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Tomato Wine

(Vaughan’s Vegetable Cook Book)

Take fresh ripe tomatoes, mash very fine, strain through a thin cloth.

To every gallon of the pure juice add one and one-quarter pounds of

sugar and set away in an earthen jar about nine days or until it has

fermented; a little salt will improve its taste; strain again, bottle,

cork tightly and tie down cork. To use it as a drink, to every gallon of

fresh sweetened water add half a tumbler of the wine with a few drops of

lemon essence and one has a good substitute for lemonade.

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