Strip the berries, which should be fresh, and gathered on a dry day, clean from the stalks, and measure them into a tub or large earthen pan. Pour boiling water on them, in the proportion of two gallons to three of berries, press them down into the liquor, cover them closely, and let them remain until the following day; then strain the juice from the fruit through a sieve or cloth, and, when this is done, squeeze from the berries the greater part of the remaining juice, mix it with that which was first poured off, measure the whole, add to it three pounds of sugar, three quarters of an ounce of cloves, and one ounce of ginger, for every gallon, and boil it twenty minutes, keeping it thoroughly skimmed. Put it, when something more than milk-warm, into a perfectly dry and sweet cask (or if but a very small quantity of wine be made, into large stone bottles, which answer the purpose quite well), fill this entirely, and set the wine directly, with a large spoonful of new yeast dropped into the bung-hole, and just stirred round in the liquor, or with a small toasted crust thickly spread with yeast,*