and let it stand to work a week or ten days; then filter it through a flannel jelly-bag into a cask. Take now four ounces of isinglass and lay it to steep for twelve hours in one pint of blackberry juice. The next morning boil it over a slow fire for one-half hour with one quart or three pints more juice, and pour it into the cask. When cool, rouse it well, and leave it to settle for a few days, then rack it off into a clean cask, and bung it down.
2. The following is said to be an excellent recipe for the manufacture of a superior wine from blackberries: Measure your berries, and bruise them; to every gallon, add one quart of boiling water. Let the mixture stand twenty-four hours, stirring occasionally; then strain off the liquor into a cask, to every gallon adding two pounds of sugar. Cork tight and let stand till the following October, and you will have wine ready for use, without any further straining or boiling, that will make lips smack, as they never smacked under similar influence before.
3. Gather when ripe, on a dry day. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on them boiling water to cover them. Mash the berries with your hands, and let them stand covered till the pulp rises to the top and forms a
