Page:Husbandman and Housewife 1820.djvu/48

 Plant them round the quarters of your garden, that they may have the benefit of the dung and culture annually bestowed thereon, which will consequently make the berries large and the juice rich.

The red currant is preferable to the white, as yielding richer juice and in much greater quantity.

Take the most luxuriant slips or shoots of a year's growth, set them in the ground about eight inches deep, and not less than twenty four distant from each other; these never fail of taking root, and generally begin to bear in about two years. For the rest, let them from time to time be treated as espaliers (but not against a wall) observing to keep the roots, especially in the spring of the year, free from suckers and grass.

PICK the currants clear from the stalk, put them into an earthen vessel, and pour on a gallon of currants one quart of hot water. Mash them together and let them stand and ferment; cover them for twelve hours, and then strain them through linnen into a cask, add a little yeast and when worked and settled bottle it off, In one week's time it will be fit for use.

GATHER your currants when full ripe, which will commonly be about the middle of July; break them well in a tub or vat, (some have a mill constructed for the purpose, consisting of a hopper, fixed upon two lignum vitæ rollers) press and measure your juice, add two thirds water, and to each gallon of that mixture (i.e. juice and water) put three pounds of muscovado sugar (the cleaner and drier the better; very coarse sugar, first clarified, will do equally as well) stir it well,