Browse Items (2 total)

through a coarse cloth, wringingthe berries, put the juice intoa clean kettle- to every quart of juice put a pound of fineLisbon sugar, let it boil, and skimit well- When clear and fine pourit into a jar, when cold covered close and keep it till you…

it though a sieve into anothervessel, let it stand 3 days-after which pour it into a third vessellet it ferment with atoast covere'd on both sides withyeast- when the fermentation isended run it slowlyinto a cask- keep it least8 months before it is…