MISCELLANEOUS. 617 



very nice of her own make. I obtained some, and proved it to be as she said, 



1 found it was made of wild grape juice — half-and-half — with water. First 

 having mashed the grapes and let it stand 2 or 3 days, then press out and strain, 

 adding the water and white sugar, 16 lbs. to each 5 gallon keg, and let work 



2 weeks, filhng up full with more of the same, and bung tight. In Febraary, 

 when I obtained it, it was very nice indeed. Almost, if not quite, equal to port 

 — better than half the port we buy. 



2. Blackberry Wine, to Make Properly. — Take, of course, clean 

 kegs or casks; let the berries be ripe; extract the juice with a small wine or 

 cider press, or it can be done through coarse cotton cloths; then pass the juice 

 through a strainer; let the juice stand for 2 or 3 days in the tub until the first 

 fermentation is over, then skim off the top carefully, and add to every quart of 

 juice 3 lbs. of the best yellow sugar, and water enough to make 1 gallon. Put 

 all in a kettle and let it come to a boil, and then skim again. When cool put in 

 a keg, fill up to the bung, place in the cellar and let it remain there with the 

 bung off until after the second fermentation, which will be in 4 or 5 days. 

 Meantime keep the cask full by pouring in wine that has been reserved for 

 the purpose. After the second fermentation put in the bung tight and let it 

 remain in the cask several months, say to the following February or March, 

 when it should be carefully drawn off and put in bottles, or, what is better^ 

 demijohns of from 1 to 5 gallons. It will keep for any length of time with- 

 out the addition of a drop of whiskey or brandy, and will prove a very 

 agreeable and wholesome drink. — " Sophia B," in QermanUmn Telegraph. 



Remarks. — Mostly used as a medicine in looseness of the bowels, debil- 

 ity, etc. ; taken immediately after meals, as a tonic, in quantities of a wine- 

 glassful or more, as needed. 



3. Unfermented Wineg, to Make.— The juice of grapes, black- 

 berries, raspberries, etc., pressed out without mashing the seeds, adding water, 

 1 pt., and sugar, i^ lb. for each pint of the juice; then boil a few minutes, 

 skimming if any sediment or scum rises, and bottling while hot, corking 

 tightly, cutting off the corks, and dipping the tops into wax, and keeping in 

 a dry, cool place, gives a wine that no one would object to, if iced when 

 drank. They are nourishing, satisfying to the thirst, and not intoxicating, 

 because there has been no fermentation. Made of grapes, this wine is in 

 every way suitable for communion, but might be preferred as first men- 

 tioned in v., under Cider, Grape Juice, etc., to Keep, above, where no water 

 lior sugar are used. 



1. BEEBS — Gringer, English.— Loaf sugar, V4 lbs.; cream of tar- 

 tar, 1% ozs.; ginger root, 1% ozs. ; 2 lemons; fresh brewer's yeast, 2 table- 

 spoonfuls; water, 3 gals. Directions — Bruise the ginger, and put into a large 

 earthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze 

 out the juice, strain it, and add, with the peel, to the other ingredients; then 

 pour over the water boiling hot. When it has stood until it is only just warm, 

 add the yeast, stir the contents of the pan, cover with a cloth, and let it remain 

 near the fire for 12 hours. Then skim off the yeast and pour the liquor off ibto 



