76 CULTIVATION 



two table-spoons of pnre French brandy. Dose 

 one table-spoonful every hour, or according to the 

 violence of the disease. This simple remedy is 

 said to have relieved thousands, when taken at the 

 commencement of the disease, or soon after. 



ENGLISH CHERRY WINE. 



Let the cherries be well ripened, mash them with 

 a pounder, or with the hands in a cloth, and to 

 three quarts of the juice, add one quart of water 

 and about three pounds of sugar. It is fermented, 

 and improves by age like other kinds, and makes a 

 strong, brisk wine. 



CURRANT WINE. 



The common method of making this wine, is to 

 bruise the currants and squeeze out the Juice 

 through a cloth or in a press, and then to each quart 

 of the juice add two quarts of water, and about 

 three pounds of brown sugar, which make one gal- 

 lon. (It can be noted here that in making wine, 

 three pounds of sugar equal one quart of liquid.) 

 Its fermentation is similar to other wines. The 

 properties of the currant are in a slight degree 

 astringent and antiseptic, and it makes a pleasant 

 cooling beverage in hot weather. It requires, how- 

 ever, so much water in forming the wine, that it 

 contains no aroma or body, except what is aiSbrded 

 by its acid and the sugar, and is not considered 



