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WINE, CHERRY (a French recipe)

Bruise together fifteen pounds of cherries not quite ripe, and two of currants; add two-thirds of the cherry kernels. Put the whole in a small cask with a quarter of a pound of sugar to each quart of juice. Let the cask stand in sand, and cover the bung tightly while the wine is working, which will occupy nearly three weeks. The cask should be of the size just to hold the juice, or the latter must be made up in the above proportions to the size of the cask, as it is necessary it should be full. Carry on the fermentation in the usual manner, as in grape or gooseberry wine. When the fermentation is over, bung up the cask, and in about two months the wine will be fit to be drawn off and bottled.