Boil four gallons of spring water, and stir into it 1 lb. of honey;
when thoroughly dissolved, take it off the fire; then stir it well
in order to raise the scum, which take clean off, and cool the liquor.
When thus prepared, press out the same quantity of the juice of red
currants moderately ripe, which being well strained, mix well with
the water and honey, then put them into a cask, or a large earthen
vessel, and let them stand to ferment for 24 hours; then to every
gallon add 2 lbs. of fine sugar, stir them well to raise the scum,
and when well settled, take it off, and add ½ oz. of cream of
tartar, with the whites of two or three eggs, to refine it. When the
wine is well settled and clear, draw it off into a small vessel, or
bottle it up, keeping it in a cool place.
Of white currants, a wine after the same manner may be made, that
will equal in strength and pleasantness many sorts of white wine; but
as for the black, or Dutch currants, they are seldom used, except for
the preparation of medicinal wines.