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WINE, DAMSON (another way)

Gather the damsons when dry, stone them, and mash them with your hand. Put them into a vessel with a fauset, and to eight pounds of fruit add one gallon of water. Boil the water, and put it to the fruit scalding hot. Let it stand about two days, then draw it off; and to every gallon of liquor put three pounds of fine sugar. Let the barrel be full and stop it closely. If it is a large quantity, let the wine stand twelve months before you drink it.