GRAPE WINE

Put twenty pounds of ripe, fresh picked and well selected grapes into a stone jar, and pour on them six quarts of boiling water. When the water has cooled enough, squeeze the grapes well with the hand ; cover the jar with a cloth and let it stand for three days, then press out the juice and add ten pounds crushed sugar. After it has stood for a week, take off scum, strain and bottle it, corking loosely. When the fer- mentation is complete, strain it again and bottle it, corking tightly. Lay the bottles on their sides in a cool place.