r quantity, strain them thro' a hair-sieve, and
to every gallon of liquor put two pounds and three quarters of sugar;
when your sugar is dissolved tun it into your cask, and let it stand
three weeks, then draw it off, and put to every gallon a quarter of a
pound of sugar; wash your barrel with cold water, tun it up, and let it
stand about a week; to every ten gallons put an ounce of isinglass,
dissolve it in some of the wine, when it is dissolved put to it a quart
of your wine, and beat them with a whisk, then put it into the cask,
and stop it up close; when it is fine bottle it.

If you would have it taste of rasps, put to every gallon of wine a
quart of rasps; if there be any grounds in the bottom of the cask, when
you draw off your wine, drop them thro' a flannel bag, and then put it
into your cask.

325. _To make_ MULBERRY WINE.

Gather your mulberries when they are full ripe, beat them in a marble
mortar, and to every quart of berries put a quart of water; when you
put 'em into the tub rub them very well with your hands, and let them
stand all night, then strain 'em thro' a sieve; to every gallon of
water put three pounds of sugar, and when the sugar is dissolved put it
into your barrel; take two pennyworth of isinglass and clip it in
pieces, put to it a little wine, and let it stand all night within the
air of the fire; take the whites of two or three eggs, beat them very
well, then put them to the isinglass, mix them well together, and put
them into your barrel, stirring it about when it is put in; you must
not let it be over full, nor bung it close up at first; set it in a
cool place and bottle it when fine.

326. _To make_ BLACKBERRY WINE.

Take blackberries when they are full ripe, and squeeze them the same
way as you did the mulberries. If you add a few mulberries, it will
make your wine have a much better taste.

327. _To make_ SYRRUP OF MULBERRIES.

Take mulberries when they are full ripe, break them very well with your
hand, and drop them through a flannel bag; to every pound of juice take
a pound of loaf sugar; beat it small, put to it your juice, so boil and
skim it very well; you must skim it all the time it is boiling; when
the skim has done rising it is enough; when it is cold bottle it and
keep it for use.

You may make rasberry syrrup the same way.

328. _To make_ RASBERRY BRANDY.

Take a gallon of the best brandy you can get, and gather your
rasberries when they are full ripe,