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Catawba Grape Wine

Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice. Put in a cask, leave the bung out, and put coarse muslin over the hole to admit the air. Let it stand six weeks, or till fermentation ceases. Then close the month of the cask and let the wine stand several months, after which it may be drawn off.--Mrs. R. D.

Catawba Grape Wine.

To every gallon of grape juice add one quart of cold, clear water, and three pounds of "A" sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be carefully racked, bottled, and sealed.--Mrs. Dr. E.