FRUIT-GROWERS’ REPORT. 
448 
The above examinations as full in detail as time would admit. 
All specimens examined that were presented, many of which 
were not worthy of notice. 
J. 0. Brayton, 
A. G. Hanford, 
J. C. Plumb. 
RECEIPTS FOR MAKING RASPBERRY AND OTHER 
WINES. 
Take good ripe berries, express and strain the juice; to 
each gallon of juice add three pounds good coffee sugar; stir 
well; put in jars or casks, and let stand, ferment and settle 
off; clear, then bottle if desired, or it may stand on the rack 
until used. All wines should be fermented in a cool cellar, 
where the temperature is quite even. 
Rhubarb Wine. —As above, except four pounds of sugar 
instead of three. 
Currant. —Same as above, except to each gallon of juice 
add one of water, and to the mixture three pounds of sugar. 
Strawberry. —Same as Raspberry. 
