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Another, very fine

To every 3 qts. of juice add as much of cold water, and to every 3 qts. of the mixture add 3 lbs. of good, pure sugar. Put it into a cask, reserving some to fill up. Set the cask in a warm, dry room, and it will ferment of itself. When this is over skim off the refuse, and fill up with what you have reserved for this purpose. When it has done working, add 3 qts. of | them into a stone jar, and set them in an oven, or brandy to 40 qts. of the wine. Bung it up close for 10 months, then bottle it. The thick part may be separated by straining, and the percolating liquor be bottled also. Keep it for 12 months.

Strawberry Wine.

Take of cold soft water, 7 galls.; cider, 6 galls.; strawberries, 6 galls. Ferment. Mix, raw sugar, 16 lbs.: red tartar, in fine powder, 3 oz.; the peel and juice of 2 lemons; then add brandy, 2 or 3 qts. This will make 18 galls.