Home Made Wines
Boll a handful of hops and two handfuls of the chips of sassafras root, in ten gallons of water. Strain it, and turn on, while hot, one gallon of molasses, two spoonfuls of the essence of spruce, two spoonfuls of ginger, one spoonful of pounded allspice. Put it into a cask, and when cold enough, add one-half pint of good yeast. Stir it well; stop it close. When clear, bottle and cork it.
STRAWBERRY WINE, NO. 1
Twelve gallons bruised strawberries, ten gallons cider, seven gallons water, twenty-five pounds sugar. Ferment, then add one-half ounce bruised orris root, one-half ounce bruised bitter almonds, one-half ounce bruised cloves, six ounces red tartar.
STRAWBERRY WINE, NO. 2
Crush the berries and add one quart of water to one gallon of berries and let stand twenty-four hours. Strain and add two and one-half pounds of white sugar to one gallon of juice. Put in cask, with thin muslin tacked over the bung-hole, and let ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation