8 qt. berries, 4 qts. boiling water poured over the berries. Let stand 12 hours stirring occasionally then strain well pressing out all the juice. Add 3 lb. sugar and 4 qt. juice, 1 oz powdered cinnamon 1/4 oz. powdered cloves. Boil 5 min. and set away to ferment in stone jar with cloth thrown over it. When done fermenting, rack off carefully as not to disturb the lees (?lus?). Bottle and cork well.
Dried Peach Wine
2lbs. dried peaches, pour 4 gallon of hot water over them, add 5 lb. sugar and 1 yeast cake, stir well and ferment in a stone jar. When through working, rack off into clean bottles or jars and cork for 10 days before using.
Add 1 qt boiling water to each gallon mashed berries. Let stand 24 hours stirring occasionally, train and add 2 lbs. sugar to each gallon. Cork tightly pressing cork in cask tighten each few days until tight. Then let stand till Oct. then bottle.