The Brookhaven ledger. (Brookhaven, Miss.) 1875-1883, 1878-06-06

Blackberry Wine,

\ 4 . 7 HeT7
The, following article from the Homo
Journal will be interesting to those who
want to make blackberry wine: :, 80
Only the ripest and finest berries.
should be perfectly free from dirt.
straw, sticks, leaves, insects or other
impurities. A gentle rinsing in pure
water is recommended as finishing
touch before the initial stepof wino-
making is taken -iu I.Isza7 3a sIt
{: The berries ready. place them hn
kettle which ean be ureadiIy iandlcd,
but which is large enough TO luld say
ten gallons, We used q common tin
wash boiler, having copper bottom.
Put the berries ip this vessel aud porr
in pure soft water enough to just cover
them. Heat the contents to near, the
boiling point and keep SO fol. two hours.
Do not let tile water come to a boil.
At the expiration OF the two hours.
pour the contests OF tsr Kettle ip =
strong bag. previously prepared of
strong muslin, letting It drain iintosa
clean scask or other vessel, as filsy be
convenient. Squeeze the bag quite
vigorously to extract as much Juice rs
possible and then place it unders press
Of some description-the mostiOprinii-
tive will answer--and express the bal
ance Of the juice. Put the residium
in some. clean place. free from dust and
flies, and repeat the operation till you
have as much juice as you desire. gou
10 clarity the juice. take the same
kettle which was nsed in cooking the
berries and fill it about two thirds full
Of the juice, measuring it so as to. be
reasonably certain Of the quantity. To
each gallon OF the jnice add three
pounds Of white, crushed sugar aud
heat gently till all the sugar is dissolv-
ed, stirring it during the time. Now
add o pint of sweet milk in which two
eggs have been Thoroughly beaten,
and bring the liquid to gentle boil.
Great care must be taken at This par
ticular period, as little heat % will
scorch and destroy the Juice. Skim off
the frothy matter which rises and con-
tinue the operation till no sediment can
be seen in the scum. When this is dune,
pour into cask or BARREL previously
prepared, and repeat the operation till
the Juice is all clarified. r,v ,.-gT
The cask, barrel, keg or Whatever
else is to be used for the purpose must
be perfectly sweet and clesn. A Dswly
cmetied brandy or bourbon whisky
barrel is the BEST, Fill entirely full,
and keep it %. resolving for the pur-
pose quantity of juice Fasten pieco
Of fine wire or. oloth, ,netting over the
buug hole or other opeHsrg to keep
out insects Do-ro suffer II 10 be
moved during the process of ferinenta-
ton, which will last several months,
and do not be too anxious TO taste the
wine-wai. till it is ready, which will be
known by the cessation of the kissing
uoise, which can be heard by applying
the ear to the bung hole during the fer
menting period. Close the cask tightly
for three or four weeks, until itsVcOn-
tents are. ferfectly clear. which eau be
readily ascertained by holding glass;
ful before strong light: 7rsss be-.
The wine, when made, may be drawn
into small bottles, demijohns or clean
wooden casks. Grta care should be
taken not to disturb the sediment which
remains at the bottom Of the ferment
ing cask. A very slight movement will
destroy the clearness of the wine, when
bottled. Bore hole in the end Of the
cask at least two inches above the edge
of the c&ime and insert wooden or
metallic faucet. The bulk Of the con-
tents can then be run off without dis
turbing the sediment. Then raise the
rear end Of the barrel, as occasion re-
aures, doing it very gently. and nearly
the entire contents can be obtained in
perfectly clear condition. Cork tight
.ly, using first class oorks, previously
soaked in boiling water, place the bots
ties IN cool, dry place and you have n
wine which the best vintages of the
world cannot surpass. rsgya eo4ai1zs