or four times a day, and let them continue in the steep till the fruit
begins to burst, and the stones swim on the top; which will be in
about fourteen or fifteen days. Then strain the liquor from the fruit,
and press the fruit very dry, mixing the pressings with the rest of
the liquor, and put all together into a cask, and ferment it in the
following manner.

To every pipe of wine take two quarts of solid ale yest and one ounce
of jalap, put them into a can, and into them pour a gallon of the new
wine first made hot, whisk them well together, and apply to the pipe,
stirring all together very well. If your cask be less than a pipe,
proportion your yest and jalap accordingly. When the ferment comes
on, you must keep the bung-hole clean, and let the vessel be filled up
three or four times a day. Let it ferment ten or twelve days, or till
it works clean and white. Then take it off its bottom, which will be
very considerable, and put it into a clean cask. You may filter the
bottom thro' a linen rag and put to the wine. Lay some heavy weight
over the bung, and let it stand a day. Then lay on the top of the wine
five gallons of melasses-spirit, and bung it up close. Leave out
the vent peg a day or two; then drop it in the hole, and close it by
degrees 'till you have made it quite close.

Let it lay in this state for six months, at that time rack it from its
bottom into a clean pipe, and you'll find it tolerably fine. Then put
to it one quart of _forcing_, and bung it up. Let it lay 'till within
a month of your wanting it; for the longer it lays the better it will
be in body. Then rack it for the last time (always observing you touch
no bottoms) and put three pints of _forcing_ to it. Stir it well with
your paddle, and bung it up. The bottoms you may run thro' a linen rag
as before, and mix with that in the pipe. You may pierce the wine in