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Red Or White Currant Wine

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

Take to every gallon of juice one gallon of water, to every gallon of

water three pounds and a half of the best Lisbon sugar. Squeeze the

currants through a sieve; let the juice stand till the sugar is

dissolved; dip a bit of brown paper in brimstone, and burn in the cask.

Then tun the wine, and to every three gallons put a pint of brandy. When

it has done hissing, stop it close; it will be fit to drink in six

months, but it will be better for keeping ten or twelve.

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