THE MANUFACTURE OF WINE. 



Bure, add eleven gallons of cold water. Add two pounds of 

 beet-root, sftced as thin as possible, to give color, and let them 

 infuse, with frequent mixture, for twelve hours ; then press out 

 the liquor as before, and add it to the juice. Next dissolve 

 twenty pounds of raw sugar in the mixed liquor, and three 

 ounces of red tartar in fine powder. In some hours the fer- 

 mentation will commence, which is to be managed according to 

 the details for gooseberry wine and the principles we have 

 stated previously. "When the fermentation is completely over, 

 add one gallon of brandy ; let the wine stand for a week, then 

 rack ofi", and let stand for two months. It may now be finally 

 racked off, bunged up in a cask, and set by in a cool cellar for 

 as many years as may be required to ameliorate it. 



BLACK CUEEANT WIXE 



May be made in the same manner, using six gallons of black 

 currants, three gallons of strawberries, twenty-five pounds of 

 raw sugar, four ounces of red tartar, ten gallons of cold water, 

 and three quarts of brandy. 



ELDEEBEEET WINE. 



The elderberry is well adapted to the production of wine. Its 

 juice contains a considerable portion of the principle necessary 

 for a vigorous fermentation, and its beautiful color communi- 

 cates a rich tint to the wine made from it. It is, however, 

 deficient in sweetness, and therefore demands an addition of 

 sugar. There are several methods of making this wine ; the 

 following are some of the most approved recipes : 



Take one gallon of ripe elderberries and one quart of damsons 

 or sloes, for two gallons of wine to be made; boil the fruit in 

 about half the quantity of water till they burst, breaking them 

 frequently with a stick. Strain the liquor and return it to the 

 copper. To produce eighteen gallons of wine, twenty gallons 

 of this liquor are necessary, and for whatever quantity tho 

 liquor falls short of this, water must be added to make up. Boil 

 this, together with fifty-six pounds of coarse moist sugar, for 



