3 quarts of strawberries, mashed and strained. To the juice (there
should be about a quart, if the berries are ripe and fresh) add
1 quart of water.
1 lb. of sugar.
Stir up well and ferment in a clean, sweet cask, leaving the bung out.
When the working subsides close tightly, or rack off into bottles.
This is said by those who have tasted it to be very good.