he clear juice
in another vessel, and add one pound of sugar to every ten quarts of
the liquor, and stir thoroughly. Let stand six to ten days in first
vessel with top; then draw off through a jelly-bag. Steep four ounces
of isinglass in a pint of wine for twelve hours; boil it over a slow
fire till all dissolved, then place dissolved isinglass in a gallon of
blackberry juice, give them a boil together and pour all into the
vessel. Let stand a few days to ferment and settle; draw off and keep
in a cool place. Other berry wines may be made in the same manner.

GRAPE WINE.

Mash the grapes and strain them through a cloth; put the skins in a
tub, after squeezing them, with barely enough water to cover them;
strain the juice thus obtained into the first portion; put three
pounds of sugar to one gallon of the mixture; let it stand in an open
tub to ferment, covered with a cloth, for a period of from three to
seven days; skim off what rises every morning. Put the juice in a cask
and leave it open for twenty-four hours; then bung it up, and put clay
over the bung to keep the air out. Let your wine remain in the cask
until March, when it should be drawn off and bottled.

FLORIDA ORANGE WINE.

Wipe the oranges with a wet cloth, peel off the yellow rind very thin,
squeeze the oranges, and strain the juice through a hair-sieve;
measure the juice after it is strained and for each gallon allow three
pounds of granulated sugar, the white and shell of one egg and
one-third of a gallon of cold water; put the sugar, the white and
shell of the egg (crushed small) and the water over the fire and stir
them every two minutes until the eggs begin to harden; then boil the
syrup until it looks clear under the froth, of egg which will form on
the surface; strain the syrup, pour it upon the orange rind and let it
stand over night; then next add the orange juice and again let it
stand over night; strain it the second day, and put it into a tight
cask with a small cake of compressed yeast to about ten gallons of
wine, and leave the bung out of the cask until the wine ceases to
ferment; the hissing noise continues so long as fermentation is in
progress; when fermentation ceases, close the cask by driving in the
bung, and let the wine stand about nine months before bottling it;
three months after it is bottled, it can be used. A glass of brandy
added to each gallon of wine after fermentation ceases is generally
considered an improvement.