CURRANT WINE.

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.