Cherry Wine.

Gather your cherries when they are quite ripe, pull them from the stalks, mash them without breaking the stones, and press them through a hair sieve. To every gallon of liquor, put two pounds of lump sugar finely beaten; then stir it together, and put it into a vessel that will just contain it. Leave it open; and when it has done working, and ceases to make a noise, stop it very close; let it stand for three months, and then bottle it off for use.

Black cherry Wine.

Take twenty-four pounds of black cherries, bruise them, taking care not to break the stones, and put them into a proper vessel. Then take six gallons of spring water, boil it an hour, and pour it boiling hot upon the cherries, stirring them well together. When they have stood twentyfour hours, strain out the liquor through a cloth, and to every gallon, add two pounds of sugar; mix it well, and let it stand a day longer. Then pour off the clear liquor into a cask, bung it close, and, when it is very fine, bottle it off for use.

Raspberry Wine.

Pick some of the finest raspberries you can get; bruise them, and strain them through a flannel bag into a stone jar. To each quart of juice, put a pound of double-refined sugar, then stir it well together, and cover it close. Let it stand three days, and then pour it off clear. To a quart of juice put two pints of white wine, and then bottle it off. In the course of a week it will be fit for use.

Mulberry Wine.

Gather your mulberries when they are in the state of changing from red to black, and at that time of the day when they are dry, from the dew having been taken off by the heat of the sun. Spread them loose on a cloth, or on a clean floor, and let them lie twenty-four hours. Then put them into a vessel convenient for the purpose, squeeze all the juice out, and drain it from the seeds. Boil up a gallon of water to each gallon of the juice; then skim the water well, and add a little cinnamon slightly bruised. Put to each gallon six ounces of white sugarcandy finely beaten. When the water has been taken off, and is settled, skim and strain it; and put to it some more juice of the mulberries. To every gallon of the liquor, add a pint of

white or Rhenish wine.

Let it stand in a cask to purge or settle for five or six days; then draw off the wine, and keep it in a cool place.

Blackberry Wine.

Let your berries be full ripe when you gather them. Put them into a large vessel, either of wood or stone, with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit you to put your hand into the vessel, bruise them well till all the berries are broken. Then let them stand covered, till the berries begin to rise towards the top, which they will do in three or four days. Then draw off the clear liquor into another vessel, and to every ten quarts of it, add one pound of sugar, stirring it well in. Put it into another vessel like the first, and let it stand a week or ten days to work. Then draw it off, at the cock, through a jelly bag, into a large vessel. Take four ounces of isinglass, and lay it in a pint of white wine twelve hours, to steep. The next morning, boil it on a slow fire till it is all dissolved. Then boil a gallon of your blackberry juice, put in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off, and keep it in a cool place.

Ginger Wine.

Take seven pounds of Lisbon sugar, four gallons of spring water, and boil them a quarter of an hour, skimming it all the time. When the liquor is cold, squeeze in the juice of two lemons. Then boil the peels, with two ounces of good ginger, in three pints of water for an hour. When it is cold, put it to the other liquor, and pour all together into a barrel, with two spoonsful of yeast, a quarter of an ounce of isinglass beat very thin, and two pounds of jar raisins, Close it up immediately, let it stand seven weeks, and then bottle it off.

Birch Wine.

The sap, or liquor, fron birch trees, can be best procured in the beginning of March, when it is rising, and before the leaves shoot out; for when it is come forward, and the leaves appear, by being long digested in the bark, it grows thick and coloured, whereas before it was thin and clear. The method of procuring the sap is, by boring holes in the

body of the tree, about a foot from the ground, and putting in faucets, which are usually made of the branches of elder, the pith being taken out. You may, without hurting the tree, if it be large, tap it in several places, four or five at the same time, and by that means get, from a good many trees, several gallons every day. If you do not get enough in one day, the bottles in which it drops must be corked close, and resined or waxed; however, make use of it as soon as you can. You may let a tree run two or three days together, without injuring it: then peg up all the holes. The next year, you may draw the same quantity from the same holes.

Take the sap, and boil it as long as any scum will rise, skimming it all the time. To every gallon of liquor put four pounds of good sugar and the thin peel of a lemon. Then boil it half an hour, and continue skimming it well. Pour it into a clean tub, and when it is almost cold, set it to work with yeast spread upon a toast. Let it stand five

or six days, stirring it frequently. Then take a cask, just large enough to hold all your liquor; fire a large match dipped in brimstone, throw it in, and stop the bung hole close, till it is extinguished. Then tun your wine, and lay the bung on lightly, till it has done working. Stop it close, and at the end of three mouths bottle it off.

Lemon Wine.

To every gallon of water, put four lemons, and two pounds and a half of loaf sugar. Boil your sugar and water together, and break it with the whites of eggs; when clear pour it boiling hot upon the lemon peels; and when nearly cold, add a little yeast, and put in the juice of the lemons. Let it work two days, stirring it twice each day. Then drain it off from the peels, barrel it, and let it remain open a week. Then put in a quarter of an ounce of isinglass, and a bottle of brandy. Make it up close, let it stand two months, and bottle it off.

Grape Wine.

When the vines are well grown, so as to bring full clusters, carefully take off some part of those leaves which too much shade the grapes; but not in the hot season, lest the sun should too swiftly draw away their juices, and wither them. Stay not till they are all ripe at once, for then some will be over ripe, and bruise or rot before the underlings come to perfection; but every two or three

days pick off the choice or ripe grapes, and spread them in a dry shady place, that they may not burst by the heat. Thus those that remain on the vine, having more heat to nourish them, will grow larger, and be sooner ripe. When you have got a sufficient quantity, put them into an open vessel, and bruise them well with your hands; or if the quantity be too great, get a flat piece of wood, fasten it to the end of a staff, and gently press them with it, taking care not to break the stones, if possible, for that would give the wine a bitter taste. Having bruised the grapes, so that they become a pulp, you must have a tap at the bottom of your cask; then tie a hair cloth over your receiving tub, and let all the liquor out that will run out itself, which will be found to be the best; then take out the pulp, and press it by degrees, till all the liquor is sufficiently drained off. Then get a clean cask, well matched, and pour the liquor in through a sieve and funnel to stop the dregs let it stand, with a slate over the bung hole, to ferment and refine, ten or twelve days. Then draw it off gently into another cask, and put the slate on the bung hole as before, till the fermentation is over, which you may know by its coolness and pleasant taste. Thus of your white grapes you may make a good white wine, and of your red grapes, a wine much resembling claret; but should it want colour, the white grapes, if not too ripe, will give it a good Rhenish flavour, and are very cooling.

There is also another sort of grape, that grows in Great Britain, which has much the smell of musk; and this may, by the help of a little sugar, be made to produce a fine rich wine, much resembling canary or muscadine, and altogether as pleasant.

Apricot Wine.

Take twelve pounds of apricots when nearly ripe, wipe them clean, cut them in pieces, put them into two gallons of water, and boil them till the water has strongly imbibed the flavour of the fruit. Strain the liquor through a hair sieve, put to every quart of it six ounces of loaf sugar, and boil it again, skimming it well, till the scum ceases to rise. Then pour it into an earthen vessel, and the next day bottle it off, putting a lump of sugar into every bottle.

Balm Wine.

Take a bushel of balm leaves, put them into a tub, pour eight gallons of boiling water upon them, and let it stand a night. Then strain the liquor through a sieve, and to every

gallon of it put two pounds of loaf sugar, stirring it well till the sugar is dissolved. Then put it on the fire, adding the whites of four eggs well beaten; let it boil half an hour, and skim it clean all the time. Put it into the tub again, and, when milk warm, add a gill of good ale yeast, stirring it every two hours. Work it thus for two days; then put it into a cask, bung it up, and when fine, bottle it off.

Sage Wine.

Boil six gallons of spring water a quarter of an hour, and let it stand till it is milk warm. Then put in twenty-five pounds of Malaga raisins, picked, rubbed clean, and, cut small; together with half a bushel of red sage cut small, and a gill of good ale yeast. Mix them all well together, and let them stand covered, in a warm place, six or seven days, stirring them once a day. Then strain the liquor into a clean cask, and when it has worked three or four days, bung it up, and let it stand a week longer. Add to it two quarts of mountain wine, with a gill of finings, and, when fine, bottle it off.

Mead Wine.

There are different kinds of this wine; but those generally made are two, namely, sack mead, and cowslip mead. Sack mead is made thus: To every gallon of water put four pounds of honey, and boil it three quarters of an hour, taking care properly to skim it. To each gallon add half an ounce of hops, then boil it half an hour, and let it stand till the next day. Then put it into a cask; and to thirteen gallons of the liquor add a quart of brandy or sack. Let it be tightly closed till the fermentation is over, and then stop it up very close. If you make as much as fills a large cask, you must not bottle it off till it has stood a year.

To make cowslip nead you must proceed thus: Put thirty pounds of honey into fifteen gallons of water, and boil it till one gallon is wasted; skim it, take it off the fire, and have ready sixteen lemons cut in half. Take a gallon of the liquor, and put it to the lemons. Pour the rest of the liquor into a tub, with seven pecks of cowslips, and let them stand all night: then put in the liquor with the lemons, eight spoonsful of new yeast, and a handful of sweetbrier; stir all well together, and let it work three or four days. Then strain it, pour it into your cask, let it stand six months, and then bottle it off for use.