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Native Grape Wine

Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them boiling water-about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice, mixing it well. Put in demijohns and tie a cloth over the top. Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months.--Mrs. Dr. S.