COFFEE, TEA, BEVERAGES. 463
BLACKBERRY WINE. No. 2.
BERRIES should be ripe and plump. Put into a large wood or stone vessel with a tap ; pour on sufficient boiling water to cover them ; when cool enough to bear your hand, bruise well until all the berries are broken; cover up, let stand until berries begin to rise to top, which will occur in three or four days. Then draw off the 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 ves- sel 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 disolved, 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.
MASH the grapes and strain them through a cloth ; put the skiilS 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 WINK
iWiPE 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 sur- face ; 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