Transcription
CATALOG NUMBER VC 2443 A
OBJECT NAME recipe
DATE
AUTHOR l
RECIPIENT
MEDIUM paper, ink
PEOPLE Mr Stemson
PLACES
KEYWORDS current wine
10 Gall. Currants (picked with Mr Stemson) } Will make 20 Gall Wine
10 Do Water }
50 lb Sugar —--------------- }
After mashing the Currants all together in a suitable Vefsell (first putting about 1.2 of the Water / in with Currants to get afsit in getting out the Juice) strain the [Pummice?] through a [s-??-l] Sieve / first & then through Cloth so as completely to extract the Juice _ Make ufe of the other half of the / Water to [rince?] the Juice Clean out of the [Pummice] _ [Put] in the Sugar _ [let it] disolve then put / the Liquor in a Cask which is [??] [fill?] _ Let it fermint for 4 Days then Cork it up _ It will / be best while fermenting to draw a little out of the Cask to prevent too much [working] [over] / [??] [out] [of] the [Being?]
[END OF PAGE 1]Transcriber
Kathryn AlexanderLanguage
English
