Home Made Wines
and one quart of fair water. Bruise the berries, and steep them twenty-four hours in the water, stirring them often; then press the liquor from them, and put your sugar to the liquor. Then put in a vessel fit for it, and when it is done working stop it up, and let it stand a month; then rack it off into another vessel, and let it stand five or six weeks longer. Then bottle it out, putting a small lump of sugar into every bottle; cork your bottles well, and three months' end it will be fit to drink. In the same manner is currant and raspberry wine made; but cherry wine differs, for the cherries are not to be bruised, but stoned, and put the sugar and water together, and give it a boil and a skim, and then put in your fruit, letting it stew with a gentle fire a quarter of an hour, and then let it run through a sieve without pressing, and when it is cold put it in a vessel, and order it as your gooseberry or currant wine. The only cherries for wine are the great bearers, Murray cherries, Morelloes, Black Flanders, or the John Treduskin cherries.
Pick and bruise the gooseberries, and to every pound of berries put one quart of cold spring water, and let it stand three