Gather ripe morello cherries, pick them from the stalk, and put them in
an earthen pot, which must be set into an iron pot of water; make the
water boil, but take care that none of it gets into the cherries; when
the juice is extracted, pour it into a bag made of tolerably thick
cloth, which will permit the juice to pass, but not the pulp of your
cherries; sweeten it to your taste, and when it becomes perfectly clear,
bottle it--put a gill of brandy into each bottle, before you pour in the
juice--cover the corks with rosin. It will keep all summer, in a dry
cool place, and is delicious mixed with water.
* * * * *
CURRANT WINE.
Gather full ripe currants on a dry day, pick them from the stalks, and
weigh them; then crush them with your hands, leaving none whole; for
every two pounds of currants put one quart of water; stir all well
together, and let it stand three hours, and strain the liquor through a
sieve; then, for every three pounds of currants, put one pound of
powdered loaf sugar; stir it till the sugar is dissolved, boil it, and
keep skimming it, as long as any scum will rise; let it stand sixteen
hours to cool, before you put it in the cask--stop it very close. If the
quantity be twenty gallons, let it stand three weeks before you bottle
it; if it be thirty gallons, it must remain a month; it should be
perfectly clear when drawn off--put a lump of sugar in each bottle, cork
it well, and keep it in a cool place, or it will turn sour.
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