Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1864-08-17

dhu DOIi the > IA u 10 1t proper CDllSlS-
tency. When cold, mix it with bran
iy, in the proportion OF two thirds sy-
rap to one-third brandy, aud pour it
over the truit.
Vine .fom LarYe Grcpes-Provide
forty pounds Of full grown but unripe
grapes; pick out all lunsound ones, then
separate the small ones by means Of
seive. Put the fruit into a fifteen or a
twenty gallon tub; bruise in small por-
tions so as to burst the berries without
crushing the seed. Pour upon them
four gallons Of water; stir and squeeze
them with the hands until the juice
and pulp are separated from the seeds
aud skins. In twelve or twenty-tour
hours strain the whole through a can
vass bag, and pass through the fruit a
gallon Of fresh water. Next, dissolve
in the juice twenty pounds of refined
sugar, and add water if requisite 10
make up the whole liquor to eleven
gallons; let it remain in the tub, cover
1t with q blanket, over which place "a
board, and let the temperature be from
fifty 10 sixty degrees OF the tbermom-
eter; in Il day or two, according to the
symptoms Of fermentation, draw off
the liquor into ten gallon cask to fer
ment, keeping it filled up to near the
bunghole. When the fermeE tation be-
comes somewhat languid. drive in
the bung, and bore hole in it's side,
into which drive a wooden peg. In
every case loosen the peg. so that the
air may escape, ana when there appear
no longer any bubbles drive in the peg
tightly. The wine being thus ma le,
it should be set in a cool cellar. and
remain there till about the end of De
cember. when, to insure its fneness.
it should be racked in a fresh cask. to
clear it from It's first lees. Should it
then prove too sweet, instead OF rack
ing it the fermentation should be re-
newed by stirring up the lees or by
rolling the cask. Sometimes. if the
wine be examined, on a clear, cold day
in February, or March it would be
found fine enough to bottle. If it be
racked, it should be fined in the usual
way with isinglass If very sweet
as we'll as brisk wine be wished, the
quantity Of sugar for ten gallons should
be increased to thirty pounds To in
sure brlsknesS without excessive sweet
ness, the proportion Of the fruit should
be fifty pounds to twenty-five pounds
of sugar. Ii the sweetness should pass
Oft from wine thus made. check the
fermentation by rackinc and finino
and it will be speedily fit for use. Of.
serve that the husks of the grapes be
f,rmeuted in the vat with the LIQUID.
Good EIder6erry Wiae.-To every
three quarts of elderberries add one
gallon of water, and let them stand for
three days in an earthen pan; then boil
up all together. For every gallon Of
water take three pounds OF good moist
sugar, and place it into small copper;
strain the liquor off on the sugar, and
for every ten gallons of wine take one
ounce Of ginger, half an ounce of cloves
and one ounce of whole allspice; tie the
spices in a separate bag of muslin, and
boil up the whole for about twenty
minutes or half an hour; let it stand in
the pan till cold, placing in the liquor
Il thick piece of toast with little
yeast on it. When quite cold pour the
liquor into the barrel; let it work out
of the bung hole, and fll up, as YOU
would for beer, as long as it works.
About Christmas it will be fit for bot
ting, and little brandy, added TO
each bottle, is great improvement.
NNhr ID Aina .rnnhln laa;o. -. l.