APPENDIX. 



No. XX. 

 A USEFUL RECIPE FOR MAKING FAMILY WINE. 



Take black currants, red currants, white currants, ripe cher- 

 ries (black hearts are best), rasberries, each an equal quantity, or 

 nearly so: if the black currants be the most abundant, so much 

 the better. To 4 Ib. of the mixed fruit, well bruised, put one 

 gallon of clear soft water. Steep three days and nights in open 

 vessels, frequently stirring up the mass ; then strain through a 

 hair sieve. The remaining pulp press to dryness. Put both 

 liquors together, and to each gallon of the whole put 3 Ib. of good, 

 rich, moist sugar of a bright yellowish appearance, Let the 

 whole stand again three days and nights, frequently stirring up 

 as before, after skimming the top ; then turn it into casks, and 

 let it remain, full and purging at the bung-hole, about two weeks. 

 Lastly, to every nine gallons put one quart of good brandy, and 

 bung down. If it does not soon drop fine, a steeping of isinglass 

 may be introduced, and stirred into the liquor, in the proportion 

 of about half an ounce to nine gallons. 



N. B. Gooseberries, especially the largest, rich-flavoured, may 

 be used in the mixture to great advantage : but it has been found 

 the best way to prepare them separately, by more powerful bruis- 

 ing or pounding, so as to form the proper consistence in pulp, and 

 by putting six quarts of fruit to one gallon of water, pouring on 

 the water twice, the smaller quantity at night, and the larger th " 

 next morning. 



This process, finished as aforesaid, will make excellent wine 

 unmixed ; but this fluid, added to the former mixture, will some - 

 times improve the compound. Bath Society's Papers, vol. xi. 

 p. 224. 



