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Currant Wine No 1

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







Gather the currants dry, without picking them from the stalks; break

them with your hands, and strain them. To every quart of juice put two

quarts of cold water, and four pounds of loaf sugar to the gallon. It

must stand three days, before it is put into the vessel. Stir it every

day, and skim it as long as any thing rises. To ten gallons of wine add

one gallon of brandy, and one of raspberries, when you put it in the

vessel. Let it stand a day or two before you stop it; give it air

fourteen days after; and let it stand six weeks before you tap it.











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