New Hampshire Statesman And Concord Register

Easy method of making excellent red or black Cherry Wine.—Bruise twenty-four pounds of the finest ripe cherries, either red or black, first taking away the stalks and separating them from any rotten or unripe fruit. After pressing out the juice and even breaking the stones and crushing the kernels, let the whole ferment together for 12 hours. Then run the liquid through a large flannel bag, into a vessel beneath, containing a pound of fine powdered loaf or Havana sugar; forcing also, with a ladle or the hands, as much of the juice as possible from the mass. When the sugar is thoroughly dissolved, put the liquor up in bottles, filling each above half up the neck, or within nearly an inch of the cork. This quantity of good cherries will generally make six quart bottles of a most pleasant and salubrious wine, without dregs; of a fine deep red color, more or less bright, according to the kind of cherries used; and will keep considerably well, if put in a cool place, more than a year. This wine will be fit to drink in two or three months. When the juice is first pressed out, the mass should be wrung as dry as possible in a napkin, before the stones are attempted to be broken and the kernels bruised, which being done with the mallet or otherwise, the whole is to be returned into the juice, that it may ferment together. The same rule should be observed in making all other kinds of wine from stoned fruits, where the flavor of the kernel is desirable.—English pa.