188. CHERRY WINE.

Take of cold soft water, 10 gallons,

cherries, 10 gallons. Ferment.

Mix raw sugar, 30 lbs.

red tartar in fine powder, 3 oz.

Add brandy, 2 or 3 quarts.

This will make 18 gallons.

Two days after the cherries have been in the vat, Mr. Carnell says,

we should take out about three quarts of the cherry stones, break

them and the kernels, and return them into the vat again.