28 



at a small cost ; and it is very easily made. Whortleberries 

 contain considerable sugar, enough acid, and a fine coloring 

 principle. When well made it resembles Port wine in appear- 

 ance. 



WHORTLEBERRY WINE. 



Taks rip3 wliortlebarries, rni-ih them, and express the juice 

 through a thick cloth or seive. Add an equal proportion of wa- 

 ter, aifd three pounds of Havanna sugar to the gallon. Let the 

 must ferment under a proper temperature, and to every gallon, 

 afterward add, one pint of pure whiskey. In a proper time 

 bottle for use. 



CHERRY WINE. 



An excellent wine or cordial, is made from the common black 

 cherry, indigenous to this State. Bruise the cherries, and then 

 add to them an equal amount in bulk of water. Let the whole 

 stand together for a couple of days. Then strain off the juice 

 and add to each gallon one quart of old rum, and bottle it im- 

 mediately. This preparation is a vinous spirit, agreeable to the 

 ])alate, and moreover an excellent tonic. State constables might 

 object to it as a strictly temperance beverage, nevertheless I 

 shall take the liberty to place it among the catalogue of our na- 

 tive wines. 



ORANOE WINE. 



It is not generally known that a ver^" delicate, light and fra- 

 grant wine can be made from the juice of oranges. It is a verj^ 

 grateful wine for invalids. I will give the method of making it : 



Take one dozen and a half of Oranges. Slice them and pour 

 over them one gallon of water, then express the juice by beat- 

 ing them in the water with a roller, after which express the 

 juice. Add three and one half pounds of refined sugar. Fer- 

 ment and bottle the same as other wines. 



I submit the foregoing remarks on wine, and Avine-making, 

 hoping that the reader may be induced to manufacture his own 

 wine, rather than use a foreign article, high in price, and almost 

 always adulterated, and not when pure, any better than good 

 domestic wine. 



I) A VID RICE, Ch'm. on Wines and Preserved Fruits. 



