422 DOMESTIC ECONOMY. IChap. IV. 



tliein tlirough a sifter; strain through a flannel bag, and measure the juice. 

 Add two gallons of water to one of juice, and three pounds of New Orleans 

 sugar; stir till dissolved. Strain through a hair sieve, tlien a close tow 

 linen hag, and afterward a flannel one. Tiie juice must not stand all 

 nigiit. The cask must be sweet and clean, never used for beer nor cider, and 

 if new, well seasoned. Do not fill your cask too fidl, otherwise it works 

 out at the bung, wliich is injurious to the wine; make a quantity over and 

 above to fill up the cask. Lay tlie bung on tlio hole to prevent flics from 

 creeping in. In three or four weeks bung up, leaving only the vent-hole 

 open till done working ; rack off, if wanted for present use, but it is best to 

 leave it on the lees till spring, or it may be left for two years without dam- 

 age. When you draw ofl' the wine, bore a hole so it may run ofl" clear of 

 the lees. Some put in spirits, but I do not think it advisable. Do not put 

 in more than one third juice, for that would render the wine liard and un- 

 pleasant ; nor too much sugar, as that would deprive it of its pure vinous 

 taste. It improves by age." 



Second. A sample which was very clear, and at two years 'old of a deli- 

 icate, fine flavor, was )nade by the following rule : 



Take two quarts of juice, two quarts of water, and three pounds of refined 

 sugar; mix and let it stand tvro or three days; skim every day, then strain 

 through gauze, and put into tlie cask and let it stand one year; then bottle, 

 and you have an excellent wine. 



Another sample, made with one quart of juice, three quarts of water and 

 one pound of sugar, was a very pleasant drink, but would not keep as long 

 as the other. 



Third. " Before pressing tlie juice from the currants, pass them oetweeu a 

 pair of rollers to crush them, after which they may be placed in a strong 

 bag, and they will part with the juice readily by light pressure, such as a 

 common screw or heavy weights. To each quart of juice add three pounds 

 of double refined loaf sugar — single refined sugar is not sufliciently pure — 

 then, add as much water as Avill make one gallon. Or, in other words, sup- 

 pose the cask intended to be used to be thirty gallons ; in this put thirty 

 quarts of currant juice, ninety pounds of double refined sugar, and fill tlic 

 cask to the bung with water ; roll it over imtil the sugar is all dissolved. 

 This will be told by its ceasing to rattle in the barrel. Next day roll it 

 again, and place it in a cellar where the temperature will be sure to be 

 even. Leave the bung loose for the free admission of air. In the course of 

 one or two or three days, fermentation will commence. By placing the 

 ear to the bung-hole a slight noise will be heard, such as may be observed 

 when carbonic acid is escaping from champagne or soda water. Fermenta- 

 tion will continue for a few weeks, converting the sugar into alcohol. As 

 soon as this ceases, drive the bung iu tightly, and leave the cask for six 

 months, at the end of whicli time the wine may be drawn ofl" perfectly clear, 

 without any excess of sweetness." 



Fourth. Take one quart of juice, three pounds of sugar prepared as above, 



