366 VINEGAR, CIDER, AND FRUIT-WINES. 



reduced to 1 per cent, and still less. The must is simply brought 

 up to 25 per cent, of fruit-sugar and allowed to ferment in the 

 usual manner. The treatment of the wine after fermentation is 

 the same as for other fruit-wines. 



Blackberry-wine is prepared in the same manner as raspberry- 

 wine. Of the numerous directions for its preparation we give the 

 following : Gather the berries on a dry day, crush them with the 

 hand into a kettle, and add just enough hot water to cover the 

 mass. Then add a handful of bruised raisins and a handful of 

 strawberry leaves, from the heart of the mother plant, or, still 

 better, from the suckers, and allow the mass to stand for four days, 

 when a crust of yeast will have formed on the surface. The mass 

 is now pressed out and sugar in the proportion of 1 pound to every 

 4 quarts added. Fermentation is allowed to go on for two weeks ; 

 the barrel is then bunged up and the wine drawn off after six 

 months. During fermentation, and especially in the beginning 

 of it, care must be had to fill up the barrel. 



To make from blackberries a beverage resembling port-wine 

 the following method is recommended : Press out the juice and 

 allow it to stand for 36 hours. While fermenting during this 

 time remove all scum from the surface. Now add one-fourth the 

 quantity of juice, of water, and 3 pounds of brown sugar to 

 every 4 quarts of fluid and filter after 12 hours. Fermentation, 

 which requires but a few days, being finished, bung up the barrel 

 tightly and after six months draw off the wine. The latter im- 

 proves by age. 



Mulberry-wine. Press the juice from the fruit, dilute with the 

 same quantity of water, add 1 pound of sugar for every quart of 

 liquid, and boil the whole J hour. Then add for every 100 

 quarts 3 quarts of alcohol, 6 J ounces of tartar, 1 ounce of cassia, 

 and \ ounce of bruised bitter almonds, and allow the whole to 

 ferment. The further treatment of the wine is the same as for 

 other fruit-wines. 



Elderberry-wine. Boil equal quantities of berries and water 

 one-half hour, pour the whole into a hair-sieve, press the pulpy 

 portion of the berries gently through with the hand and remove 

 the residue. Compound the strained juice with sugar in the pro- 

 portion of J pound to 1 quart and boil 20 minutes. As soon as 



