Plum Wine
To four gallons of damsons add five and a half gallons of soft water. Simmer till tender, when strain; add fifteen pounds of sugar and six ounces red tartar. Strain and let ferment as with other wines. Or a syrup may be made of the sugar and water and cooked with the plums two IOO hours. One-fourth pint of yeast may be added to this and let ferment ten days covered. With either formula the bruised kernels of half the plums should be added to the mixture and let stand till after fermentation.