Raspberry Wine
To every 3 pints of fruit, carefully cleared from mouldy or bad, put 1 quart of
water; bruise the former. In 24 hours strain the liquor and put to every quart 1
lb. of sugar, of good middling quality, of Lisbon. If for white currants, use
lump sugar. It is best to put the fruit, etc., into a large pan, and when, in
three or four days, the scum rises, take that off before the liquor be put into
the barrel. Those who make from their own gardens may not have a sufficiency to
fill the barrel at once; the wine will not hurt if made in the pan in the above
proportions, and added as the fruit ripens, and can be gathered in dry weather.
Keep an account of what is put in each time.