Home Made Wines
Gather the fruit once a week, stem, wash, and mash it. Strain through a coarse linen bag, and to every gallon of the juice add one pound of good moist brown sugar. Let it stand nine days, and then pour it off from the pulp, which will settle in the bottom of the jar. Bottle it closely, and the longer you keep it the better it is when you want to use it. Take a pitcher that will hold as much as you want to use, — for my family I use a gallon pitcher, — fill it nearly full of fresh sweetened water, add some of the preparation already described, and a few drops of essence of lemon, and you will find it equal to the best lemonade, costing almost nothing. To every gallon of sweetened water I add one-half tumbler of beer.
TO MAKE TURNIP WINE
Pare and slice a number of turnips, put them into a cider-press and press out all the juice. To every gallon of juice add three pounds of lump sugar. Have a vessel ready large enough to hold the juice, and put one-half pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week — to see if it works ; if it does, do not bung it up until it is done working.