Boil five minutes, and set away to ferment in a stone jar, with a cloth thrown lightly over it. When it has done fermenting, rack it off carefully, not to disturb the lees. Bottle and cork down well.
Cranberry Wine.
- Mash ripe berries to a pulp; put into a stone jar.
- Add 1 quart of water to 2 quarts of berries.
Stir well and let it stand two days. Strain through a double flannel bag; mash a second supply of berries, equal in quantity to the first, and cover with this liquid. Steep two days more; strain; add
- 1 lb. sugar for 3 quarts of liquor,
and boil five minutes. Let it ferment in lightly covered jars; rack off and bottle.
This is said to be very good for scrofula.
Strawberry Wine.
3 quarts of strawberries, mashed and strained. To the juice (there should be about a quart, if the berries are ripe and fresh) add
- 1 quart of water.
- 1 lb. of sugar.