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Pineapple Champagne

For this the parings alone may be used or in conjunction with the chopped fruit, allowing to and pouring over the parings of one small pine a pint of boiling water. After letting it steep till cold sweeten to taste, then strain and bottle, fastening corks very tight. If kept in warm place (bottles on the side) it should be ready in twenty-four hours. When ripe cool the bottles in ice water.