Having procured berries that are fully ripe, put them into a large vessel of wood or stone, with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise towards the top, which they usually do in three or four days. Then draw off the clear into another vessel, and add to every ten quarts of this liquor, a pound of sugar. Stir it well and let it stand to work a week or ten days, in another vessel like the first. Then draw it off at the cock through a jelly-bag into a large vessel. Take four ounces of isinglass, and lay it to steep twelve hours in a pint of white wine. The next morning, boil it upon a slow fire till it is all dissolved. Then take a gallon of blackberry-juice, put in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off, and keep it in a cool place. 183. SPRUCE WINE. For this, which is only a superior sort of white spruce beer, proceed as follows: To every gallon of water take 1½ lbs. of honey, and ½ a pound of fine starch. The starch, however, previously to its being blended with the honey, liquor, or syrup, must be reduced to a fine transparent jelly, by boiling it with part of the water purposely preserved. A quarter of a pound of essence of spruce may be used to 6 gallons of water; and the same method may be pursued in working, fining, and bottling, as directed for white spruce beer. Spruce is a wholesome and pleasant drink to those who are used to it, and persons soon become habituated. It contains a vast quantity of fixed air, which is extremely bracing; and the use of this liquor is particularly to be recommended to such as are troubled with scorbutic humours, or have the gravel. It is chiefly used in summer. 184. JUNIPER-BERRY WINE. Take of cold soft water, 18 gallons, Malaga or Smyrna raisins, 35 lbs. juniper berries, 9 quarts, red tartar, 4 ounces, wormwood and sweet marjoram, each 2 handsful. British spirit, two quarts, or more. Ferment for ten or twelve days.—This will make eighteen gallons. 185. DAMSON WINE. Take of cold soft water, 11 gallons, damsons, 8 gallons; Ferment. Mix raw sugar, 30 lbs. red tartar, in fine powder, 6 oz. Add brandy, 1 gallon. This will make 18 gallons. “When the _must_,” says Mr. Carnell, “has fermented 2 days, (during which time it should be stirred up two or three times,) take out of the vat about two or three quarts of the stones, and break them and the kernels, and then return them into the vat again.” 186. _Another Method._