Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/75

 skim until worked clear. Then draw off, avoiding the sediment at the bottom. Bung up or bottle, which is best for all wines, letting the bottles lie always on the side, either for wines or beers.

TO MAKE MORELLO CHERRY WINE

Let your cherries be very ripe, pick off the stalks, and bruise your fruit without breaking the stones. Put them in an open vessel together; let them stand twenty-four hours, then press them, and to every gallon put two pounds of fine sugar; then put it up in your cask, and when it has done working, stop it close. Let it stand three or four months and bottle it; it will be fit to drink in two months. MOUNTAIN WINE

Pick out the big stalks of your Malaga raisins; then chop them very small, five pounds to every gallon of cold spring water. Let them steep a fortnight or more, squeeze out the liquor, and barrel it in a vessel fit for it. First fume the vessel with brimstone; don't stop it up till the hissing is over.

MULBERRY WINE

On a dry day gather mulberries, when they are just changing from redness to a 77