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To Make Blackberry Wine

To make 10 gallons of this cheap and excellent receipt is one of the best on the subject: 40 pounds fruit are to be bruised in small quanbruised in small quantities, in a tub which will hold 15 or 20 galhold 15 or 20 gallons, sufficient pressure only being used to burst the berries, without breaking the seeds or much compressing the skins. 4 gallons water are then to be poured on the fruit, wine, press the juice out of sufficient fresh which is to be carefully stirred, and squeezed ripe blackberries to make 41 gallons; wash with the hands until the whole of the juice and pulp are separated from the solid matter. make 4+ gallons; wash with the hands until the whole of the juice the pomace in 4+ gallons soft spring water, and pulp are separated from the solid matter . and thoroughly dissolve in it 6 pounds white It is then to rest for a few hours, when it must sugar to each gallon of water (brown sugar be pressed and strained through a coarse can- (brown sugar be pressed and strained through a coarse canwill do for an inferior wine); strain the juice vas bag with considerable force. 1 gallon water may afterwards be passed through the wine); strain the juice vas bag with considerable force. 1 gallon into this syrup, and mix them. Fill a cask water may afterwards be passed through the with it perfectly full, and lay a cloth loosely residue, to remove any soluble matter that over the bung-hole, placing the cask where it may be left, and then added to the juice. 30 pounds loaf sugar are now to be dissolved in placing the cask where it may be left, and then added to the juice. 30 will be perfectly undisturbed. In two or pounds loaf sugar are now to be dissolved in three days fermentation will commence, and the juice, and the total quantity of liquid the impurities run over at the bung. Look at made up with water to 10 gallons. The it every day, and if it does not run over, with liquor is now to be put into a tub, over which some of the mixture which you have reserved spread a blanket, covered by a board, and in another vessel fill it up to the bung. In place in a temperature of from 55° to 60° it up to the bung. In place in a temperature of from 550 to 600 about three weeks, fermentation will have Fahr. for from 24 to 48 hours, according to the signs which it may show of fermentation, when it is to be put into a cask to ferment.

The cask must be of such size that the liquor will nearly reach to the bung -hole, so that the scum may run out as it rises. As the fermenrises. As the fermentation goes on the liquor will decrease, and the cask must be kept filled up nearly to the ceased, and the wine be still; fill it again, drive in the bung tight, nail a tin over it, and let it remain undisturbed until the following March. Then draw it off, without shaking the cask, put it into bottles, cork tightly and seal over. Some persons add spirit to the wine, but instead of doing good, it is only an injury. The more carefully the juice is bung-hole with a portion of the " must which strained, the better the quality of the sugar, and the more scrupulously clean the utensils and casks, the purer and better will be the wine. has been reserved for that purpose. When the fermentation has become a little weaker, which may be known by the hissing noise deby the hissing noise decreasing, the bung is to be driven in, and a wooden peg, called a spile, made of tough