SPECIES OF RAISINS CURRANT WINE. 449 



my opinion may have been erroneous, I have enlarged 

 the more thereon. I still object to the use of com- 

 mon Malaga raisins, preferring raisins of the sun both 

 for this and the common raisin wine ; submitting to 

 our wine-makers, that jar-raisins must be yet the pre- 

 ferable species, since the quality of the wine ought to 

 be the weightier consideration, and since a trifling or 

 even a considerable addition of expense is indubitably 

 a minor object. 



WHITE OR RED CURRANT WINE, from the extensive 

 practice of an eminent London Grocer. 



Fruit ripe, and gathered dry. Fix a clean double 

 cloth on the open top of the cask for the fruit, which 

 squeezed by hand thoroughly, a sieve of the fruit 

 good, and sufficiently squeezed, will produce three 

 gallons or upwards of juice. To one gallon of juice, 

 two and a half gallons of water, and to every gallon, 

 three pounds of lump sugar ; if moist sugar, four 

 pounds, clean tasted, and of a pale colour, particu- 

 larly for white currants. The murk being well stirred, 

 and the sugar dissolved, the scum must be removed 

 every twenty-four hours, till it has ceased to rise, a 

 sufficient stirring being given after every removal of 

 the head, which may be kept and filtered for admix- 

 ture with the must. Fermentation having ceased, 

 rack into a clean cask, bung loose, and at the end of 

 four or five months, the wine being tolerably bright, 

 rack into another cask, but not close, as the bottoms 

 must be run through a filtering bag. The wine being 

 bright when racked, add half a gallon of the best 



