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RASPBERRY WINE (another way) (Bruise fine ripe raspberries)

Bruise fine ripe raspberries with the back of a wooden spoon, put them into a stone jar, and pour over them an equal quantity of cold spring water. Leave them until the next day, strain off the liquor, and press the fruit. Dissolve in a small portion of the liquor one pound of loaf sugar for each quart of wine. Stir this into the rest, put the wine into a cask, and stir every day. When fermentation ceases, close the cask. In three months the contents will be ready for use.