Gather the grapes when quite ripe, place them in a vessel and pound without mashing them too much, to extricate as little coloring matter as possible. Pour the whole into a thick flannel bag to filter the juice, letting it fall into a porcelain or glass receptacle. Commence the operation again, and continue to filter the juice through the bag until it flows out quite clear. After all the juice has been filtered pour it into small strong bottles (small champagne bottles), and cork with sound corks, driving them in with a mallet; tie the corks down with strings attached to the necks of the bottles, then stand them upright, slightly apart, in a deep saucepan or soup pot, and cover to the height of the bottles with cold water. Place the pot on a moderate fire, boil for ten to twelve minutes, remove and leave the bottles cool in the water, only taking them out when thoroughly cold. Cut the strings and lay the bottles down flat, keeping them in a very cool place.

Crush some very ripe strawberries and press them on a wire sieve sufficiently fine not to permit the seeds to pass through. With this juice fill some one-quart bottles, close well, tying the corks on with a string. Range these bottles in a saucepan, cover with cold water and stand it on the range. Watch the time when the water begins to boil and leave them in for only half an hour. then take the saucepan at once from the fire and leave the bottles cool off thoroughly in the liquid. When cold lift them out, wipe dry. cut the strings and lay them down, piling one on top of the other in a cool, dry place, inclining the bottles a little forward so that the juice rests against the cork.