The new Kentucky home cook book

strain. Add three pounds of good brown sugar to each gallon of juice, put into a cask and keep it full by adding some from another vessel reserved for the purpose. After it has ceased to ferment, bung it tightly, let it stand three months, then bottle, putting a lump of sugar into each bottle. Splendid for the sick. Mrs. E. M. Conner. BLACKBERRY WINE. To every three pints of berries add one quart of water. Let it stand twenty-four hours, strain through a colander, then through a cloth. To each gallon of juice add three pounds of good brown sugar and the whites of two eggs beaten to a froth. Put into a thin muslin bag one teaspoonful each of allspice and cloves, and a grated nutmeg, and drop in; pour it into a stone jug, filled up and kept full with some of the same juice kept in another vessel for the purpose, until it is done fermenting, which will be in two or three weeks. Cork tightly, and keep in a cool place for three or four months, then pour it off into bottles, with a little white sugar in each bottle. Seal close. It improves with age. Mrs. B. Hurt. CHERRY WINE. Delightful cherry wine may be made by the above receipt. It is better than blackberry wine. Mrs. W. 0. Sadler. CURRANT WINE. Pick perfectly ripe currants from the stem, bruise thein, put them into a muslin or linen bag and squeeze out all the juice. Mix with it an equal quantity of water, adding to each gallon three pounds of white sugar. Boil it a few moments, skim well, put it into a cask, stop it tight, and let it be undisturbed three or four weeks (according to the quantity), then draw it off, leaving the settlings in the bottom. Bottle, and keep in a cool place. It will be good in a year. Age improves it. The New Kentucky Home Cook Book.' CURRANT WINE. Pick ripe currants from the stems, mash and squeeze out all the juice with the hands. One-fourth contents of cask to be filled must be pure juice. Add ten pounds of granulated sugar dissolved in well-water to each gallon of juice. Fill the cask with well-water after putting in the juice and sugar. Cover the bung-hole with thin cloth or perforated tin during fermentation. This will make good wine in one year — the older the better. Splendid if the receipt is closely followed. Mr. George Wood. RASPBERRY WINE. Pick carefully fine ripe raspberries, crush them, squeeze out the juice, and measure. Pour as much boiling water on the berries as there is juice, let it stand a few hours to extract all the juice, then mix all the liquid together and strain it. Dissolve in it three pounds of white sugar to each gallon of juice, mixing in the beaten whites of two eggs to each gallon of juice, then put it into a keg until through fermenting, leaving the bung loose, then put into bottles and seal. Keep in a cool place, or bury it in a box of sawdust. GOOSEBERRY WINE, Pick off the stems and blossoms of ripe gooseberries, and press the juice through a sieve. To each gallon of juice add two gallons of water and two and one-half pounds of granulated sugar. Let it stand until through fermenting, then pour off into bottles and seal. DAMSON WINE.