On a dry day, gather mulberries, when they are just changed from
redness to a shining black; spread them thinly on a fine cloth, or on
a floor or table, for twenty-four hours; and then press them. Boil a
gallon of water with each gallon of juice; putting to every gallon
of water, an ounce of cinnamon bark, and six ounces of sugar candy
finely powdered. Skim and strain the water when it is taken off and
settled, and put to it the mulberry juice. Now add to every gallon of
the mixture, a pint of white or Rhenish wine. Let the whole stand in
a cask to ferment, for five or six days. When settled, draw it off
into bottles, and keep it cool.