Take four gallons of ripe currants; strip them from the stalks
into a great stone jar that has a cover to it, and mash them with
a long thick stick. Let them stand twenty-four hours; then put the
currants into a large linen bag; wash out the jar, set it under
the bag, and squeeze the juice into it. Boil together two gallons
and a half of water, and five pounds and a half of the best loaf-sugar,
skimming it well. When the scum ceases to rise, mix the
syrup with the currant juice. Let it stand a fortnight or three
weeks to settle; and then transfer it to another vessel, taking
care not to disturb the lees or dregs. If it is not quite clear
and bright, refine it by mixing with a quart of the wine, (taken
out for the purpose,) the whites of two eggs beaten to a stiff
froth, and half an ounce of cream of tartar. Pour this gradually
into the vessel. Let it stand ten days, and then bottle it off.
Place the bottles in saw-dust, laying them on their sides. Take
care that the saw-dust is not from pine wood. The wine will be fit
to drink in a year, but is better when three or four years old.
You may add a little brandy to it when you make it; allowing a
quart of brandy to six gallons of wine.