Preparation:

1. Combine grapes add water, allow them to simmer on range until grapes have become soft.
2. Strain through a piece of cheese-cloth, being careful to press only the juice through, not the pulp of the grapes.
3. Return the grape juice to the preserving kettle and add 3/4 of a pound of sugar. Allow the juice to just commence to boil, as cooking too long a time spoils the flavor of the juice.
4. Bottle at once, while juice is hot. Bottles must be sterilized and air-tight if you expect grape juice to keep. Cover corks with sealing wax.

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1. Gather the grapes when they are just turning color, or about half ripe. Pound them in a tub with the stalks, and to every quart of pounded fruit, put two quarts of water.
2. Let this stand in a mash tub fourteen days, then draw it off, and to every gallon of liquor put three pounds of loaf sugar; when this is dissolved, cask the wine.
3. After it has worked, bung it securely down, and keep it for six months; then bottle it, and tie down or wire the corks, if it be intended to be kept more than one year.

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