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Currant Wine


Gather full ripe currants on a dry day, pick them from the stalks, and weigh them; then crush them with your hands, leaving none whole; for every two pounds of currants put one quart of water; stir all well together, and let it stand three hours, and strain the liquor through a sieve; then, for every three pounds of currants, put one pound of powdered loaf sugar; stir it till the sugar is dissolved, boil it, and keep skimming it, as long as any scum will rise; let it stand sixteen hours to cool, before you put it in the cask; stop it very close. If the quantity be twenty gallons, let it stand three weeks before you bottle it; if it be thirty gallons, it must remain a month; it should be perfectly clear when drawn off; put a lump of sugar in each bottle, cork it well, and keep it in a cool place, or it will turn sour. This is a pleasant and cheap wine; and if properly made, will keep good for many years. It makes an agreeable beverage for the sick, when mixed with water.


The Virginia Housewife (1860).


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