FRUIT-WINES. 369 



Morello-wine. Press 60 pounds of morellos so as to crush the 

 stones, mix the juice obtained with 20 quarts of sherry-wine and 

 the same quantity of warm water, and bring the whole into a 

 barrel to ferment. Suspend in the barrel a bag containing 1J 

 ounce each of cinnamon, powdered nutmeg, and mace, allowing 

 it to remain until drawing off the wine. The latter is very pala- 

 table in two months after fermentation is finished. 



Plum-ivine. Not all varieties of plums are suitable for the 

 preparation of wine, but the Reine Claude and Mirabelle can be 

 highly recommended, the latter especially making as spicy and 

 agreeable wine as any variety of fruit. With the almost innu- 

 merable varieties of plums it is not possible to say which are suita- 

 ble for the preparation of wine, and which are not. It can only 

 be determined by experiment, though right sweet varieties only 

 should be chosen. In this country the small sweet variety known 

 as the wheat-plum, etc., is frequently used for the purpose. The 

 process is as follows : Stone the plums, then bruise the pulp, and 

 add to every 8 pounds of the latter 3 quarts of hot water. After 

 2 days press out the juice and add to every 2 quarts of it one 

 pound of sugar. Now bring the juice into a barrel in a cool room 

 and add the crushed kernels of ^ of the stones. Allow the whole 

 to ferment completely. After 12 months the wine is clarified and 

 drawn oif into bottles, each of which receives a small piece of 

 sugar, which improves the keeping quality of the wine. 



Apricot and peach-wines. Both these varieties are used when 

 nearly ripe. Remove the stones and crush the pulp to a paste. 

 For every 8 pounds of the latter add 1 quart of fresh soft water, 

 and let the mass stand 24 hours. Then press out the juice, add 

 for every 2 quarts of it 1 pound of sugar, and allow it to ferment. 

 During fermentation it is recommended to throw a handful of the 

 crushed stones into the barrel, which gives to the product a more 

 spicy flavor. 



Sloe or wild plum-wine. This beverage is not to be despised if 

 prepared in the manner given for plum-wine. The sloes must, 

 however, remain on the bushes until after the first frost, which 

 sweetens them. 

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