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Red Currant Wine

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







Gather the fruit dry; pick the leaves from it, and to every twenty-five

pounds of currants put six quarts of water. Break the currants well,

before the water is put to them; then let them stand twenty-four hours,

and strain the liquor, to every quart of which put a pound of sugar and

as many raspberries as you please.











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