How To Make Currant-Wine

When the currants are quite ripe, let them be gathered on a dry day. Then put them into a tub and bruise them with a wooden pestle till there is none left whole; let them stand in the tub for twenty-four hours, till they ferment; then squeeze out the liquor through a hair sieve, and to every gallon put two pounds and a half of white sugar. When the sugar is dissolved put the liquor into a vessel, with a quart of brandy to every fix gallons. Let it stand six weeks; and if it is fine, bottle it; if not, draw it off into large stone bottles, and let it stand a fortnight to settle. Afterwards bottle it in quarts or pints as you please.

How To Make Gooseberry-Wine

When the gooseberries are half ripe, put a peck at a time into a wooden vessel, or strong tub; then bruise them with a wooden mallet, or some such instrument;, put them into a hair cloth, and press out the juice. Repeat the same operation again, till all the gooseberries are squeezed. Afterwards put three pound of dry powder-sugar to every gallon of juice. When the sugar is dissolved, put the liquor into a calk, and let it be quite full. If the calk holds ten gallons, let it stand in a cool place three weeks; if twenty, five weeks. Then draw the liquor from the lees, cleanse the calk, and put the liquor in again. A ten gallon calk must stand afterwards three months: one of twenty gallons five months; and then bottle it off.

How To Make Raisin-Wine

Put two hundred weight of raisins with the stalks into a hogshead, and fill it up with water. Let them stand together for a fortnight, and then pour off the liquor and press out the raisins; put these liquors both together in a calk that they will just fill, and let it stand open till it has done fermenting, or making a noise. When this is over, stop it up close, and let it stand fix months. Afterwards you may peg it, to discover whether it be clear or not. If it is, rackit off into another ves-sel, let it stand three months longer, and then bottle it.

How To Make Elder-Wine

Gather the berries when they are full ripe, pick them, and put them in a stone jar; then set the jar in a kettle of boiling water, and let it stand till every part of it is hot. Then take them out, and strain them well through a coarse cloth. Put the juice into a kettle well tin'd, and boil it with a pound of lisbon-sugar to every quart of juice; take off the scum as it rises, and let it boil. When it is clear and fine, pour it into a jar, and keep it for use. When the raisin-wine is made as above directed, mix a pint of this liquor with every two gallons of the wine, when you put it into a ves-sel, and the composition will be elder wine; which must be rack'd off, and managed as above.

How To Make Orange-Wine

Beat up the whites of ten eggs very well, and put them into fix gallons of water, with twelve pounds of the bed powder-sugar. Boil this liquor well for three quarters of an hour, and let it stand to cool. Squeeze the juice of twelve lemons into an earthen cup or pan, with two pound of white sugar; let them stand all night; in the morning take off the scum, and put the mixture into the other liquor. Then pare off the outward peel of fifty oranges, and put them in likewise with the juice of the same. Let it stand to work for two days and two nights. Afterwards add two quarts of white wine, and put the mixture into a vessel.