3t>0 VINEGAR, CIDER, AND FRUIT- WINES. 



quarts of the juice, and bung up the barrel two days later. The 

 wine is ripe in four months. 



According to another receipt the currants, separated from the 

 stems, are pressed and the juice mixed with an equal quantity of 

 water. Then add to each gallon of liquid 2 J Ibs. of sugar, 2 ozs. 

 of cream of tartar, and 1 oz. of pulverized nutmegs, with 1 quart 

 of alcohol. Allow the whole to ferment, then fine with isinglass, 

 draw off and bottle. 



Another method is to express all the juice possible, then take 

 an equal amount of boiling water, and pour on the pressed fruit ; 

 let it stand for 2 hours, squeeze out as much as there is of juice 

 and mix ; then add 4 Ibs. of brown sugar to each gallon of the 

 mixture ; let it stand for 3 or 4 weeks, until fairly worked, with 

 the bung out, and when it is done working, bung it up, then 

 place it in a cool cellar. 



Strawberry-wine. For the preparation of wine very fragrant 

 strawberries should be selected. The aroma of the strawberry is 

 so delicate that it readily undergoes a change and soon disappears 

 entirely. Hence to secure it and transfer it into the juice the 

 strawberry requires special treatment, whereby neither the con- 

 tent of acid nor that of sugar is taken into consideration. This 

 treatment consists in mixing the sound, ripe berries, without pre- 

 vious crushing or bruising, with the same weight of pulverized 

 sugar and allowing the mixture to stand in a glass or stoneware 

 vessel in a cool place until all the sugar is dissolved to a clear 

 syrup in which the shrunk and tasteless berries float. To sepa- 

 rate the latter, strain the juice through a woollen cloth previously 

 rinsed with some lemon-juice or tartaric acid, dilute with the 

 same quantity of water, bring the acid to 0.5 per cent., and sub- 

 ject the whole to fermentation in the usual manner at a tempera- 

 ture of from 50 to 59 F. 



Some allow the berries to ferment with the juice, but the wine 

 obtained is somewhat harsh and not as delicate. 



By finally adding to the finished wine from 4 to 5 per cent, of 

 rock-candy, a liqueur- wine is obtained which, as regards aroma, 

 cannot be surpassed and is especially liked by ladies. 



Excellent strawberry-wine is also obtained according to the 

 following directions : Press out 10 Ibs. of different varieties of 



