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Currant Wine No 2

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







To every gallon of ripe currants put a gallon of cold water. When well

broken with the hands, let it stand twenty-four hours. Then squeeze the

currants well out; measure your juice, and to every gallon put four

pounds of lump sugar. When the sugar is well melted, put the wine into a

cask, stirring it every day, till it has done hissing; then put into it

a quart of brandy to every five gallons of wine; close it well up;

bottle it in three months.











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