isinglass. Two months after making, it may be drawn off and bottled, and in two months more will be fit for use, but will improve by keeping.
BLACKBERRY WINE
Bruise the berries well with the hands. To one gallon of fruit, add one-half gallon of water, and let stand overnight. Strain and measure, and to each gallon of juice add two and one-half pounds of sugar. Put in cask and let ferment. Tack thin muslin over top, and when fermentation stops, pour into jugs or kegs. Wine keeps best in kegs.
BLACKBERRY WINE
(other methods of
making)
1. Having procured berries that are fully ripe, put them into a tub or pan with a tap to it, and pour upon them as much boiling water as will just cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise toward the top, which they usually do in three or four days. Then draw off the clear liquor into another vessel, and add to every ten quarts of this liquor four pounds of sugar. Stir it well,
