I would recommend a small bag of slit raisins, to be put in the cask, and let it stand three or four months before you bottle it off.
Rasberry Wine.
Put three pounds of raisins of the sun stoned, into two gallons of hot water, add to these, six quarts of rasberries, and two pounds of loaf sugar: let all stand three days, then strain, put in a pound more sugar; mix in a little yeast, let it work well, then bottle it off with a lump of sugar in each bottle.
Blackberry Wine.
Put five gallons of boiling water, to half a bushel of blackberries; let them stand forty-eight hours, then add half a peck of sloes, and ten pounds of sugar; boil all the ingredients together for an hour, work it with yeast, and let it stand three months in the cask before you bottle it.
Cherry Wine.
Take fifty pounds of black cherries, picked from the stalks, bruise them well, then take half a bushel of currants, and four quarts of rasberries, and squeeze them; to this quantity of juice, allow forty pounds of sugar: dissolve it in water, and put all together into a cask with eight gallons of water, and a quart of good yeast, let it work well; you may bottle it at three months end.
Currant Wine.
To three pounds of currants picked from the stalks, allow a pound of sugar, and a quart of water: boil, and put them into a cask with a good allowance of British spirits; let it work for two weeks before you stop it up, then let it remain three months before you bottle it off.