4 gallons ripe red currants. Water. 5 gallons ripe raspberries. 40 lbs. sugar.
Pour four gallons of cold water over the currants and cover over. Then pour six gallons of water over the raspberries; cover closely, and let both fruits stand for twenty-four hours. Press and strain the fruits through a sieve or fruit press, and put all the liquor together into a cask, add the sugar, and leave it to ferment, first putting a light covering over the bunghole. Keep filling up the cask as the liquor works out, and when it leaves off hissing stop the hole up securely.
Keep the wine nine months before bottling.
Either fruit may be used alone.