A CLUSTER OF BERRIES 177 



RED CURRANT WINE 



To a quart each of currant juice and sugar allow two 

 quarts of water. Place in a cask unstopped, for three 

 weeks, when place bung in loosely for a week longer — until 

 all danger of fermentation is past. Then seal tight and 

 let stand a year before using. 



CURRANT AND RASPBERRY WINE 



To four gallons of red currants add one quart red rasp- 

 berries; scald, crush, and strain. On the pulp pour five 

 and a half gallons cold water and one pound sliced red beet, 

 letting stand over night. When strained add this to the 

 juice. Dissolve in the whole ten pounds white sugar and 

 three ounces red tartar. Place in cask and when fermenta- 

 tion has ceased bung tight and let stand eight months. 



BI^ACK CURRANT AND STRAWBERRY WINE 



To three gallons black currants add six quarts straw- 

 berries, two ounces red tartar, and twelve and a half pounds 

 of sugar. Heat the fruit and press out juice then add 

 sugar. When dissolved stir in five and a half gallons soft 

 water and let ferment. 



GREEN CURRANT WINE 



. Take full grown currants still green in colour. Stem 

 and weigh and allow for each three pounds one gallon 

 water. Mash and proceed as with Gooseberry Champagne, 

 using brown instead of white sugar. 



BLACK CURRANT BRANDY (For Intestinal Disorders) 



In oner gallon cold water place two gallons black currants. 

 Let heat gradually and boil one-half hour. Remove and 

 cool; add two gallons deodorised pure spirits; stir and 



