114 FRUIT RECIPES 



CATAWBA WINE 



Allow a quart of soft water to each gallon of crushed 

 fruit. Let it stand one week; strain, and to each gallon 

 allow a pound of loaf sugar. This should be fit to bottle 

 in a year. 



RAISIN WINE 



To each thirty pounds of chopped raisins, stemmed, 

 dried, and well looked over, allow three gallons hot water, 

 steeping in this a day and night. Strain and press without 

 bruising seeds; add an ounce of crude tartar; place in 

 barrel and set in a warm spot. Add two gallons additional 

 of hot water in which has been dissolved three pounds of 

 white sugar. Let ferment; cover with a blanket; place 

 bung in tight and let stand three months, when rack 

 off into a clean barrel and close tight. Fit to bottle 

 in a year. 



SHERRY OF RAISINS 



To each quart of soft, boiled water, when cool, add a 

 pound of raisins chopped, letting stand four weeks, stirring 

 often. Strain liquor from the raisins and place it in a 

 sealed jug. In a month rack it off, being careful not to 

 disturb the sediment. To each five gallons allow the 

 juice of six oranges and the rind (which should have stood 

 twenty-four hours in a quart of brandy) . Stir in also three 

 pounds of loaf sugar for this quantity and mix all well, 

 placing in a cask and bottling in four months. 



GRAPE VINEGAR 



For this use wild grapes, pressing out juice, boiling down 

 till one-half the original quantity. To three-fourths barrel 

 add three gallons of molasses; put in a warm place to 

 ferment, after which close the bung. 



