solved, take off the water, and stir it well about to raise the scum; which take clean off, and cool. When it is thus prepared, press out the like quantity of juice of red currants moderately ripe, without any green ones among them; which being well strained, mix it well with the water and honey, put them in a cask, or large earthen vessel, and let them stand upon the ferment twenty-four hours; to every gallon add two pounds of loaf or other fine sugar, stir them well to raise the scum, and when well settled, take it off, and add half an ounce of cream of tartar, with a little fine flour, and the whites of two or three eggs, which will refine it; when it is well settled and clear, draw it off into a small vessel, or bottle it up, keeping it in a cool place.
Of white currants, a wine may be made after the same manner, that will equal in strength and pleasantness many sorts of white wine.
Another Way.
After gathering the currants, which must be done when the weather is dry, and take are full ripe, strip them carefully from the stalk, so as not to bruise them with your fingers; put them into a pan, and bruise them with a wooden pestle; then let it stand about twenty hours, (according to the quantity) after which strain it through a sieve; add three pounds of fine powder sugar to every four quarts of the liquor, and then shaking or stirring it well, fill your vessel, and put about a quart of good brandy to every six or seven gallons; as soon as it is fine, which will be in four or five weeks, bottle it off: if it should not prove
quite
