4,32 FARMER'S ASSISTANT. 



To make Pomona-wine. The directions published by Mr. 

 Coofier, (or making a wine of cider and other ingredients, 

 which may properly be called Pomona wine^ are as follows: 

 Take cider of the best runing of the cheese, and of the 

 best quality, and add to it as much honey as will make the 

 liquor bear an egg; strain the liquor through a cloth as 

 you pour it into the cask ; fill the cask full, with the addi- 

 tion of two gallons of French brandy to a barrel ; set it 

 away in a cool place, with the bung-hole open, to ferment; 

 as the fermentation proceeds, it will throw out considerable 

 froth and filth ; keep filling it frequently with more of the 

 same kind of liquor, kept for the purpose, until the fer- 

 mentation has nearly subsided; then put in the bung; but 

 not tightly, in order that the liquor may have some further 

 vent, and, as soon as the fermentation ceases, close up the 

 vessel. The next Spring, rack off the liquor into a new 

 clean cask ; and, in order to clarify it, Mr. Coofier directs a 

 mixture of sweet-milk, the whites of eggs, and clean sand 

 to be beat up and well stired into the cask. 



See CIDER, for the particular directions for this. 



But it is believed, that about a quart of sweet-milk to a 

 barrel, well stired and mixed with the liquor as it is poured 

 in, will answer equally well and perhaps better. This ope- 

 ration alone will not only clarify liquors, but, by repeating 

 it several times, the highest-colored wines may be nearly 

 or quite divested of all their color. After the liquor has 

 been thus clarified, let it be again drawn off into bottles, or 

 into fresh clean casks, and kept in a cool cellar for use. 

 Mr. Coo/icr says that his liquor, thus prepared, has often 

 been taken, by good judges of wine, for the real juice of 

 the grape ; and has been pronounced by them superior to 

 most of the wines in use. Age, however, is essential in 

 perfecting this kind of wine, as in all others. 



Mr. Clark, in his ' Travels in Russia, 9 makes met-t'on 

 of his having drank mead among the Cossacks of the Don, 

 which was sixteen years old; and this liquor, which is lule 

 else than honey and water, he assures us, was equal to good 

 Madeira-wine. Mr. Coofier adds, that the expense of mak- 

 ing Pomona-wine does not exceed twenty-five or thirty 

 cents a gallon. 



Wine of a tolerable quality may be made of the juice of 

 elderberries, in a manner similar to that of making cur- 

 rant-wine. 



See CURRANTS. 



Raspberries and blackberries may also be applied to the 

 same use ; and less sugar will be found requisite in making 

 wines of these than of currants. 



In making artificial wines, French brandy is used to add 

 more spirit, and to assist in imparting to them the requisite 



