ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 305 



sire. Put it in the jars while warm, and 

 paste them over the next day. 



WINE, Apple. — Take pure cider made 

 from sound ripe apples as it runs from 

 the press; put sixty pounds of common 

 brown sugar into fifteen gallons of the ci- 

 der, and let it dissolve; then put the 

 mixture into a clean barrel, and fill the 

 barrel up to within two gallons of being 

 full, with clean cider; put the cask in a 

 cool place, leaving the bung out for forty- 

 eight hours ; then put in the bung, with 

 a small vent, until fermentation wholly 

 ceases, and bung up tight; and in one 

 year the «wine will be fit for use. This 

 wine requires no racking ; the longer it 

 stands upon the lees, the better. 



WINE, Apricot. — Wipe clean and cut 

 twelve pounds of apricots; boil them in 

 two gallons of water till the water has 

 imbibed the flavor of the fruit, then strain 

 the liquor through a hair sieve, and to 

 each quart of it put six ounces of loaf 

 sugar; then boil it and add six pounds 

 sugar and one pound of sliced beet-root. 

 When fermented, put into the cask a quart 

 or more of brandy or flavorless whisky. 



WINE, Blackberry. — Gather the ber- 

 ries when perfectly ripe, and in such a 

 manner as to avoid bruising. Empty 

 them, as fast as gathered, into a tub un- 

 til you have a quantity sufficient to fill, 

 with juice, the cask in which you pro- 

 pose to make the wine. 



Have the utensils, etc., required in the 

 process, all ready before you pick — or at 

 least before you mash your berries. Ev- 

 erything must be scrupulously clean. 

 You want a keg, a beater of seasoned 

 hard wood, a pail, a large bowl, tureen or 

 other vessel into which to strain your 

 juice, a good thick strainer — two or three 

 folds of fine white flannel is the best ma- 

 terial — a couple of yards of Osnaburgs, 

 a spare tub or a bucket or two, and a tub 

 of soft spring water. Everything must 

 be perfectly clean and free from dirt or 

 odor of any kind. 



Crush the berries thoroughly with the 

 beater, and then after straining the 

 liquor, which runs freely from the pulp 

 through the folded flannel, empty it into 

 the cask, measuring it as you put it in. 

 When the juice has been all drained from 

 the pulp, you proceed to press the pulp 

 dry. If the quantity is large, this had 

 best be done by a regular press, but if only 



a few gallons are wanted, the Osna- 

 burg answers very well. Stretch out the 

 Osnaburg, put a gallon or a gallon and a 

 half of the pulp into the center, fold the 

 cloth over it on each side, and let a strong 

 hand at either end twist the cloth with all 

 their strength; when the juice is well 

 pressed out, remove and lay aside the 

 cake of pomace, and put in more pulp. 

 This process is apparently rough, but is 

 both rapid and effectual. The juice so 

 extracted is strained and measured into 

 the cask as before mentioned. The flan- 

 nel strainer and the Osnaburg may need 

 rinsing occasionally during the work. 



When all the pulp is pressed, put the 

 hard cakes of pomace taken from the 

 cloth into a tub, and pour upon them a 

 little more soft spring water than you 

 have clear juice ; break up the balls and 

 wash them thoroughly in the water, so 

 as to obtain all the juice left in the mass, 

 and then strain it clear; measure out as 

 many gallons of this water as you have of 

 clear juice, say five gallons of the water 

 to five gallons of the juice, dissolve in 

 each gallon of the water six pounds of 

 sugar (brown or white, as you want a, 

 common or. first-rate wine,) and when, 

 thoroughly dissolved, add the juice (first 

 passing it again through the strainer), 

 and mix them. Then rinse out your 

 cask, put it where it can stand undisturbed 

 in a cellar; fill it perfectly full of the 

 mixture, and lay a cloth loosely over the 

 bung- hole. In two or three days fermen- 

 tation will commence, and the impurities 

 run over at the bung ; look at it every 

 day, and if it does not run over, with 

 some of the mixture which you have re- - 

 served in another vessel, fill it up to the 

 bung. In about three weeks fermenta- 

 tion will have ceased, and the wine be 

 still; fill it again, drive in the bung tight,, 

 nail a tin over it, and let it remain undis- 

 turbed until the following November, or 

 what is better, March. Then draw it off, 

 without shaking the cask, put it into bot- 

 tles or demijohns, cork tightly and seal 

 over. 



For a ten-gallon cask, you will need 

 about 4}i gallons of juice, \Yi gallons of 

 water, and 26 pounds of sugar, and in the 

 same proportion for larger or smaller 

 quantities. Some persons add spirit to 

 the wine, but instead of doing good, it. 

 is only an injury. 



