Blackberry Wine
Instructions
Gather the fruit when fully ripe, but before the sun has had time to dry the juice; put it in a tub and pour in clear cold water enough to cover it; mash it to a pulp with a wooden masher; strain it through a linen bag or towel; a deal of juice will remain in the pulp, which in order to get you must add some sugar to it, and boil it in your preserving kettle, when you may strain again, and will have little left but seeds; to every gallon of the liquor, add three pounds of good brown sugar; pour it in a keg, (which should stand in a cellar, or cool dry place;) let it stand two or three weeks, with the bung laid loosely on; as the froth works out fill it up, (with some of the liquor kept out for the purpose.) French brandy in the proportion of a quart to five gallons, is an improvement. At the end of three or four weeks, it may be closely bunged and put away in a safe dry closet, where it should remain undisturbed for a year, when it may be racked off, bottled and sealed over.
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Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.
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