Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice. Put in a cask, leave the bung out, and put coarse muslin over the hole to admit the air. Let it stand six weeks, or till fermentation ceases. Then close the mouth of the cask and let the wine stand several months, after which it may be drawn off.--_Mrs. R. D._ _Catawba Grape Wine._ To every gallon of grape juice add one quart of cold, clear water, and three pounds of "A" sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be carefully racked, bottled, and sealed.--_Mrs. Dr. E._ FOX GRAPE WINE. To every bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung.--_Mrs. Gen. R. E. Lee._ [The above was copied from an autograph recipe of Mrs. Lee's, kindly furnished by her daughter.] WILD BLACK GRAPE WINE. Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in the same way. If you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however. This wine has to be kept much longer than blackberry wine before it is fit for use.--_Mrs. M. D._ NATIVE GRAPE WINE. Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them boiling water--about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice, mixing it well. Put in demijohns and tie a cloth over the top. Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months.--_Mrs. Dr. S._ GOOSEBERRY WINE. To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to every gallon of which add three pounds of sugar. Put it in a cask and draw off about the usual time of drawing off other wines.--_Mrs. R. T. H. A._ CURRANT WINE. Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and let it stand a year before you draw it off.--_Mrs. Gen. R. E. Lee._ [Copied from a recipe in her own handwriting.] _Currant Wine._