Currant Wine

Let the currants be full ripe, and gathered on a dry day; strip them, put them into a large, pan, and bruise them with a wooden pestle; let them stand in a tub or pan twenty-four hours to ferment, then run it through a hair-sieve, and do not let the hand 'ouch the liquor. To every gallon of this liquor put two pounds and a half of white sugar, stir it well together, and put it into the vessel. To every six gallons put in a quart of brandy, and let it stand six weeks. If it is then fine, bottle it; but if not, draw it off as clear as possible into another vessel or large bottles, and in a fortnight put it into smaller bottles.

Raisin Wine

Pur two hundredweight of raisins, stalks and all, into a large hogshead, and fill it with water. Let them steep a fortnight, stirring them every day; then pour off the liquor, and press the raisins. Put both liquors together into a nice clean vessel that will just hold it, for it must be full. Let it stand till it has done hissing, or making the least noise; then stop it close, and let it stand six months. Peg it, and if not quite clear, rack it off in another vessel. Stop it again close, and let it stand three months longer. Then bottle it, and when used, rack it off into a decanter.

Grape Wine

To a gallon of grapes put a gallon of water. Bruise the grapes, let them stand a week without stirring, and then draw it off fine. Put to a gallon of the wine three pounds of sugar, and then put it into a vessel, but do not stop it till it has done hissing.

Cherry Wine

When cherries are full ripe, pull them off the stalks, and press them through a hair-sieve. To every gallon of liquor put two pounds of lump sugar finely beaten, then stir it together, and put it into a vessel, which must be filled. When it has done working, and ceases to make any noise, stop it close for three months, and bottle it off.

Raspberry Wine

With the back of a spoon bruise the finest raspberries, and strain them through a flannel bag into a stone jar. To each quart of juice put a pound of double-refined sugar, then stir it well together, and cover it close. Let it stand three days, and pour it off clear. To a quart of juice put two quarts of white wine, and bottle it off. It will be fit for drinking in about a week.

Apricot Wine

Take three pounds of sugar, and three quarts of water; let them boil together, and skim it well. Then put in six pounds of apricots pared and stoned, and let them boil till they are tender. Take them up, and when the liquor is cold bottle it up. Or, after the apricots are taken out, let the liquor have a boil with a sprig of flowered clary in it. The apricots will make marmalade, and be very good for present use.

Plum Wine

Take twenty pounds of Malaga raisins, pick, rub, and shred them, and put them into a tub; then take four gallons of water, boil it an hour, and let it stand till milk-warm. Put in the raisins, and let it stand nine or ten days, stirring it once or twice each day. Strain out the liquor, and mix it with two quarts of damson juice. Put it into a vessel, and when it has done working, stop it up close. Let it stand four or five months, and then bottle it.