Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/47

 by placing wet clay over it after it is driven in.

2. Pick your currants when ripe on a fair day, crush them well, and to every gallon of juice add two gallons of water and three pounds of sugar; if you wish it sweeter, add another one-half pound of sugar. Mix all together in some large vessel, then dip out into earthen jars. Let it stand to ferment in some cool place, skimming it every other morning. In about ten days it will be ready to strain off; bottle and seal, or put in a cask and cork tight. The longer you keep it the better it will be.

Into a five gallon keg put five quarts of currant juice, fifteen pounds of sugar, and fill up with water. Let it stand in a cool place until sufficiently worked, and then bung up tight. You can let it remain in the cask, and draw out as you want to use it.

Take ten quarts of fruit, bruise it, and add to it five quarts of water. Stir it well together, and let it stand twelve hours; then strain it through a coarse canvas bag or Rh