ths.

_Currant Wine._ No. 3.

Put into a tub a bushel of red currants and a peck of white; squeeze
them well, and let them drain through a sieve upon twenty-eight pounds
of powdered sugar. When quite dissolved, put into the barrel, and add
three pints of raspberries, and a little brandy.

_Currant or Elder Wine._

After pressing the fruit with the hand or otherwise, to every gallon of
juice add two gallons of water that has been boiled and stood to be
cold. To each gallon of this mixture put five pounds of Lisbon sugar. It
may be fermented by putting into it a small piece of toasted bread
rubbed over with good yest. When put into the cask, it should be left
open till the fermentation has nearly subsided.

_Black Currant Wine._

Ten pounds of fruit to a gallon of water; let it stand two or three
days. When pressed off, put to every gallon of liquor four pounds and a
half of sugar.

_Red Currant Wine._

Gather the fruit dry; pick the leaves from it, and to every twenty-five
pounds of currants put six quarts of water. Break the currants well,
before the water is put to them; then let them stand twenty-four hours,
and strain the liquor, to every quart of which put a pound of sugar and
as many raspberries as you please.

_Another way._

Take twenty-four pounds of currants; bruise them, and add to that
quantity three gallons of water. Let it stand two days, stirring it
twice a day; then strain the liquor from the fruit; and to every quart
of liquor put one pound of sugar. Let it stand three days, stirring it
twice a day; then put it in your barrel, and put into it six-pennyworth
of orris-root well bruised. The above quantities will make five gallons.

_Red or White Currant Wine._

Take to every gallon of juice one gallon of water, to every gallon of
water three pounds and a half of the best Lisbon sugar. Squeeze the
currants through a sieve; let the juice stand till the sugar is
dissolved; dip a bit of brown paper in brimstone, and burn in the cask.
Then tun the wine, and to every three gallons put a pint of brandy. When
it has done hissing, stop it close; it will be fit to drink in six
months, but it will be better for keeping ten or twelve.

_White Currant Wine._

To each sieve of currants take twenty-five pounds of moist sugar, and to
every gallon of juice two gallons of water. Squeeze the fruit well with
the hands into an earthen pan; then strain it through a sieve. Throw the
pulp into ano