in the proportion
of four pounds of fruit to a gallon of water. Let the whole remain half
a day. Stir the whole up well, then strain it--to each gallon of it put
three pounds of sugar. Keep it in a temperate situation, where it will
ferment slowly, three or four days--stir it up frequently. When
fermented, add a ninth part of brandy to it, and stop it up tight--when
it becomes clear, bottle it. In the course of a year it will be fit to
drink.

345. _Currant Wine._

Strain the currants, which should be perfectly ripe. To each quart of
juice put a couple of quarts of water, and three pounds of sugar--stir
the whole well together, and let it stand twenty-four hours, without
stirring--then skim and set it in a cool place, where it will ferment
slowly. Let it remain three or four days--if, at the end of that time,
it has ceased fermenting, add one quart of French brandy to every
fifteen gallons of the liquor, and close up the barrel tight. When it
becomes clear, it is fit to bottle. This will be good in the course of
six months, but it is much improved by being kept several years.

346. _Grape Wine._

Bruise the grapes, which should be perfectly ripe. To each gallon of
grapes put a gallon of water, and let the whole remain a week, without
being stirred. At the end of that time, draw off the liquor carefully,
and put to each gallon three pounds of lump sugar. Let it ferment in a
temperate situation--when fermented, stop it up tight. In the course of
six months it will be fit to bottle.

347. _To mull Wine._

To a pint of water put a tea-spoonful of powdered cloves and cinnamon.
Set it where it will boil--then separate the whites and yelks of three
eggs, and beat the yelks with a large spoonful of powdered white sugar.
As soon as the water boils, turn it on to the yelks and sugar--add a
pint of wine, and turn the beaten whites of the eggs over the whole.

348. _Quince Cordial._

Take ripe nice quinces, wipe off the fur, and grate them. Express the
juices of the quince pulp through a strong cloth, and to each quart of
it put two-thirds of a quart of French brandy, a pound and a half of
white sugar, a hundred bitter almonds, or peach meats, a dozen cloves.
Put it in a stone pot, cover it tight, and keep it a week in a warm
place, then skim and bottle it, and let it remain a year before using
it.

349. _Peach Cordial._

Take ripe juicy peaches--wash and wipe them, to get off the down--gash
them to the ston