Pick the berries when quite ripe, put them into a stone jar, and set
them in an oven, or in a kettle of boiling water, till the jar is hot
through, then take them out, and strain them through a coarse sieve;
squeeze the berries, and put the juice into a clean kettle. To every
quart of juice put a pound of fine Lisbon sugar; let it boil, and
skim it well. When clear and fine, pour it into a cask. To every ten
gallons of wine add an ounce of isinglass dissolved in cider, and six
whole eggs. Close it up, let it stand six months, and then bottle it.