- For a 6 gallon cask use 18 lbs. of sugar
- 3–4 gallons of juice
- Water to fill the cask
Clean and pick over the berries, wash them and press out the juice well. The cask must be very clean and odorless. Scald it several times and then dry it in the fresh air, put in the sugar and enough water to dissolve it while shaking the cask. When the sugar is dissolved, add the strained juice. Place the cask into a place like the garret where it is warm. It will soon ferment, then remove the foam from the bunghole every morning, stir the wine with a clean wooden stick and fill in fresh water so the cask remains full. After about 6 weeks the fermenting will cease, then close the bunghole with a cork, leave it in the cask another 3 to 4 months and then put the wine into bottles. Cork and seal them well and set them upright in the cellar, where it is dark and cold.
CHAPTER 19.
BREAD AND CAKES.
No. 1—WHEAT BREAD No. 1.
Enough for 2 Loaves.
- 8 cups of wheat flour
- 1½ cents’ worth of yeast
- 1 pt. of milk
- 1 pt. of water
- 2 tbsps. of salt
Preparation: The 4 cups of flour are put into a mixing bowl, lukewarm milk and wafer added and mixed into a smooth batter. The yeast is dissolved and stirred in ¼ cup of milk and mixed into the batter; sprinkle a little flour over it and put the sponge in a warm place to rise. If the pan is ¼ full, it, must rise to half fill the pan. Put in the salt and the rest of the flour, knead the dough for 15 minutes and put into two greased bread pans to rise again. If the pans are half full, the bread must rise to the brim of the pan. Brush the top of the bread with cold water and bake it in medium hot oven for 45 minutes.
No. 2—WHEAT BREAD No. 2.
Enough for 2 Loaves.
- 8 cups of flour
- 1½ cents’ worth of yeast
- 1 qt. of milk
- 2 tbsps. of salt
- 1 tbsp. of lard