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Another (Take of cold soft water galls)

Take of cold soft water, 10 galls.; strawberries, 9 galls. Ferment. Mix, raw sugar, 25 lbs.; red tartar, in fine powder, 3 oz.; 2 lemons and 2 oranges, peel and juice; then add brandy, 1 gall. This will make 18 galls.

Raspberry Wine.

Take of cold soft water, 6 galls.; cider, 4 galls.; raspberries, 6 galls.; any other fruit, 3 galls.

Ferment. Mix, raw sugar, 18 or 20 lbs.; red tartar, in fine powder, 3 oz.; orange and lemonpeel, 2 oz. dry, or 4 oz. fresh; then add brandy, 3 qts. This will make 18 galls.

Another. Gather the raspberries when ripe, husk them and bruise them; then strain them through a bag into jars or other vessels. Boil the juice, and to every gall. put 1½ lbs. of lump sugar. Now add whites of eggs, and let the whole boil for 15 minutes, skimming it as the froth rises.

When cool and settled , decant the liquor into a cask, adding yeast to make it ferment. When this has taken place, add 1 pint of white wine, or a pint of proof spirit to each gall. contained in the cask, and hang a bag in it containing 1 oz. of bruised mace. In 3 months, if kept in a cool place, it will be very excellent and delicious wine.

Mulberry Wine.

On a dry day gather mulberries, when they are just changed from redness to a shining black; spread them thinly on a fine cloth, or on a floor or table, for 24 hours, and then press them. Boil a gall. of water with each gall. of juice; putting to every gall. of water 1 oz. of cinnamon bark and 6 oz. of sugar candy finely powdered. Skim and strain the water when it is taken off and settled, and put to it the mulberry-juice. Now add to every gall. of the mixture a pint of white or Rhenish wine. Let the whole stand in a cask to ferment for 5 or 6 days. When settled, draw it off into bottles and keep it cool.

Elderberry Wine.

Take of cold soft water, 16 galls.; Malaga raisins, 50 lbs.; elderberries, 4 galls.; red tartar in fine powder, 4 oz. Mix ginger in powder, 5 oz.; cinnamon, cloves, and mace, of each 2 oz.; 3 oranges or lemons, peel and juice; then add 1 gall. of brandy. This will make 18 galls.

Another. In making elder-juice let the berries be fully ripe, and all the stalks clean picked from them; then, have a press ready for drawing off all the juice, and 4 hair-cloths, somewhat broader than the press. Lay one layer above another, having a hair-cloth betwixt every layer, which must be laid very thin, and pressed a little at first, and then more till the press be drawn as close as possible. Now take out the berries, and press all the rest in the like manner; then take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse so for 7 or 8 days; then put the best juice into a cask proper for it to be kept in, and add 1 gall. of malt spirits, not rectified, to every 20 galls. of elder-juice, which will effectually preserve it from becoming sour for two years at least.