54 THE BOOK OF FRUIT BOTTLING 
Grape Wine-—To every 20 |b. of ripe grapes allow 
10 lb. of sugar and six quarts of boiling water. Mash 
the grapes and pour on the boiling water. Let it stand 
in the pan for three days, taking care to keep it covered 
so as to exclude all dust. Strain the fruit and juice and 
return the juice to the jar. Add the sugar and let it 
remain till fermentation has ceased. ‘Take the scum off, 
strain again, and bottle. 
Gooseberry Wine.—To every four gallons of ripe goose- 
berries allow 1 |b. raspberries, two and a half gallons 
water, and 24 lb. brown sugar. Mash the gooseberries 
together and pour on the two and a half gallons of 
water when boiling. Leave for two days and strain, 
taking care to press out all the juice. Put in a pre- 
serving pan with the sugar, and bring gently to the boil. 
Boil for ten minutes and set aside to ferment in the usual 
way. This quantity of fruit, water, and sugar will 
make five gallons of wine. 
Raspberry Vinegar.—TVake four quarts of ripe rasp- 
berries and one quart of vinegar. Put two quarts of 
the raspberries into a pan and over them pour the 
vinegar. Let all stand for 24 hours. Strain through 
a sieve. Take the liquid which comes through the 
sieve, and pour it over the remaining two quarts of 
berries. Let all stand for 24 hours and strain again. 
Measure the juice, and to every pint of juice allow 1 Hb. 
of sugar. Put the sugar and juice into a pan and simmer 
very slowly till the sugar is dissolved. Remove the 
scum as it rises. Strain and bottle. One tabJespoonful 
of this to each glass of water makes a delicious drink. 
Points to observe-—Success in the making of home-made 
wines is acquired by following a few simple rules. Use 
always the best ingredients. Never try to hurry the 
proceedings, and do not on any account attempt to bottle 
any wine till fermentation has ceased. After bottling, 
great care is necessary in the corking and sealing. The 
