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Wine, Mulberry

Gather the mulberries before they are quite ripe, bruise them in a tub, and to every quart of the bruised berries put the same quantity of water. Let the mixture stand for twenty-four hours, and then strain it through a coarse sieve. Having added to every gallon of the diluted juice three or four pounds of sugar, allow it to ferment in the usual way. When fine in the cask, bottle it.