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.