Currants, 4 pounds, Sugar, 3 pounds, Water, 1 gallon.

Wash the currants, stems and all, in a large vessel; add the water and place in a cool cellar, stirring occasionally during 3 days. Press the currants through cloth, and strain the liquor, then add to it the sugar, and stir well.

Pour this into a cask, and when it ceases to ferment, bottle.