THE MANUFACTURE OF WINE. 207 



half an hour, and it is to be fermented in the usual manner 

 when sufficiently cool, and then is to be tunned or put into the 

 cask. Put now into a muslin bag a pound and a half of ginger, 

 bruised, a pound of allspice, two ounces of cinnamon, and four 

 or six ounces of hops; suspend the bag with the spice in the 

 cask by a string, not long enough to let it touch the bottom ; let 

 the liquor work in the cask for a fortnight, and fill up in the 

 usual manner. The wine will be fit to tap in two months, and 

 is not improved by keeping like many other wines. Elderber- 

 ries alone may be used. 



ANOTHER METHOD. 



Elderberries, ten gallons; water, ten gallons; white sugar, 

 forty-five pounds; red tartar, eight ounces; fermented with 

 yeast in the usual manner. When in the cask, ginger root, 

 sliced, or allspice, four ounces; bitter almonds, three ounces; 

 suspended in a bag, may be allowed to infuse in the liquor when 

 it is fermenting ; they are then to be removed. Brandy may 

 t)e added or not. -When the wine is clear, which will be in 

 about three months, it may be drawn ofi" from the lees and bot- 

 tled. The spices may be varied according to taste. 



BLACKBEEET WINE. 



To one quart of juice two quarts of water and three pounds 

 of sugar. The berries to be mashed cold, and the juice ex- 

 pressed and strained. The sugar dissolved in the water and 

 strained. The whole then mixed in kegs and placed in a cool 

 cellar. The bung-hole to be left open until fermentation has 

 nearly ceased, then closed tight and left standing until the en- 

 suing April, when it should be carefully drawn and bottled. 



STEAWBERRT OR RASPBERRY WINE. 



Bruise and press out the juice of either fruits ; pour on the 

 marc seven gallons of water ; infuse for twelve hours and press 

 out the liquor. A dd this liquor to the juice, and mix them with 



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