73. PORT WINE

Take 42 gallons of worked cider, 12 gallons of good port wine,
3 gallons good brandy, 6 gallons pure spirits. Mix together.
Elder-berries and sloes, or fruit of the black hawes, make a fine
purple colour for wines.


74. CHAMPAGNE WINE

Take of good cider (crab-apple cider is best) seven gallons, best
fourth proof brandy one quart, genuine champagne wine five quarts,
milk one gill, bitartrate of potash 2 oz. Mix and let it stand a
short time; bottle while fermenting. This makes an excellent
imitation of champagne with age.


75. CURRANT AND OTHER FRUIT WINES

For currant, cherry, raspberry, elderberry, strawberry, whortleberry,
and wild grape wines, any one can be used alone, or in combination
of several of the different kinds; to make a variety of flavours, or
suit persons who have some and not the other kinds of fruits, to
every gallon of expressed juice, add 2 galls. of soft water, put in
6 or 8 lbs. of brown sugar, and 1-1/2 oz. of cream of tartar, have
them dissolved; put 1 quart of brandy to every 6 galls. Some prefer
it without brandy. After fermentation, take 4 oz. isinglass,
dissolved in a pint of the wine, put to each barrel, and it will