156. _Another._

Gather the currants in dry weather, put them into a pan and bruise

them with a wooden pestle; let them stand about 20 hours, after which

strain through a sieve; add 3 lbs. of fine powdered sugar to each

four quarts of the liquor, and after shaking it well, fill the vessel

and put a quart of good brandy to every 7 gallons. In 4 weeks, if it

does not prove quite clear, draw it off into another vessel, and let

it stand, previously to bottling it off, about ten days.