double-refined sugar and one-quarter ounce of cream of tartar, and boil for half an hour. Take a clean cask and put in it one pound of raisins to every three gallons of wine, and a slice of toasted bread covered with good yeast. When the wine has become quite cool, put it into a cask and place in a room of even temperature to ferment. When this has fully ceased, put the bung in tight. No brandy or alcohol should be added.

XXV. Home-Made Inks.

A GOOD black ink may be made as follows: One gallon of soft water, one-quarter of a pound extract of logwood, twenty grains bichromate potash, fifteen grains prussiate potash. Heat the logwood and water to a boiling point and skim well. Dissolve the potash in one-half a pint of hot water and put all together, stirring well. Boil three minutes; strain and it is fit for use. A few cloves put in each bottle will prevent it from molding.