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Fox Grape Wine

To every bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung.--Mrs. Gen. R.E Lee. [The above was copied from an autograph recipe of Mrs. Lee's, kindly furnished by her daughter.]