THE SCOTS GARDENER 



The making of perry differs not from that of 

 cyder. 



To make cherrie-wine, to every pound of ripe 

 fruit stampt, put a chopin of spring-water, and a 

 quarter of a pound of fine white sugar : boyl the 

 water and sugar, scum it, and put in the juice of 

 your cherries ; let it boyl up again, take it off the 

 fire, run it through a hair-sive, and when 'tis 

 thoroughly cold, put in a stone-pot, and after six 

 or seven dayes, draw it into bottles, putting a bit of 

 loaf-sugar in each ; in a quarter of a year you may 

 falla-drinking: itwillkeepayear. If you would have 

 it stronger, then use no more water than sugar. 



After the same manner you may make wine of 

 rasps, currans, goosberries. Or, 



Take currans very ripe, bruise and strain them, 

 and to every pint of the juice put a pound and a 

 quarter of sugar into a stone or earthen-pot, scum 

 it often, and at a week's end draw it off, and take 

 out the settlings, and put in the liquor again ; do 

 this till it be fine, then bottle it ; and at a week's 

 end, if it be not fine in the bottles, shift it into other 

 bottles. 



Gather your goosberries ere they be too ripe, 

 and for every three pound of stampt fruit, use a 



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