5o6 STANDARD RECEIPTS. 



ing, which takes three weeks; then cork and in two months time it 

 may be bottled. 



2. Gather the cherries when quite ripe. Pull them from their stems 

 and press them through a hair sieve. To every gallon of the liquor add 

 two pounds of sugar, stir all together, and put it into a vessel that will 

 just hold it. When it has done working cork it very close for three 

 months, and then bottle it for use. 



Grape Wine. Take two quarts of grape juice, two quarts of water, 

 four pounds of sugar. Extract the juice of the grape in any simple way; 

 if only a few quarts are desired do it with a strainer and a pair of 

 squeezers; if a larger quantity is desired, put the grapes into a cheese 

 press, made particularly clean, putting on sufficient strength to extract 

 the juice of a full hoop of grapes, being careful that none but perfect 

 grapes are used, perfectly ripe and free from blemish. After the first 

 pressing put a little water with the pulp and press a second time, us^ing 

 the juice of the second pressing with the water to be mixed with the 

 clear grape juice. If only a few quarts are made place the wine as soon 

 as mixed into bottles, filling them even full and allow to ^tand in a 

 warm place until it ferments, which will take about thirty-six hours; 

 then remove the skum, cool and put into a dark, cool place. If a few 

 gallons are desired place in a keg or stone jug; but whatever is used 

 must be even full. After thorough working has taken place and the 

 scum removed, bottle and cork tight. 



Currant Wine. The currants should be fully ripe when picked; 

 put them into a large tub, in which they should remain a day or two; 

 then crush with the hands, unless you have a small patent wine press, 

 but they should not be pressed too much, or the stems will be bruised, 

 and impart a disagreeable taste to the juice. If the hands are used, put 

 the crushed fruit, after the juice has been poured off, in a cloth or sack 

 and press out the remaining juice. Put the juice back into the tub after 

 cleansing it, where it should remain about three days, until the first 

 stages of fermentation are over, and removing once or twice a day the 

 scum arising to the top. Then put the juice in a vessel — a demijohn, 

 keg, or barrel — of a size to suit the quantity made, and to each quart of 

 juice add three pounds of the best yellow sugar, and soft water sufiicient 

 to make a gallon. 



Thus, ten quarts of juice and thirty pounds of sugar will give you ten 

 gallons of wine, and so on in proportion. Those who do not like sweet 

 wine can reduce the quantity of sugar to two and a half, or who wish it 



