Those who have more currants than they have money, will do well to use
no wine but of their own manufacture. Break and squeeze the currants,
put three pounds and a half of sugar to two quarts of juice and
two quarts of water. Put in a keg or barrel. Do not close the bung
tight for three or four days, that the air may escape while it is
fermenting. After it is done fermenting, close it up tight. Where
raspberries are plenty, it is a great improvement to use half
raspberry juice, and half currant juice. Brandy is unnecessary when
the above-mentioned proportions are observed. It should not be used
under a year or two. Age improves it.