STRAWBERRY, RASPBERRY, BRAMBLE. 455 



full grown, may be tapped in four or five places 

 without injury to the tree ; by which means, several 

 gallons of juice may be daily drawn, from perhaps 

 half-a-dozen trees. Should the operation require 

 more than one day, the receptacles for it must be 

 stopped close, and it is necessary to proceed with this 

 wine as soon as possible, after the juice shall have 

 been procured. Boil and skim constantly, and as 

 long as any skim shall arise. Four Ibs. good moist 

 sugar to every gallon of liquor, with the thin peel of 

 two or three lemons. Boil and skim again in half an 

 hour. When cool, ferment during five or six days. 

 Cask off, and fermentation having ceased, stop close. 

 Bottle in three months. A proportionate quantity of 

 French brandy or sherry will, no doubt, improve this 

 wine. 



WINE from STRAWBERRIES or RASPBERRIES, or 

 their admixture. Strawberry gather and squeeze 

 the fruit quite ripe, instantly. The murk being put 

 into a cloth or bag, press out the juice into the pro- 

 per receptacle in which it is to ferment, with or with- 

 out yeast. Fermentation over, bottle and cork fast. 

 This wine would have a delicious bouquet, did the 

 fine flavour of the fruit survive the operation of wine 

 making. Curious makers allow to this wine 21bs. of 

 fine sugar, with half a pint of brandy per gallon ; 

 racking, bunging close, and keeping some time. The 

 same rules hold with the raspberry, and bramble, or 

 blackberry. 



