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Currant Or Elder Wine

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

After pressing the fruit with the hand or otherwise, to every gallon of

juice add two gallons of water that has been boiled and stood to be

cold. To each gallon of this mixture put five pounds of Lisbon sugar. It

may be fermented by putting into it a small piece of toasted bread

rubbed over with good yest. When put into the cask, it should be left

open till the fermentation has nearly subsided.

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