Cultivation of the Currant^ 6fc. 203 



made 40 gallons. I send you a bottle, a sample of that made 

 in 1844. The wine remained in the half-barrel one year on 

 the "/ee5," and was then bottled and sealed. Its color is as 

 high as any grape wine. I never please my friends more than 

 when it is produced, and the strongest advocate of temper- 

 ance need not fear abusing his or her pledge in its use. One 

 pint of alcohol was all that was put in the 18 gallons. 



I shall leave you to speak of its quality : — It is as pleasant 

 as a cordial, and, for summer drink, mixed with water, it is as 

 choice as claret. 



I subjoin a recipe for any one who may wish to make it. 

 " Pick the currants when fully ripe, and, after obtaining the 

 juice, either by use of a wine-press, or by squeezing through 

 a cloth with the hands, — to each gallon of juice add six 

 quarts of water, three and half pounds of common brown 

 sugar, (to cost 6 to 8 cents per pound,) and put it in your 

 keg or barrel (according to quantity made,) minding that the 

 keg be full, and let it thus stand, until it has gone through the 

 necessary fermentation, then add the alcohol, one pint to 18 

 gallons, and close the barrel for one year at least, letting it 

 stand in the cellar. After this time, it is fit for use, and may 

 be bottled, and should be sealed. Age tempers it, and makes 

 it as it does other wines. 



Rochester, March 30th, 1847. 



The currant, of all the small fruits, is the most valuable. 

 To them, it holds the same relation as the apple to the large 

 fruits. Like the apple, it may be used for every culinary 

 purpose, or take its place among the dessert fruits. We are, 

 therefore, glad to present any article which shall extend its 

 cultivation ; for no garden should be without at least a dozen 

 bushes, which may be purchased for a small sum, and afford 

 an abundance of wholesome and delicious fruit. 



The manufacture of currant wine was, some years ago, 

 carried on very extensively by the father of our friend W. 

 Kenrick, and the grounds which he and his brother now occu- 

 py, were covered with thousands of bushes, from which many 

 barrels of wine were annually made. Those Avere the days, 

 however, when King Alcohol stalked abroad, and the pleasant 

 beverage of currant wine had to give way to stronger drinks : 



