OP THE VINE. 79 



them until it was full. A powerful fermentation 

 followed, and in two or three months, a clear, 

 pleasant wine, or syrup, was drawn from the cask. 

 He then turned the barrel on the end — ^took out 

 the head, and readily sold the berries for making 

 pies and dessert The liquid was much esteemed, 

 and was found, like the berries, to be an active 

 diuretic, and very efficient in urinary obstructions. 

 It is very probable that the like process with the 

 blackberry and other fruit, would produce a pleasant 

 beverage, and with very little trouble. 



STRAWBERRY WINE. 



A precious aromatic wine can be made from this 

 delicate fruit, as follows. Add to the berries one- 

 third their weight of good sugar — mash well 

 together, and let it stand a few days until it ferments 

 a little, then press out the juice and add to it one- 

 fourth its measure o? water, and sugar to sweeten 

 well Let it ferment for a few weeks without run- 

 ning over, and with little exposure to the air ; then 

 draw off carefully and bottle for use. 



TOMATO WINE. 



A sample has recently been presented to the 

 writer, by a neighbor, formed from the juice of the 

 yellow tomato. The recipe for making it had*been 

 lost, but is believed to be similar to the process 

 before described in making other kinds, with an 



