RUSSIAN METHOD OF MAKING WINE. 457 



bruised ginger. Boil and skim half an hour, then 

 add, while hot, 1 oz. cream of tartar, and One lemon 

 sliced. The mixture being cool, ferment with fresh 

 yeast, about one table spoonful to the gallon. Fer- 

 mentation having ceased, which may be in twelve 

 or fourteen hours, the beer may be bottled, which 

 will ripen according to the temperature of the atmo- 

 sphere. It is often made of much lighter consistence, 

 brewed one day, and drank the next. There are 

 also ginger beer powders sold, from which the article 

 is made instantaneously. 



The Russian method of making wine from Cherries or 

 Plums. 



The ripe fruit is crushed with the stones. The 

 pulp is then sweetened with honey, the kernels of the 

 stones imparting an aromatic flavour. The mass is 

 then raised to a heat of 70 to 80 degrees Fahrenheit, 

 and fermented ; afterwards casked, or poured into 

 stone bottles, with the usual quantity of brandy. 



I have thus gone through the list of our native 

 wines of the best character, and most extensive 

 consumption ; should any remain deemed worthy of 

 experiment, the .rules prescribed in my list, with 

 attention to peculiar quality and with judgment in 

 the maker, will amply suffice. Aware that many of 

 the receipts for wine-making prescribed by books, 

 are merely the result of speculation, I have preferred 

 those of actual and experienced makers; occasionally 

 that of different makers, that the readers may have 

 their election, or try the variety, as a ground for their 



