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Classic
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page 149
and a little musk, if you like it; pour on it three pints of best alcohol.
Blackberry Wine.
Gather the fruit when fully ripe, but before the sun has had time to dry the
juice; put it in a tub and pour in clear cold water enough to cover it; mash it
to a pulp with a wooden masher; strain it through a linen bag or towel; a deal
of juice will remain in the pulp, which in order to get you must add some sugar
to it, and boil it in your preserving kettle, when you may strain again, and
will have little left but seeds; to every gallon of the liquor, add three pounds
of good brown sugar; pour it in a keg, (which should stand in a cellar, or cool
dry place;) let it stand two or three weeks, with the bung laid loosely on; as
the froth works out fill it up, (with some of the liquor kept out for the
purpose.) French brandy in the proportion of a quart to five gallons, is an
improvement. At the end of three or four weeks, it may be closely bunged and put
away in a safe dry closet, where it should remain undisturbed for a year, when
it may be racked off, bottled and sealed over.
Gooseberry Wine.
Put three pounds of lump sugar in a gallon of water; boil and skim it; when it
is nearly cold, pour in it four quarts of ripe gooseberries, that have been well
mashed, and let it stand two days, stirring it frequently; steep half an ounce
of isinglass in a pint of brandy for two days, and beat it with the whites of
four eggs till they froth, and put it in the wine; stir it up, and strain it
through a flannel bag into a cask or jug; fasten it so as to exclude the air;
let it stand six
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