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Currant and Raspberry Wine

To four gallons of red currants add one quart red raspberries; scald, crush, and strain. On the pulp pour five and a half gallons cold water and one pound sliced red beet, letting stand over night. When strained add this to the juice. Dissolve in the whole ten pounds white sugar and three ounces red tartar. Place in cask and when fermentation has ceased bung tight and let stand eight months.