Mixed Wine Recipe

Take equal parts of ripe currants, grapes, raspberries, and English

cherries. Bruise them, then mix cold water with them, in the proportion

of four pounds of fruit to a gallon of water. Let the whole remain half

a day. Stir the whole up well, then strain it--to each gallon of it put

three pounds of sugar. Keep it in a temperate situation, where it will

ferment slowly, three or four days--stir it up frequently. When

fermented, add a ninth part of brandy to it, and stop it up tight--when

it becomes clear, bottle it. In the course of a year it will be fit to

drink.

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