FRUIT- WINES. 3G7 



cool bring it into a barrel to ferment. Fermentation being 

 finished paste stiff brown paper over the bung-hole, and after 

 eight weeks draw off the wine into bottles. 



Another method is to boil 50 quarts of water, 10 quarts of 

 elderberries, 40 pounds of sugar, 5 ounces of pulverized ginger, 



and 2^ ounces of cloves for 1 hour, with constant skimming". 



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Then bring the liquid together with 4 pounds of crushed raisins 

 into a barrel and allow it to ferment. At the termination of the 

 fermentation it will yield a wine similar to the Cypria or Greek- 

 wine. 



Juniperberry-wine. 70 quarts of water, 35 pounds of crushed 

 raisins, 10 quarts of juniperberries, 4 ounces of tartar, 1 quart of 

 French brandy, and a handful of fresh marjoram leaves are 

 brought into a barrel and the mixture is allowed to ferment for 

 12 hours. 



Rhubarb-wine. Add to every 5 pounds of the thinly-sliced 

 stalks 2| quarts of soft water and bring the whole into a clean 

 wooden vessel. Cover the latter and stir the contents with a 

 wooden stick three times daily for one week. Then pass the fluid 

 through a wide-meshed sieve and add to every 3 quarts 4 pounds 

 of white sugar, the juice of 2 lemons, and the peel of 1 lemon 

 rubbed upon sugar. Allow the mixture to ferment in a barrel, 

 and after clarifying draw the wine off into bottles in March. 



The variety of rhubarb, known as Victoria, is best adapted 

 for the preparation of wine which can also be effected according 

 to the following directions : Cut up the stalks and express the 

 juice. To every gallon of juice add 1 gallon of soft water and 7 

 pounds of brown sugar. Bring the mixture into a barrel and 

 allow it to ferment until clear with the bung out, keeping the 

 barrel filled with sweetened water as it works over, then bung 

 the barrel tightly or draw the wine off into bottles. It makes an 

 agreeable and healthful wine, affording a good profit, as nearly 

 1800 gallons of wine may be obtained from each acre of well- 

 cultivated plants. The stalks will furnish about three-fourths 

 their weight in juice. 



Tomato-wine. Press out the juice from ripe tomatoes, add to 

 each quart of it 1 pound of brown sugar, and allow the whole to 



