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To make White Curran Wine


Take the largest white currans you can get, strip and break them in your hand, whilst you break all the berries; to every quart of pulp take a quart of water, let the water be boiled and cold again, mix them well together, let them stand all night in your tub, then strain them thro' a hair-sieve, and to every gallon put two pounds and a half of six-penny sugar; when your sugar is dissolved, put it into your barrel, dissolve a little isinglass, whisk it with whites of eggs, and put it in; to every four gallons put in a quart of mountain wine, so bung up your barrel; when it is fine draw it off, and take off the grounds, (but don't tap the barrel over low at the bottom) wash out the barrel with a little of your wine, and drop the grounds thro' a bag, then put it to the rest of your wine, and put it all into your barrel again, to every gallon add half a pound more sugar, and let it stand another week or two; if it be too sweet let it stand a little longer, then bottle it, and it will keep two or three years.


English Housewifry (1764).


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